EGG SAMBAL

10 eggs, boiled and remove the skin and fried.

25 dry chilies, cut into 2 and remove the seeds and soaked.

2 big onion, sliced

5 garlic.

1 small piece belacan

Tamarind juice to taste, not to sour

1 cup water, more or less

1 tsp of sugar

Salt to taste

½ cup oil

1.   Blend all the chilies, onion, garlic and belacan with a little water into a paste.

2.   Heat the oil and when the oil is hot add in the blend paste and mix well and add the water and let it comes to a boil.

3.   Add in the tamarind juice, sugar and salt stir well. and let it boil till the oil rise. if you think the gravy is very thick then you can add in more water to your taste.

4.   Add in the eggs and mix well cook till the oil rise.