Sambal Telor

Boiled Eggs with Chilli Gravy

Much like the prawn sambal (page 131) that goes with mee siam (page 133), this dish
consists of hard-boiled eggs instead.

makes 6 servings

8 hard-boiled eggs
110 g or 4 ounces ounces red chillies

230 g or 8 ounces shallots,
peeled and cubed

60 g or 2 ounces belachan, diced

60 g or 2 ounces tamarind (assam),
soaked in 2 cups of hot water

6 tablespoons oil
1 cup coconut milk
3 tablespoons sugar
½ teaspoon salt

1.   Peel the hard-boiled eggs. Set aside.

2.   Pound or grind the fresh chillies, shallots and
belachan.

3.   Strain the tamarind juice and discard the seeds and
fibre. Reserve the tamarind juice.

3.   Heat a pan and add oil. When the oil is glistening, fry
the spice paste over low heat until fragrant. Pour in the
tamarind juice and coconut milk into the pan. Season
with sugar and salt, according to taste.

4.   Finally, add the hard-boiled eggs in.

242  Growing Up in a  Nonya Kitchen ~ Our Daily Fare