Fried Eggs with Oyster Sauce (Telor Ceplok Saus Tiram)
Ingredients:
- 4-5 large eggs
- 1/2 onion (preferably yellow onion)
- 2 shallots
- 1 clove garlic
- Salt, white pepper, and sugar to taste
- Sweet soy sauce (kecap manis), to taste
- 1/2 teaspoon oyster sauce
- A dash of tomato sauce
- 1/2 teaspoon chicken bouillon powder
- Black pepper
- Thinly sliced scallions and celery (optional)
- Margarine or cooking oil, as needed
- Water
- 2 tablespoons cornstarch, dissolved in a small amount of water
Instructions:
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Fry the Eggs:
- Heat a skillet over medium heat and melt margarine or add a bit of cooking oil. Fry the eggs one by one until the whites are crispy and the yolks remain slightly runny, or to your desired doneness. If using, sprinkle thinly sliced scallions and celery on top of the eggs while frying.
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Prepare the Sauce:
- Finely chop the onion, shallots, and garlic. In a separate pan, sauté these chopped ingredients in margarine or oil over medium heat until they become translucent and fragrant.
- Add a splash of water to the pan and stir in the oyster sauce, a pinch of salt, a small amount of white pepper, a touch of sugar, sweet soy sauce to taste, tomato sauce, and chicken bouillon powder. Mix well and let it simmer briefly.
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Thicken the Sauce:
- Stir the dissolved cornstarch into the sauce mixture. Continue to cook, stirring frequently, until the sauce thickens to your preference. Adjust the seasoning if needed, balancing the sweetness and savory notes according to your taste.
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Serve:
- Place the fried eggs on a serving plate and generously spoon the thickened sauce over the top.
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Optional Spicy Version:
- For a spicy variation, reserve some of the sauce before adding the spices. Add sliced green chilies to the remaining sauce and cook briefly until the chilies release their flavor. Drizzle this spicy sauce over a separate plate of fried eggs.
Enjoy this flavorful and quick dish, perfect for a satisfying meal with a hint of sweetness and umami!
