It’s been another cold, cold weekend here in Toronto. Longing for some warmth, I decided to hit the kitchen and make some egg sambal for tonight’s dinner. To make a sambal based dish, simply means to cook using a spicy mixture of chillies, pepper, and tamarind juice. There are grander variations to the sambal that feature fish or shrimp paste, but I like to keep it simple.
The sambal is another Malaysian household staple, and instead of eggs, you can also use it for fried fish or tofu. The recipe that follows is my sister’s – she’s a master in the kitchen, much like my mom.
- 5 eggs, hard boiled and sliced in half
- 1 small onion
- Ginger (optional)
- 1 tomato, cubed
- 1 tbs of chilli powder, mixed into a paste with some water
- 1 stalk spring onion
- 1-2 tbs tamarind juice (or juice from a lemon)
- Tomato ketchup (or tomato paste)
- Chilli sauce
- Fresh chillies and coriander for garnish
Once eggs are boiled, allow them to cool in cold water, peel, pat dry, slice them in half and set aside.
In a frying pan, heat some oil and add onions and ginger. Cook until onions soften and brown. Then add chilli paste and cook until the oil starts to separate. Stir occasionally so it doesn’t burn. You may need to add a little water if it starts too get to dry.
Add the chopped tomato and cook until they soften. Then add tomato ketchup, chilli sauce and tamarind juice. Stir to blend it all together. Continue to cook for a few minutes longer. If the mixture starts to get too thick, add a little more water.
Add in spring onions and season with salt and pepper. Then add the reserved eggs and mix until they are completely coated in the sambal. Be gentle with the mixing here so the yolks don’t fall out.
Dish out and garnish with some chopped coriander and sliced chillies. Serve with rice and stir fried or steamed mixed greens.