I miss 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 always go back the colorful, complex and utterly delicious taste of Malaysian food.
My mother and aunt called this “masak berana” which is supposedly a type of Nyonya cooking style with tamarind juice and onion as the two main ingredients.
The real name of this cooking style is called Masak Branda/Belanda.
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.
How Many Calories per Serving?
This recipe is only 280 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Eggs Masak Branda/Belanda
- 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
- Fry the eggs "well done" and set aside.
- In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp.
- Heat up your wok and add in the cooking oil.
- Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic.
- Add in the fried eggs and do a quick stir.
- Lower the heat, add the tamarind juice and bring it to boil.
- Add in sugar, salt, fish sauce, scallion and chili. Simmer for 1-2 minutes.
- Serve hot.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.