Being Prepared

I'm one of those who would find ways of doing things in the shortest and quickest way.

NO!! that doesn't mean that I short change anyone. I just a planner and I find that it works just great for me and also for all those around me.

The 1 thing that I'm always doing is planing meals for my family.... as soon as I find out if the kids were coming home be it for the weekend or just for the day I would get all excited and the first thing I would ask them would be "what would you like to eat when you get home?" Then I would go all out to try my very best to get things on the way.

The 1 thing that I normally have ready in the freezer is my sambal base. I would make a whole lot of sambal base and then store them in the freezer for emergencies, this way I won't have to start from scratch every time I wanted to have a sambal dish made. So with my ready made sambal in the freezer I'm ready at anytime for unexpected guest (which happens quite often) who drop by for dinner or just ready to cook for the day.

So here I'm going to share with you the secret of my sambal base which can be added with anything IE: seafood, chicken or even eggs.

Here I leave you with the receipe for Hard Boiled Egg Sambal with Prawns. Enjoy ;p

Hard Boiled Egg Sambal with Prawns

Ingredients

500 grams of prawns ( shelled but tail left on)

3 chicken eggs or 15 quails eggs (hard boiled)

10 fresh red chillies

10 dry chillis (soaked till soft)

3 gloves of garlic

2 thumb size of balachan (prawn paste)

6 shallots

2 big onions (sliced)

3 tablespoon of thick tamarine juice

2 - 3 tablespoon of sugar

5 tablespon of oil

salt to taste

Method:

Using a blender, add fresh chilies, dried soaked chillies, balachan, shallots and garlic. Blend it to a fine paste and set aside.

Use a toothpick and lightly prick shelled hard boiled eggs in several places and pat dry.
Heat oil in wok and deep fry eggs until chrispy. Remove and set aside

Using the same oil now fry the sliced onions and blended ingredients until fragrant. When the gravy starts to bubble lower the heat to medium and add sugar, tamarine juice and salt to taste.
As gravy starts to thicken add prawns and fried eggs and simmer for 5 minutes. Stirring often to prevent burning.

Serve with hot steaming rice with slices of cold cucumbers.