Sambal Telur (Egg Sambal)

This is likely the most common recipe found all over the net. Anyone can cook it. But maybe not me, I am not so good at sambals, but once you get the hang of it, it is something fun to cook. There are various versions of sambal, depending on the type of meat or vegetables to cook. For eggs, it is usually plain chili with onions sambal. My mum loves adding serai (lemongrass) to her sambal when she makes Prawn Sambal. And a whole lot more recipes.

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).