thai

THAI RECIPE: SON-IN-LAW EGGS

Ingredients:

4 bioled eggs (shelled)

2 big shallots (finely shredded)

oil for deep frying

scallion or cilantro for garnishing

Tamarin sauce:

1/2 tbsp. fish sauce (or to taste)

2 tbsp. palm sugar (or to taste)

4 tbsp. tamarind juice (use about a small ping pong ball size of tamarind pulp and mix with water to extract the juice)

1 clove garlic (minced)

1 teaspoon dried chili flakes

1 tablespoon ground peanut

1 tablespoon oil

Procedure:

Deep-fried the eggs until the skin turns brown. Dish out and sliced into halves. Arrange them on a plate. Deep-fried the shredded shallots until golden brown, remove and place on a paper towel to absorb oil.

Heat up a sauce pan, pour in the oil and saute the minced galic until light brown. Add the dried chili flakes, ground peanut, do a quick stir, and follow by the tamarind juice, palm sugar, and fish sauce. Bring it to boil and pour the sauce on top of the eggs. Top with fried shallots and scallion/cilantro. Serve hot with steamed white rice.