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Hard - Cooked Eggs In Chili - And - Coconut - Milk Sauce
(Sambelan Telor)
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| What You Need: |
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Vegetable oil for deep-frying
6 hard-cooked eggs, shelled
1 small sweet red bell pepper, washed, seeded, deribbed, and cut lengthwise into 1/8-inch-wide strips
¼ teaspoon ground cumin
1 cup sambelan
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| How To Cook: |
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1. Pour the oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 375 on a deep-frying thermometer.
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2. Deep-fry the eggs, gently turning them over 2 or 3 times with a slotted spoon, for about 5 minutes, or until they are golden brown. As they brown, transfer the eggs to paper towels to drain.
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3. When they are cool enough to handle, slice the eggs in half lengthwise, arrange them cut side down in a heavy 10- to 12-inch skillet and drape the pepper strips over them.
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4. Stir the cumin into the sambelan and spoon the mixture evenly over and around the eggs. Cook over low heat for 1 or 2 minutes until the eggs and sauce are heated through.
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5. Serve at once, directly from the skillet or a large heated platter. Sambelan telor may be served with boiled rice as a luncheon dish, although it is usually served as one of several side dishes of a traditional Indonesian meal.
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To Serve: HARD-COOKED EGGS IN CHILI-AND-COCONUT-MILK SAUCE
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