Instructions
- In a pot, pour water and place the eggs. Add the Mama Sita’s Premium Coconut Nectar Vinegar. Cover and bring to a boil.
- Turn off heat and let this sit for 12 minutes. Drain hot water and refresh under cold running water.
- Peel eggs. Fry in hot oil for 3 minutes until golden. Drain, cut into halves, and place on a serving plate.
- For the sauce: In a pan, heat oil and saute garlic until light brown. Add the water and Mama Sita’s Oyster Sauce. Mix well. Bring to a boil and simmer.
- Add the dissolved cornstarch and cook until the sauce has thickened. Add the red bell pepper strips and cook for another minute.
- Remove from heat and pour the sauce over the eggs.
- Garnish with fried onions and chopped spring onions and serve.
Ingredients
English
Metric
Ingredient
5 pcs
350 g
Eggs, medium-sized
6 cups
1.25 L
Water
1/2 tsp
2.5 mL
Mama Sita’s Premium Coconut Nectar Vinegar
2 cups
500 mL
Cooking oil (for frying)
For the sauce:
1 tbsp
15 mL
Cooking oil
2 cloves
6 g
Garlic, minced
1/2 cup
125 mL
Water
1 pouch
60 g
Mama Sita’s Oyster Sauce
1 pc
25 g
Red bell pepper, small, cut into thin strips
2 tsp
4 g
Cornstarch, dissolved in:
2 tsp
10 mL
Water
Pinch
Ground black pepper
For garnish:
2 pcs
20 g
Shallots or small red onions, sliced
1 tbsp
2 g
Spring onions, chopped