Hard-boiled eggs with mung sprouts and spicy sambal

Ingredients for 2 servings:

• 160 g mung bean sprouts, fresh
• 4 eggs, size M
• 4 m.-large tomato(s), fully ripe
• 150 g mango(s), fresh, not quite ripe
• 4 Pepper, red, long, mild to medium hot
• 1 tbsp lemon juice
• 2 tbsp tomato juice
• 6 g chicken stock powder
• 3 tbsp, levelled sugar, white, fine
• 4 tbsp sunflower oil
• 4 small chili peppers, green, fresh or frozen
• 15 g turmeric, fresh or frozen
• 20 g ginger, fresh or frozen
• 4 small kaffir lime leaves
• 2 m.-large tomato(s), fully ripe
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the tomatoes, remove the stems, halve lengthwise and remove the green core. Halve the halves lengthwise and then cut into thirds crosswise. Peel and fillet the mango. Chop the required amount into small pieces. Wash the fresh, red chilies, remove the stems, and cut diagonally into approximately 8 mm wide pieces, leaving the seeds. Place them in a blender in the order they are ready. Add the ingredients from lemon juice to sugar and 2 tablespoons of sunflower oil. First, roughly puree on the lowest setting, then finely puree for 1 minute on the highest setting. Wash the small, green chilies, cut crosswise into thin rings, leaving the seeds, and discarding the stems. Wash the fresh turmeric, peel it, and cut it into thin slices. Weigh and defrost frozen goods. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh and defrost frozen goods. To garnish, wash the tomatoes, detach both ends, and cut crosswise into 4 thick slices. When garnishing, place them at the outer ends of the eggs (see photo). Heat the remaining sunflower oil in a pan and fry the green chilies, turmeric, and ginger slices for 2 minutes. Deglaze the blender with the sauce. Do not clean the blender jar yet. Add the kaffir lime leaves to the sambal in the pan and simmer for 15 minutes. In the meantime, hard-boil the eggs, refresh them in cold water, peel them, and halve them lengthwise. Place the washed and sorted mung sprouts in a sieve over the cooking water and sauté with the lid for 3 minutes. Remove the raw sambal from the heat and allow to cool slightly. Discard the leaves and blend the sambal again until finely blended for 1 minute. Keep the finished sambal warm. Arrange the finished sprouts on two serving bowls, place four egg halves on each, and spread the sambal over the sprouts and eggs, leaving some of the egg halves visible. Serve warm and enjoy as a snack. Note: This sambal is a mild version of the normally somewhat spicier “Sambal Raja Banjarmasin.” This version makes a suitable sauce (e.g., with fish dishes) or a suitable dip (e.g., with satay). Its fruity flavor also makes it perfect for adding a tablespoon to fruit drinks (e.g., mango lassi).