Rice in cream

That's the translated name of "nasi lemak", the supposedly national dish of Malaysia. Nasi lemak is a dish of rice cooked in coconut cream/milk. Fried anchovies, egg, spicy chili sauce (sambal),peanuts and cucumber are the basic condiments to go with the rice. Of course you have the choice of more side dishes.

Believe it or not, this rich dish is one of Malaysian's favourite breakfasts! The breakfast version is lighter, with simpler condiments. It's usually not cooked at home as it's available at hawker stalls/restaurants and road side stalls at anytime of day. Some of the sellers are so famous that many don't mind travelling far just to sample their favourite food ;)

Enough of intro., already. The recipe I'm sharing is going to be for the spicy chili sauce that goes with the rice. ..pulling this photo from the archive made me crave the medley of creamy rice and spicy *drool* I can't wait to taste the authentic ones back home ..

Spicy Eggs (Acar Telur)
More like a sambal, the thick gravy is sweet, sourish and spicy. It is very appetising and takes off the heavy edge from the nasi lemak.

Ingredients
5 eggs, hard boiled

Ground ingredients:
5 cloves garlic
5 shallots
1 big onion
2cm knob ginger

2 tablespoons oil
2 tablespoons cili boh*
1 tablespoon vinegar
1 tablespoon tomato ketchup
1 tablespoon sugar, or to taste
1 teaspoon salt, or to taste

Method
1. Shell the hard-boiled eggs and heat enough oil in a wok to deep fry the eggs until golden brown. Drain on paper towels.

2. Blend, or pound the ground ingredients to a paste.

3. Heat oil in a wok and saute the ground ingredients until fragrant.

4. Add the cili boh. Fry until aromatic before adding the eggs, vinegar and tomato ketchup. Season to taste with sugar and salt.

*dried chili pound into paste