Thai Food

  • Fried Boiled Eggs In Tamarind Sauce

    These golden brown delights will leave you wanting more. Boiled eggs are fried to crisp perfection before tangy tamarind sauce is poured over to create the perfect fusion of eggs and sauce. Let the crispy skin and enticing sauce seduce your senses as you enjoy this meal, made for 2-3 people.

  • Ingredients
    4 QL Eggs
    3 cups of vegetable oil
    ½ cup of palm sugar
    2 tablespoons of fish sauce
    ¼ cup of tamarind juice
    ¼ cup of water
    ½ cup of crisp-fried sliced shallot
    5 dried hot chilies
    Coriander leaves for garnish

  • Directions

    1. Boil the eggs for 7-8 minutes. Cool the eggs off in some cold water. Peel the shells. Fry the boiled eggs over a medium-high heat until a good golden texture is acheived. Remove the eggs from the pan after frying.
    2. Remove the oil from the pan and leave about 2 tablespoons’ worth of oil in it. Cook some palm sugar in the pan until it melts. Stir in the tamarind juice and fish sauce. Add in water. Continue cooking until the sauce has a syrup like texture and turn off the heat after.
    3. Cut the eggs into half. Pour tamarind sauce over the eggs. The chillies and fried shallot should be scattered on top. Serve with coriander leaves.

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