Thursday, November 23, 2006

Eggstra Recipe

I practically love eggs in anyway, soy braised, fried, boiled, steamed...etc.Thankfully I am not one of those who are allergic eggs or I would have been missing out on many things(Food) in life. This recipe is inspired by one of my primary school teachers who cooked a mean but extremely delicious Sambal Telor for breakfast for us during school camp. We had Nasi Lemak for breakfastwith only this dish and cucumbers so all the attention was focused on this wonderful dish with a great sambal chili. This is one of the best memories of my childhood. For the health conscious, you can choose not to deep fry the egg.

Deep Fried Eggs with Sambal Goreng and Condiments
4 Portions

100ml Corn Oil
120g Ground Shallots
½ tsp Belachan Powder
150ml Chili Paste
2-3tbsps Sugar
½ tsp Salt
4 nos Eggs, hardboiled, peeled
Oil for deep frying
1 large Tomato, seeded and diced
2 stalks Spring Onions
3 tbsps Deep Fried Shallots
Lettuce Leaves

Preparation Method:
Heat up corn oil and fry ground shallots till fragrant. Add the belachan powder and chilli paste to cook for another 2 minutes.

Pour in sugar, reduce fire to low and cook the sambal for 20 minutes adding a little water if necessary to thin out evaporation loss along the way.

Heat up oil for deep frying until slightly smoking. Deep fry the hardboiled eggs till golden brown. Slice the eggs into half and arrange on plate lined with lettuce leaves.

Spoon the sambal over the eggs and garnish with the condiments before serving.

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