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Soy sprouts with eggs and eggplant sambal

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Ingredients for 2 servings:

  • 200 g soybean sprouts
  • 2 eggs, size M
  • some pepper, from the lower part
  • 1 serving of Sambal Manis (exotic-spicy eggplant sambal, see below, URL)
  • n. B. Sesame, white
  • n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Recipe from Lombok, Indonesia. Original title: Telur Balado Tauge dan Sambal Terong Belanda.

Prepare the sambal fresh according to the recipe. Boil the eggs for 8 minutes, rinse, peel, and halve lengthwise. Steam the soybean sprouts in steam for 2 minutes, rinse, and shake dry in a sieve. Sprinkle them on a clean tea towel and sort through them, removing any silver skins. Place the sprouts and chopped chili peppers in a serving dish, pour the sambal over them, and place the eggs on top. Garnish and serve as a side dish, appetizer, or snack. URL for “Exotic-spicy eggplant sambal”: https://www.chefkoch.de/rezepte/3712771561725063/Exotisch-scharfes-Auberginensambal.html

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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