There are many recipes that have lost their way. Sometimes food that we used to enjoy while we were young are no longer around. This happens as things change, we move forward embracing changes to our life-styles, our cultures cross pollinate, old habits die and new inventions make our life better. Sometimes we forget our childhood foods as our parents and relatives pass on and no longer cook the dishes that we used to enjoy.
This particular dish was our favourite. We (my brothers and sisters) had them regularly and then one fine day we realised that mum wasn’t making that anymore. We were adults when we realised that. As we were all grown up so we requested mum to cook that dish when we return home for visits. Alas, it wasn’t as tasty as we anticipated. So we decided that we should all learn to cook it properly.
So I have kept the dish alive and now I cook it regularly. However, I now try out new ingredients and new recipes as I am in UK. So I sometimes I do not cook my traditional dishes as often as I like. I now try to incorporate new ingredients to our regular Malaysian food.
This dish is so simple that it only uses a few main ingredients. Eggs, Onions and Salt fish.
Egg Berandah is a simple egg dish. It is very quick and easy to cook. I am not sure why it is called BERANDAH. but I think BERANDAH is a dish that is sweet and sour and features tamarind.
It takes about 15 minutes to cook.
Serves: 4-6 with accompaniments
Difficulty: Very easy
Cost: £ Cheap and cheerful
Time: 15 Minutes
Note: The original recipe does not contain carrot. I added it in to give the dish some colour.
6 Large eggs
75g Salted fish –thinly sliced or diced
2 Medium onions – cut into rings
4 Cloves Garlic – use fat ones – thinly sliced length-wise
1 Green chilli – cut into chunky strips
¼ Carrot – cut into fancy shapes
¼ tsp Tamarind Concentrate mixed with 50 ml water . or,
(30g tamarind – mixed with 50 ml water to extract the juice )
1 tsp Sugar or Stevia to taste
White pepper powder
500 – 650ml Hot Water
*Make sure you use ‘tan nau kiam hu’ or ‘Mergui’ salted fish.
- In a non-stick pan, spray with some oil and crack in the egg. When the egg white is set at the bottom, fold the egg into half so that it forms a ‘half-moon’ shape. The egg yolk should be in the centre. Leave it to set and gently flip it so that the egg is evenly cooked, while still soft. Remove from pan and set aside. Repeat for all the eggs.
- Fry the salted fish in oil till crisp. Dish out and set aside.
- Pour out the oil. (you may leave about 1 tbsp., if you wish)
- Add in the onions and garlic and fry for 2-3 minutes. Add the tamarind water, salted fish, sugar, chilli, carrot and the eggs.
- Pour in enough water to cover the eggs. Bring to the boil and simmer for 4-5 minutes for the flavour to seep through.
- Put in the chilli and stir and check for taste. Dish out and finish with a dash of pepper.
- Serve with rice and other accompaniments.
How to best enjoy:
Malaysians and people in South East Asia usually eat rice with a fork and a spoon. Of course, some of us eat with our hands.
So to best enjoy this dish, take a bit of the egg and a bit of the salted fish and a bit of the other bits and put it on the spoonful of rice. Put it in your mouth and enjoy. The sweet and sour sauce goes well with the rice.
Let me know if you have come across this dish. If you try this, let me know how you think. If you have any long forgotten recipes, do share them.
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