Hard boil the eggs.
Remove from shells, and, if desired, fry in a wok with 2 tablespoons oil until they shows signs of a golden crust.
Remove from wok and set aside.
Soak dried chillies in freshly boiled hot water for 10 minutes, then drain.
Blend the chillies, shallot, garlic and belacan shrimp paste into a puree.
If you need to, add a few tablespoons of water - not too much, just enough to assist the blending.
Heat 2 tablespoons of oil in a wok and fry the pureed mixture till fragrant.
Add the sliced onion, Natvia, tamarind concentrate, salt and a few tablespoons of water to loosen up the mixture.
Bring to a boil and add in the eggs.
Turn down the heat to a simmer.
When the onions soften, these sambal eggs are ready to serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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