Sambal eggs with vegetables, drizzled with a tangy son-in-law sauce

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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.

Sambal eggs with vegetables, drizzled with a tangy son-in-law sauce

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.

Sambal Balado
Sambal Balado paste

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