I find this recipe a very unusual way of serving salted eggs. The recipe was published in a table calendar years ago. Have you come across eating hard boiled salted eggs with spicy sauce?
You can actually prepare the chilli sauce earlier, reheat when required and pour on to hard boiled salted eggs before serving. This sauce is good on its own with rice as it is very tasty [spicy, sourish sweet taste].
I didn't make the salted eggs for this recipe. Please refer to these posts [2 ways to make salted eggs] if you wish to prepare your own salted eggs.

IngredientsI didn't make the salted eggs for this recipe. Please refer to these posts [2 ways to make salted eggs] if you wish to prepare your own salted eggs.

[serves 5]
5 hard boiled salted eggs - peeled and halved
1 medium size onion - peeled and sliced into rings
spring onions - sliced slantwise for garnish
2 tbsp cooking oil
Paste Ingredients [blended and mix]
1 onion - peeled
3 shallots - peeled
2 cloves garlic - peeled
1 tbsp chilli paste
1 tbsp fennel powder
Seasoning
2 tbsp each of Hoisin sauce and chilli sauce
2 tsp palm sugar
80-100 ml water
Juice of 1 lime
salt to taste
- Heat oil in wok, saute blended paste until aromatic. Add in hoisin and chilli sauce followed by water.
- Stir until gravy boils. Reduce heat, then add in onions, palm sugar and salt to taste.
- Stir for 2-3 minutes until oil rises to the top. Remove from heat, stir in lime juice.
- Place salted eggs on a serving platter. Pour on gravy. Garnish with spring onions. Serve with rice.
I'm linking this post to
Little Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by
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