Easter is rapidly approaching and there are recipes for eggs everywhere. While there is nothing wrong with a simple boiled egg, why not spice it up a bit this year? This recipe for Indonesian spicy eggs, or sambal goreng telor, is a great option.
This recipe is an adaptation of a recipe from Groot Indonesisch kookboek (Great Indonesian Cookbook) written by Beb Vuyk. Beb Vuyk was actually not a chef but a journalist and writer. She published her cookbook in the latter part of her, rather turbulent, life. This book was first published in 1973 but is still a classic and has aged remarkably well. That it is still in print is clear evidence of this.
My parents own this particular cookbook too, one of the earlier editions. By now, it’s the kind of cookbook where you can tell what the dish tastes like by licking the page.
Originally this dish of sambal goreng with eggs, would have been part of a rijsttafel (rice table). This is an elaborate meal that consists of a large number of side dishes. It was introduced by the Dutch during their presence in Indonesia. It was a way to showcase the exotic abundance of their colony, while at the same time enjoying a lot of different dishes in one meal. Indonesia is of course no longer a colony but the Dutch still love Indonesian food. As a result I had little trouble finding the required ingredients. In other parts of the world you may need to visit your nearest Asian supermarket.
In this recipe I increased the original measurements, turning this dish into a main meal. Once you’ve found all the ingredients, it’s actually pretty easy to make. It’s also reasonably quick to prepare. Boiling and peeling the eggs is by far the most time consuming thing about this recipe.