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.