Eggs Masak Branda/Belanda

Name: Eggs Masak Branda/Belanda
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 people
Ingredients: 4-5 eggs; 1 onion; 1/2 red chili; 1/2 stalk scallion; 1/8 teaspoon salt; 1/8 teaspoon fish sauce; 3 1/2 tablespoons sugar or to taste; 3 tablespoons cooking oil; tamarind pulp; 1 cup water

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
3 people
Calories
280 kcal
Course
Main Course
Cuisine
Southeast-Asian Fusion

Eggs Masak Branda/Belanda

Kelsey Carr

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A few eggs drenched in the ever-appetizing sweet and sour sauce served with steamed white rice plus dollops of sambal belacan (a Malay style sambal with roasted shrimp paste).

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Ingredients

Servings

4-5 eggs fried "well done"
1 onion cut into rings and then cut into half
1/2 red chili sliced thinly
1/2 stalk scallion sliced diagonally
1/8 teaspoon salt
1/8 teaspoon fish sauce optional; if you don't use fish sauce, add extra salt
3 1/2 tablespoons sugar or to taste
3 tablespoons cooking oil
tamarind pulp the size of a small ping pong ball
1 cup water

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Instructions

Fry the eggs until well done and set aside.
In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the pulp to extract the juice, then use only the juice and discard the remaining pulp.
Heat your wok and add the cooking oil. Sauté the onions for 2-3 minutes until they turn slightly brown and aromatic.
Add the fried eggs and stir quickly. Lower the heat, then add the tamarind juice and bring it to a boil.
Add the sugar, salt, fish sauce, scallions, and chili. Simmer for 1-2 minutes, then serve hot.

Notes

It's not easy to get the perfect sweet and sour flavor so you have to taste the sauce a few times in order to get that perfect balance. This dish is supposed to be both sweet and sour, and a little salty. When I made this in Penang, I used less sugar because the sugar in Malaysia is a lot sweeter/stronger than in the US. So, please let your taste bud guide you during the cooking process. If it's not sour enough, extract more juice from the tamarind pulp. If it's too sour, add more sugar and some water. My mother also makes masak branda with salted fish . I will have to share the recipe one day.

Nutrition Information

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Serving 3people Calories 280kcal (14%) Carbohydrates 18g (6%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 2g (10%) Cholesterol 218mg (73%) Sodium 206mg (9%) Sugar 16g (32%)