Eggs in chili sauce or sambal telur is a Malaysian recipe that seems so simple, but extremely good. It can be served as an appetizer, side dish or even a rice topping. Do as you wish. Just make sure that you have the knack for spicy food, otherwise keep a glass of water by your side as you eat it. Enjoy!
8 dried chili
4 red finger length red chili, seeded
6 shallots, peeled
4 tablespoons oil
2 teaspoons lime juice
1 teaspoon salt
1 1/2 teaspoons sugar
4 hard-boiled eggs, shelled
Cut the chili and soak them in water for 15 minutes or until they are soft. Remove the seeds and drain well.
Place the dried chili, fresh chili and shallots in a food processor or blender. Process it for 30 seconds to form a paste. Add some oil if needed. You may also ground the using a mortar and pestle if desired.
Heat the oil in a small skillet over medium heat. SautÃ© the chili paste mixture for 5 minutes or until the oil separates from it. Add the sugar, lime juice and salt. Mix well.
Carefully slice the hard-boiled eggs using a sharp knife or an egg cutter. Put the eggs on a serving platter and top it with the chili paste mixture. Serve warm.
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