Eggs Masak Belanda
Ingredients
-
4-5
eggs
fried 'well done'
-
1
onion
cut into rings and then cut into half
-
½
red chili
sliced thinly
-
½
stalk
scallion sliced diagonally
-
⅛
teaspoon
salt
-
⅛
teaspoon
fish sauce
-
3½
tablespoons
sugar or to taste
-
3
tablespoons
cooking oil
-
1
ping pong ball size
tamarind pulp
-
1
cup
water
Instructions
- Fry the eggs until well done and set aside.
- In a small bowl, soak the tamarind pulp in one cup of water for 10 minutes, then extract the juice and discard the pulp.
- Heat the cooking oil in a wok and sauté the onions until slightly brown and aromatic.
- Add the fried eggs to the wok and stir quickly.
- Lower the heat, add the tamarind juice, and bring to a boil.
- Add sugar, salt, fish sauce, scallions, and chili, then simmer for 1-2 minutes before serving hot.
Nutrition Facts (estimated)
Servings
3
Calories
280
Total fat
19g
Total carbohydrates
18g
Total protein
7g
Sodium
206mg
Cholesterol
218mg
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