Son In Law Eggs
Son-In- Law Egg or Kai Look Kuey are ones of my kid big favorite foods. They are simply delicious, full of flavors : tangy, sweet with a hint of spiciness from dried chilies. I used to love them when I was a small kid and I believe a lot of Thai kids do. That's why Son-In-Law Eggs are very common in Bangkok primary school canteens.
Son-In -Law Eggs are very easy to make. All you need to do is boil some eggs, deep fried them and mix the sauce. It can be ready within 30 minutes.
The recipe I am sharing with you today was slightly adapted to flavor my Japanese husband's palate a bit. He always complains that some of Thai foods are just too sweet. So if you have been to Thailand and fell in love with Son -In -Law Eggs served there, you may need to add more sugar.
5 hard boiled eggs, shelled
2 tablespoon palm sugar
3-4 teaspoon sugar
1 tablespoon fish sauce
4-5 fried shallot
4-5 dried chilies, deep fried (optional)
120 cc. Tamarind concentrate
1. Deep fry the eggs until golden brown. Cut the eggs in half . Set aside.
2. Deep fry the shallots until golden crispy. Set aside. Deep fry the chilies (deseed if you want to) for few second. Set aside.
3. In the sauce pan, mix the tamarind concentrate, fish sauce, palm sugar, sugar. Simmer over low heat until the sugar completely dissolve and the sauce is thicken. Add in shallot, remove from heat.
4. Ladle the tamarind sauce over the eggs and the chilies.
5. Serve warm with a plate of steam rice. Enjoy!!