Malaysian eggs, known as telur masak kicap, are fried eggs served in a flavorful sauce made from onion, garlic, bird's eye chillies, and kecap manis. Kecap manis is a thick and sweet Indonesian soy sauce readily available in Southeast Asian markets. The preparation takes 10 minutes and cooking lasts 20 minutes. The dish is completed by frying the eggs until the edges are golden and crisp, followed by a sauce that is bubbly from cooking. The eggs are served hot over rice, generously drizzled with the sauce.
To make Malaysian eggs, or telur masak kicap, fry eggs and afterwards sauté onions, garlic, and chillies in a rich sauce of sweet soy and spices.
This dish highlights the use of kecap manis, a thick Indonesian soy sauce, adding depth and perception to the flavors of the fried eggs.
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