CARA MASAK TELUR CEPLOK BUMBU KECAP,, ENAK DAN MUDAH

Ingredients

• 4 pcs Eggs (large, room temperature)
• 3 pcs Red Onion (thinly sliced)
• 2 cloves Garlic (thinly sliced)
• 1 stalk Scallion (white part) (separate white part, thinly sliced)
• 1 pcs Small Onion (Bombay) (thinly sliced)
• 1 pcs Red Chili (cut diagonally, adjust heat to taste)
• 1 bunch Green Onion Leaves (cut into larger pieces for garnish)
• 1 tbsp Oyster Sauce (Asian market or Asian aisle)
• 2 tbsp Sweet Soy Sauce (Kecap Manis)
• 1 tbsp Chili Sauce (or Tomato Sauce) (adjust for spiciness)
• 0.5 tsp Ground Black Pepper
• 0.5 tsp Salt
• 1 tsp Granulated Sugar
• 0.5 tsp Chicken/Vegetable Stock Powder
• 100 ml Water (adjust as needed for sauce consistency)
• 2 tbsp Cooking Oil (vegetable or canola oil)

Instructions

1. Prepare All Ingredients

   Wash the eggs, then thinly slice the red onions, garlic, white part of the scallion, small onion, and red chili. Separate the green onion leaves for garnish.

   Time: PT10M

2. Make the Sauce

   In a small bowl combine 1 tbsp oyster sauce, 2 tbsp sweet soy sauce, 1 tbsp chili sauce (or tomato sauce), 0.5 tsp ground black pepper, 0.5 tsp salt, 1 tsp sugar, 0.5 tsp stock powder and 100 ml water. Stir until dissolved.

   Time: PT5M

3. Check Egg Freshness

   Crack one egg into a separate bowl; discard if the egg is off‑smell or discolored. This step ensures safety before cooking the rest.

   Time: PT2M

4. Fry the Eggs (Half‑Cooked)

   Heat 1 tbsp oil in the pan over medium‑high heat. Crack one egg directly into the pan, let it set without flipping until the whites are set but the yolk is still runny (about 1‑2 minutes). Remove and set aside on a plate lined with paper towels.

   Time: PT3M

   Temperature: medium‑high

5. Fry Remaining Eggs

   Add the remaining 3 eggs one by one, cooking each just like step 4. Adjust cooking time if you prefer firmer yolks. Drain on paper towels.

   Time: PT5M

   Temperature: medium‑high

6. Sauté Aromatics

   Reduce the oil in the same pan to about 1 tsp. Add the sliced white scallion, red onion, and garlic. Stir‑fry until fragrant and the onions turn slightly translucent (≈2 minutes).

   Time: PT3M

   Temperature: medium

7. Add Onion Bombai and Chili

   Add the sliced small onion and red chili. Stir‑fry until the onion softens and the chili looks wilted (≈2 minutes).

   Time: PT3M

   Temperature: medium

8. Introduce the Sauce

   Pour the prepared sauce into the pan, stir, and bring to a gentle boil. If the sauce looks too thick, add a splash more water. Cook for 1‑2 minutes to meld flavors.

   Time: PT3M

   Temperature: medium

9. Coat the Fried Eggs

   Return all fried eggs to the pan, gently turning them so the sauce coats each piece. Let them simmer together for another 1‑2 minutes until the sauce slightly thickens around the eggs.

   Time: PT2M

   Temperature: medium

10. Final Seasoning and Serve

    Taste and adjust salt or sugar if needed. Sprinkle the larger green‑onion pieces on top, turn off the heat, and transfer the dish to a serving plate. Serve immediately with hot steamed rice.

    Time: PT2M

Nutrition Facts

Calories

190

Protein

12 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g