Sambal Hijau Telur Goreng | Thrice Cooked Eggs.
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, sambal hijau telur goreng | thrice cooked eggs. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Sambal Hijau Telur Goreng
To begin with this recipe, we must prepare a few components. You can have sambal hijau telur goreng | thrice cooked eggs using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sambal Hijau Telur Goreng | Thrice Cooked Eggs:
- {Make ready 5 of eggs,.
- {Take of grapeseed / peanut / sunflower / canola oil, for deep frying.
- {Get of finger ginger finely minced, 1/2".
- {Prepare 3 Cloves of garlic finely minced,.
- {Prepare 1 of bay leaf,.
- {Get 1 of star anise,.
- {Get of cinnamon stick, 1".
- {Take 3 of cloves,.
- {Take 1 Cup of vegetable stock,.
- {Take 1 TBSP of tamarind paste,.
- {Make ready 1 TBSP of ShaoXing / HuaTiao wine,.
- {Make ready 1 TBSP of light soy sauce,.
- {Take of sambal Hijau, 1 heaped tbsp.
- {Take Pinch of sea salt,.
- {Get of slurry, 2 tsp cornstarch + 2 TSP water.
- {Get 1 TBSP of sesame oil,.
- {Get 1 Handful of coriander finely chopped,.
Steps 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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