Egg Sambal has always been a favourite among our family, both kids and adults. Everyone loves eggs, especially cooked in our favourite sambal tumis petai. This dish really goes well with our very own Malaysian nasi lemak or just eat it with steamed white rice. We love to make this into sandwiches with the leftover sambal for breakfast, with a cup of freshly brewed black coffee. Hmm... For this dish, I use quail eggs. As for petai, if you do not like petai then just omit it. We love petai and luckily for me, my kids love petai too! Petai is known as "stinky beans"! Petai contains three natural sugars, fructose, glucose and sucrose. It is high in potassium and low in salt, making it perfect to beat high blood pressure. This unique fruit can prevent a substantial number of illnesses. For more info on this wonderful fruit, click here.
Sambal Petai with Eggs
Ingredients :
50gm dried chillies
300gm shallots
2 cloves garlic
1 small piece belacan
1 candlenut
1 tsp tamarind pulp (mixed with 1/4 cup water and strain for juice)
100gm petai (slit to half lengthwise, rinsed and drain)
20 quail eggs (hardboiled and remove shell)
10 cherry tomatoes
1 big onion (sliced)
2 pcs kaffir lime leaves
salt to taste
1 tsp sugar
1/2 cup cooking oil
Method :
- Using a scissors, snip dried chillies to pieces, remove seeds and soak in hot boiling water until soften. Drain.
- Blend softened dried chillies, shallots, garlic, belacan and candlenuts to a paste.
- Heat cooking oil. Fry grounded paste and kaffir lime leaves until aromatic and oil surfaces. Add in sliced big onion and stir for about 2 minutes. Add in petai and stir for about 2 more minutes.
- Add in tamarind juice, salt and sugar to taste. Stir in the eggs and simmer for about 5 minutes over low heat, add more tamarind juice or water if it gets too dry.
- Add in cherry tomatoes and stir for a further 2 minutes.
- Serve with hot steamed rice. Enjoy!
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