← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 8 Eggs, hard-boiled for 9 minutes and peeled
• 6 tbsp Vegetable oil
• 12 Dried chillies, soaked in hot water for 15 minutes, drained
• 8 Shallot, peeled
• 3 cloves Garlic
• 1 tsp belacan (shrimp paste), toasted (optional)
• 1 Red onion, sliced
• 1 tbsp tamarind paste, mixed with 80 ml water
• 1½ tbsp Sugar
• ½ tsp Salt

Method

1. Pat the eggs dry and prick them a few times with a fork. Heat the oil in a wok over medium heat and fry the eggs, rolling them, for 4–5 min until blistered and golden. Lift out.
2. Blend the chillies, shallots, garlic and belacan (if using) with a splash of water into a paste.
3. Fry the paste in the same oil over medium-low heat for 12–15 min, stirring, until deep red and the oil separates.
4. Add the onion and fry for 2 min, then add the tamarind water, sugar and salt and simmer for 2–3 min until thick.
5. Return the eggs and turn them in the sambal for 1–2 min until well coated. Serve with rice, cucumber and fried anchovies.

Tips

• Belacan is traditional; leave it out to keep the dish vegetarian, and add a pinch more salt instead.
• Pricking the eggs stops them bursting and spitting hot oil as they fry.

Sources

Written in our own words after cross-checking these recipes:

Nomadette What To Cook Today Noob Cook