Smoky Wok

Cooking is therapeutic for me although I do have my lazy bouts, just like anyone else.  I had it in my head to pound some sambal belacan (chili paste) the traditional way today with a mortar and pestle and pound I did :O.  Funnily enough, my fridge is actually quite empty but somehow I always have a ready supply of eggs so I decided to make the humble yet much loved egg sambal or telur sambal.  You can choose to simply cook the hard-boiled eggs in your homemade sambal or fry the boiled eggs to get that slight crispy texture prior to cooking the eggs in the sambal.



For the sambal, all you need are some dried chili peppers, shallots and toasted belacan or shrimp paste.  Most people use the blender or food processor nowadays but I still insist that the sambal tastes better done the old fashioned way.  Another thing is that I hate cleaning blenders/ food processors, having to go through all the nooks and crannies!  This dish goes great with steamed rice and is delicious and extremely appetising.  Sambal belacan is always a great thing to have in your fridge - the culinary possibilities are endless!  Take a look at some of my belacan 'escapades' here.



I still remember while living in San Diego how much I craved for this Malaysian culinary specialty.  I still remember lugging back an extremely heavy mortar and pestle from Crate and Barrel in my efforts to recreate this Malaysian favourite in my apartment.  Beware though that belacan is a condiment that requires an acquired taste so do be warned of its' pungent and strong taste.  For us Malaysians though, sambal belacan is always welcome and very much loved!

This post is part of my Yuen Chun Recipes,
Ingredients:

4 hard boiled eggs
Enough oil for deep frying

For the sambal:
10 shallots, peeled
15 dried red chili peppers (soaked in hot water for a few minutes to soften)
1 tablespoon toasted belacan (toaster oven or dry-fried)

Salt for seasoning
Pinch of sugar
Dash or two of light soy sauce (www.yuenchun.com)

Method:

Firstly, prepare the sambal belacan by pounding the above ingredients or use a food processor if you so wish.  Set aside.

Boil the eggs.  Peel and allow to cool for a bit.  Deep-fry the eggs until golden and the surface will turn wrinkly.

Heat up 3 tablespoons cooking oil in a pan or wok.  Add 4 tablespoons of the sambal prepared above.  Cook until the oil separates.  Add a dash of light soy sauce.  Add the eggs in and stir-fry to coat well.  Add salt and sugar to season.  Serve hot or warm.