Sambal Eggs

6 oz. fresh red chilies (seeded and cut into small pieces


1 tablespoon toasted belacan (Malaysian shrimp paste)

4 oz. shallots

1/4 teaspoon salt (or to taste)

2 teaspoons fish sauce

2 1/2 teaspoons sugar/palm sugar (or to taste)

4 tablespoons oil

1/2 onion (cut into rings)

Directions:

1. Prepare the sambal by grinding chilies, shallots, and toasted belacan in a mini food processor. Make sure the sambal paste is well blended and smooth.



2. Heat up a wok with oil and “tumis” (sauté) the sambal paste and onion rings until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar/palm sugar, and fish sauce and do a quick stir, dish out and set aside.



3. To make sambal telur, add 2-3 tablespoons of sambal back into the wok plus peeled hard boiled eggs. Make sure the eggs are nicely coated with the sambal. Dish out and serve hot.