Son-In-Law Eggs (deep-fried boiled eggs, topped with a sour & sweet tamarind sauce) ไข่ลูกเขย This dish has a curious name, and there is probably a story behind it. In the version I heard, a mother-in-law cooked a dish with bitter vegetable dip with sweet & sour tamarind sauce, but the son-in-law didn’t like the taste of the bitter vegetable. Being a good mother-in-law she had to create another dish for him, which was deep fried boiled egg topped with the leftover sauce. After that inventive creation other people in the family tasted it and were impressed, leading to the dish becoming popular around the country:-) would you like to try it? You will need…

Ingredient

• 4-5 eggs. This recipe can cover for 4-5 eggs but I only use 3 eggs because that is all I had:-)
• 3 cloves of sliced garlic
• 3 shallot, sliced
• 3 dry red chillies (more or less as desired)
• some coriander for garnish
• 5 tbs vegetable oil

For sauce
• 4 tbs palm sugar

• 3 tbs fish sauce

• 4 tbs tamarind purée

• 5 tbs water

Ingredient : Eggs, garlic, dry chilli, shallot, coriander, fish sauce, palm sugar and tamarind purée.

DIRECTIONS

>> Leave the eggs at room temperature. Bring a pot of water to boil and add half a teaspoon of salt. This will ease with peeling the egg shell. Add the egg in the boling water and gently swirl the water. The tumbling will help keep the yolk in the centre of the egg. Boil for 8 minutes. Remove the egg from the hot water and leave in cold water. When cooled, peel and set aside for frying.

>> Make the sauce by combining tamarind purée, water, fish sauce and palm sugar in a small sauce pan. Cook over medium heat until syrupy, and add more water or any of the other ingredients to get the 3 flavours of sweet, salty and sour in balance. Remove from heat. When the sauce is cooled, the taste will be more pronounced. The sauce will get thicker as it cools down as well.

Make the sauce by cooking over medium heat until syrupy

>> Add vegetable oil in the wok and set to low heat. Fry the dry chilli until brown on each side and set aside. Then fry garlic and onion by stirring constantly until lightly browned. Set aside.

Fry the dry chilli, garlic and shallot until lightly browned

>> Fry the boiled eggs by continually turning the eggs so they evenly brown all over. When golden brown, strain and set aside. Cut your eggs into halves, quarters or leave whole.

Fry the boiled eggs, and keep turning the eggs so they evenly brown all over.

>>To serve arrange the eggs on a plate. Cover with the sauce then top with the fried shallots, fried garlic, fried chilies and fresh coriander. Serve with steamed jasmine rice.

Arrange the eggs on a plate. Cover with the sauce then top with the fried shallots, fried garlic, fried chilies and fresh coriander.