Eggs Masak Belanda

 

Ingredients:

3 eggs (fried, well done!)

1/2 onion (peeled, cut into rings)

1/2 red chili (sliced thinly)

Dash of chicken stock granules (to taste)

1/4 tsp. fish sauce

1 tbsp. sugar or to taste

1 1/2 tbsp. cooking oil

Tamarind pulp 1 tsp. + 1/2 cup water

Spring onion (for garnish, if needed)

Methods:

1. In a small bowl, add half cup of water to the tamarind pulp and soak for 10 minutes.  Squeeze the tamarind pulp to extract the juice.  Discard the pulp.
2. In a heated wok add cooking oil.  Saute the onions until slightly brown or aromatic.  Add the fried eggs and do a quick stir.
3. Lower the heat, add the tamarind juice and bring it to a boil.
4. Add in sugar, chicken stock granules, fish sauce and chili.  Simmer for 1-2 minutes.
5. Remove onto a serving dish, garnish with spring (if using), and serve hot.

This yummylicious dish is adapted from 'rasamalaysia' with slight adustment to suit my cooking preference.