Malaysian Sweet and Sour Eggs

Servings: about 3
Time: about 30 minutes

* 4-5 eggs, cooked well done
* 1 onion, cut into rings and then cut into half
* 1/2 red chili, sliced thinly
* 1/2 stalk scallion, sliced diagonally
* 1/8 tsp salt
* 3 1/2 tbsp sugar (extra to taste)
* 3 tbsp cooking oil
* tamarind pulp, the size of a small ping pong ball
* 1 cup water

Note: We couldn't find any tamarind pulp, so we used nectar of tamarind instead and did NOT add the sugar to the recipe. It worked out just fine that way.


1. Fry the eggs well done and set aside.

2. In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp.

3. Heat up your wok and add in the cooking oil. Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic.

4. Add in the eggs and do a quick stir.

5. Lower the heat, add the tamarind juice and bring it to boil.

6. Add in sugar, salt, scallion & chili. Simmer for 1-2 minutes. Serve hot.

Vegetarian Hungarian Goulash

* 1 cup potatoes, peeled & sliced
* 1 cup onions, chopped
* 2 pressed garlic cloves
* 1 1/4 tsp paprika
* 1/2 tsp caraway seeds
* 1 vegetable bullion cube
* 2 tbsp water
* 1 cup fresh or frozen peas
* 1/2 tsp black pepper
* 2 cups fresh chopped tomatoes
* 3 1/2 tsp marjoram
* 1/4 cup safflower oil
* 3 cups cooked eggless noodles


1. Combine all of the ingredients in a large sauce pan, except the noodles. Cook over medium heat, covered for 30 to 40 minutes, then serve over hot noodles.