Egg Sambal (Hard Boiled Eggs In a Thick Spicy gravy)


4  hard boiled eggs, shelled
3 - 4 fresh red chilies, slit lengthwise
3 - 4 fresh green chilies, slit lengthwise
6 small red onions, sliced
4 cloves garlic, crushed
2 thin slices ginger
3 chilies, pounded fine
1/2 cup thick coconut milk from 1/2 grated coconut
6 tbsp oil  
salt and sugar to taste


1.    Heat oil in a pan and fry the galangal, garlic and sliced onions until fragrant.
2.    Add both the cut and pounded chilies and stir fry for 5 minutes.
3.    Pour in coconut milk and simmer over low flame until the gravy thickens a little.
4.    Season to taste and add eggs, whole or cut in half.
5.    Cook for another 5 minutes.
6.    Serve with plain boiled rice.