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.

Son in law sauce

• 1 tbsp sugar (I use palm sugar for a more intense flavour)
• 1 tbs tamarind paste
• 1 tbs fish sauce
• a little water

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

Sambal eggs with vegetables

• 12 whole 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 chilli paste, I use Sambal Balado which is an Indonesian sambal sauce specifically for eggs
• 1 tsp fish sauce
• 1 tsp sugar
• 1 tbsp fried shallot
• salt and pepper, to taste
• cooking oil
• a small handful of coriander, chopped, for garnishing.

Method

• In a frying pan, add some cooking oil; add whole eggs and roll in the panfry 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 chilli 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 to garnish.
• Drizzle some son-in-law sauce over the eggs and vegetables.