Recipes / Thai

Kai louk keuey

 

…or son in law’s eggs.  For those of you who don’t know the origins of this dish, there are a couple of versions going around.  The most titillating is that Thai mothers serve this dish to prospective sons in law, as a warning that should they misbehave, they may find their own similarly shaped body parts hard boiled, deep fried, smothered and devoured in a sweet and sticky sauce.  Another version is that a man was visited by his mother in law, and all he could find were leftover boiled eggs which he deep fried to heat them up, then covered in a sauce thrown together using tamarind, sugar and salt.  The result being so impressive that the dish is now a favourite for Thai people.  My Mum has never heard of either story – to her this is just an everyday dish that they would serve with their evening meal.  This is a favourite dish of mine, I normally would not eat so many eggs in one sitting, but cooked this way they’re pretty hard to resist.

4 large eggs

1 onion

5 cloves garlic

2×2 inch cube of dried tamarind, approximately 1 heaped Tbsp

3 Tbsp raw sugar

1 tsp salt

Coriander to garnish

Red chilli flakes

Coconut oil for frying

First of all, boil the eggs – most Thai people like them hard boiled, and in a Thai home I have never seen them served any other way, but soft boil them if you prefer, taking them off the heat after about 4-5 minutes on a rolling boil and leave to cool.

Make the sauce by adding one cup of hot water to a saucepan and kneading the tamarind into this, allowing the pulp to transfer to the water.  Remove any pieces of fibre left over.

Add the sugar and salt and bring to the boil, adjusting for a balance of sweet, sour and salty, then turn off the heat and set aside.

Julienne the garlic and onion, then brown each in coconut oil and set aside in separate dishes.

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Heat a shallow frying pan with 2 Tbsp coconut oil, peel the eggs and drop them into the pan, browning them well on all sides.

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Because we have only used a small amount of oil, rather than deep frying, we can now add the tamarind sauce straight to the pan with the eggs and simmer.  Add the garlic and onions, reserving some for garnish.  Simmer together for a few minutes ensuring everything is heated through and the sauce has worked its way into the blistered surface of the eggs.

Place the eggs onto a serving dish, pour over the sauce and scatter the remaining garlic and onions, a pinch of chilli flakes, and chopped coriander leaves.  Serve with rice!

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