Malaysian eggs, an excellent variant of combining rice with fried and crunchy eggs, can be the right choice for dinner.
Eggs are fried first, then preparing the photo sauce: Pixabay
“One of my daily pleasures is to take some eggs and turn them into dinner. My impulsive reaction is an omelette, egg fried rice, occasionally an Okonomiyak (no – a Japanese salted pancake, called “Japanese pizza”, which is prepared with a variety of ingredients), but not usually fried eggs. “writes Meehra Sodha, a famous author of culinary books, in the presentation of her recipe, on The Guardian.
Malaysian eggs, or Telur Masak Kicap, instead conquered it. In an onion sauce, sweet soy, garlic and chili, they go wonderfully with rice, says the author.
How to prepare Malaysian eggs
To prepare two portions of Malaysian eggs you need about half an hour.
Here are the ingredients for two portions:
– 4 tablespoons oil – can be rapeseed oil;
– 4 large eggs;
– 1 large onion, cleaned and slim sliced;
– 3 cloves of garlic, clean and sliced thin;
– 1-2 Bird's Eye peppers (a small and very spicy variety, originally from Africa and Asia, used especially in Asian cuisine), without stems, with finely sliced pulp;
– 2 tablespoons Kecap Manis (sweet soy sauce, originally from Indonesia, consistent and sweet, similar to the syrup);
– ¼ teaspoon of ground white pepper;
– 1 tablespoon soy sauce;
– Rice with short bob or cooked jasmine, ready for serving.
“Measure 120 ml of water and set aside. Put two tablespoons of oil in a medium-high-heat non-stick pan. Check if it is hot enough by putting a wooden spoon in the pan: if bubbles are formed around it, the oil is ready. Break the eggs one by one and fry for four or five minutes, until the egg whites are strengthened and the edges are golden and crunchy. Transfer the eggs to a plate.
Pour the two tablespoons of oil left in the same pan and reduce the heat to the medium. Add the onion, fry, stir, for seven minutes, then add the garlic and hot pepper and fry for another three minutes.
Add Kecap Manis, white pepper, soy sauce and measured water, then boil a minute, just until the sauce is bubble. Put the eggs back in the pan, cook for another minute or two, then turn off the heat. Serve hot eggs over rice boiled steam, sprinkled over with a lot of sauce ”, Meera Sodha urges readers, on The Guardian's website.
