A nomad mother in Singapore

Tuesday, 22 March 2016

Hot eggs


What do we eat for Easter? Eggs! But since we are in Singapore, why not try a local classic? These spicy eggs are great for a vegetarian dinner or lunch, served with rice and some vegetables. Or, if you are more adventurous, perhaps for Easter Brunch? Believe it or not, they are the favourite food of 6-year-old Linde. The sambal is sweet, sour and spicy at the same time, just a perfect balance. For more fussy children, you can vary the amount of chili you use. 



Sambal eggs

6 eggs 

2 large tomatoes
2 onions
4 shallots
7 large chili’s
2-3 chili padi (small, string chili) to taste
4 cloves of garlic
½ tablespoon tamarind paste (seeds removed)
2 tablespoons gula malaka (palm sugar)
2 salam leaves (Asian bay leave)
2 jeruk perut leaves (kaffir lime)
cooking oil



Boil the eggs hard, and set aside to cool. Take one large onion, and cut in in thin strips. These will add texture to your sambal. Chop the rest of the onion, shallot, garlic, tomato, and chili roughly. You can use more or less chili depending on your taste. 
The large chili’s are usually not that spicy, the chili padi are, so use less, or none, of those if you prefer a lighter version. Blend all of these ingredients together in a blender or food processor. Or, if you want to go old school, grind them in a pestle and mortar.


Peel the eggs and dry them. Heat about a cm of oil in a wok, and fry the boiled eggs on all sides until they are golden, which should take just a few minutes. You can omit this step if you prefer, but the sambal will not stick to the eggs very well. 




Set the eggs aside on some tissue. Now take the blended sambal mixture, and add the tamarind and palm sugar. Fry the sambal in the hot wok for a few minutes, until fragrant, and until some of the moisture has evaporated. We don’t want to sambal to be too wet. Then add the sliced onion and salam and jeruk perut leaves, and a pinch of salt. Fry until the onion is soft.
Finally, add the eggs, and heat everything through.

You can eat them straight away, or let them cool down first.



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