Stir-Fried Shallots with Anchovies and Scrambled Eggs
Ingredients:
- 200 grams shallots, thinly sliced
- 1 clove garlic, sliced into three parts
- 2 eggs, beaten and scrambled
- 2 tablespoons salted anchovies, fried until crispy
- 10 red bird’s eye chilies, sliced
- 1/2 packet shrimp paste (terasi)
- Salt, to taste
- Granulated sugar, to taste
- Optional: Chicken bouillon powder, to taste
- Cooking oil, for frying
Instructions:
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Heat the Oil: In a pan, heat a generous amount of cooking oil over medium heat.
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Sauté Aromatics: Add the sliced shallots and bird’s eye chilies to the pan. Stir-fry until the shallots become fragrant and translucent.
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Add Seasonings: Incorporate the shrimp paste into the pan, followed by granulated sugar, salt, and, if using, chicken bouillon powder. Stir well to combine all the flavors.
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Adjust Seasoning: Taste the mixture and adjust the seasoning as needed, adding more salt or sugar to balance the flavors.
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Add Eggs: Gently fold in the scrambled eggs and continue to stir until they are well mixed with the shallots and anchovies. Cook for an additional minute or until the eggs are fully cooked and have absorbed the flavors.
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Serve: Remove from heat and transfer to a serving dish. Enjoy this flavorful stir-fry as a delicious side dish or a main course with steamed rice.
