You can prepare the sambal, eggs and tofu in advance. Do not mix them until you are ready to serve. Just before serving, heat up the eggs and tofu in microwave on LOW for 8 minutes and the sambal on LOW for 12 minutes. When ready to serve, pour sambal over the tofu and eggs.


  • 6 boiled eggs - lightly fried and halved

  • 1 block soft firm tofu - cut into 6 pieces and lightly fry them

  • 12 red chillies - seeded

  • 6 Shallots

  • 4 garlic

  • 1/2 teaspoon Belacan ( shrimp paste )

  • 6 tomatoes - chopped

  • Salt and sugar to taste

  • 1 tablespoon apple cider vinegar

  • Oil for frying


  • 1.

    Lightly fry the eggs till the skin is golden brown - set aside for later use.

  • 2.

    Lightly fry tofu - set aside for later use.

  • 3.

    Pound/grind the chillies, shallots, garlic and belacan (not too fine please).

  • 4.

    Fry the paste in hot oil in a wok for 3 minutes.

  • 5.

    Add chopped tomatoes and fry covered for 5 minutes.

  • 6.

    Stir well, add seasoning and vinegar.

  • 7.

    Cover and cook for another 5 minutes.

  • 8.

    Add the fried boiled eggs and tofu.

  • 9.

    Stir gently and cook for about 3 minutes.

  • 10.

    Ready to serve on hot boiled rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1205kj
  • Fat Total 102g
  • Saturated Fat 9g
  • Protein 28g
  • Carbohydrate 53g
  • Sugar 26g
  • Sodium 1471mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Make extra cooked sambal paste and freeze them for future use. It can be kept in the freezer for 2 weeks. When warming boiled eggs in microwave, please use only LOW or else the boiled eggs will explode and cause a mess in the microwave.

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Posted by Cheryl145Report
thank you, thank you, i had this in one of the Indonesian restaurants in Perth last year. I will cook it this weekend.