Recipe : Telur blandah/belanda (egg with tamarind gravy)

You know it is a recipe worth sharing when your kids ask you to cook the same dish again and again, day after day. Moreover, it is almost an idiot proof recipe with basic ingredients. I know my sister learned the recipe during their home science lesson a long, long time ago. I wonder if they still teach home science in school?


Egg blandah or however you spell it tastes great. Belanda is Dutch and probably it must have some influence from the Dutch during their colonization in Indonesia?

Recipe : Telur Belanda/Egg blandah

Four eggs (or whatever number you want), fried. Just see that the yoke is no longer runny. Leave aside.

One tiny ball of tamarind pulp mixed with a small bowl of water
Sugar, salt, pepper and a little corn flour to thicken the sauce

Other ingredients

1 or 2 stalk red chillies, cut

thumb size ginger, smashed

3 pips garlic, smashed

1 small onion, quartered


Heat a little oil, and fry the ginger, chillies, garlic and onion till fragrant. Add the tamarind juice and the flavourings. Simmer for a while. Put in the eggs and let it simmer further.

Taste. Add more sugar till you get a pleasant tasting sweetish-sourish gravy.

Taste fantastic with white rice.


You can replace the eggs with prawns or fish fillets. For the second photo, I pan fry a piece of mackerel (ikan tenggiri) and add it to the gravy to simmer till cook.

I also added some tomatoes and omit the chillies.

If you like, sprinkle some spring onions on the dish to make it look prettier.

6 Replies to “Recipe : Telur blandah/belanda (egg with tamarind gravy)”

  1. never heard of this dish b4! must be very west malaysian. i can taste it by looking at the pic – thanks for the recipe, will try it def!

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