4 hard boiled eggs
2 ? 3 tablespoons sambal
6 oz. fresh red chilies (seeded and cut into small pieces
1 tablespoon toasted belacan (Malaysian shrimp paste)
4 oz. shallots
1/4 teaspoon salt (or to taste)
2 teaspoons fish sauce
2 1/2 teaspoons sugar/palm sugar (or to taste)
4 tablespoons oil
1/2 onion (cut into rings)
Prepare the sambal by grinding chilies, shallots, and toasted belacan in a mini food processor. Make sure the sambal paste is well blended and smooth.
Heat up a wok with oil and ?tumis? (sauté) the sambal paste and onion rings until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar/palm sugar, and fish sauce and do a quick stir, dish out and set aside.
To make sambal telur, add 2-3 tablespoons of sambal back into the wok plus peeled hard boiled eggs. Make sure the eggs are nicely coated with the sambal. Dish out and serve hot.
There are two types of sambal: raw/fresh or cooked sambal. Raw/fresh sambal is a tableside condiment, but cooked sambal is a flavoring paste used to create numerous sambal-laden dishes. Here is my raw sambal belacan recipe.