Eggs Masak

EGGS MASAK BRANDA/BELANDA

Savory and savoury Malaysian-style eggs Belanda is a meal of steaming white rice and a few eggs covered with tamarind sauce.

I long for the spicy, salty, sweet, sour, and savory flavors of Malaysian cuisine.

I enjoy trying new foods from around the world. But I always find myself drawn back to Malaysian cuisine because of its vibrant colors, intricate flavors, and mouthwatering aromas.

To my mother and aunt’s credit, they named it “masak berana,” which is an alleged Nyonya cooking method that utilizes tamarind juice and onion as the two primary ingredients.

It is actually called Masak Branda/Belanda, the original name of this technique of cuisine.

One of my favorite egg dishes is this one.

As long as I can get my hands on the ever-appetizing sweet and spicy sauce drizzled over some eggs and a bowl of steaming rice, I’m in bliss.

There are just 280 calories in one serving of this meal.

INGREDIENTS:

• 4-5 fried “well done” eggs
• 1 onion
• 3 1/2 tablespoons of sugar
• 3 tablespoons of cooking oil
• 1/2 sliced thinly red chili
• 1/2 stalk of sliced diagonally scallion
• 1/8 teaspoon of salt
• 1/8 teaspoon fish sauce
• 1 of cup water
• Tamarind pulp
• Salt

INSTRUCTIONS:

1. Stir-fry the eggs and cook until they are “well done.”
2. Add one cup of water to the tamarind pulp in a small bowl and let it sit for ten minutes. To obtain the tamarind juice, squeeze the pulp. The pulp may be discarded, so only use the juice.
3. A wok is the best place to heat cooking oil.
4. When the onions begin to brown, remove them from the heat and set them aside to cool.
5. Stir in the scrambled eggs before serving.
6. Add the tamarind juice after the mixture has boiled for a few minutes.
7. Toss in the scallion, chili, sugar, salt, fish sauce, and soy sauce. 1-2 minutes of simmering.
8. Ensure that the food is served at the correct temperature.

NOTE:

To achieve the ideal balance of sweet and sour flavors, you must taste the sauce several times. Sweet, sour, and salty are all ingredients in this cuisine. Penang’s sugar has a much higher concentration of sweetness, therefore I used less of it when I made this at home. So, use your sense of taste to assist you in the kitchen. To make it sourer, use more tamarind pulp and get more juice out of it. If it’s too tart, you may sweeten it up with a little extra sugar and water.