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Author Notes: No one really knows where such a poetic name originates, here’s one of the stories; An old tale of a son in law at his mother in law's house. It was the season for 'Sadao' the winter flowering neem plant ‘Azadirachta Indica’ so the mother in law cooked the classical dish of sadao and grilled fish served with sweet fish sauce, which is identical to the sauce used in this dish. The son in law didn't like fish, so the mother in law went back to the kitchen looking for a substitute. She had some hard boiled eggs leftover from lunch, she knew that it wouldn't go well with the sweet fish sauce, so she deep fried it and drizzled the sauce over it. The son in law liked it so much he made it himself again and again. —siamesecooking
- 8 duck or hens eggs
- water to cover
- oil for deep frying
SAUCE & GARNISH
- 3 tablespoons water
- palm sugar
- fish sauce
- tamarind water
- shallots and or garlic, finely sliced lengthways and deep fried until golden
- whole dried red chilies, deep fried
- fresh red chilies, finely julienned
- coriander leaves, picked
- BOIL- Boil the eggs so that the yolk is still slightly soft and not hard boiled. Gently peel and pat dry.
- FRY- Heat oil in a wok over medium heat and fry the eggs until they form a golden crust.
- SAUCE- Combine palm sugar, water, fish sauce and tamarind water together in a saucepan and simmer until it thickens slightly. Taste and adjust seasoning to your liking.
- FINISH- Carefully slice the eggs in half and arrange onto a plate, drizzle with the warm sauce and sprinkle deep fried shallots, garlic, dried red chilies, fresh red chilies and coriander.