Print
Nyonya eggs belanda or... fried eggs in a sweet and sour tamarind gravy! This is a great food memory from Penang, Malaysia.

Eggs Belanda

Course Breakfast, Lunch
Cuisine Malaysian
Cook Time 45 minutes
Total Time 45 minutes
Servings 2
Calories per serving 297 kcal

Ingredients

  • 2 large eggs
  • 2 oz red bell pepper (55 g), diced
  • 1 spring onion sliced
  • ½ small red onion sliced
  • 1 small garlic clove sliced
  • 2 oz tamarind juice (55 g)
  • ¼ cup water (60 ml), cold
  • vegetable oil
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 1 tsp hot chili sauce

Instructions

  1. Pour a little drop of vegetable oil in a medium non-stick pan and place it over medium heat until hot. Then add the red onion and the chopped garlic.
  2. Nyonya eggs belanda or... fried eggs in a sweet and sour tamarind gravy! This is a great food memory from Penang, Malaysia.
  3. Stir a little and gently fry the onion and garlic for a minute. Then add the diced bell pepper and the sliced spring onion.
  4. Nyonya eggs belanda or... fried eggs in a sweet and sour tamarind gravy! This is a great food memory from Penang, Malaysia.
  5. Stir again and cook the vegetables for 2 minutes. Then add the tamarind paste and the water.
  6. Nyonya eggs belanda or... fried eggs in a sweet and sour tamarind gravy! This is a great food memory from Penang, Malaysia.
  7. Stir the sauce and bring it to a light simmer. Then season it with the brown sugar, the fish sauce and the hot chili sauce.
  8. Nyonya eggs belanda or... fried eggs in a sweet and sour tamarind gravy! This is a great food memory from Penang, Malaysia.
  9. Stir, cover the pan now and let the sauce cook for another 3 minutes. In the meantime pour a little vegetable oil in another pan and place it over medium-high heat. Once the hot is hot, break the eggs and add them to the pan.
  10. Nyonya eggs belanda or... fried eggs in a sweet and sour tamarind gravy! This is a great food memory from Penang, Malaysia.
  11. Fry the eggs until brown and a little crisp on the edges. Check the seasoning of the sweet and sour tamarind sauce and add extra fish sauce, brown sugar or chili sauce to taste if necessary. Take the sauce off the heat now. Cut the fried eggs up and transfer them onto warm plates. Drizzle with the tamarind sauce. Serve hot.
  12. Nyonya eggs belanda or... fried eggs in a sweet and sour tamarind gravy! This is a great food memory from Penang, Malaysia.