Tuesday, August 30, 2011

Kai Look Keay:fried egg with tamarind sauce

                Actually the name of this dish in Thai means “son in law’s egg”.  Somebody told me that story came from a son in law who wanted to impress his father or mother in law by making this dish for them and they liked it.  

                This dish is not too hard to make, because if the men in Thailand can do it should very easy (in the past the men in Thailand did not cook!!!).  Anyway  this dish will start with a hard boil egg  then deep fried and served with tamarind sauce (just like sauce in Pad-Thai) then topped with fried shallots, fried dried chili and cilantro.  But if you make it from a fried egg in order to cut out the hard boil egg process.  They will call this dish “Kai Look Sa Pay” meaning daughter in law’s egg the taste will came out almost the same, because it uses the same sauce.  Now it is up to you which way you will pick to make it!!!


3 eggs

1/2 cup of tamarind juice

¾  cup of palm sugar (or brown sugar)

¼ cup of fish sauce (or soy sauce, but I highly recommend fish sauce)

2 shallots sliced  (about 3 tbsp)

3-4 dried chili (optional)

1 tbsp. vegetable oil

2 tbsp. cilantro

Cooking instructions

1.       Cook the egg, I have 2 ways for your choice

a.       Boil the egg then peel it and deep fry until the skin is golden brown.

b.       Or just fry the egg sunny side up or upside down in ½ cup of oil (almost deep fried).

Set on serving plate

2.       Heat up the small sauce pan and add vegetable oil.  When it’s hot add shallots, stir until golden set a side.  Then fry chili and set aside.

3.       In the same pot take the oil off.  Add Tamarind juice, brown or palm sugar, fish sauce then keep boiling until it gets thick about 4-5 minutes.

4.       Pour the sauce over the top of the egg, then top with fried shallots, fried chili and cilantro serve with steamed rice…..Yummy


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  2. Sounds like a wonderful simple dish that is a perfectly compliment with rice.