Sambal Eggs (Sambal Telur)
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Ingredients
- 8 large eggs, hard-boiled and peeled
- 6 dried red chillies
- 4 shallots
- 2 garlic cloves
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 300 ml vegetable oil for frying
Method
- 1
Heat 3cm of vegetable oil in a small pan and fry the whole peeled eggs for 2-3 minutes, turning, until the outsides are blistered and golden. Drain on paper towel and halve.
- 2
Blend the dried red chillies, shallots and garlic to a paste.
- 3
Heat 3 tablespoons of the frying oil in a wok and fry the paste for 7-8 minutes, stirring often, until darkened and fragrant.
- 4
Stir in the tamarind paste, palm sugar and 60ml water and simmer for 3 minutes until thick and glossy.
- 5
Add the fried eggs and turn gently to coat in the sambal.
- 6
Serve with steamed rice.
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