Soy sprouts with sambal, eggs and krupuk

Ingredients for 2 servings:

• 2 eggs, size M
• 120 g soybean sprouts, alternatively mung bean sprouts
• 6 crab bread, raw (Krupuk Udang)
• 6 small onions, red
• 3 medium-sized garlic cloves, fresh
• 2 m.-large tomato(s)
• 4 m.-large Pepper, red, long, mild
• 2 small chili peppers, green, fresh or frozen
• 4 g shrimp paste (Terasi Udang)
• 2 tbsp palm oil, premium quality, alternatively sunflower oil
• 40 g coconut water
• 4 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes)
• 1 tbsp soy sauce, sweet (kecap manis)
• 1 tbsp soy sauce, light
• 2 tbsp tomato paste
• 2 tbsp creamy coconut milk (+/- 24% fat)
• 1 tsp sesame oil, light
• 1 liter frying oil, preferably refined peanut oil
• e.g. salt and pepper
• 4 small tomatoes, fully ripe
• 5 small onions, red
• 2 walnut halves
• 1 tbsp almond flakes
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 48 minutes

A spicy Indonesian snack. Original title: Telur Balado ala Dewi Desi.

Boil the eggs for about 8 minutes, then rinse and refrigerate. Wash the soybean sprouts and steam them over boiling water for 3 minutes. Rinse with cold water, shake dry in a sieve and place on the serving plate. Trim both ends of the onions and garlic cloves, peel and roughly chop. Wash the tomatoes, remove the stems, peel, quarter lengthwise, and discard the green core and seeds. Halve the quarters lengthwise and crosswise. Wash the red chili peppers and cut crosswise into approximately 1 cm wide pieces. Leave the seeds on and discard the stems. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stems. Crumble or finely chop the shrimp paste. Heat a wok, add the palm oil and heat until hot. Add the onion and garlic pieces and roast until translucent. Add the pepperoni pieces and shrimp paste and stir-fry for 1 minute. Add the tomato pieces and stir-fry for 2 minutes. Deglaze with the coconut water and simmer with the lid on for 4 minutes. Remove from the heat and let cool uncovered. Meanwhile, heat the frying oil to 210°C. It’s hot enough when small bubbles immediately appear on the handle of a wooden spoon dipped in the frying oil. Add the raw krupuk slices in batches to the frying oil. Once they’ve fully risen, remove them immediately and let them drain on kitchen paper. Pour the mixture from the wok into the blender and blend roughly on the lowest setting for 20 seconds. Then return it to the pan and mix the remaining ingredients with the sambal. Reduce over low heat until creamy. Finally, stir in the sesame oil and season with salt and pepper. To garnish, cut crosses into the small tomatoes and open them up like petals. Trim both ends of the small onions, peel them, and use them whole. Place four of them into the tomato blossoms. Peel the cold eggs, cut them in half lengthwise, and place them to the right and left of the soybean sprouts. Pour a little more than half of the sambal over the sprouts and some of the eggs as well. Serve the remaining sambal in a small bowl. Add the prawn bread to the side, garnish with the appropriate ingredients, and serve at room temperature.