Eggs In Tangy Spicy Sauce is always my favorite when dining out at Malay stall. This spicy and pungent dish goes well with nasi lemak, nasi kandar or even steamed white rice. As the cheapest source of Protein, these egg dish is delectable!
Although I love this dish, but I'm a bit lazy to make it at home, due to the troublesome deep frying process. However with my mom around, she helps me with the hardest stuff. I just need to pound the shallots, garlic, belacan, and get it cooked! :)
You may replace tamarind juice with tomato puree.
Eggs In Tangy Spicy SauceIngredients:
6 eggs, hard-boiled and peeled
400 ml tamarind juice
1 yellow onion, peeled and sliced
2 stalk of lemon grass, smashed
2 tbsp of chili paste
4 cloves of garlic
5 pieces candle nut
light soy sauce to taste
sugar to taste
1. Heat oil in wok and fry the hard-boiled eggs till light brown. Remove eggs and set aside.
2. In the same wok, saute the sliced onion till fragrant. Stir in the blended sauce and lemon grass to simmering under medium low heat. Stir well until fragrant. Add tamarind juice gradually. Add salt and sugar to taste.
3. Return fried eggs to the sauce and cook till the sauce is thickening.