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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