Thursday, 21 November 2013

泰式女婿蛋 ~ Eggs à la Son In Law ( ไข่ลูกเขย ; Khai luuk kheeuy )





 

食谱取自 : Thai Food Master
 

泰式女婿蛋

材料:
鸡蛋  6
小葱头  半杯 切碎)
辣椒干  6 ~ 8

 
酱汁 :
鱼露
亚叁膏
椰糖
白糖
辣椒糊 我没放

 ** 酱汁的材料分量我是大概的。

 
做法

1.在锅里加入水,鸡蛋 1茶匙盐和1茶匙白醋 . 煮至熟 。待冷后,去壳。

2.小葱头碎炸至金黄色。沥干油分。

3.在同一个锅里把辣椒干炒干,备用。

4.酱汁材料放入锅里,煮至糖全部溶化和浓稠。

5.烧热油。以中火把鸡蛋煎至金黄色。

6.煎好的鸡蛋切半,倒入酱汁,炸葱和辣椒干。即可享用。

 
Recipe source :  Thai Food Master

Eggs à la Son In Law

Ingredients :
6 eggs
1/2 cup chopped shallots
6 - 8 dry chillies

 
For the Sauce :
1 part fish sauce
1 part tamarind paste
2 parts palm sugar
1 tbs granulated sugar
1 tbs roasted chilli paste

 
Method  :

1.  Gently place the eggs in pot and cover with cold water. Add 1 tsp of salt and 1tsp of white vinegar to prevent cracking. Bring to boil. Let it boil one minute on medium heat. Then turn off the heat and cover the pot. Let rest for 15 minutes. Transfer the eggs to a cold-water bath and let them cool down. Peel and dry. Set aside.

2. Finely chop the shallots and fry on low heat until golden and crispy. Set aside on a paper towel.

3. Lightly fry the dry chillies until shiny and fragrant, set aside.

4. Prepare the sauce simmer all the sauce ingredients, until the sugar is completely dissolved and the sauce thicken a bit.

5. In a wok, on a medium high heat, fry the boiled eggs until a golden and crisp from all sides.

6. To serve, cut the eggs into halves. Pour some of the sauce on top, and garnish with the crispy shallots and dry chillies. Coriander leaves are optional .



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