After my brief but intense love affair with Japanese food, I am ready to get back to my culinary root. I miss my savory, fiery, rich, sweet, sour, salty, and pungent Malaysian food. As much as I love other cuisines and am constantly infatuated with various exotic dishes from other countries, I am not about to ditch the color and taste of Malaysian food anytime soon. Fret not, I am back and will be serving up even more Malaysian delights.
I made this dish but I am not sure what to call it. My mother and aunt call this “masak berana” which is supposedly a type of Nyonya cooking style with tamarind juice and onions as the two main ingredients. However, “berana” doesn’t make much sense to me literally but I have no way to prove it. The other challenge to verify the real name is that–other than my parents’ and my aunt’s home–I haven’t seen this egg dish elsewhere, except at Cafe Sambal (a very popular Malaysian restaurant) in Beijing. If you do make this at home and know its name, please drop me a comment and let me know. (The real name of this cooking style is called “Masak Branda/Belanda.” Pixen – Thanks for leaving me a comment; mystery solved and I am forever thankful…)
This is easily one of my favorite egg recipes. 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), I am in food heaven…
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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