There was a fete in my little boy’s school and I made some of these for the Asian food stall. It was a fusion of sambal eggs & son-in-law eggs – spicy, tangy, sweet, salty and delicious.
Recipe is as follow:
Son in law sauce
- 1 tbs coconut sugar
- 1 tbs tamarind paste
- 1 tbs fish sauce
- a little water
Cook all ingredient in a small sauce pan over low heat, until all the ingredients combine well & aromatic.
Sambal eggs with vegetables
- 12 eggs, semi-hard boiled, peeled
- 1 potato, diced, cooked in microwave until just cooked, then rinsed in cold water
- a handful of frozen peas
- 1/2 onion, diced
- 1 clove of garlic, minced
- a handful of cherry tomatoes, halved
- 1 tsp sambal balado (Indonesian sambal sauce for eggs)
- 1 tsp fish sauce
- 1 tsp sugar
- 1 tbs fried shallot
- salt and pepper, to taste
- cooking oil
- a small handful of coriander, chopped, to garnish.
In a frying pan, add some cooking oil; add eggs and pan fry until slightly brown outside, shake the eggs around frequently, approximately 5-10 minutes; remove the eggs from frying pan to cool slightly; cut the eggs in halves & arrange the eggs on a plate.
In a frying pan, heat up some cooking oil; add garlic, onion and sambal balado paste, stir fry until aromatic; add potato, peas, fish sauce and sugar, stir fry until the frozen peas are cooked; add tomatoes and fried shallot, mix through; remove the frying pan from heat; pour the vegetables over the eggs; add coriander on top.
Drizzle some son-in-law sauce over the eggs and vegetables.