Oseng Mandai with Spicy Eggs
Ingredients:
- 1 plate of mandai (fermented jackfruit)
- 2 eggs
- 6 shallots
- 4 garlic cloves
- 1 tomato
- 10 bird’s eye chilies
- Cooking oil (as needed)
- Water (as needed)
- 1 packet Royco or Masako chicken seasoning
- 1 teaspoon sugar
Instructions:
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Prepare the Mandai:
- Cut the mandai into small dice. It’s ideal to pre-cut the mandai and place it on a plate to ensure you have a consistent amount. Thoroughly rinse the mandai under cold water and drain well.
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Prepare the Aromatics:
- Slice the shallots, tomato, and bird’s eye chilies thinly.
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Cook the Aromatics:
- Heat some cooking oil in a pan over medium heat. Add the sliced shallots, garlic, tomato, and chilies. Sauté until fragrant and the shallots turn translucent.
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Add Mandai:
- Add the mandai to the pan. Pour in enough water to cover the mandai, which will help in cooking and softening it. Simmer until the water reduces and the mandai becomes tender. If the mandai is still a bit tough, add more water and continue cooking. The softness of the mandai depends on how well it was fermented; perfectly fermented mandai will be tender.
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Add Eggs:
- Once the water has mostly evaporated and the mandai is tender, push the mandai to one side of the pan to create a space in the center. Lower the heat to prevent the eggs from burning. Crack the eggs into the pan and let them cook undisturbed until they are halfway done. Gently stir the eggs into the mandai.
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Season the Dish:
- Season with Royco or Masako chicken seasoning and sugar. Adjust the seasoning to taste.
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Serve:
- Once everything is well combined and the eggs are cooked through, your Oseng Mandai with Spicy Eggs is ready to serve. Enjoy this flavorful dish with steamed rice or as a side to your main meal.
Note: I use Royco seasoning because mandai is already salty from the fermentation process. The Royco adds a deeper savory flavor without overwhelming the dish.
