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!!!

Ingredients

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

Kai yad sai- Stuffing egg

                Last weekend I went to my friend’s house, she gave me a lot of garden vegetables from her neighbor she told me that I could use it for my cooking blog (Thanks P-lek).  So I got a lot of tomatoes and long beans.  Now it is time to cook them.  Tomatoes of course you know them but what about long beans?  

Long bean is one kind of beans that the pod is very long (around 2 feet long) and it tastes sweet like young green beans (it means you can use green beans instead of long beans).  Since I got those 2 vegetables it reminds me of one menu that my mom always cooked for me when I was kid called : Kai yad sai or stuffing egg.  This dish was the dish that inspired me into cooking, because I saw how my mom made it and came out so amazing.  That moment I knew myself I wanted to learn how to cook!!!

                For this dish it is actually easy to make and eat specially for the kid, because it hides out all the vegetable that they don’t like) and covers it up with a cool looking egg warp and when they tasted it Amm… so yummy!!!

Ingredients: 4 serving

4 eggs

½ lb ground pork

1 cup long bean or green bean cut into thin slices

1 cup dice tomato

1 cup dice onion

1 tsp. chop garlic

3 tbsp. ketchup

1 tbsp. soy sauce or 1 tsp. salt

¼ tsp. pepper

1 tsp. vegetable oil

1tbsp. water

Cooking instructions

1.       Preheat the pan in medium heat then add garlic cook it until golden

2.       Add ground pork cooked it through then add onion stir it until onion cooked

3.       Add tomato, long bean or green bean then add ketchup, soy sauce, water and pepper stir it until cooked then turn the heat off and set aside

4.       Preheat nonstick pan at medium low heat, meanwhile beat up 1 egg when the  pan is hot add the egg then turn the pan around to make the egg coat the pan (like making crepes) letting the egg cook : the rim of the egg will came off from the pan then turn the heat off

5.       Add stuffing into the egg fold the egg then put the serving plate cover the folded egg. Turn the plate now you got yourself amazing stuffing egg!!!

Pha luy sown: fish in the garden (fried fish with herb sauce)

I know this dish has a funny name.  That is because this dish uses the fried fish and is topped with a kind of vegetable and herb that makes it like the fish that gets caught in the garden!!!   This dish is very healthy because it has fish and herb that is good for you.

This time I made this fish, because my friend invited me to her house and of course when Thai people get together we always remember to think about food!!!  She told me that she got a whole red snapper (her husband went  fishing and caught it himself) we decided to make this dish, since she got her fish then I brought my garden….

Ingredients

1 whole fish or 2 filet fish

2 tbsp. corn starch

Salt-pepper for seasoning fish

Oil for deep fried the fish

Sauce

1 diced lime (with peel)

 ¼ cup diced ginger

¼ cup sliced lemon grass

¼ cup roasted peanut

¼ cup mint leave

2 tbsp. chop fresh chili (optional)

4 tbsp. lime juice

4 tbsp. fish sauce

2 tbsp. simple syrup

2 tbsp. water

1 tbsp. Num Prick Paw paste (if you don’t have it use dry chili for seasoning)

Cooking instructions

1.       Seasoning the fish with salt and pepper then coat with corn starch.  Deep fry it in 350 degee hot oil about 10 minutes on each side (for the whole fish) or until it is cooked then put it on the serving plate.

2.       Meanwhile in the mixing bowl add lime juice, fish sauce, simple syrup, Num Prick paw  paste and water mix well.

3.       When serving add all of the ingredients except mint leaves into mixing bowl toss it 2-3 times then pour on the fish then sprinkle it with mint leave.