Telur Belanda

Ingredients

• Four eggs (or whatever number you want), fried. Just see that the yoke is no longer runny. Leave aside.
• Gravy: One tiny ball of tamarind pulp mixed with a small bowl of waterSugar, salt, pepper and a little corn flour to thicken the sauce
• Other ingredients: 1 or 2 stalk red chillies, cut
  thumb size ginger, smashed
  3 pips garlic, smashed
  1 small onion, quartered

Method

1. Heat a little oil, and fry the ginger, chillies, garlic and onion till fragrant.


2. Add the tamarind juice and the flavourings. Simmer for a while. Put in the eggs and let it simmer further.


3. Taste. Add more sugar till you get a pleasant tasting sweetish-sourish gravy.
   

[You can replace the eggs with prawns or fish fillets. You may pan fry a piece of mackerel (ikan tenggiri) and add it to the gravy to simmer till cook.
I can add some tomatoes and omit the chillies.]
If you like, sprinkle some spring onions on the dish to make it look prettier