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Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately take the pan off the heat. Cover it and let the eggs stand in the hot water for 10 to 12 minutes.
Once done, remove the eggs from the hot water, cool them down, peel, and slice each in half. Slice the cucumber into rounds or spears.
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in the peanuts and cook them briefly, just until they're lightly browned. Use a slotted spoon to scoop out the peanuts and transfer them to paper towels to drain any excess oil.
Return the skillet to the stove. Add the anchovies and cook them briefly, turning them until they're crisp. Again, use a slotted spoon to remove them and place them on paper towels to drain. Discard the oil from the skillet and wipe the pan clean.
Heat 2 tablespoons oil in the now-clean skillet. Add the onion, garlic, and shallots, stirring until they become fragrant, which should take about 1 or 2 minutes. Mix in the chili paste and continue to cook for 10 minutes, stirring occasionally. If the paste seems too dry, a small amount of water can help loosen it.
Stir in the remaining anchovies and cook for another 5 minutes. Finally, add the salt, sugar, and tamarind paste. Let the sauce simmer until it thickens, which usually takes about 5 minutes, until it coats the back of a spoon.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
