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home > recipes > eggs / dairy > royal son-in-law eggs
It looks long, but it is easy. I like to serve this with the eggs cut into slices or quarters on beds of rice with the sauce spooned over. The pretty bright yellow color of the yolks then contrasts with the crispy-golden exterior of the deep fried eggs. ROYAL SON-IN-LAW EGGS (Khai Look Koey Saweoy) Thai from: True Thai Sauce: 3 tablespoons vegetable oil 3/4 pound ground chicken 1 cup Tamarind Sauce or liquid tamarind concentrate 4 tablespoons chicken stock or canned chicken broth 7 tablespoons golden brown sugar 2 tablespoons Thai fish sauce (nam pla) 1 scallion, including the green tops, finely sliced Eggs: Vegetable or Peanut oil for deep frying 1/4 cup thinly sliced garlic (about 12 cloves) 3/4 cup thinly sliced shallots (about 6 - 7) 8 eggs, hard boiled and shelled 6 small Thai chilies (phrik khee nu) finely sliced sprigs of cilantro To make the sauce: Set a wok over medium-high heat.When it is quite hot, add the oil. Roatate the wok a bit so the oil coats the sides. When the oil is hot, add the ground chicken and press down into the bottom of the wok. Turn The chicken over, press it down into the wok again, and stir-fry until the chicken begins to brown, about 1 minute. Add the tamarind sauce and stir-fry for 1 minute. Add the chicken stock and sugar and stir-fry for 30 seconds. Add the fish sauce and stir-fry for 1 minute. Stir in the scallion, cover and remove from the heat. To Fry the Eggs: Pour oil into a wok or deep saucepan to a depth of 1 1/2 inches. Set over medium heat and bring the oil to 360 degsF. Add the garlic and cook until it is golden brown, stirring occasionally bout 1 minute. remove with a wire skimmer or slotted spoon and drain on paper towels. Add the shallots and fry, stirring frequently, until they are crisp and brown, about 2 minutes. remove with a wire skimmer or slotted smoon and drain on paper towels. Return the oil to 360deg.F. Carefully add two or three eggs, one at a time, to the hot oil. Cook until golden brown and crisp on all sides, about 7-8 minutes, turning occasionally to keep them afloat in the hot oil. remove with a slottled spoon or wire skimmer to a bowl lined with paper towels. Fry the remaining eggs as above. Place a bowl of the warm chicken-tamarind sayce in the center of a large serving platter., Halve or quarter the eggs lengthwise and arrange them, yolk sides up around the bowl of sauce. Sprinkle them with the friend garlic, crispy sallots and sliced chilies. Tear sprigs of cilantro over the ggs and serve warm at room temperature. Note you can make the sauce several hours in advance and keep it covered at room temperture. Warm it over low heat just before serving.

Royal Son-in-Law Eggs


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list all recipes for EGGS-DAIRY (98)
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keyword: royal
recipes for eggs-dairy
recipes by LeiG
Email Address:
(posted January 29, 1998)

It looks
long, but it is easy.
I like to serve this with the
eggs cut into slices or quarters on beds of
rice with the sauce spooned over. The pretty bright yellow color of the
yolks then contrasts with the crispy-golden exterior of the
deep fried
eggs.
ROYAL SON-IN-LAW
EGGS (Khai Look Koey Saweoy) Thai
from: True Thai
Sauce:
3 tablespoons vegetable oil
3/4 pound ground
chicken
1 cup
Tamarind Sauce or liquid tamarind concentrate
4 tablespoons
chicken stock or canned chicken broth
7 tablespoons golden
brown sugar
2 tablespoons Thai
fish sauce (nam pla)
1
scallion, including the green tops, finely sliced
Eggs:
Vegetable or
Peanut oil for deep frying
1/4 cup thinly sliced
garlic (about 12 cloves)
3/4 cup thinly sliced shallots (about 6 - 7)
8
eggs, hard boiled and shelled
6 small Thai chilies (phrik khee
nu) finely sliced
sprigs of
cilantro

To make the
sauce: Set a wok over medium-high heat.When it is quite hot, add
the oil. Roatate the
wok a bit so the oil coats the sides. When the oil is
hot, add the ground chicken and press down into the bottom of the wok. Turn
The
chicken over, press it down into the wok again, and stir-
fry until the
chicken begins to brown, about 1 minute. Add the tamarind sauce and stir-
fry
for 1 minute. Add the
chicken stock and sugar and stir-
fry for 30 seconds.
Add the
fish sauce and stir-fry for 1 minute. Stir in the scallion, cover and
remove from the heat.
To
Fry the
Eggs: Pour oil into a wok or deep saucepan to a depth of 1 1/2
inches. Set over medium heat and bring the oil to 360 degsF. Add the
garlic
and cook until it is golden
brown, stirring occasionally bout 1 minute.
remove with a wire
skimmer or slotted spoon and drain on paper towels.
Add the shallots and
fry, stirring frequently, until they are
crisp and
brown, about 2 minutes. remove with a wire skimmer or slotted smoon and drain
on paper towels.
Return the oil to 360deg.F. Carefully add two or three
eggs, one at a
time, to the
hot oil. Cook until golden brown and
crisp on all sides, about 7-8 minutes,
turning occasionally to keep them afloat in the
hot oil. remove with a
slottled spoon or wire
skimmer to a bowl lined with paper towels. Fry the
remaining
eggs as above.
Place a bowl of the warm
chicken-tamarind sayce in the center of a
large serving platter., Halve or quarter the
eggs lengthwise and arrange
them, yolk sides up around the bowl of
sauce. Sprinkle them with the friend
garlic, crispy sallots and sliced chilies. Tear sprigs of cilantro over the
ggs and serve warm at
room
temperature.

Note you can make the
sauce several hours in advance and keep it covered at
room temperture. Warm it over low heat just before serving.







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