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You can prepare the sambal, eggs and tofu in advance. Do not mix them until you are ready to serve. Just before serving, heat up the eggs and tofu in microwave on LOW for 8 minutes and the sambal on LOW for 12 minutes. When ready to serve, pour sambal over the tofu and eggs.
Lightly fry the eggs till the skin is golden brown - set aside for later use.
Lightly fry tofu - set aside for later use.
Pound/grind the chillies, shallots, garlic and belacan (not too fine please).
Fry the paste in hot oil in a wok for 3 minutes.
Add chopped tomatoes and fry covered for 5 minutes.
Stir well, add seasoning and vinegar.
Cover and cook for another 5 minutes.
Add the fried boiled eggs and tofu.
Stir gently and cook for about 3 minutes.
Ready to serve on hot boiled rice.
Make extra cooked sambal paste and freeze them for future use. It can be kept in the freezer for 2 weeks. When warming boiled eggs in microwave, please use only LOW or else the boiled eggs will explode and cause a mess in the microwave.
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