Sambal Goreng Telur
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm)|
|Dried chilies/Sambal ulek||1 Tablespoon|
|Peanut oil||3 Tablespoon|
|Blachan||1⁄2 Teaspoon (Dried Shrimp Paste)|
|Laos powder||1⁄2 Teaspoon|
|Chopped lemon grass/Grated lemon rind||1⁄2 Teaspoon|
|Coconut milk||1 Cup (16 tbs)|
Hard-boil the eggs, then shell and halve them.
Set them aside.
Put the onion, garlic and chillis into a blender and blend to a rough puree.
Heat the oil in a large, shallow saucepan.
When it is hot, add the onion puree and fry, stirring frequently, for 2 minutes.
Stir in the remaining ingredients and bring to the boil, stirring constantly.
Reduce the heat to very low and carefully add the egg halves.
Simmer gently until the mixture thickens slightly.