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Egg Sambal
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8 Hard Boiled Eggs
To blend together in blender-
1/2 cup dried chillies (soaked in hot water for 10 minutes)
1 fresh red chili (seeded)
2 Tbls. oil
6 small onions (peeled)
6 garlic pips (peeled)
1 tsp. belachan (shrimp paste) granules
1 tsp. salt
1 tsp. asam (tamarind)in 1/2 cup hot water.
2 Tbls. sugar
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Fry blended ingredents for about 20 minutes until fragrant and chili oil appears.
Stir well over low flame and add tamarind juice and sugar. Cook for another 10 minutes and add in hard boiled eggs.
Serve with rice or cold cut cucumber.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Sharon
Malaysia |
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| This recipe has been viewed 14792 times. |
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