Sambal Ikan Bilis Eggs

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- 12 to 16 quails' eggs (hard-boiled and shelled)*
1 large	red onion, sliced in rings
2 tbsp	ketchup
2 tsp	sugar
	Salt, (if required, to taste)
- 1 handful ikan bilis * Optional: You can choose to fry the hard-boiled eggs first, to get a golden skin ... very much like making son-in-law eggs. However, do remember to use a toothpick and prick the surface of the hard-boiled eggs all over. Just at the surface, not all the way through. For the sambal (pound/blitz into a paste): - 10 red chillies
10	shallots, peeled
5 cloves	garlic
- 3 candlenuts or macademia, pounded
1	lemon grass, (only use the pale-coloured portion), cut as finely as you can

Note: I used my own rempah.

1. In a skillet, heat 2 or 3 tbsp oil. Add in ikan bilis and fry till crispy. Set aside.

2. In the same skillet, heat 3 or 4 tbsp oil, and add onion. Fry till onion has softened. Now add the sambal and continue stir-frying over low heat until the oil floats.

3. Add ketchup, sugar, salt and taste test. Lastly, add the eggs and ikan bilis. Stirfry briefly to coat with sambal. Serve.

Recipe uploaded with Shop'NCook for iPhone.

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