SaLaMANDeR Restaurant's MALAYSIAN HARD COOKED EGGS WITH HOT PEPPERS (serves 8 as hors d'oeurves) 16 hard cooked eggs 1/2 c yellow curry paste (fresh or canned) 6 c coconut milk mint - coarsley chopped cilantro - coarsley chopped hot chili - finely chopped lime juice Accompaniments: hot pepper vinegar sweet pickled onion spicy pickled cucumber For the Eggs: -do these just before serving -bring the eggs to a boil and turn water off; let stand 10 minutes, rinse under cool water and peel with the idea of serving the eggs while warm For the Sauce: -reduce coconut milk by half -remove from heat, stir in curry paste -cool and flavor with herbs, chilis and lime juice -sauce will be served cool or room temperature For Accompaniments: -start at least one day ahead -steep your favorite chilis in hot vinegar and bottle to make the hot pepper vinegar condiment -pickle and julienne red onion in a sweet brine flavored with brown sugar and tropical juices -peel, seed, salt and drain cucumbers before tossing with a spicy vinaigrette to "pickle" overnight

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