Sambal telur is a popular Malay's cuisine among all Malaysian races:Chinese,Malay,Indian and etc.Sambal is a spicy, chili based sauce or relish that is popular in Southeast Asia .The sauce consists of ground or pureed chilies and may include small amounts of other ingredients such as citrus juice(tamarind), shallots, fruit, salt, sugar,garlic,ginger or other spices.This sambal telur can be consider as a side dish.This spicy side dish is suitable to go along with Nasi lemak(coconut rice).It's also great pairing with any fried noodles or fried rice..Thinking about it now,make me hungry again!!
10 hard-boiled eggs,removed shell
1 large onion,peeled and sliced
15 fresh red chili pepper,removed seeds
1/2 cup dried red pepper,soaked until soft
5 bulbs fresh garlic,peeled
2 lemongrass,sliced(use the white part only)
100 gm belacan,(shrimp paste)lightly fried or toasted
1/2 cup sugar or to taste
3 tbsp tamarind powder or tamarind pulp mix with water (1/4 cup)
salt to taste
1 cup canola oil
1:Wash ,peel and slice all the spices ingredients .Combine all ingredients in food processor except sugar ,tamarind and salt ,ground/grind/pound until it become paste texture.Pour 1/2 cup of oil when gring,leave the other 1/2 for sauteed.
2:Meanwhile prepared water in a medium pot at high heat.Place eggs and salt in the water.Boil the eggs for 20 minutes or until cooked.Removed after cooked and discards shell.Place cooked eggs in a large bowl.
3:Heat wok with oil at medium high heat.Add in the ground spices and slowly saute until fragrant or the color change to darker red.Add in tamarind,sugar and salt,mix well.Check the seasoning.
4:Add in onion and cook for 3 minutes before scoop the gravy to prepared hard boiled eggs.Serve with rice or noodle.