One of my each day pleasures is to take some eggs and remodel them into dinner. My knee-jerk response is an omelette, egg fried rice, the occasional okonomiyaki however not often fried eggs, that are nonetheless engaged on their acceptance into my dinner canon. Lately, they made a bid for my affection by way of these Malaysian eggs, or telur masak kicap, by which they’re doused in an onion, candy soy, garlic and chilli sauce that works splendidly over rice. Welcome to the occasion, fried eggs.
Malaysian eggs
Kecap manis is a darkish and wealthy, thick and candy Indonesian soy sauce that may simply be discovered on-line and in most south-east Asian supermarkets.
Prep 10 min
Cook dinner 20 min
Serves 2
4 tbsp impartial oil, resembling rapeseed
4 massive eggs
1 massive onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1-2 chicken’s eye chillies, stalks discarded, flesh finely sliced
2 tbsp kecap manis
¼ tsp floor white pepper
1 tbsp gentle soy sauce
Cooked short-grain or jasmine rice, to serve
Measure 120ml water right into a jug and put to at least one facet. Put two tablespoons of the oil in a nonstick pan on a medium-high warmth – check it’s scorching sufficient by placing a wood spoon within the pan: if bubbles kind round it, the oil is prepared. Crack within the eggs separately and fry for 4 or 5 minutes, till the whites are set and the sides are golden and crisp. Switch the eggs to a plate.
Pour the remaining two tablespoons of oil into the identical pan and switch down the warmth to medium. Add the onion, fry, stirring, for seven minutes, then add the garlic and chilli, and fry for one more three minutes.
Stir within the kecap manis, white pepper, soy sauce and the measured-out water, then depart to cook dinner for a minute, simply till the sauce bubbles. Slide the eggs again into the pan, cook dinner for one more minute or two, then flip off the warmth.
Serve the eggs scorching over steamed rice with loads of the sauce spooned excessive.