Monday, November 2, 2009
Khai Luk Khoei ตำราอาหารไทย Son In-Law Eggs
Who wouldn't like this dish??? It has eggs, it's salty, sweet, sour and oh so exotically foriegn. The best thing is it costs next to nothing to make at home and if all the young and beautiful people in Melbourne are very happy to pay more than 10 dollars for 2 hard boiled eggs at a certain eatery in town; I'm more than happy to tell you how to make these little devils according to family recipe. So if any lazy son in-law could make this, give it a try!!!
I served this as part of our Thai dinner on Saturday night.
P.S grandpa would insist on using quails' eggs but it's a pain if you don't have a servant or a good Thai wife (or just plain lazy!!!). Good free range eggs will do :)!!
serves 4 as part of a Thai meal
6 free range eggs, hard boiled,shelled and deep fried
2 shallots, sliced and deep fried
2 cloves of garlic, chopped (optional but we do it!)
5 tbs of tamarind sauce
3 tbs of palm sugar
3 tbs of fish sauce
for the sauce;
heat 5 tbs of tamarind sauce together with 3 tbs of palm sugar and 3 tbs of fish sauce til sticky and glossy. Set aside.
Deep fry egg till golden and drain well...
Fry sliced shallot till golden brown...
Slice eggs and arrange in a lovely formation :) (it's a Thai thing, too much time on their hands :))
Pour sauce over, top it with fried shallots, sliced chilies and coriander leaves.