
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?
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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). It's not easy to get the perfect sweet and sour flavor so you have to taste the sauce a few times in order to get that perfect balance. This dish is supposed to be both sweet and sour, and a little salty. When I made this in Penang, I used less sugar because the sugar in Malaysia is a lot sweeter/stronger than in the US. So, please let your taste bud guide you during the cooking process. If it's not sour enough, extract more juice from the tamarind pulp. If it's too sour, add more sugar and some water. My mother also makes masak branda with salted fish . I will have to share the recipe one day.Eggs Masak Branda/Belanda
Ingredients
Instructions
Notes
Nutrition Information
Yield
3
Serving Size
3 people
Amount Per Serving
Calories 280Total Fat 19gSaturated Fat 2gUnsaturated Fat 0gCholesterol 218mgSodium 206mgCarbohydrates 18gSugar 16gProtein 7g
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