To Prepare :

• Boil eggs till hard, let cool, peel shells, leave whole, air dry on a clean tea towel or paper towels
• Heat peanut or vegetable oil in a hot wok. When oil is very hot, carefully lower hardboiled eggs, fry turning eggs often to brown as evenly as possible, until a light crust is formed. Remove eggs with slotted spoon, drain on paper towels [*Note: Skip this step if you prefer not to fry the eggs]
• Remove all but 2 tbsp of oil, add onions, fry until translucent, then add garlic, belacan, peanuts and chili paste, stir-fry for 30 seconds
• Add coconut milk, water, lemon juice, palm sugar, bay leaves, and the hardboiled eggs [fried or un-fried] and season with salt
• Bring slowly to a boil, then immediately reduce heat and simmer uncovered until the sauce reduces and thickens
• Sprinkle with chopped fresh celery leaves and serve with bread, Roti or steamed rice

Cook's Note : This is an 'egg-cellent' recipe for those days when all you've got in the refrigerator are eggs; or if the expiration date on the carton is nearly up. Hard-boil those eggs, 'chili' them up with sambal, kick it up a notch with a touch of belacan - Serve with steamed rice or coconut rice and you've got yourself a meal!