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Before you jump to Eggs in Red Hot Chilli Sauce recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.
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Refrigerators and freezers use a lot of electricity, especially if they are not working as effectively as they should. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less regularly, will also save electricity.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Green living is not that hard. Largely, all it requires is a little common sense.
We hope you got benefit from reading it, now let’s go back to eggs in red hot chilli sauce recipe. You can have eggs in red hot chilli sauce using 13 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Eggs in Red Hot Chilli Sauce:
- Use A. 6 hard boiled eggs
- Provide B. Blended paste
- Provide 1 C cut, soaked, softened dried chillies
- Use 1 small brown onion
- Get 1 shallot
- You need 1 thumb size of shrimp paste / terasi / belacan (optional)
- Prepare C. Seasonings
- Take 1 thumb size of seedless tamarind paste + 1/4 C hot water
- Prepare 1 tsp chicken seasoning powder
- Use 1 tbsp grated coconut sugar / grated palm sugar / white sugar
- Use Note:
- Prepare 1 . Adjust seasonings accordingly
- Use 2 . Reduce sugar for a less sweet sauce
Instructions to make Eggs in Red Hot Chilli Sauce:
- A - Prepare hard boil eggs. Remove the skin and then deep fry until light golden brown. Keep aside.
- B - Place ingredients in B and few tablespoons of water in a blender. Blend into a fine paste. Keep aside.
- C - Prepare seasonings. Soak a thumb size of tamarind paste in 1/4 cup of hot water. Once softened, squeeze the paste to get the juice and remove only the unwanted root or seed, if any. Grate palm or coconut sugar, if using. Palm and coconut sugar can also be replaced with white sugar.
- Cooking the dish - Heat 1/4 cup of oil in a wok or large pan. Stir in B and keep stirring until oil is starting to seperate from the paste. Add tamarind juice. Stir. Season with the rest of the ingredients in C. Add A (eggs) into the sauce and stir until eggs are fully coated. Dish up. Eggs and sauce go well with white rice.
I buy it repeatedly and I was very happy with it. Taste and add more chili sauce if desired. Serve the meatballs drizzled with the sauce and If I'm out of sriracha and don't have the asian chili sauce, is it crazy to use Frank's hot Hi Karin, They are all pretty stinky but if you can find Red Boat, that's the best one. Slice one chilli with seeds and place it into a pestle and mortar. Cover each fish fillet with egg and then with ground peanut.
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