Thursday, 22 November 2012

Eggs in Sweet and Spicy Sauce (Kai Look Koey)

From The Vegetarian Table: Thailand, Jacki Passmore, Chronicle Books, 1997.

I was making a green papaya salad and wanted something to accompany it so settled on these eggs.

I first hard-boiled six eggs and left them to cool. While they were cooling I mixed up the batter in which to fry them. This was made with a half cup of plain flour and a half cup of rice flour. A half cup of coconut milk was added and the mixture stirred to make the batter. It was a little thick so water was added until it felt just right.

I then made up the sauce before I fried the eggs. This was made with a tablespoon of brown sugar, 1½ tablespoons of kecap manis, 3 tablespoons of pineapple juice (have you ever noticed how difficult it is nowadays to get a plain fruit juice instead of mixed fruits?), 2 teaspoons of burnt chilli sambal which I made the day before when making a spinach sambal tempeh, and one crushed garlic clove. This was heated on the stove until it had thickened slightly and it was ready.

Now the eggs were shelled and cut in half before being dipped in the batter and deep-fried until golden. They were served on a lettuce leaf and the sauce spooned over. They were topped with finely chopped red chilli and some crisp-fried shallots.

This is definitely a dish to make again. The crisp batter on the eggs gave a little crunch and the sauce was a wonderful mix of flavours. They make a great appetiser.

Taste: ✔✔✔✔✔
Ease of cooking: ✔✔✔

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