4 hard-boiled eggs
500 ml tamarind juice (mix water with tamarind seeds and use the juice)
5 tablespoons cooking oil
Ingredients to blend:
In a pestle and mortar or a food processor mix
½ corm garlic
4 pieces candle nut
1 inch belacan
1 ½ tablespoons cili boh / 6 - 8 pieces red chilli
Heat oil in wok and shallow fry the hard-boiled eggs till eggs are slightly browned. Do not over-fry the eggs. Remove eggs and set aside.
Add blended mixture to wok (with remaining oil) and reduce heat to medium low. Stir well until aromatic and gradually add tamarind juice tablespoon by tablespoon. Add salt and sugar to taste.
Once all tamarind juice has been added, return fried eggs to the tamarind sambal mixture, coat evenly and allow to boil until sambal is reduced in liquid.