Step 1

Prepare the sambal by grinding chilies, shallots, and toasted belacan in a mini food processor. Make sure the sambal paste is well blended and smooth.

Step 2

Heat up a wok with oil and “tumis” (sauté) the sambal paste and onion rings until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar/palm sugar, and fish sauce and do a quick stir, dish out and set aside.

Step 3

To make sambal telur, add 2-3 tablespoons of sambal back into the wok plus peeled hard boiled eggs. Make sure the eggs are nicely coated with the sambal. Dish out and serve hot.