Thank you Hanna for the Simple Thai Food cook book  ! As I was flipping through the recipes, one that jumps out at me is the dish called ‘Son-in-law Eggs’. Firstly, the name is so unusual, and secondly, I wonder why I never see them on the menu in the Thai restaurants? Leela has an interesting explanation on the origin of this dish in the book 🙂 One of my favorite Indonesian dish is Sambal Telur, deep fried hard-boiled eggs in sambal sauce; I’ve captured the recipe in the Nasi Lemak post. This looks just like a close cousin of Sambal Telur! I tried this recipe today, Hanna gave thumbs up. Next time when I have hard-boiled eggs on-hand, we have two options, Thai or Indonesian?
- Prep time: 1 hours
- Cook Time: 20 minutes
- 8 hard-boiled eggs, peeled
- Oil for deep-frying
- 1/2 cup of fried shallots
- 1 Tbsp oil (use shallot oil if you are preparing the shallots as part of this dish)
- 8 Tbsp palm sugar
- 1/4 cup fish sauce
- 2 Tbsp tamarind pulp
- 3 Tbsp water
- 1/2 red bell pepper, seeded and slivered lengthwise for garnish
- fresh cilantro leaves for garnish
- To prepare hard-boiled egg, bring the eggs to room temperature, and slowly immerse them in a pot of boiling water over medium heat for 9 minutes. Remove from heat and add cold water to bring the eggs back to room temperature again. Peel the eggs when cooled. Dry thoroughly with a paper towel.
- Heat oil in wok over medium-high heat until bubbles rise from the tip of a wooden chopstick immersed in the oil. Deep fry the eggs until browned all over, turning the eggs to ensure they are evenly browned. Approximately 10 minutes. Transfer to a plate lined with paper towel. Cool completely before slicing them them in halves. Arrange on a serving dish, cut side up.
- Prepare the sauce by combining 1 Tbsp of shallot oil, sugar, fish sauce, water, and tamarind pulp in a small sauce pan over medium heat. Bring the mixture to a boil, stirring constantly. The sauce is ready when it resembles the consistency of warm maple syrup.
- Drizzle the sauce over the eggs.
- Sprinkle the fried shallots over the eggs and garnish with red pepper and cilantro.