Sweet and sour eggs, with tamarind

This dish combines the flavours of Indonesian sambal eggs with Chinese son-in-law eggs, resulting in a fusion of delicious tastes. It offers a delightful blend of spicy, tangy, sweet, and salty flavours that come together to create a truly irresistible dish.

Sweet and sour sauce

• 1-2 tbsp palm sugar (normal sugar is also ok)
• 1 tbsp tamarind paste
• 1 tbsp fish sauce
• a little water

Cook all ingredients in a small saucepan over low heat, until all the ingredients combine well & aromatic.

Sweet and sour eggs

• 12 whole eggs, hard-boiled, peeled
• 1 potato, diced, cooked in microwave until just cooked
• a handful of frozen peas
• 1/2 onion, diced
• 1 clove of garlic, minced
• a handful of cherry tomatoes halved
• 1 tsp chilli paste, or Sambal Balado which is an Indonesian chilli sauce for eggs (optional)
• 1 tbsp fried shallot (optional)
• salt and pepper, to taste
• cooking oil
• a small handful of coriander, chopped, for garnishing (optional)

Method

• In a frying pan, add some cooking oil; add the eggs and roll them in the pan until browned; approximately 5-10 minutes
• remove the eggs from the frying pan and cool slightly; cut the eggs in halves & arrange the eggs on a plate
• In a frying pan, heat some cooking oil; add garlic, onion and chilli paste, and stir fry until aromatic; add potato, peas, salt and pepper and stir fry briefly; add tomatoes and fried shallot, mix through; remove from heat and lay the vegetables over the eggs
• Drizzle the sweet and sour sauce over the eggs and vegetables
• Add coriander to garnish.