1. Pour the oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 375 on a deep-frying thermometer.
2. Deep-fry the eggs, gently turning them over 2 or 3 times with a slotted spoon, for about 5 minutes, or until they are golden brown. As they brown, transfer the eggs to paper towels to drain.
3. When they are cool enough to handle, slice the eggs in half lengthwise, arrange them cut side down in a heavy 10- to 12-inch skillet and drape the pepper strips over them.
4. Stir the cumin into the sambelan and spoon the mixture evenly over and around the eggs. Cook over low heat for 1 or 2 minutes until the eggs and sauce are heated through.
5. Serve at once, directly from the skillet or a large heated platter. Sambelan telor may be served with boiled rice as a luncheon dish, although it is usually served as one of several side dishes of a traditional Indonesian meal.
To Serve: HARD-COOKED EGGS IN CHILI-AND-COCONUT-MILK SAUCE
