Sambal Tumis Telur Puyuh

Sambal Tumis is the most versatile dish I know. You can cook it with quail eggs, ikan bilis, chicken eggs, squid, prawns, chicken, beef or anything actually. You add lemongrass & galangal and it's suddenly called Terutup! Remove the sugar, and it's Asam Pedas! A truly magical dish using very few ingredients. You can have it with white rice, Nasi Lemak, dip bread or cream crackers in it - everything goes with the Sambal Tumis!


  • 20 quail eggs, boiled & briefly deep-fried
  • 1 cup chilli paste
  • 1 large onion, sliced
  • 1 tbsp tamarind paste, mixed with 1/2 c water
  • 1 tsp shrimp paste, roasted
  • ¼ cup oil
  • 3 tbsp palm sugar
  • 2 tsp salt


  • 8 shallots
  • 4 cloves of garlic

  1. Heat oil in a pot. Sautee' blended ingredients until fragrant.
  2. Put in the shrimp paste & chilli paste until the oil separates from the ingredients.
  3. Pour in the tamarind juice, salt & palm sugar. Stir well until it boils gently.
  4. Put in the sliced onions & quail eggs.
  5. Cook until the onions are slightly limp.