Combining cooked sambal with hard boiled eggs, this recipe from the North is an ideal solution for a quick-fix dinner.
|1 tablespoon||corn oil|
|180 gram||dried chilies, soak in hot water & drained|
|1 teaspoon||toasted shrimp paste|
|2 pieces||dried tamarind|
|2 teaspoons||MAGGI CukupRasa|
|1 stalk||lemongrass, crushed|
|4 nos||boiled eggs|
1. Blend ingredients A until smooth paste, heat oil and stir fry ingredient A until oil separate.
2. After everything is well mixed, stir in ingredient B.
3. Cut the eggs into half before serving. Serve hot.
Energy 140 Kcal