Malaysian eggs

Malaysian eggs

Tags

Rice
Malaysian
Eggs

Cook

Ingredients

  • 4 tbsp neutral oil
  • 4 large eggs
  • 1 large onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 bird eye chilli, finely sliced
  • 2 tbsp kecap manis
  • ¼ tsp white pepper
  • 1 tbsp light soy sauce
  • 120ml water
  • Cooked rice

Steps

  1. Put two tablespoons oil in a pan on medium-high heat – put a wooden spoon in the pan: if bubbles form around it, the oil is ready.
  2. Crack in the eggs one at a time and fry for four or five minutes, until the whites are set and the edges are golden and crisp.
  3. Pour the remaining oil into the pan and turn down the heat to medium. Add the onion, fry, stirring, for seven minutes
  4. Then add the garlic and chilli, and fry for another three minutes.
  5. Stir in the kecap manis, white pepper, soy sauce and the measured-out water, then leave to cook for a minute, just until the sauce bubbles.
  6. Slide the eggs back into the pan, cook for another minute or two, then turn off the heat.
  7. Serve the eggs hot over steamed rice with plenty of the sauce spooned over the top.