Appetizers Recipes - Hard-boiled Eggs in Red Sauce
Recipe
Ingredients
-
vegetable oil, for deep-frying
-
8 eggs, hard-boiled and shelled
-
1 lemon grass stalk, trimmed, quartered and crushed
-
2 large tomatoes, skinned, seeded
and chopped
to a pulp
-
5-10ml/1-2
tsp sugar
-
30ml/2
tbsp dark soy sauce
-
juice
of 1 lime
-
fresh coriander (cilantro) and mint leaves, coarsely
chopped,
to garnish
For the rempah:
Serves
4
Method:
-
Using a
mortar and
pestle
or food
processor, grind the ingredients for the rempah to form a smooth
puree. Set aside.
-
Heat enough oil for deep-frying in a wok or heavy
pan and deep-fry the whole boiled eggs until golden brown. Lift them
out and drain.
-
Reserve 15ml/1 tbsp of
the oil and discard the rest. Heat the oil in the wok or heavy pan
and stir in the rempah until it becomes fragrant.
-
Add the lemon
grass, followed by the tomatoes and sugar. Cook for 2-3 minutes,
until it forms a thick paste. Reduce the heat and stir in the soy
sauce and lime juice.
-
Add 30ml/2 tbsp water to thin the sauce. Toss
in the eggs, making sure they are thoroughly coated, and serve hot,
garnished with chopped coriander and mint leaves.
Note: A perennially
popular snack, this spicy egg dish originally came from Indonesia.
Served wrapped in a banana leaf, the Malays often eat it with plain
steamed rice, sliced chilies, onion and coriander - ideal for a
quick, tasty snack or light lunch.
Variation: For a
fusion twist,
serve
these with
a
cucumber raita.
Asian Appetizers Recipes -
Hard-boiled Eggs in Red Sauce Recipe
