Ah! Finally, more space on my blog 🙂 It was getting a little too disorganised for my liking. And since I love order and tidiness, I just had to rope in my friend to help me do up this 3-column template. Thanks, G!
I feel like I have just moved in to a new home, and figuring out where to place what 🙂
Anyway, back to food. Afterwatching Julie & Julia, I wanted to make some poached eggs 🙂 However, I abruptly abandoned the idea for these Son-in-law Eggs when I found a half-opened packet of tamarind pulp in my larder. It’s amazing what I can unearth every time I do a stock take!
See that little patch of black on the top right hand corner? That’s the sauce, which I poured into a shot glass 😉
These eggs are so named because they make an easy dish for a son-in-law to cook and impress his new mother-in-law with. Obviously, its origin is hazy but I thought it was a cute name for a cute dish.
These eggs are a breeze to make. They get their kick from the sauce which you’re supposed to drizzle over just before eating. The sauce is sweet, savoury and tangy all-in-one. Very nice!
I also did another dish – a quick stirfry of beansprouts which anyone can do. This was Sunday lunch, with rice. So easy, yet so satisfying 🙂 My vegetarian hubby gave it two thumbs up. I suppose when you’re always travelling and eating out, all you want is a simple homecooked meal.
(adapted from Simple Chinese)
– 3 hard boiled eggs (cooked through all the way, cooled, and shelled)
– 2 shallots, sliced thinly
– 1 red chilli, deseeded and sliced thinly
For the sauce
– 1 tbsp water
– 2 tbsp sugar
– 2 tbsp tamarind pulp (if you don’t have this, use double the amount of lemon or lime juice)
– 1 tbsp chicken stock (I used kecap manis for a vegetarian version)
Boil and simmer briefly so that it thickens. Leave aside to cool.
1. Use a toothpick and prick the surface of the hard boiled eggs all over. Just at the surface, not all the way through!
2. In a skillet, heat some oil. Fry the eggs over a low flame until uniformly golden and crispy. Keep moving them around to prevent any one part from burning.
3. Drain off excess oil and allow eggs to cool, then halve them lengthwise. Arrange on a serving plate.
4. Fry the shallots and chilli in oil till fragrant.
5. Spoon the shallots and chilli over the eggs.
6. Drizzle with sauce before eating.