Craving for some homemade spicy and tasty sambal to go with your meals and dishes? Then, you got to try SAMBAL TERCIDUK FCJ (SPICY SAUCE). This Sambal terciduk is our signature sambal. It is really spicy because of the generous amount of red chillies in it. The combination of spicy taste and the zesty flavour causes an explosion of taste in your mouth and is beyond words.
What is chilli padi (birds eye chilli)
Bird’s eye chilli is a chilli pepper and is a variety from the species Capsicum annuum. It is commonly found in Ethiopia and across Southeast Asia. It is used extensively in many Asian cuisines. The bird’s eye chilli plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent. The bird’s eye chilli is small, but is quite hot (piquant).
Spicy Quails Egg Sambal With Prawns
- Sambal Terciduk FCJ (Spicy Sauce)
- Quails eggs
- Salt and Sugar (optional)
- De-vein the prawns and wash. Pat dry and leave aside.
- Boil the quails eggs till hard boiled. Peel and keep aside.
- Cut ginger to small thin strips. Cut onions into thin slices.
- Pour a little oil in a pan and sear the prawns well on both sides. Leave it aside.
- In the pan after searing the prawns, sauté the onions.
- Then add in the ginger. Don’t cook the ginger for long as it will turn bitter.
- Add in the Sambal Terciduk FCJ (Spicy Sauce) and mix well. Taste to see if it is ok. If not, you can add some sugar or salt to suit your taste.
- Lastly add in the seared prawns and boiled quails eggs. Give it a good mix. No need to cook for long as most ingredients are pre-cooked.
- Your Spicy Quails egg sambal with prawns is ready now
Eat it with steamed rice, bread or top it on pastas and noodles.
Note: No exact measurements are given as you are experimenting. Start small and build your way up. The sky’s the limit when you are experimenting something new with some things you have in your refrigerator and pantry.
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