Sambal Nenek (Grandma's Chili Gravy) with Chicken/Eggs

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Prep Time

10-15 minutes

Cook Time

15-20 minutes

Total Time

30-35 minutes

Category

Lunch, Dinner

Ingredients (please include quantities/weights)

• 1 whole chicken - cut into 8 parts
• (can substitute with 10 boiled eggs)
• 3 pcs lemongrass - crush the root end with kitchen hammer
• 7-10 tbs palm oil

To blend:

• To blend:
• 10 red chilis
• 1-2 tbs hot chili paste to taste (optional)
• 6 pcs red onions
• 3 cloves of garlic
• 1/2 inch of turmeric

• 5 pcs calamansi lime
• sugar to taste (optional)
• salt to taste
• 1/4 cup bottled chili sauce
• 1/4 cup ketchup
• 1 canned peas (optional)
• 5-7 kaffir lime leaves

Instructions/Steps

1. Deep fry the chicken/boiled eggs.
2. Sauté the lemongrass with palm oil until you smell the aroma.
3. Add in the blended ingredients. Let simmer for 10 minutes. Don't leave it to dry. Add more oil if necessary.
4. Add in chili sauce, ketchup, sugar (optional), salt, and squeezed calamansi lime.
5. Add a little bit of water if too thick.
6. Add in the chicken/boiled eggs. Stir until the all chicken/eggs are covered with the chili gravy.
7. Drain the canned peas and add into the pot. Stir well.
8. Cut the kaffir lime leaves in fours right before adding them into the pot.

Preparation Tips / Special Notes

• Best to be cooked in a large wok or stainless steel pot.
• Do not leave your cooking on the stove unattended.
• Beware of "chili bombs" during sauté.
• Avoid adding water into hot oil.
• The dish is meant to be eaten with rice/rice cakes.