Saturday, September 22, 2012

Eggs with Thai tamarind sauce

Eggs with Thai tamarind sauce is a Thai dish that is not spicy. In fact, not all Thai food are spicy. Some of them may be moderate hot (for my tounge) as Panang. This eggs with Thai tamarind sauce is not spicy at all. It is sweet, easy for kids to eat.

Eggs with Thai tamarind sauce
Eggs with Thai tamarind sauce
6 Eggs
2 cloves, Garlic, sliced
5 tbs. Oil
6 Shallot, sliced
1 tbs. Palm sugar
4 tbs. Fish sauce
1/4 cup Coriander
1/4 cup Water
  1. Boil the eggs for 4-5 minutes (hard-boiled eggs) and peel.
  2. Put 3 tablespoons of oil into a pot or a wok. Wwait until the oil is hot. Fry the eggs for 2-3 minutes.
  3. Put another 2 tablespoons of oil into a wok. Fried all the sliced shallot. Pick them up but leave the ooil in a wok. Fried the garlic until it turn yellow (just a few second). Pick them up but still leave the oil in a wok.
  4. Making Thai tamarind sauce by lower the temperature. Add fish sauce, tamarind pastes, plam sugar, and 1/4 cup of water. Stir until all the ingerdients throughly mix together.
  5. Half cut the eggs. Top with fried shallot and fried garlic. Pour Thai tamarind sauce on the top. Decorate with coriander.
This sweet and sour taste of the dish can get along with any ingredient that is greasy. Think about sweet and sour pork in Chinese cuisine! The sour tastes would reduce the grease of other ingredients. The sweetness is flavor a dish cooked with oil like frying. (Again, think of donut.)

The reason we separately fry shallot and garlic is because shallot hold more water, hence it would take longer time to be cooked than garlic. 

The recipe for eggs with Thai tamarind sauce use tamarind paste. It is an ingredient using in many Thai dishes. If you love cooking Thai food you should find one in your kitchen. 


No comments:

Post a Comment