Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice) Made Easy

To begin making the Sambal Telor with Nasi Uduk method (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice), bring to a stew the eggs in aqua for 10 moments, skin and keep aside.We now prepare sambal by making a fine paste of the soaked bydagi red chillies, shallots, garlic cloves, red chilli dusting masala condiment and seasoning using a hand blender.bring to temperature a tablespoon of cooking oil in a wok, toss in the sambal paste and stew until the raw smell goes away and the cooking oil separates.

This will take 5 moments.toss in the palm sweetener, fish coulis, augment the taste with seasoning, pulse well and keep this sambal paste aside.In the same wok toss in a tablespoon of cooking oil and toss in the thinly sliced onions and saute until it turns translucent.Now, reintroduce the sambal paste that we prepared back into the wok with fried onions and pulse well.

Saute for 2 moments.toss in the boiled eggs to this pulse and stew for 2 more moments, and keep aside.Now to prepare the Lemongrass Coconut Rice, bring to temperature cooking oil in a wide wok, toss in the bay leaves, bruised and knotted lemongrass stalks, sliced ginger, coriander seeds and saute until the components release its flavours.toss in the soaked rice, thick coconut dairy liquid and required aqua and bring it to a rolling bring to a stew.augment the taste with seasoning and palm sweetener, close it with a lid and stew for 20 moments.Once its done, switch off the flame and its ready to present.To arrange the dish, place a portion of the lemongrass flavoured coconut rice in individual bowls or plates, a portion of egg sambal, just-picked salad and fried shallots if you like.present the Sambal Telor with Nasi Uduk method (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice) for your weekend brunch along with just-picked soft coconut aqua and surprise your family members.