超級下飯的叄巴雞蛋， 微辣帶一點甜，配上兩碗米飯都不夠吃

食材：8顆雞蛋、30克江魚仔、30克干辣椒、100克紅蔥頭、50克蒜、1勺belacan粉、2勺糖、1勺魚露、200毫升清水

1）把雞蛋煮熟拔殼抹乾備用 2）把30克干辣椒去籽泡軟，跟100克紅蔥頭、50克蒜一起攪成泥 3）熱鍋熱油，把雞蛋炸至金黃色撈出；再加入江魚仔炸至金黃色撈出備用 4）鍋留底油，加入辣椒泥再加1勺belacan粉小火翻炒均勻大約10分鐘，再加入2勺糖、1勺魚露繼續翻炒 5）加入雞蛋炒均勻，再加200毫升清水攪拌均勻開大火煮開，煮至濃稠再加入炸好的江魚仔就可以開吃啦

The super delicious sambal eggs, slightly spicy and a little sweet, are not enough to eat with two bowls of rice

Ingredients: 8 eggs, 30 g anchovies, 30 g dried chili, 100 g shallot, 50 g garlic, 1 spoon of belacan powder, 2 spoons of sugar, 1 spoon of fish sauce, 200 ml of water

1) Cook the eggs, remove the shell and wipe dry for later use 2) Remove the seeds of 30 grams of dried chili and soak it until soft, then stir it into a puree with 100 grams of shallots and 50 grams of garlic 3) Heat the pan with hot oil, fry the eggs until golden brown and remove them; then add the young fish and fry them until golden brown and remove them for later use. 4) Leave the bottom oil in the pot, add the chili puree and then add 1 tablespoon of belacan powder and stir evenly for about 10 minutes, then add 2 tablespoons of sugar and 1 tablespoon of fish sauce to continue stirring 5) Add eggs and stir-fry evenly, then add 200 ml of water and stir evenly. Bring to a boil on high heat, cook until thick, then add the fried aberdeen to eat.