Egg Sambal

Too many things can be done with humble eggs but, eggs are considered as one of the trickiest ingredient to work with. Be it scrambling,poaching,soft boiled,hard boiled,fried eggs you name it. Eggs is one of the ingredients that never went low in my fridge be, it for baking or cooking. Eggs stays good in refrigerator up to 2-3 weeks even longer depending on it's freshness but not for months. Egg sambal is one of Malaysian favourite egg recepi which often make it's way to dining table for lunch or dinner as side dish. I prefer to lightlt fried the hard boiled egg to get a nice crispiness when added into the spicy sambal sauce. You may adjust the amount of chilly according to your heat tolerance.

Ingredients

12 eggs
12 dried chilly,soaked with hot water
2 onions, roughly chopped
4 cloves garlic
1 1/2" inch ginger
1 candle nut
1 tbsp dried shrimp, soak for 30 minutes
2 onions, sliced
1/2 tbsp tamarind paste (dilute with 1 tbsp water)
2 kafir lime leaves, torn (optional)
1/2 tbsp palm sugar
1 tsp salt
Cooking oil

Methods

Grind candle nut,dried shrimp, 2 chopped onions,garlic and ginger with little water into a smooth paste.

Wash and hard boiled eggs. Peel off the shell and keep aside.

Heat oil in a pan to shallow fry the eggs. Fry eggs for 1 minute till the skin crispy. Keep aside.

In a pan, heat oil and saute sliced onion till translucent. Add the ground chilly paste mixture.

Cook on medium heat till raw smell leaves and oil separated.

Add tamarind juice,kafir lime leaves and season with salt and palm sugar. Add water if the sauce is too thick. Do not add too much of water.

Add eggs and gently stir so that the sambal coat the eggs evenly. Turn off heat.

Transfer to a serving plate.