More Penang recipes

From the Penang Nyonya A-Ma Secret Recipes cookbook:

Assam Udang

600g prawns
1 tbsp oil
1 onion, shredded
1 red chili, shredded

1/2 tsp salt
3 tbsp sugar
2 tbsp plum sauce
1 tsp dark soya sauce
150g tamarind pulp, mixed with 200ml water, squeezed

1. Heat oil, saute onion and chili
2. Add prawns, stir well. Pour in seasoning, bring to boil, until sauce thickened.

Telur Belanda

1. Fry eggs until yolk half cooked
2. Fry onion and chili, add eggs, pour in seasoning (sugar, tomato sauce, plum sauce, tamarind pulp water), bring to boil
3. Cook eggs until firm.


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