Tuesday, October 5, 2010
I ♥ Eggs. I can't begin to tell you how much. If you have been following my blog, you would know. :)
I especially ♥ quail eggs! They are so cute.
Hmmm ... maybe they need some colour and spice?
There you go! I can't help it. I'm a spice girl. ;)
In many recipes, you'll find just the eggs in the sambal. In my version, I added crispy ikan bilis (anchovies) for crunch ... but in all honesty, because I couldn't be bothered to cook another dish! So it was really just this and rice for lunch. No complaints, though.
- 12 to 16 quails' eggs (hard-boiled and shelled)*
- 1 large red onion, sliced in rings
- 2 tbsp ketchup
- 2 tsp sugar
- Salt (if required, to taste)
- 1 handful ikan bilis
* Optional: You can choose to fry the hard-boiled eggs first, to get a golden skin ... very much like making son-in-law eggs. However, do remember to use a toothpick and prick the surface of the hard-boiled eggs all over. Just at the surface, not all the way through.
For the sambal (pound/blitz into a paste):
- 10 red chillies
- 10 shallots, peeled
- 5 cloves garlic
- 3 candlenuts or macademia, pounded
- 1 lemon grass (only use the pale-coloured portion), cut as finely as you can
Note: I used my own rempah.
1. In a skillet, heat 2 or 3 tbsp oil. Add in ikan bilis and fry till crispy. Set aside.
2. In the same skillet, heat 3 or 4 tbsp oil, and add onion. Fry till onion has softened. Now add the sambal and continue stir-frying over low heat until the oil floats.
3. Add ketchup, sugar, salt and taste test. Lastly, add the eggs and ikan bilis. Stirfry briefly to coat with sambal. Serve.
I am submitting this dish to Muhibbah Monday, hosted by 3 Hungry Tummies.