Malaysian Sweet and Sour Eggs (Eggs Masak Belanda)

4-5 eggs fried “well done”
1 onion (cut into rings and then cut into half)
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 (the size of a small ping pong ball)
1 cup water

Fry the eggs “well done” and set aside.

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.
Heat up your wok and add in the cooking oil.

Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic.

Add in the fried eggs and do a quick stir.

Lower the heat, add the tamarind juice and bring it to boil.
Add in sugar, salt, fish sauce, scallion and chili. Simmer for 1-2 minutes.

Serve hot.

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