Dutch-style Eggs (Telur Masak Belanda)

Telur Belanda, also known as Dutch Eggs or Dutch-style Eggs, is a unique egg preparation that hails from Malaysia. Despite its name, it has no connection to the country of the Netherlands. This dish is a harmonious blend of eggs, spices, and a delightful sauce that elevates its flavors to new heights.

Telur Masak Belanda a.k.a Dutch-style Eggs.

This tantalizing plate of Dutch-style Eggs, where the well-done eggs are enveloped in a flavorful sweet and sour sauce. The combination of the savory eggs and the tangy sauce creates a delightful explosion of flavors, further enhanced by the aromatic spices and the heat from the chili. Served with steamed white rice and sambal belacan, this dish offers a complete and satisfying meal that showcases the vibrant and complex taste of Malaysian cuisine. 

[] Prep Time:10 Minutes
Cook Time:15 Minutes
Suitable:Halal
Category:Meal
Origin:Malaysia
Serving:4 Person
Tags:Sour, Sweet, Eggs
Nutrifacts:140 calories
  19 grams fat
Rating:3.7  

With the addition of sliced onions, this version of the dish will offer an extra layer of flavor and texture. The onions will provide a subtle sweetness and a delightful aroma that complements the sweet and sour sauce. You can adjust the amount of onions to your preference, whether you prefer them more prominent or just as a subtle addition. 

Ingredients:
  • 4-5 eggs.
  • 1 medium onion (sliced)
  • 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
  • 1 cup water

Instructions:
  1. Fry the eggs "well done" and set them aside.
  2. 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.
  3. Heat up your wok or pan and add the cooking oil.
  4. Sauté the sliced onions for 2-3 minutes until they turn slightly brown or aromatic.
  5. Add the fried eggs and give it a quick stir to coat them with the onions.
  6. Lower the heat and add the tamarind juice to the pan. Bring it to a boil.
  7. Add in sugar, salt, fish sauce (if using), scallions, and chili. Simmer for 1-2 minutes to allow the flavors to meld together.
  8. Serve hot with steamed white rice and enjoy the deliciousness of your Dutch-style Eggs!

My gastronomic adventurer, embrace the allure of Dutch-style Eggs and indulge in the savory, fiery, rich, sweet, sour, salty, and pungent flavors of Malaysian food. Let the combination of well-done fried eggs and the tantalizing sweet and sour sauce transport you to the vibrant culinary landscape of Malaysia. Enjoy this delightful dish and relish the experience of savoring its complex and delectable flavors.

I hope this recipe brings even more joy to your culinary adventures. Enjoy the delightful combination of fried eggs, tangy sauce, and the wonderful addition of sliced onions. Happy cooking!


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