And you must know that this is one of Malaysia's most adored food anytime of the day, especially with Nasi Lemak (Coconut Rice). Just a spoonful of the sambal can make your meal very appetizing, it is deliciously sweet and spicy, and the colour itself is beautiful - red. Some of you may not be able to take the heat, but when you use some fresh red chilis (the non-spicy ones ofcourse), it tastes less spicy but still yummy.
:: Egg Sambal Recipe ::
3 hard boiled eggs, cut into 2
For making sambal
2 fresh red chili
5 dried red chili
2 shallots
1 garlic
pich of salt
1/2 teaspoon salt
1 teaspoon assam paste
1 teaspoon salt
1/2 yellow onion, sliced
Blend the chilis, shallots and garlic with 1/2 cup of water until fine.
Heat up a small pan with 1 tablespoon oil and fry the sliced onions. Add the blended chili paste and fry on low-medium heat until it starts to thicken. Reduce heat and add assam, sugar and salt according to taste. Fry until it thickens like in the picture above, or as you like the consistency of the sambal to be.
On a small plate, lay some lettuce (optional), arrange the hard boiled eggs whilst leaving ample space to pour the cooked sambal in the middle. Lastly, pour the sweet and spicy cooked sambal in the middle of the dish. Serve immediately with rice.
Note:
- Tastes good with plain rice, fried rice and ofcourse, coconut rice.
- Use fried eggs instead of hard-boiled eggs if you prefer.
- The use of fresh chilis is to moderate the hotness of the dried chilis (sambal would be more spicy if just using dried chilis).
Hey I love this recipe! We don't get fresh sambal where we are but this seems doable. :) I was wondering how much sambal this made, approximately so if I need to I can make extra. Thanks
ReplyDeleteElisabeth, thanks for your comments. This made about 1 cup of sambal. Good luck and wish your sambal comes out nice! :-)
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