Recipe of Any-night-of-the-week Eggs in Red Hot Chilli Sauce

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Before you jump to Eggs in Red Hot Chilli Sauce recipe, you may want to read this short interesting healthy tips about Snacks that give You Vitality.

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Eating almonds is an excellent alternative as long as you don't have a nut allergy. As an all-in-one vitality booster, almonds provide many health rewards. Almonds can be a natural source of B vitamins as well as other vitamins and minerals. Tryptophan, an enzyme also present in turkey that triggers drowsiness, is present in almonds. Having said that, you will not need a nap after consuming almonds. These nuts relax the muscles and supply a general sense of relaxation. Your emotional level can often be lifted simply by eating almonds.

You will find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it's uncomplicated to find just what you need to be successful at it.

We hope you got insight from reading it, now let's go back to eggs in red hot chilli sauce recipe. You can cook eggs in red hot chilli sauce using 13 ingredients and 4 steps. Here is how you cook it.

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

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

Steps 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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