Son in laws


Son-in-Law Eggs or Khai Look Koie are very popular all over in Thailand. which have been cut into quarters, and topped with a sour & sweet tamarind sauce and fried shallots. I’ve heard many stories as to the origin of this dish’s name… but they all conflict. I’ll ask around here in Thailand and see if I can get the real story and get back to you.

INGREDIENTS:
  • 4 eggs
  • 2 tbsp oil
  • 2 tbsp soft brown sugar or palm sugar
  • 1 tbsp fish sauce
  • 2 tbsp tamarind
  • 1 tsp chopped red chillies (optional)
  • 1/2 cup fresh coriander leaves chopped
PREPARATION:
  • Bring the water boil eggs for 10 minutes.
  • Drain and run under cold water until cool and remove the shell
  • Heat the oil in a wok Add the eggs to the wok in batches and turn frequently over medium heat. When they are golden brown and blistered, remove the eggs from the wok and keep warm.
  • Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.
  • Add boil water rapidly for 3 minutes or until mixture resembles a syrup.
  • Serve eggs with syrup poured over, sprinkled with coriander leaves
  

    3 comments:

    RedAngel said...

    look good!

    A Full-Timed Housefly said...

    I must make sure my future son-in law knows how to prepare these... LOL

    ediblyasian said...

    Hello Tan,
    I really enjoy Sons in law eggs and find that if you want a really quick meal on the hop just stopping for a minute at a sidewalk cafe and having a plate of these is a very satisfying and tasty meal. Never disappoints and now I know how to make them. As I said I tend to grab these on the street and there's little that beats street food