Recipe for Sambal Goreng Telur (Spicy Eggs) 
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Yield:
4 to 8.
Ingredients:
Amount Ingredient
3 tbl (45 ml) peanut oil
1 med onion, finely chopped
1 x clove garlic, finely chopped
1 tbl (15 ml) sambal ulek* or cayenne pepper to taste
1/2 tsp (2 ml) trasi (dried shrimp paste)*
2 tsp (10 ml) palm sugar* or light brown sugar
1/2 cup (125 ml) coconut milk
1/2 tsp (2 ml) grated lime zest
Salt to taste
Instructions:
Instructions: * Available in Asian specialty shops

Every good rijsttafel includes at least one egg dish, and this one is usually considered an accompaniment rather than a main dish because it is so spicy. The hard-cooked eggs in the version of this dish we had Saturday were deep fried in oil before being added to the sauce, but this is a simpler and equally delicious variation. Both the sambal ulek (sometimes spelled sambal oelek) and trasi might require a trip to an Asian specialty shop, but your efforts will be rewarded with authenticity.

Heat the oil in a skillet over moderate heat and saute the onion and garlic until soft but not brown, about 5 minutes. Add the sambal ulek and trasi, stirring for about 2 minutes and mashing the trasi with a spoon. Add the sugar, coconut milk, lime zest, and salt and simmer, stirring frequently, until the sauce has thickened. Cut the eggs in half lengthwise and lay them, cut side down, in the sauce. Spoon the sauce over the eggs and simmer gently until the eggs are heated through. Serve hot or at room temperature.

Serves 4 to 8.

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