Eggs are probably the cheapest source of protein around, and quite a complete meal in itself. There are many ways of cooking it and hard-boiled is one of them. Once in awhile, I do find myself having a couple of hard-boiled eggs lying around which can be a wee bit difficult just to consume them in plain form (apart from dipping them into dark soya sauce or making egg sandwiches filling). So, one good way of cooking them would be to make an appetizing dish like this Sambal Tamarind Hard-Boiled Eggs.
Sambal Tamarind Hard-Boiled Eggs is one of those recipes which you can cook in small amounts for one or two meals or big amounts enough to feed a party. There are essentially 3 parts to cooking this dish and you can do them separately at your own convenience. Firstly, you need to make the perfect hard-boiled eggs using eggs which are a couple of days old. Fresh eggs are more difficult to get rid of the shell as the egg membrane tends to stick to the egg white. You will also need to prepare the chilli paste or sambal by pounding them or using a blender. I prefer pounding as I prefer the sambal paste slightly â€œroughâ€. And finally, the cooking process which does not take all that long.
This easy Sambal Tamarind Hard-Boiled Eggs recipe is appetizing because it uses tamarind juice to give it a slightly tangy taste to the otherwise flat chilli base. The liberal use of onions gives it a natural sweetness though sugar is also used. If you can find cili boh (chilli paste), that will save a bit of time for you. Otherwise, blend red chilli (seeded) with the rest of the ingredients. Experiment by yourself especially on the amount of chilli, tamarind and sugar to use. If you are looking for an easy or simple sambal hard-boiled eggs recipe or wondering how to cook sambal eggs, try this.
This is my recipe for Sambal Tamarind Hard-Boiled Eggs
- 4 hard-boiled eggs
- 500 ml tamarind juice (mix water with tamarind seeds and use the juice)
- 5 tablespoons cooking oil
Pound / Blend
- 3 onions
- Â½ bulb garlic
- 4 pieces candle nut (buah keras)
- 1 inch belacan
- 1 Â½ tablespoons cili boh / 6 â€“ 8 pieces red chilli
Heat oil in wok and shallow fry the hard-boiled eggs till eggs are slightly browned. Do not over-fry the eggs. Remove eggs and set aside.
Add blended mixture to wok (with remaining oil) and reduce heat to medium low. Stir well until aromatic and gradually add tamarind juice tablespoon by tablespoon. Add salt and sugar to taste. Once all tamarind juice has been added, return fried eggs to the tamarind sambal mixture, coat evenly and allow to boil until sambal is reduced in liquid.
Serve with rice or noodles.
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