Indonesian Sambal Telur Puyuh
Sambal Telur Puyuh is a popular Indonesian dish of hard-boiled quail eggs simmered in a rich, spicy chili paste known as sambal. It typically features small quail eggs, a blend of red chilies, shallots, garlic, and tomatoes, often cooked with shrimp paste and tamarind for depth. This savory and spicy side dish or appetizer is found throughout Indonesia, especially in Javanese and Sundanese cuisines.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats from the eggs and cooking oil, while being relatively low in carbohydrates. It provides essential nutrients like vitamin B12, selenium, and choline, with a rough calorie estimate of 200-250 kcal per typical serving.
Nutrition breakdown
| Calories | 230 kcal |
| Protein | 15 g |
| Carbs | 8 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Vitamin B12 | 2.5 µg |
| Selenium | 30 µg |
| Choline | 120 mg |
| Iron | 3.5 mg |
| Phosphorus | 180 mg |
| Vitamin A | 150 µg |
| Potassium | 220 mg |
| Zinc | 2.0 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Sambal Telur Puyuh is a beloved 'lauk' (side dish) often served with steamed rice, showcasing Indonesia's mastery of sambal. Nutritionally, quail eggs are a nutrient-dense superfood, offering more protein, B vitamins, and iron per gram than chicken eggs.
