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Egg Sambal Recipe (Sambal Telur)

Tuesday, October 28, 2014 | Labels: , , , | No Comment »

Cooking is therapeutic for me although I do have my lazy bouts, just like anyone else.  I had it in my head to pound some sambal belacan (chili paste) the traditional way today with a mortar and pestle and pound I did :O.  Funnily enough, my fridge is actually quite empty but somehow I always have a ready supply of eggs so I decided to make the humble yet much loved egg sambal or telur sambal.  You can choose to simply cook the hard-boiled eggs in your homemade sambal or fry the boiled eggs to get that slight crispy texture prior to cooking the eggs in the sambal.

Egg Sambal Recipe

For the sambal, all you need are some dried chili peppers, shallots and toasted belacan or shrimp paste.  Most people use the blender or food processor nowadays but I still insist that the sambal tastes better done the old fashioned way.  Another thing is that I hate cleaning blenders/ food processors, having to go through all the nooks and crannies!  This dish goes great with steamed rice and is delicious and extremely appetising.  Sambal belacan is always a great thing to have in your fridge - the culinary possibilities are endless!  Take a look at some of my belacan 'escapades' here.

Egg Sambal Recipe

I still remember while living in San Diego how much I craved for this Malaysian culinary specialty.  I still remember lugging back an extremely heavy mortar and pestle from Crate and Barrel in my efforts to recreate this Malaysian favourite in my apartment.  Beware though that belacan is a condiment that requires an acquired taste so do be warned of its' pungent and strong taste.  For us Malaysians though, sambal belacan is always welcome and very much loved!

This post is part of my Yuen Chun Recipes,

Easy Mussels Congee (Porridge) Recipe (Updated)

Sunday, October 12, 2014 | Labels: , , | No Comment »

Whenever I feel under the weather, I crave for a piping hot bowl of smooth congee.  I took a look in my fridge and was trying hard to think of what ingredients I could use and I noticed the packet of mussels in my freezer so I thought I would give it a try.  This is rather like seafood congee except that the only seafood I used was congee - congee is great in that it provides the perfect backdrop to most ingredients and you can adjust them to suit your preferences.

Mussel Congee

If you are not a fan of mussels, you can use bamboo clams, prawns or other seafood.  I prefer watery congee where the ratio of water to rice is about 6:1 but do adjust this according to your tastes.  This was simply heartwarming and if you like mussels, I'm pretty sure you will like this easy congee.  Add a dash of light soy sauce at the table and you're done :).

Mussel Congee

This recipe is part of my Yuen Chun series.


1/2 cup white rice, soaked for 30 minutes preferably (this it to ensure smoother consistency)
6 cups water
12 mussels in half shell
3 stalks green onions, sliced
4 slices ginger, slivered

To serve:
Sesame oil
Light soy sauce (from
Extra green onions and ginger for garnish


Firstly, place the rice and water in a claypot of large soup pot.  Bring to a boil.  Add a sprinkle of salt.  Once boiling rapidly, turn to medium low and allow to cook for about 1 hour stirring occasionally.  Once the congee reaches the desired consistency, add in the ginger, green onions and mussels.  The congee will be ready in 1 minute.  Serve hot with additional garnishing.

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