Telur is egg, kentang is potato, and Sambal goreng is fried chilli. The name might be a little confusing for some, but the taste of this Indonesian cuisine is fantastic! Especi ally when you enjoy spicy or coconut milky food like we do. Yes, Sambal Goreng Telur Kentang is basically my personal translation for the popular Sambal Goreng Ati Kentang, a Javanese traditional dishes that is rich with cocount milk and chilli. But in my version, egg is a substituon for Ati (chicken’s heart), and chicken broth for the coconut milk 😄
So let’s get started!
Serve: 6 – 8 people
- 1 dozen medium eggs (boiled)
- 4 potatoes (cut into small pieces – boiled)
- 2 tablespoons of dried shrimp
- 4 pieces of bitter bean (petai)
- Blend: 5 cloves shallot + 3 cloves garlic + 6 pieces red chilli
- 4 bay leafs (daun salam)
- 2 cm of gallangal (lengkuas)
- Mix spices: 1/2 teaspoon white pepper, 1 teaspoon salt, 3 tablespoons sugar, 1 teaspoon chicken flavour (optional)
- 100 ml chicken broth + 400 ml water
- 2 tablespoons cooking oil
- In a large skillet: pour the cooking oil, then after 45 seconds put in the blend + Bay leafs + gallangal + mix spices. Saute for 1 minute.
- Put in the eggs and potatoes. Saute for 2 minutes.
- Pour in the broth and water, bring it to boil for about 15 minutes.
Hope you find it easy and delicious 😉