Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce)

• 6 Eggs
• 1/2 large Onion
• 5 tbsp Sambal paste
• 2 tbsp Tamarind paste
• 3 tbsp Sugar
• 1 rounded teaspoon Salt
• 1 Vegetable oil

1. Make hard-boiled eggs and peel the shells.
2. Cut the onions horizontally into 5 mm thick slices.
3. This is tamarind paste and the package it came in.
4. It's a superior alkali ingredient.
5. If it is too hard to obtain, you can substitute with tender umeboshi (pickled plum).
6. Add water to the tamarind paste and dissolve the paste with your fingers.
7. You will only use the strained liquid.
8. Once you use the liquid, repeat with more water at least twice.
9. Heat vegetable oil in a pan and saute the onions.
10. Once they are tender, add the sambal paste and continue sauteing.
11. If it starts to scorch, add water.
12. Saute well and add the tamarind liquid from Step 3 and the boiled eggs.
13. Season with sugar and salt, and simmer until the liquid evaporates.
14. You could also use quail eggs instead of chicken eggs.
15. Deep fried tofu is also a good substitute.

eggs, onion, sambal, tamarind paste, sugar, salt, vegetable oil

Taken from cookpad.com/us/recipes/155461-sambal-telur-malaysian-style-hard-boiled-eggs-in-chili-sauce (may not work)