About this recipe:Sambal has its roots in Malay cuisine but sambal telur has, over centuries-long of cultural assimilation, become a regular dish in Peranakan or BabaNyonya households.
By its generic name, sambal brings a meaningful form of commonality between the cuisines of Malaysia, Indonesia, Singapore and Brunei. On the other hand, through its varied forms and adaptations, sambal brings uniqueness and identity to each of the said cuisine.
15-20 strips of dried chilies (add more for spicier sambal)
1.5 tsp belacan (Asian shrimp paste)
1/4 cup water
1/4 cup cooking oil
4-5 kaffir leaves
1 tbsp tamarind paste, rub/mix in 3/4 cup water
2 large onions, halved then sliced
2 tomatoes, quartered (optional)
4 hard boiled eggs
2 tbsps sugar
1/2 tsp or enough salt for taste
Use a kitchen scissors to cut the dried chilies and remove the seeds inside. Boil in a small pot of water for 5 minutes, then discard the water.
Blend the chilies, shallots, candlenuts and shrimp paste. Add 1/4 cup water to ease blending.
Heat the cooking oil in a wok/large pan. Saute the blended paste and kaffir leaves together for about 10 -12 minutes over medium heat until the paste is fragrant and is somewhat drier.
Add in the tamarind juice, but discard the pulp and seeds.
Add in the sliced onions, tomatoes, eggs, sugar and salt .
Stir well and let it simmer for a few minutes. It should have a slight hint of sweetness but slightly more sourness. Add enough salt according to personal preference but do note that without enough salt, the sambal will not taste as good. Dish up and serve with rice.