Deep-fried hard-boiled egg served with a sweet and spicy chilli and tomato jam,
garnished with coriander leaves
I had picked a handful of fresh red chillies from the garden and decided to make a sweet chilli jam and serve it with hard-boiled eggs. I boiled the chillies first for about 15 minutes until they turned soft, chopped them up with shallots and garlic, then fried them in oil with belacan (shrimp paste), diced tomatoes, tamarind paste, water, salt and sugar. This was simmered until it caramelized and reduced to a thick jammy consistency. I also added a little chicken stock powder for flavour, then tossed in some hard-boiled eggs (that I had lightly shallow-fried in oil). Wow, those chillies were really hot, which makes it extra delicious served with plenty of steamed jasmine rice to help drown out the heat. Yum!