If you love Kicap Manis, then you need to learn how to make this easy, homely egg dish: Telur Masak Kicap or Soy Sauce Eggs.
The one dish that I LOVE growing up… is this! Soy Sauce Eggs or Telur Masak Kicap (telur kicap/telur kecap manis/telur ceplok masak kicap) feature separately fried eggs, added to a flavourful dark sweet soy sauce- or kicap manis-based gravy. This is typically a home-cooked dish, but you can find in local eateries too.
One of the reasons why telur masak kicap is so popular is because it is so easy to prepare. The dish can be whipped up in just a few minutes, making it perfect for busy weeknights or lazy weekends.
Why do people LOVE Telur Masak Kicap?
- EASY: Telur masak kicap is a flavorful and savoury dish that is easy to make.
- CHEAP: budget-friendly dish that can be made with ingredients that are readily available in most kitchens
- HOMELY comfort dish: A comfort food for many people, as it is a dish that reminds them of home-cooked meals. This is a versatile dish that can be eaten for breakfast, lunch, or dinner.
- Easily customisable: The dish can be customised to suit different preferences, such as adding more or less spice, or incorporating vegetables for added nutrition.
Ingredients for Soy Sauce Eggs
- Fried Eggs
- Dark Sweet Soy Sauce (Kicap Manis)
- Shallots or Onions
- Chillies: Bird’s eye chillies are typically used for that kick, but you can also use milder chillies. Feel free to omit altogether if you want zero spice, but a bit of heat is quintessentially Malay cooking!
- Water or Stock: I like my dish with a bit more sauce, so I added water. This also helps to dilute the sweetness and saltiness of the sauce.
What is Kicap Manis and what are alternatives for it?
Kicap manis is a beloved sweet soy sauce that is commonly used in Southeast Asian cuisine, especially in Indonesian, Malaysian and Singaporean dishes. It is also one of my FAVOURITE condiments of all time! My go-to brands are Habhal’s, ABC or Bango.
Made from soybeans, it has a dark brown colour and thick, syrupy consistency. Kicap manis has a sweet and savoury flavour and is often used as a marinade, dipping sauce, or condiment. It’s versatile and one of the staples in Malay cooking.
Easy alternatives would be dark soy sauce used in Asian cuisine, such as this Lee Kum Kee Dark Soya Sauce. Dark Soy Sauce would be a watery consistency, but there is actually a caramel dark soy sauce version which is a much thicker consistency like Kicap Manis. It is not as common as dark soy sauce, but it would be a closer match to Kicap Manis. The difference is MINIMAL though, so just go with dark soy sauce if that’s what’s available to you!
The sweet and salty is what makes this sauce so special but if you want a less sweet sauce, add light soy sauce. In fact, this is what I do! I would add a 1:1 ratio of dark soy sauce to light soy sauce.
If you cannot find kicap manis or would like to try an alternative, apparently you can try making your own by combining regular soy sauce with brown sugar or palm sugar in a 2:1 ratio. I personally have not tried this (kicap manis is SO easily found here), but let me know the results if you do!
How to Make Soy Sauce Fried Eggs
1. Fry Eggs
The classic fried eggs used in this are the ones fried till it develops crispy edges, which can soak up all of that delicious sauce.
To make crispy fried eggs, heat up a generous amount of oil in a pan. Make sure the oil is really hot before putting in the eggs. Fry with high heat, fry quickly and then remove from the pan. You can gently splash some oil on to the edges so it will brown quicker, but this is optional. This will ensure the eggs come out nicely: crispy, spongy edges and a runny yolk.
2. Make the Kicap Manis Sauce
Next, heat up some oil – you can use the excess oil from frying the eggs! – and sauté the onions, garlic and chillies until fragrant.
Add the sweet soy sauce, sauce and water or stock. Stir to combine, and allow this to come to a boil.
3. Add Fried Eggs to Sauce
Add the fried eggs to the sauce. Let it continue cooking for about a minute to let the eggs soak up some of the sauce and turn off the heat. Ready to be served!
Serve as a side dish or over rice.
How to customise your Telur Masak Kicap?
Sweeter: Add a tinge of sugar (i love using palm sugar or gula melaka for this for a bit of a caramel-y depth)
Saltier: While we love our sweet-savoury, sometimes we need more savoury. Easy fix! Add more water and light soy sauce. You will still retain that dark syrupy texture, but with less sugar.
Spicier: Add more chillies, or use bird’s eye chillies.
More Recipes Like This:
Easy Soy Sauce Eggs | Telur Masak KicapCourse: Recipes
3 Eggs, fried
1 onion, chopped
1 garlic, chopped
1 bird’s eye chili peppers, chopped (optional)
2 tbsps kicap manis or dark sweet soy sauce
1/2 cup water
1/4 tsp of salt
- Heat up the oil and fry the eggs. Remove from pan and set aside. Option to use the same pan, remove the excess oil until about 1 tablespoon of oil is left.
- Saute the sliced ingredients until fragrant.
- Add sweet soy sauce and stir. Add water and salt. Stir to combine and allow it to come to a boil.
- Add the fried eggs and let it cook for another minute before turning off the heat. Serve with white rice.