Sambal Hijau Telur Goreng | Thrice Cooked Eggs.
Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sambal hijau telur goreng | thrice cooked eggs. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Sambal Hijau Telur Goreng
To begin with this recipe, we must first prepare a few components. You can cook sambal hijau telur goreng | thrice cooked eggs using 17 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sambal Hijau Telur Goreng | Thrice Cooked Eggs:
- {Make ready of eggs,.
- {Prepare of grapeseed / peanut / sunflower / canola oil, for deep frying.
- {Make ready of finger ginger finely minced, 1/2".
- {Prepare of garlic finely minced,.
- {Get of bay leaf,.
- {Make ready of star anise,.
- {Make ready of cinnamon stick, 1".
- {Prepare of cloves,.
- {Prepare of vegetable stock,.
- {Make ready of tamarind paste,.
- {Make ready of ShaoXing / HuaTiao wine,.
- {Prepare of light soy sauce,.
- {Make ready of sambal Hijau, 1 heaped tbsp.
- {Get of sea salt,.
- {Take of slurry, 2 tsp cornstarch + 2 TSP water.
- {Make ready of sesame oil,.
- {Get of coriander finely chopped,.
Instructions to make Sambal Hijau Telur Goreng | Thrice Cooked Eggs:
- Pierce the bottom of the eggs with an egg piercer. (Optional) Add 1 inch of water into a sauce pot. Bring it up to a slow simmer over low heat. Gently add the eggs into the simmering water..
- Cover and cook for 6 mins. Remove from heat and immediately drain and put it under running water. Add ice. Once cool enuff to handle, slowly peel the eggs. Pad the eggs dry. Add 2 inches of oil into the sauce pot or dutch oven *To check if the temperature is ready for deep frying, insert a wooden chopstick. If bubbles appear around the chopstick, the oil is ready.*.
- Gently add in the eggs using a spider. Flip once bottom half is golden brown. Deep fry until golden brown on all sides. *You may have to do this in batches.* Remove from and transfer into a wire cooling rack or on a plate lined with kitchen paper..
- Carefully drain the oil, leaving just enuff for stir frying. Add in ginger and garlic. Saute until aromatic. Add in bay leaf, star anise, cinnamon and cloves. Stir fry until aromatic. Add in vegetable stock and deglaze..
- Add in tamarind, ShaoXing wine, soy sauce and Sambal Hijau. Stir until well combined. Add in the fried eggs. Bring it up to a simmer. *Make sure the sauce pot is small enuff so that the eggs can submerge properly.*.
- In a bowl, mix cornstarch and water until smooth to create a slurry. Add that slurry into the stew. Stir until well combined. Simmer for about 3 to 5 mins or until thickened..
- Taste and adjust for seasoning with salt. Add in sesame oil and give it a final stir. Remove from heat..
- Transfer the eggs onto serving plates. Drain the stew and discard any residue. Pour the stew over the eggs. Garnish with some coriander. Serve immediately..
- For detailed recipe video: https://www.instagram.com/tv/COk1I_lFDXh/.
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