TELUR BELANDA

By That Bloody Botak

 TELUR BELANDA


This is something I can finish off a pot of rice with! Paired with sambal balachan, it's one of my versions of heaven! So easy to make, this is the best thing to have with a steaming hot plate of rice on a busy day when u really don't have the time to cook. I like my eggs with the yolk runny, u can do it whichever way u like. 


Ingredients

2 eggs

1 teaspoon light soy sauce

1 teaspoon fish sauce

Half a teaspoon assam paste

2 teaspoons sugar

1 tablespoon minced garlic

1 big onion, sliced 

Some sliced chillies


Some oil

Some water


Method


Fry up 2 eggs and put it on a dish

In a hot pan, add some oil and saytee the garlic and onions

When the onions are translucent, add all the sauces, assam paste, some water and sugar

Taste when the sugar has melted. This dish has to be a little sweet, a little sour and a little salty. Adjust the rario accordingly

When that's done, pour it over the eggs and garnish with some finely sliced chillis


What more can i say about this dish that has not already been said! It's extremely yummy! Try it!

Enjoy everyone, and stay safe!

These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

Comments

Post a Comment

Popular posts from this blog

CHAR SIU

By That Bloody Botak
Image
  CHAR SIU Now, just look at thise yummulicious goodness! Yes, it can be made at home too! In your oven toaster! you read it right! Oven toaster! That's how I make my char siu for one! The secret is all in the marinade, and I normally make enuf to marinade at least 1kg of meat, but after making the marinade, cook it for a while, till it boils and all the sugar is melted and it can be kept for months in the fridge. If u need to use it in small portions, follow the method below. Good enuf for a plate of wantan and charsiu noodles.  
Read more

ROTI BABI

By That Bloody Botak
Image
  ROTI BABI This is a favourite amongst the Penang Peranakan community. And this is my take on the dish. Purists will frown when they see how I do it. But me being me, and lazy too, I chose the easy way without much sacrifice in terms of flavours. Still taste pretty good, and here's how I did it. Ingredients  4 slices of bread 150g minced pork  2 eggs, beaten  Quarter teaspoon of white pepper A quarter teaspoon nutmeg powder  Half a teaspoon corriander powder  4 shallots, minced  3 cloves of garlic, minced  1.5 teaspoons salted soy bean paste  3 tablespoons Lea and Perrins sauce  Half a teaspoon mustard powder  5 chilli padi, finely chopped  2 tablespoons sugar  Some corriander leaves, finely chopped Method  Mix the pork with onions, garlic, nutmeg and corriander powder, salted soy bean paste, pepper and 2 tablespoons of egg Spread the pork mixture on a slice of bread and cut it into 4pcs Dunk the bread into the beate...
Read more

MEE YOKE / PRAWN MEE

By That Bloody Botak
Image
  MEE YOKE / PRAWN MEE  Not difficult to make, but if do it properly you will be rewarded with this excellent bowl of Mee Yoke! It helps when u have some of my multi purpose sambal in the fridge. If u don't, this is the link.....  https://thatbloddybotak.blogspot.com/2021/08/multi-purpose-sambal.html?m=1 I usually save all the heads of the prawns I use to cook other dishes, so whenever I have a big bag of prawn heads, this is one of the dishes I'll make...... This is what u need....... Ingredients 1kg prawn heads  1 egg 500g pork belly  Some fried onions  Some deep fried pork fat  500g small prawns, peeled  5 heaped tablespoons of my multi purpose sambal  Some towgay  Some kangkong  Enough noodles for 1  Enough mee hoon for 1 3 litres of water  20g rock sugar  Some salt to taste  Method  Soak the Mee Hoon in water till soft  Boil some water and make the hard boiled egg In a pot with some oil, stir fry t...
Read more