Ingredients:
Eggs 10, Onion 3, Dried chilies 10–12, Shallots 5, Garlic 5 cloves, Ginger 1 small piece, Cooking oil about 1 bowl, Water as needed
Seasoning:
Oyster sauce 2 tbsp, Chili sauce 2 tbsp, Palm sugar 1 small piece, Tamarind paste 1 tsp, Salt to taste
Methods：
[Boil & Fry the Eggs]
1. Place the eggs in cold water. On the i-Chef mini, select Hot Pot mode, set to 10 minutes. Bring to a boil on high heat, then reduce to low heat until fully cooked.
2. Peel the eggs and make a small slit on each to prevent them from bursting while frying.
3. Wipe the pot dry, pour in oil, and select Pan Fry mode. Heat the oil on high (about 5–6 minutes), then fry the eggs until golden brown (about 5 minutes). Remove and drain excess oil.
[Chili Paste]
1. Soak dried chilies until softened, remove stems and seeds, then cut into pieces.
2. Peel the onions – cut 1 into chunks (for blending), dice 1 (for frying sambal), and slice 1 into rings (to add later for extra texture).
3. Peel shallots, garlic, and ginger.
4. Place dried chilies, onion chunks, shallots, garlic, ginger, and a little oil into the i-Processor stainless steel dry grinding jug.
5. Press PULSE several times until a paste forms. Set aside.
[Cook the Sambal Eggs]
1. Attach the stirring paddle to the i-Chef mini.
2. Keep about half of the frying oil in the pot. Select Stir Fry mode, heat the oil, then add the diced onion. Cover with lid and let it stir-fry on low until lightly golden.
3. Add the chili paste, cover, and continue cooking on low until the paste begins to release oil (about 8 minutes). If you prefer a looser consistency, add a little water from the chili paste blender jar.
4. Add oyster sauce, chili sauce, palm sugar, tamarind paste, and salt. Continue frying on low until the sambal turns a glossy reddish-brown (about 8 minutes).
5. Add the fried eggs and onion rings, stir-fry on high heat for 1–2 minutes, then turn off the heat.
Time to Eat!
Serve hot with steamed rice, fried noodles, or vermicelli – simply irresistible!
Tips:
*Add a little salt and vinegar when boiling eggs. It helps prevent cracking and makes peeling easier.*If you prefer it less spicy, remove the chili seeds. For more heat, just blend them as they are.
*Adding a bit more oil not only enhances the aroma but also helps it last longer, so the sambal won’t spoil as easily.
材料：
鸡蛋 10颗、大葱 3颗、辣椒干 10-12条、小红葱头 5颗、大蒜 5瓣、姜 1小块、食用油 约1碗、水 适量
调味：
蚝油 2汤匙、辣椒酱 2汤匙、椰糖 1小块、罗望子膏 1小匙、盐巴 适量
做法：
[煮& 炸鸡蛋]
1.冷水下蛋， i-Chef mini选择Hot Pot键，设10分钟大火煮开后转小火将鸡蛋煮熟。
2.鸡蛋剥壳，并在鸡蛋划上一刀，避免炸的时候爆开。
3.锅子水抹干后倒入油，选择Pan fry 键，大火将油烧开后（约5-6分钟），放入鸡蛋炸至外皮金黄（约5分钟），捞出沥干多余油待用。
[辣椒糊]
1.干辣椒提前泡软，去蒂去籽，剪段。
2.大葱去皮，1颗切块（搅拌辣椒糊用）；1颗切丁（炒制叁巴用）；1颗切成洋葱圈（最后跟鸡蛋一起加入用，增加口感）。
3.小红葱头、大蒜瓣、姜块去皮。
4.将辣椒干、切块洋葱、小红葱头、大蒜瓣、姜块、些许食用油倒入 i-Processor 智能养生机不锈钢干磨杯。
5.按PULSE键数次，直至所有食材搅拌成糊状，倒出待用。
[炒叁巴蛋]
1.安装好 i-Chef mini搅拌桨。
2.锅中炸鸡蛋的油保留一半左右，选择Stir Fry键，大火热油后将洋葱丁倒入，盖上锅盖，转小火让它自动翻炒至稍微金黄色。
3.然后倒入刚做好的辣椒糊，盖上锅盖继续小火炒至小辣椒糊边开始泛油（约8分钟）。*若喜欢稀一点的浓稠度，可以加入适量搅拌机剩余的辣椒糊水。
4.加入蚝油、辣椒酱、椰糖、罗望子酱和和盐巴调味，小火继续翻炒至辣椒呈油亮的褐红色（约8分钟）。
5.加入炸过的鸡蛋、洋葱圈，大火翻炒约1-2分钟即可熄火。
开饭啦！配上热腾腾的白米饭或炒面，炒米粉，简直太美味了！
贴士：
*可以在煮鸡蛋过程中加点盐巴和醋，除了帮助更好地剥壳，而且还能防止鸡蛋破裂。
*怕辣的话，干辣椒去掉辣椒籽，如果不怕辣直接搅拌就行。
*多放一点油，不仅能让叁巴更香，也能延长保存时间，不容易坏。
