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You need to prepare Scallion Oil:.
Provide Canola / Grapeseed / Sunflower Oil,.
You need Scallions (Green Parts Only),.
Use Coriander,.
Prepare Sea Salt,.
Provide Sambal Sauce:.
Use @chillibellasg's Sambal / Any Sambal / Thai Red Chili Paste,.
Use (Adjust To Preference).
Prepare Fresh Tomatoes Coarsely Sliced,.
Provide Red Onion Coarsely Sliced,.
Provide Garlic,.
Prepare Lemon Grass Coarsely Sliced (White Part Only),.
Prepare Kaffir Lime Leaves,.
Prepare Canola / Grapeseed / Sunflower / Vegetable Oil,.
Use Sea Salt,.
You need to prepare Black Pepper,.
Use Tamarind Juice,1.
Provide Coconut Sugar,.
You need to prepare Galangal Grated,.
You need Kecap Manis,.
Provide Rice:.
Use Red / Black Rice,.
Use Cherry Tomatoes,.
Use Sesame Oil,.
Prepare Sea Salt,.
Use Black Pepper,.
Use Tempura Egg:.
Use Eggs,.
You need to prepare Unbleached All Purpose Flour, 1/2 Cup + More For Dredging.
Prepare Sea Salt,.
Provide White Pepper,.
You need Beaten Egg,.
You need Carbonated Water Cold,.
You need to prepare Canola / Grapeseed / Sunflower / Vegetable Oil, For Frying.
Prepare Nori Flakes,.

Short Tips:

- Prep work is an extremely integral part of cooking. You wish to make sure you have every thing you could need. You likewise wish to make sure you have all the products you could require. You do not wish to be in the center of a dish as well as learn you are missing something vital.

Prepare the scallion oil. In a blender, add oil, scallions and coriander. Blitz until smooth. Transfer into a sauce pot over medium heat. Season with salt. Cook until bubbles start to form along the side. Transfer into a coffee filter over a sieve and bowl..
Set aside to drain. Discard any residue. Set aside in the fridge until ready to use. It can keep up to 3 days in the fridge..
Prepare the sambal sauce. In a blender, add sambal, tomatoes, onion, garlic, lemongrass and lime leaves. Add just enough water to get the blender blitzing. Blitz until smooth. In a skillet over medium heat, add oil..
Once the oil is heated, add in the sambal mixture. *Add about 1/4 cup of water into the blender and blitz up all the nooks and crannies. Don't waste.* Add in the water. Stir to combine well. Season with salt and pepper..
Continue cooking until most of the liquid has evaporated and the color has darkened slightly. Add in tamarind, sugar, galangal, kecap manis and 1/4 cup of water. Stir to combine well. Continue cooking until thickened into a paste. Taste and adjust for seasoning with sugar, salt and pepper. Remove from heat and set aside..
Prepare the rice. Wash rice with water to remove most of the starch and any dirt. Drain. Repeat the process for 4 more times. Add water to about 1/2 inch above the rice. Add 1 heaped TBSP of the sambal sauce into the rice..
Season with salt and pepper. Mix to combine well. Scatter the cherry tomatoes over the top. Cook in a rice cooker as per manufacturer's instructions. After cooked, fluff the rice with a spatula. Keep warm until ready to use..
Prepare the tempura egg. In a sauce pot, add about 1/2 inch of water. Bring to a boil. Carefully add in the eggs. Cover and cook for 6 mins..
After 6 mins, immediately place the eggs under running water. *For easy peeling, light tap the egg to create some cracks and let the eggs submerged in the water for about 30 mins or until the eggs have completely cooled down.* Carefully remove the shells. In a bowl, add flour, salt, pepper and egg..
Mix until combined. Gradually add in the cold carbonated water while still stirring. *Make sure the water is cold.* You should get a smooth batter without any large lumps. In another shallow bowl, add flour, salt and pepper..
Mix until well combined. Set aside. Prepare a pot of oil over medium high heat. The oil should be about 4 to 5 inches deep. *You can test the temperature of the oil by dripping a few drops of batter into the oil. If they sizzle and float immediately, the oil is ready.*.
Gently dredge the boiled eggs onto the flour mixture. Shake off any excess flour. Gently dunk the eggs into the batter, making sure the eggs are fully coated. Carefully drop into the hot oil. Deep fried until golden brown on all sides. Remove from heat and set aside on a wire cooling rack or on a plate lined with kitchen paper to drain off excess oil..
To serve. Transfer rice onto serving plates. Place the tempura egg on top of the rice. Spoon some of that sambal sauce over the top. Drizzle some of the scallion oil around the plate or over the egg and rice. Sprinkle some nori flakes over the top. Serve immediately..

There's nothing better than thinking you. Remember my obsessions with hard boiled eggs? Cooking these sambal eggs (sambal telur) is easier than it looks, because I almost always have a ready stash of home-made sambal tumis in the fridge. These quail eggs are hard-boiled, deep-fried (optional step which improves the taste and texture) and slathered in the hot sambal sauce. Be the first to review this recipe.

Sambal Goreng Telur recipe, and you have the expertise that you require to carry out in the kitchen. Get that apron out, dust off your mixing bowls and also roll up your sleeves. You have some cooking to do.

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