Telur Masak Kicap by @chefamirgani

30 min

4 servings

🥚

5

Egg

🫗

480 ml

Cooking oil

🧅

2

Shallot

🧄

6 g

Garlic

🫚

15 g

Ginger

🧅

Spring onion stalk

🥢

120 ml

Sweet soy sauce

🐚

15 ml

Oyster sauce

🫘

5 ml

Tamarind paste

💧

120 ml

Water

🌶️

10 g

Red chili

🌶️

4 g

Red bird's eye chili

🌶️

4 g

Kampung bird's eye chili

🧅

Spring onion

  1. Slice
    • shallots
    • garlic
    • fresh ginger

    Slice the shallots, garlic, fresh ginger, spring onion stalks, red chili, red bird's eye chili, green bird's eye chili, and sliced spring onions.

  2. Heat
    • cooking oil

    Heat the cooking oil in the wok over medium-high heat until it shimmers.

  3. Crack
    • chicken eggs
    • cooking oil

    Crack in the 5 chicken eggs and fry until the whites are set but the yolks remain runny, about 1 to 2 minutes.

  4. Spoon
    • chicken eggs

    Lift out the fried eggs with a slotted spoon and set them aside on the serving plate.

  5. Step
    • cooking oil

    Remove most of the frying oil, leaving about 1 tablespoon in the wok.

  6. Add
    • shallots
    • garlic
    • fresh ginger

    Add the shallots, garlic, fresh ginger, and spring onion stalks to the wok, then stir-fry until lightly golden and fragrant.

  7. Pour
    • sweet soy sauce
    • tamarind paste
    • Water

    Pour in the sweet soy sauce, oyster sauce, tamarind paste, and water.

  8. Stir
    • sweet soy sauce
    • tamarind paste

    Stir the sauce until the tamarind paste dissolves, then bring it to a boil.

  9. Add
    • red chili

    Add the red chili, red bird's eye chili, and green bird's eye chili, then stir to combine.

  10. Return
    • chicken eggs
    • sweet soy sauce

    Return the fried eggs to the boiling sauce and simmer briefly for about 30 seconds.

  11. Transfer
    • chicken eggs
    • sliced spring onions

    Transfer the soy sauce eggs to the serving plate and garnish with the sliced spring onions.

Telur Masak Kicap by @chefamirgani

30 min

4 servings

🥚

5

Egg

🫗

480 ml

Cooking oil

🧅

2

Shallot

🧄

6 g

Garlic

🫚

15 g

Ginger

🧅

Spring onion stalk

🥢

120 ml

Sweet soy sauce

🐚

15 ml

Oyster sauce

🫘

5 ml

Tamarind paste

💧

120 ml

Water

🌶️

10 g

Red chili

🌶️

4 g

Red bird's eye chili

🌶️

4 g

Kampung bird's eye chili

🧅

Spring onion

Preparation Steps

  1. Step 1/11

    Slice the shallots, garlic, fresh ginger, spring onion stalks, red chili, red bird's eye chili, green bird's eye chili, and sliced spring onions.

    🧅shallots
    🧄garlic
    🫚fresh ginger
    🧅spring onion stalks
    🌶️red chili
    🌶️red bird's eye chili
    🌶️green bird's eye chili
    🧅sliced spring onions
    🔪knife
    🪵cutting board

  2. Step 2/11

    Heat the cooking oil in the wok over medium-high heat until it shimmers.

    🫗cooking oil
    🍳wok

  3. Step 3/11

    Crack in the 5 chicken eggs and fry until the whites are set but the yolks remain runny, about 1 to 2 minutes.

    🥚chicken eggs
    🫗cooking oil
    🍳wok
    🥄spatula

  4. Step 4/11

    Lift out the fried eggs with a slotted spoon and set them aside on the serving plate.

    🥚chicken eggs
    🥄slotted spoon
    🍽️serving plate

  5. Step 5/11

    Remove most of the frying oil, leaving about 1 tablespoon in the wok.

    🫗cooking oil
    🍳wok
    🥄spatula

  6. Step 6/11

    Add the shallots, garlic, fresh ginger, and spring onion stalks to the wok, then stir-fry until lightly golden and fragrant.

    🧅shallots
    🧄garlic
    🫚fresh ginger
    🧅spring onion stalks
    🍳wok
    🥄spatula

  7. Step 7/11

    Pour in the sweet soy sauce, oyster sauce, tamarind paste, and water.

    🥢sweet soy sauce
    🐚oyster sauce
    🫘tamarind paste
    💧water
    🍳wok
    🥄measuring spoon

  8. Step 8/11

    Stir the sauce until the tamarind paste dissolves, then bring it to a boil.

    🥢sweet soy sauce
    🐚oyster sauce
    🫘tamarind paste
    💧water
    🍳wok
    🥄spatula

  9. Step 9/11

    Add the red chili, red bird's eye chili, and green bird's eye chili, then stir to combine.

    🌶️red chili
    🌶️red bird's eye chili
    🌶️green bird's eye chili
    🍳wok
    🥄spatula

  10. Step 10/11

    Return the fried eggs to the boiling sauce and simmer briefly for about 30 seconds.

    🥚chicken eggs
    🥢sweet soy sauce
    🐚oyster sauce
    🫘tamarind paste
    💧water
    🍳wok
    🥄spatula

  11. Step 11/11

    Transfer the soy sauce eggs to the serving plate and garnish with the sliced spring onions.

    🥚chicken eggs
    🧅sliced spring onions
    🥄spatula
    🍽️serving plate

Composition

Ingredients

Types

Fats and Oils, Vegetables, Sauces and Condiments, Liquids

Ingredients

Egg, Cooking oil, Shallot, Garlic, Ginger, Spring onion stalk, Sweet soy sauce, Oyster sauce, Tamarind paste, Water, Red chili, Red bird's eye chili, Kampung bird's eye chili, Spring onion

Notes

Cooking oil (for frying), Shallot (sliced), Garlic (sliced), Ginger (sliced), Spring onion stalk (sliced), Water (a little), Red chili (sliced, for garnish), Red bird's eye chili (sliced, for garnish), Kampung bird's eye chili (sliced, for garnish)

Allergens

Soy, Molluscs

Dietetics

Dietary regimen

to inform

Calories

310 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 25g, Fat: 18g, Fiber: 1g, Sugars: 20g

Nutritional Information

Minerals

Sodium: 1260mg, Iron: 2.4mg, Calcium: 65mg, Potassium: 220mg

Vitamins

Vitamin A: 115mcg RAE, Vitamin C: 12mg, Vitamin D: 1.5mcg, Vitamin B12: 1.1mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

wok, slotted spoon, knife, cutting board, spatula, measuring spoon, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Everyday Meal, Iftar

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Runny, Silky, Tender, Saucy

Flavors

Sweet, Savory, Umami, Tangy, Spicy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer than 2 hours,Serve immediately for the best runny yolk texture), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat gently until hot before eating), freezer : 0 min (Not recommended because fried eggs and runny yolks lose their texture)