Hey everyone, it’s Fay again. If you have been reading my blogs you know that I am finishing up a Psychology degree. This is my last semester and I am very excited yet stressed about getting all my work and my THESIS completed. I have always found cooking to be relaxing for me and since it has been a little while since I posted anything I thought I would take today to blog about Kai Luek Koey (Son-in-Law Eggs).
When I lived in Thailand I never had these. I think partly to do with the fact that I lived off of bamee moo deng (egg noodles and red pork) and pad gra praw gai (stir-fried basil chicken). I tried many dishes but I usually stuck with what I loved because I knew one day I would return to the States and it would not be “SAME SAME.”
I was first introduced to this dish through a cook book I bought while living in Thailand. I had already taken some cooking classes and gained the knowledge of the different techniques so I felt confident applying that to different recipes.
Kai Luek Koey is a delicious dish as a starter to share family style. It is a dish that is easy to make and easy on the pocketbook when it comes to ingredients. If you cook Thai food, then most of the ingredients should already be in your kitchen. This dish is tangy, sweet, and a bit spicy. A perfect balance to please your taste buds.
What you will need (this recipe is for 2-3 people)
3 eggs, hard-boiled and peeled
Oil for deep-frying
1 shallot, sliced thin
3 cloves of garlic, minced
2 Thai chiles, minced (I left seeds in, but remove seeds for less heat)
3 T tamarind juice
3 T palm sugar (white sugar can be substituted)
2 T fish sauce
2 T oil
Cilantro for garnish
For the perfect hard-boiled egg: place eggs in pot, fill with cold water so eggs are submerged. Bring to the boil on high heat. As soon as water is boiling: put a lid on the pot, remove from heat and set a timer for 15 minutes. After 15 minutes, rinse under cold water and peel.
I have mentioned this before, when cooking Asian dishes it helps to prepare all of your ingredients ahead of time because for the most part, cooking goes pretty quickly.
When dealing with chilies, you can wear rubber gloves so you do not get the oils on your hand. If you do not wear gloves be sure to NOT touch your face before washing your hands very well!
What you will do:
1. Prepare all of your ingredients for easy handling. This means slice your garlic, shallots and chilies and set aside. Also, you can measure out your seasonings (tamarind, fish sauce and palm sugar) and set aside.
2. Heat oil in wok for frying your hard-boiled eggs. When oil is about 350 degrees it is ready (test a piece of shallot and if it boils quickly it is ready). Use a spider to gently place the eggs in the oil. Be sure your eggs are dry or they will splatter in the oil. Cook the eggs until golden brown, or about 3-5 minutes. Once eggs are cooked, remove from oil and place on kitchen towel to drain.
3. In a saute pan, add the 2 T of oil and heat up (high heat). Add the shallots, garlic and chilies and cook for about 5 minutes or until shallots have wilted and started to carmelize. When cooked, remove from pan and set aside.
4. Rinse out the saute pan and return to stove over high heat. Add the tamarind, fish sauce and palm sugar and cook until sugar has melted. Continue to cook while stirring constantly and let the sauce reduce a bit. Transfer to small bowl and reserve for later.
5. Assembly time! Halve or quarter your fried eggs and set on a serving dish. Top each egg with a bit of the shallot mixture and then liberally drizzle the sauce over each egg and garnish with cilantro.
I was looking online to see where the name came from. I found some conflicting stories but the most amusing one goes like this . . . This dish would be cooked for a daughter’s boyfriend as a sign of what would happen if he engaged in certain activities with the daughter. Ha ha. Regardless where this dish got its name, it is an easy and delicious snack to share amongst friends and have a good laugh about the possible origin of name.
I will let you decide where the name came from but for now, I am going to stick with the one I found most amusing.
Cheers and happy eating!