Sambal Empat Sekawan

Ingredients:

2 pc hard beancurd, cut each into 9 pieces
50g dried anchovies, split in two, rinse, drain and dry
300g prawns or shrimps, remove head and shell and devein
5-6 hard boiled eggs, make slashes on surface of each
oil for frying
3 tbsp palm sugar
½ tbsp tamarind pulp, mix with ½ cup water and strain for juice
3 onions, cut in half then into thick slices
salt to taste
4 tbsp oil

Put in a blender with a little water and grind fine:
1 large onion
30 dried chillies, soak beforehand
1 clove garlic


Method:

• Shallow fry first, the beancurd, then anchovies separately till lightly brown. Remove from heat and set aside.
• Shallow fry prawns till they turn pink. Set aside.
• Heat 4 tbsp oil. Add ground ingredients, salt, sugar and tamarind juice. Bring to the boil. When mixture is fragrant and thick, add fried beancurd, anchovies, prawns and eggs. Stir well for 5 minutes. Add onions. When onions are cooked, remove from heat.