How to Make Quick Eggs in Red Hot Chilli Sauce

Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, Steps to Prepare Favorite Eggs in Red Hot Chilli Sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggs in Red Hot Chilli Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggs in Red Hot Chilli Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can have Eggs in Red Hot Chilli Sauce using 13 ingredients and 4 steps. Here is how you cook it.

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Ingredients and spices that need to be Prepare to make Eggs in Red Hot Chilli Sauce:

1. A. 6 hard boiled eggs
2. B. Blended paste
3. 1 C cut, soaked, softened dried chillies
4. 1 small brown onion
5. 1 shallot
6. 1 thumb size of shrimp paste / terasi / belacan (optional)
7. C. Seasonings
8. 1 thumb size of seedless tamarind paste + 1/4 C hot water
9. 1 tsp chicken seasoning powder
10. 1 tbsp grated coconut sugar / grated palm sugar / white sugar
11. Note:
12. 1 . Adjust seasonings accordingly
13. 2 . Reduce sugar for a less sweet sauce

Instructions to make to make Eggs in Red Hot Chilli Sauce

1. A - Prepare hard boil eggs. Remove the skin and then deep fry until light golden brown. Keep aside.
2. B - Place ingredients in B and few tablespoons of water in a blender. Blend into a fine paste. Keep aside.
3. C - Prepare seasonings. Soak a thumb size of tamarind paste in 1/4 cup of hot water. Once softened, squeeze the paste to get the juice and remove only the unwanted root or seed, if any. Grate palm or coconut sugar, if using. Palm and coconut sugar can also be replaced with white sugar.
4. Cooking the dish - Heat 1/4 cup of oil in a wok or large pan. Stir in B and keep stirring until oil is starting to seperate from the paste. Add tamarind juice. Stir. Season with the rest of the ingredients in C. Add A (eggs) into the sauce and stir until eggs are fully coated. Dish up. Eggs and sauce go well with white rice.

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