2 or 3 eggs, boiled and shelled
1 Asian shallot, sliced
1 clove garlic, crushed
1 tsp ginger, crushed
2 red chillies, sliced
1/2 tsp trasi powder (toasted shrimp paste)
1 tomato, chopped
1 tsp vinegar
1 tsp palm sugar
1 tbls soy sauce
Heat 2 tbls oil and fry shallot, garlic, ginger and chillies until
golden. Add trasi – mix well. Add tomato – cook until pulpy.
Add vinegar, sugar, soy sauce and 1/2 cup water –
simmer until thick and smooth.
Add eggs and heat through. Halve eggs to serve.
Inspired by ‘nasi campur’ at Warung Wardani, Denpasar – Bali