Eggs in tangy spicy sauce (telur balado)

Ingredients

• 6 eggs, hard-boiled and peeled
• 400 ml tamarind juice
• 1 yellow onion, peeled and sliced
• 2 stalk of lemon grass, smashed
• 2 tablespoons of chili paste
• Cooking oil

Pounded:

• 6 shallots
• 4 cloves of garlic
• 5 pieces candle nut
• 2cmx2cm belacan

Seasoning:

• light soy sauce to taste
• sugar to taste

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Preparation

• Heat oil in wok and fry the hard-boiled eggs till light brown. Remove eggs and set aside.
• In the same wok, saute the sliced onion till fragrant. Stir in the blended sauce and lemon grass to simmering under medium low heat.
• Stir well until fragrant. Add tamarind juice gradually. Add salt and sugar to taste.
• Return fried eggs to the sauce and cook till the sauce is thickening.