Yield: 5 servings
|\N \N||Shimizu BWHT68A|
|10 \N||Hardboiled eggs|
|¼ cup||Red onions -- thinly sliced|
|2 tablespoons||Dried chilies -- cut into|
|⅓ cup||Soft palm sugar -- (may be|
|\N \N||With brown sugar)|
|⅓ cup||Tamarind juice *|
|1 tablespoon||Thai dark soy sauce (Aew|
|1 tablespoon||Fish sauce (Nam Pla)|
(Thai Sweet and Sour Eggs) Peel, wash and dry the eggs completely.
Fry the eggs in oil over medium heat until golden brown on all sides.
Transfer the eggs to a serving platter. Fry the onions in the remaining oil over low heat until golden and crispy. Transfer the onions to paper towels to drain. Repeat the frying steps with the dried chilies. Remove oil from the frying pan leaving about 2 tbsp and saute palm sugar over low heat until fragrant. Stir in tamarind juice, water, fish sauce, soy sauce, and salt. Cook over low heat until thicken, stirring constantly. Remove from heat to cool for 5 to 10 minutes. Slice each fried egg in half or wedges and arrange nicely on the serving platter. Pour the sauce over the eggs and sprinkle with fried onions and chilies. Serve with cooked rice. Also goes well with curry dishes.
* TAMARIND JUICE: Soak 1 package of tamarind pulps in a large bowl with 2 to 3 cups of very warm water, for 30 minutes. Squeeze and squeeze the pulps until the meat dissolves into the water. Pour into a strainer over another bowl. Push the meat against the strainer's screen to get as much meat as possible. Discard the pulps and seeds.
Add more water to the juice if necessary. Store any unused portion in a plastic (never metal) container in the freezer.
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