(Khai Luk Koei)
This is one of the popular dish in Thailand and also other part of the world. There is a story behind this dish and it happened in Thailand. Once upon a time, a Son-in-Law created this eggs to impress his Mother-in-Law.
It is absolutely wonerful dish with Deep-Fried, Hard-boiled eggs sauced with an almost saffron-colored combination are absolutely unique, Wonderful to taste, and perfectly beautiful on a plate. It has to be fried very carefully and use a splatter screen to avoid the hot oil that sputters up. When the eggs are added, use a metal spatula and wooden chopsticks to turn them in the oil. The eggs have a tendency to stick, so careful when turn them. This dish is Best of Thailand.
Ingredients:
- 8 eggs
- 2 tbsp. oil
- 2 tamarind puree
- 1 tbsp. fish sauce
- 2 tbsp. brown sugar
- 1 tsp. chopped red chilies (optional)
- 4-oz. chopped cilantro leaves for garnish
Method:
- Boil the eggs and remove the shells.
- In a frying pan, heat the oil.
- Add the eggs to the pan in batches and turn frequently over medium heat.
- When the eggs become golden brown, remove from the pan and keep warm.
- Remove excess oil from the pan.
- Add tamarind, chilies, fish sauce and brown sugar.
- Bring to boil until it becomes a syrup.
- Pour the syrup over eggs.
- Garnish with cilantro and serve.