Comments on: Malaysian Sweet and Sour Eggs Recipe (Eggs Masak Branda/Belanda)

By: Rasa Malaysia

Rasa Malaysia — Sun, 22 Apr 2012 17:02:19 +0000

Yes, you can use tamarind concentrate.

By: Priska

Priska — Sun, 22 Apr 2012 09:54:38 +0000

Is it possible if i use tamarind concentrate instead? how much do i need? cant wait to try cooking this dish! :)

By: Christina

Christina — Sat, 18 Dec 2010 01:08:35 +0000

I’ve been wanting to try this recipe for months and finally got to make it recently. I also added some plum sauce, chili sauce and a few dashes of Worchestershire sauce. It turned out great, and so easy to make. I’ll definitely be making this again :)

By: Rasa Malaysia

Rasa Malaysia — Mon, 24 May 2010 17:41:49 +0000

You might be right. I for one can never understand why this cooking style is called Masak Belanda because there is nothing Dutch in it. Anyway, a great dish is a great dish, regardless of its name and recipe.

By: Li Kheng Poh

Li Kheng Poh — Mon, 24 May 2010 12:12:02 +0000

I have also been wanting to understand the origins of the Dutch word (Belanda)in this dish. I read quite a lot on historical stuff and since I am obssessed with food and have a horticulture background, I have read quite a lot on origins of food. I don’t know if the Dutch cook meat with vinegar but in Portugal/Spain the idea of cooking meat (e.g. pork) with vinegar, in a historical sense, is common. Vinegar preserves the dish at a time when there was no refrigeration. Hence, you see the European influence in Chicken Adobo (dish form the Philippines); and in the Malaysian Eurasian dish, Devil’s Chicken Curry. However, the idea of cooking seafood with sour tamarind comes from Southern India; and if I am not mistaken, primarily from Kerala, even though it is pretty universal in Southern India for those who do eat and cook seafood to combine sour tamarind with seafood. So, my speculation is that the Masak Belanda name might be a name made up by the nonya because the concept of cooking with sour tamarind originated in Southern India but the concept of combining meat with vinegar came to Southeast Asia via Europe. As in all things “ROJAK” in Malaysia, somehow in that translation/passage across several cultures, we get the name “Masak Belanda” based on the two borrowed ideas/technique of Southern India and Europe!

By: Joyce

Joyce — Fri, 11 Dec 2009 14:46:16 +0000

OMG this is a wonderful dish., I ate this some 40 years ago during my mum time when she was alive. I just forget about this simple dish which my mum used to prepare during my younger days. Now that I have yr receipe I will definately prepare for my family this simple dish. hmmmmmm droollllllliiiiinnnnggggg now. Never imagine how can I misss this mouthwatering dish.

By: Rasa Malaysia

Rasa Malaysia — Tue, 14 Jul 2009 21:56:50 +0000

Sure, let me know how it goes and I hope your chef likes it.

By: Teo Lily

Teo Lily — Tue, 14 Jul 2009 11:41:38 +0000

I think i try to cook it also … i am a chef students.. i try cook ur dished for my pratical class ya… i will let my chef taste too… thx for ur recipe ya… if u dont mind we can share some recipe…

By: Rasa Malaysia

Rasa Malaysia — Tue, 09 Jun 2009 18:49:15 +0000

This sweet and sour egg is 1 of my hubby’s favorite :) He can eat this with many bowls of rice!

By: Cluelessbaker

Cluelessbaker — Tue, 09 Jun 2009 13:10:32 +0000

I made this today ~~ really nice .. i love the sweet and sour combination !!!