Sunday, 8 April 2012

Egg Sambal


4 eggs - fried or boiled
1 big onion - sliced
1 tsp tamarind paste
1 tsp sugar
1 tblsp tomato sauce (ketchup)
Salt to taste
Cooking oil
To Make chilli paste - (blended)
4 dried chillies - deseeded and soaked with hot water
2 red chillies - deseeded
2 small onions
1 garlic
1 tsp belacan granules
2 candlenuts (buah keras)

1. Either (i) Boiled the eggs - peel the shell and lighly fried the egg until it brown
   OR      (ii) Fry as bull's eye egg
2. Heat oil in a wok, sautee the onion until fragrant and in chilli paste, stir fry for few minutes
3. Add water if  it's too dry. Combine tamarind paste, tomato sauce, sugar & salt to taste.
4. (i)  For boiled eggs - add straight away into the wok. Mixed well.
    (ii) For fried eggs - arrange it in a plate and slowly pour the sambal on top
5. Served with rice or bread

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