Saw this recipe in 'Complete Thai Cooking' cookbook in the library. The named of this Thai dish is Son-in-law eggs. I am curious why it is name so.. it is a funny name right?? and what is the connection between the egg with the son-in-law?? Other then that i am also interested to know how does this dish taste?? Just sometimes ago my Ah Chi, Sonia cooked this Thai dish and she share why it is name so. Do hop over to her blog here. After goggling from the internet i found there is a few version why it is name so. I guess it doesn't matter why it is name so as long as it is really tasty!! ^_^
那天在图书馆看到一本泰式料理的食谱. 里头有个很有趣的泰式菜肴, 名为''女婿蛋' 是直接翻阅的. 女婿跟蛋有什么关系呢? 这道泰国菜式,'女婿蛋'味道酸甜的酱汁淋在炸香的蛋和洒上香脆的炸红葱和蒜片, 很受宝贝们欢迎.
女婿蛋的由来是因为泰国是母系社会, 所以女儿是宝贝. 女儿出家後, 带女婿回娘家时, 母亲为了讨喜, 都会准备好'女婿蛋'表示早生贵子, 丈母娘的用心可想而知.
由来可有很多版本呢!! 不管啦!! 只要是好吃的管他什么版本:D
Crispy fried shallots and garlic for topping!!
I should have boiled the sauce a bit longer to let it becomes syrupy and thicken :p Here you can see the sauce its a bit liquid.
Some of the ingredients.
Left to right:
Slide eggs into hot oil to shallow-fry (yolk side down)
Gently turn the egg over to fried golden all over.
Drain the fried eggs on a kitchen paper.
Coriander and slice chillies for garnishing.
Let's looks at the recipe ...
Kai Long Kuey (Son-in -law Eggs)
recipe source adapted from 'Complete Thai Cooking' cookbook
4 hard boiled eggs
750 ml groundnut oil, for deep frying (i use 300 ml to shallow fry)
5 shallots, finely slice
3 large garlic, finely slice
75 ml tamarind water (1 1/2 tbsp tamarind paste, dissolve in 75 ml water and strain)
50 ml vegetarian nam pla (fish sauce)
65 g palm sugar
100 ml water
2 large fresh chilies , deseeded and diagonally sliced
fresh coriander leaves
Shell the eggs and cut them in half lenghtways.
Heat oil in a wok over moderate heat and stir-fry the shallots and garlic until golden. Remove with a slotted spoon, drain in kitchen paper and set aside.
Slide the eggs, yolk side down, into the hot oil. Cook until golden all over. Remove with a slotted spoon, drain on kitchen paper and set aside.
Put the tamarind water, nam pla (fish sauce) and sugar in a sauce pan. Stir until the sugar dissolves, then add water. Cook, stirring constantly for 5 minutes, or until the sauce becomes syrupy. Reduce the heat.
Arrange the eggs, on a plate, yolks side up. Sprinkle over the shallots and garlic. Bring the sauce to a fast boil and continue boiling until it is reduced and thickened. Remove from the heat and ladle over the eggs.
Serve hot, garnished with the sliced red chillies and coriander leaves.
I am submitting this post to Asian Food Fest ( Thailand )- November Month hosted by Lena of frozen wings
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