Ingredients

1. Blend : 2 clove garlic; 2 cloves shallot and 3 chili
2. 1 tomato, quartered
3. 3 hard boiled eggs
4. 2 tablespoons cooking oil + 1 cup cooking oil for deep frying eggs
5. 2 tablespoons water

Instructions

1. Deep fry the hard boiled eggs in cooking oil for 5 to 6 minutes till the outer layer of the eggs formed brownish shell-like skin.
2. Remove and pat dry with kitchen towel.
3. Heat fresh cooking oil in a pan / wok over high heat. Add the chili and shallot paste, quickly stir fry for 2 minutes.
4. Add tomato and water. Cook till the color turned brownish-red for about 3 more minutes. Toss in eggs and mix well.
5. Cook for another 2 minutes over medium heat.
6. Remove from heat and serve with a plate of steamed rice
   

Not-So-Wet-Not-So-Dry Curry Sotong

Ingredients :

2-3 medium size squid (sotong) - cleaned and cut into rings
1/2 Big Onions - sliced it
3 cloves of garlic
5-6 Chili Padi - cut diagonally
1/2 bowl of assam water
3 teaspoon of curry powder (fish) mixed with 3 spoons of water
2 daun limau purut - sliced it thinly

Methods

1. Heat the wok - fry the chilies and garlic until fragrant. Add the curry mixture - fry till dry.
2. Add the asam water and let it boil for 5 mins.
3. Add squids (sotong), sliced limau purut and the sliced onions.
4. Stir till cook.
5. Serve with hot white rice!