Last week was spent in Vancouver, Canada. It wasn’t all fun. There was business to settle. Don’t ask me what business cos’ it’s a long story and I’m not telling. I’m just glad that all’s well and it wasn’t a trip for nothing. That said, I guess we wouldn’t have made time to go sightseeing there if not for this business of ours. So, in a way, I’m glad that we had business to settle there. It also explains why I’ve been missing in action all week long. I’ll probably update the food haunts we checked out in my other blog. All that was yesterday.

I’m equally glad that I pre-empted that today was going to be really busy if not crazy and just by luck, I came across this Telur Masak Kicap recipe which would serve my needs perfectly. It’s been some time since I cooked this and it was a great reminder of what I could cook in a hurry and yet hear only good comments. The only grouse I have with this dish is that I cannot use my favorite brand of soy sauce - Kicap Cap Kipas. The ABC brand I have serves its purpose but doesn’t give me the same satisfaction when it comes to taste. Well, beggars can’t be choosers, and this is definitely better than nothing.

Ingredients:

4 eggs
1/2 onion - sliced horizontally into rings
3 garlic cloves - sliced thinly
1/2 inch ginger - sliced thinly
4 tbsp sweet soy sauce (kicap manis)
2 tbsp saltish soy sauce (kicap masin)
pinch of salt
pinch of sugar
pinch of black or white pepper
cilantro or spring onion for garnish
1/2 cup oil
1/4 cup water

Method:

1. Heat oil and fry eggs. Keep the yolk intact and cook until the yolk is not completely firm. (Depends on your preference, really) Remove and place in a bowl.
2. In a small saucepan, pour about 2-3 tbsp of the oil used to fry the egg. Fry the garlic and ginger until fragrant and light brown.
3. In a small bowl, mix the sauces and water. Stir to mix well and pour into the saucepan. Add in the salt, sugar, pepper and onions.
4. Taste and adjust by adding more sweet sauce. Bring to a boil and turn off the heat.
5. Pour the sauce over the eggs.
6. Garnish and serve hot with white rice.