Fried eggs are a dish that is eaten all over the world. Every nation and culture has their own way of preparing the dish. Among the Malays, the most popular is soy sauce fried eggs.
Here I will share a heritage recipe that is less known to the younger generation but nevertheless delicious. The basic flavoring ingredient is tamarind and is very tasty when served with white rice as a main dish when faced with time constraints or when you need a quick side dish..
Use fresh eggs for best results. To determine whether there are eggs still fresh, one tip that can be used is to soak the eggs in a glass. The fresh eggs will sink, while the old eggs will float.
Ingredients
For 4 servings
4 chicken eggs
1/2 large onion
3 cloves garlic
1cm ginger
1 green chili
1 red chili
1 teaspoon of tamarind paste
150ml water
1/2 teaspoons of salt / to taste
2 teaspoon of sugar / to taste
1/2 teaspoon of seasoning powder ( If you want )
Method
- Saute the onion ingredients, garlic, ginger and chili.
- Fry the eggs one by one and avoid breaking the egg yolks. If you like soft egg yolks, fry until the egg whites are just cooked as we will be cooking the eggs in sour gravy. Set aside the eggs first.
- Heat a little oil in a pan. Add the ingredients to be sautéed, the shallots, garlic, ginger and chili.
- Saute until wilted and start to crisp and add 1 teaspoon of tamarind paste dissolved in 150ml of water. The quantity of water can be increased if you want more gravy.
- Add 1/2 teaspoon of salt or to taste. 2 teaspoons of sugar to balance the sour and spicy taste. If you want to reduce sugar, you can , follow each other's tastes.
- If you want to add a little seasoning powder, you can.
- Carefully add the eggs that have been fried earlier. Avoid the egg yolk from breaking.
- Move the eggs and distribute the sauce. Swish tamarind sauce on top of the eggs.
- When the gravy starts to appear to boil again , remove from heat and serve immediately.
