Ramadan 2020: Quail Eggs and Fishballs Sambal


Quail Eggs and Fishballs Sambal Recipe





Servings: 5-6
INGREDIENTS:
  • 15 quail eggs, boil for 4-5 minutes, peel shells and set aside
  • 250 gm fried fishballs
  • 1 ikan bilis (anchovy) stock cube
  • 1 tsp salt, adjust to taste 
  • 1 tbsp sugar/coconut palm sugar, adjust to taste
  • 1/4 cup water
  • 1/4 cup cooking oil
  • 1 tamarind peel

(A) BLEND:
  • 2 medium-sized red onions
  • 20 dried red chillies, soak in hot water for 15 minutes to rehydrate
  • 5 red chilli padi (bird's eye chilli)
  • 1 tsp shrimp paste (belacan)
  • 1/4 cup water

DIRECTIONS:

1. Blend all ingredients (A) into a smooth paste.

2. Heat the cooking oil and add blended ingredients. Stir-fry until oil starts to separate.

3. Next add in 1/4 cup water, tamarind peel, cube stock and salt. Stir-fry until oil separates once again.

4. Later, add in sugar and give a quick mix.

5. Lastly, add in boiled eggs and fishballs. Mix until well combined and off the heat.


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