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Malaysian sweet and sour eggs or eggs masak Belanda is a dish with a few eggs drenched in tamarind sauce and served with steamed white rice.
I really love the savory, fiery, rich, sweet, sour, salty, and pungent flavors of Malaysian food. Despite my love for various exotic dishes from around the world, Malaysian cuisine always draws me back with its colorful, complex, and incredibly delicious tastes.
My mother and aunt used to make a dish they called “Masak Belanda,” which is apparently a type of Nyonya cooking style featuring tamarind juice and onion as key ingredients.
One of my favorite dishes from this style is an egg recipe. It’s simple yet incredibly satisfying: a few eggs cooked in a mouthwatering sweet and sour sauce, served with steamed white rice with sambal belacan (a Malay-style sambal with roasted shrimp paste). It’s pure bliss for me; every bite takes me to food heaven.
Masak Belanda
“Masak Belanda” refers to a specific style of cooking that blends elements of Peranakan (Straits Chinese) cuisine with Dutch influences.
“Masak Belanda” incorporates ingredients and cooking techniques that might have been introduced by the Dutch during their colonial rule in the region. This fusion of Dutch and Peranakan culinary styles results in dishes that are flavorful, aromatic, and absolutely delicious.
In Penang, examples of Nyonya Masak Belanda include Eggs Masak Belanda and Salted Fish Masak Belanda. These dishes involve cooking eggs or salted fish in a tangy and savory sauce with ingredients like tamarind, red onions, and chilies. They blend Dutch and Malay flavors, and they were favorites at our dining table when I was growing up, lovingly prepared by my late mother.
Frequently Asked Questions
How Many Calories per Serving
This recipe is only 280 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Eggs Masak Branda/Belanda
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
