Page 55 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 tablespoon Fried Shallots (see below)

1 Heat the oil in a wok or deep pot over medium high heat.

2 Fry the hardboiled eggs for 2 ½ to 4 minutes until golden brown and crisp all
around. Drain the eggs on a paper towel and let the eggs cool down for a few minutes.

3 In a small bowl, mix the salt, sweet soy sauce, and sambal oelek until thoroughly
blended.

4 Slice the eggs lengthwise in half and arrange on a serving plate. Drizzle the sauce
over the eggs. Garnish with a sprinkling of Fried Shallots.

Fried Shallots

1 cup thinly sliced shallots or approx. 7-8 medium sized whole shallots

4 tablespoons oil

1 Heat the oil over medium high heat in a skillet or small wok. Toss in the sliced
shallots and stir-fry for a few minutes, allowing the shallots to rest briefly every few
seconds. Fry until they are golden brown and crisp. Drain on paper towels.

2 Once they are completely air-dried, either use as a garnish immediately or place in
an air-tight container. If stored properly, Fried Shallots can last several months.