Egg Sambal

Sambal is a chilli based sauce which is normally used as a condiment.  Its a popular dish amongst the Malaysian, Indonesians and Singaporeans.  

During the International Day celebration at my children's school, I came across Sri Lankan's version of sambal and coconut rice just like the Malaysian's Sambal Ikan Bilis and Nasi Lemak.

I normally have the chilli paste made in advance and refrigerate them.  With the chilli paste ready, you can always use it for making fried rice, noodles or anything else that requires the extra edge in spice.

There are normally made with dry chillies soaked in hot water, adding together shallots/onions, ginger and garlic, blend to fine paste.  At times, when I get "colourful" I add lime leaves and lemon grass. 

What you need....

• 1/2kg dry chillies - cut into small pieces
• 1 cup of shallots/onions
• thumb sized ginger
• 5-6 garlics
• lemon grass - optional
• lime leaves - optional

How to do....

• Boil water enough to cover the dry chillies
• Once cooled, blend the chillies with all the other ingredients to a fine paste, using a the same water that was soaked.
• You can store the blended paste as it is or cook slowly by heating up some oil and stirring it occasionally until the raw smell of chillies are gone.  Cool and store in fridge.
• Use it as and when required.

Egg Sambal

What you need...

• Boiled eggs and prick slightly
• 10 tbs of chilli paste
• 2 large onions - sliced
• 1 tomato - chopped small
• 1 tsp of tamarind paste - mix with 1 cup of water
• salt to taste
• sugar if required

How to do...

• Heat some oil
• Saute onions for a few minutes.
• Add in the chopped tomatoes and fry for a few more minutes.
• Add in the chilli paste, stirring well with the onions and tomatoes and cook over slow fire for more minutes.
• Pour in the tamarind paste, stirring well, salt to taste and sugar if you like.
• Cook slowly, stirring occassionally, add in the eggs, cook till you get the desired consistency.

I personally like mine not too thick or too thin.