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 |
| A: | |
| 180 gram | dried chilies, soak in hot water & drained |
| 1 teaspoon | toasted shrimp paste |
| 120 gram | shallots |
| B: | |
| 200 ml | water |
| 2 pieces | dried tamarind |
| 2 teaspoons | sugar |
| 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
Protein 8g
Fat 8g
Carbs 9g
6 pax
20 minutes 
