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Malaysian Recipe : Fried Eggs in Tamarind Sauce

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 4


  • 4 eggs
  • Some oil for frying
  • 3cm ginger, sliced finely
  • 3 dried chillies, sliced
  • ½ cup tamarind juice (1 tbsp tamarind paste mixed with ½ cup water)
  • 2 tbsp HP Fruity Sauce
  • 1 tbsp Lea and Perrins Worcestershire Sauce
  • 1 tsp HP BBQ Sace
  • ¾ cup water
  • 1 large onion cut into wedges
  • 1 tbsp sugar
  • 1 carrot, cut into small cubes (blanched)
  • ½ cup green peas (blanched)
  • Salt to taste


  1. Heat oil in a non-stick pan.
  2. Break eggs and gently slip into the wok. Immediately reduce heat to low.
  3. Turn eggs gently to cook both sides until the yolks are fully cooked.
  4. Remove the eggs from the pan.
  5. In the same pan, fry ginger and chillies for about 30 seconds.
  6. Add tamarind juice, HP Fruity Sauce, Lea & Perrins Worcestershire Sauce, HP BBQ Sauce and water.
  7. Bring to a boil before adding the onions.
  8. Once the sauce thickens, add sugar and salt.
  9. Serve eggs with sauce, green peas and carrots.
  10. Alternatively you can toss the fried eggs in the tamarind sauce and top it with green peas and carrots.

Note: Mix 4 tbsp of the tamarind sauce with 3 tbsp of sambal belacan. This can be a dipping sauce or marinade. You can use this as a marinade (frying and grilling) for tempe, fish, squids, tofu and beef.

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Last Modified: 11/27/11.