Step-by-Step Guide to Prepare Perfect Eggs in Red Hot Chilli Sauce

Eggs in Red Hot Chilli Sauce.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, eggs in red hot chilli sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Eggs in Red Hot Chilli Sauce is one of the most favored of recent trending meals on earth. It's enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They're nice and they look fantastic. Eggs in Red Hot Chilli Sauce is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have eggs in red hot chilli sauce using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Eggs in Red Hot Chilli Sauce:

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

Instructions 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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