Simple Egg Sambal (mild version)

Easy and simple meal but a delicious one as well!

So here is what you will need for this. But before that, this recipe is not very spicy like the common egg sambal / sambal telur. My husband can't eat it if i would have followed the traditional recipe.

For chili paste, I am using Korean medium spicy gochujang. You can absolutely substitute it with any chili paste and even chili sauce if that is what you have at home. You need only add chili powder or grounded dried chili if you wish to.

This meal best serve with plain white rice and simple stir fry vegetables. In the picture above, i had a quick stir fry spinach ( a few drop of oil enough to fry crushed garlic and add spinach when the garlic turned golden in color. Sprinkle some salt. Ready to serve!)

Ingredients:

Thumb size Prawn paste

1 large Red Onion

3 cloves garlic

7 hardboiled eggs

1 table spoon Chili paste (I am using Korean medium spicy gochujang. Any chili paste will do. If you can’t find any, chili sauce works just fine)

Salt and sugar to taste

Cooking oil

Instruction:

Ready boiled eggs.

Peeled and set a side.

 

 Peeled onion and garlic.

Depending on your blender, mine is a small one. So, i need to sliced it into chunky pieces.

You can use a mortar if you don't own a blender.

Blend the ingredient until mushy. Adding a little water will help to get a more finer result.

This will be the sauce. 

(Avoiding this stage will result it eggs breaking before it reaches your plate)

Be careful!

Add some oil to fry eggs outer layer. 

You can remove the excess oil after eggs are done.

Some prefer to half deep fry the eggs. But i don't dare to do so. I'm afraid if the eggs might explode.

I don't recommend to do so as well. Safety first!

Fry the eggs until the outer layer is slightly golden brown.

This layer act as a shield and it help the sauce to stick on it.

Once the eggs are ready. Set them aside on a paper towel.

 Depending on how much oil you use to fry your eggs, if it more than a spoon, then you may want to remove the excess oil.

With the same pan / wok, add in the finely blended ingredients.

Stir and fry until aromatic.

Start with high heat and reduce to medium once the water is evaporated.

When you can smell the deliciousness from onion and garlic, it is time to add in 

your chili paste.

Still in medium heat, add the chili paste in and stir until it is mix nicely with the other ingredients.

Keep stirring and frying until you see oil break through the paste. Just like the picture above.

Taste the paste, add salt and sugar to taste.

The chili paste that I'm using is quite salty, so i don't need to add any salt. 

Onion was quite sweet as well, so i did not add any sugar.

 

Add the egg back into the wok.

 

This is the step that will ruin your eggs if you would have skip frying your eggs. I can guarantee none will survive this stage.

Careful and with steady hand, stir the eggs until they are well coated with the paste/sauce.

Cover and leave it for about 5 minutes so that your eggs warm again.

Keep an eye on it. Don't let the sauce dries out or burn. You need to stir from time to time.

If the sauce dries out, add a little water. 

Serve while it is still hot.

I hope you like it!

XOXO