Ingredients with Measurements:
- 6 hard-boiled eggs
- 1 cup of salt
- 1 cup of water
- 2 cups of flour
- 1 tablespoon of white vinegar
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/2 cup of water
- 1/2 cup of vegetable oil
- 5 red chili peppers
- 5 bird's eye chili peppers
- 3 cloves of garlic
- 1 tablespoon of sugar
- 1 tablespoon of white vinegar
- 1/2 teaspoon of salt
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Deep fryer or large pot for frying
- Food processor or mortar and pestle
Step-by-step instructions:
1. In a large mixing bowl, dissolve 1 cup of salt in 1 cup of water. Add the hard-boiled eggs and let them soak in the saltwater solution for 2 hours.
2. After 2 hours, remove the eggs from the saltwater solution and rinse them with cold water. Pat them dry with a paper towel.
3. In a separate mixing bowl, combine 2 cups of flour, 1 tablespoon of white vinegar, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of sugar. Gradually add 1/2 cup of water and mix until a smooth batter forms.
4. Dip each egg into the batter, making sure it is fully coated. Place the eggs on a sheet of plastic wrap and wrap them tightly. Refrigerate for at least 1 hour.
5. Heat 1/2 cup of vegetable oil in a deep fryer or large pot over medium-high heat. Once the oil is hot, carefully add the wrapped eggs and fry until golden brown, about 5-7 minutes. Remove from the oil and let them cool.
6. In a food processor or mortar and pestle, combine 5 red chili peppers, 5 bird's eye chili peppers, 3 cloves of garlic, 1 tablespoon of sugar, 1 tablespoon of white vinegar, and 1/2 teaspoon of salt. Pulse or grind until a smooth paste forms.
7. Serve the telur asin with the sambal on the side.
- Time:
Preparation time: 3 hours
- Cooking time: 10 minutes
Temperature:
- Deep fryer or large pot should be heated to 350°F (180°C)
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 280
- Fat per serving: 16g
- Carbohydrates per serving: 25g
- Protein per serving: 8g
Substitutions for ingredients:
- Instead of red chili peppers, you can use red bell peppers for a milder sambal.
- Instead of bird's eye chili peppers, you can use jalapeño peppers for a milder sambal.
Variations:
- Instead of deep-frying the telur asin, you can bake them in the oven at 375°F (190°C) for 20-25 minutes.
- You can add chopped scallions or cilantro to the sambal for extra flavor.
Tips and tricks:
- Make sure the eggs are fully coated in the batter to prevent the saltwater from leaking out during frying.
- Use a slotted spoon or spider to remove the telur asin from the oil to prevent them from breaking apart.
- The sambal can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
- Store the telur asin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the telur asin, place them in a preheated oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
- Serve the telur asin on a bed of lettuce or sliced cucumbers for a refreshing contrast.
- Garnish the sambal with sliced red chili peppers or cilantro for a pop of color.
Pairings:
- Telur asin with sambal pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches a smooth consistency.
- If the telur asin is not crispy enough, increase the frying time by 1-2 minutes.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Use caution when handling hot oil to prevent burns.
Food history:
- Telur asin is a traditional Indonesian snack that originated in the city of Surabaya. It is made by soaking hard-boiled eggs in a saltwater solution to preserve them.
Flavor profiles:
- Telur asin has a salty and savory flavor, while the sambal is spicy and tangy.
Serving suggestions:
- Serve the telur asin and sambal as an appetizer or snack.
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Region: Indonesian