Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice)

Step 1: To begin making the Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice), boil the eggs in water for 10 minutes, peel and keep aside

Step 2: We now prepare sambal by making a fine paste of the soaked bydagi red chillies, shallots, garlic cloves, red chilli powder and salt using a hand blender

Step 3: Heat a tablespoon of oil in a pan, add the sambal paste and cook until the raw smell goes away and the oil separates

Step 4: This will take 5 minutes

Step 5: Add the palm sugar, fish sauce, season with salt, mix well and keep this sambal paste aside

Step 6: In the same pan add a tablespoon of oil and add the thinly sliced onions and saute until it turns translucent

Step 7: Now, reintroduce the sambal paste that we prepared back into the pan with fried onions and mix well

Step 8: Saute for 2 minutes

Step 9: Add the boiled eggs to this mix and simmer for 2 more minutes, and keep aside

Step 10: Now to prepare the Lemongrass Coconut Rice, heat oil in a wide pan, add the bay leaves, bruised and knotted lemongrass stalks, sliced ginger, coriander seeds and saute until the ingredients release its flavours

Step 11: Add the soaked rice, thick coconut milk and required water and bring it to a rolling boil

Step 12: Season with salt and palm sugar, close it with a lid and simmer for 20 minutes

Step 13: Once its done, switch off the flame and its ready to serve

Step 14: To arrange the dish, place a portion of the lemongrass flavoured coconut rice in individual bowls or plates, a portion of egg sambal, fresh salad and fried shallots if you like

Step 15: Serve the Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice) for your weekend brunch along with fresh tender coconut water and surprise your family members