ไข่ลูกเขย – Son-in-Law Eggs
Fried boiled eggs with tamarind sauce (Kai Loog Koei)
A super tasty vegetarian dish with a funny story behind it.
There are actually many different stories about the origin of this Thai recipe. The most common and probably funniest goes like this: If a husband was not being a good husband (In Thai culture quite blunt: not performing very well), his mother-in-law would come over and prepare this dish. This was to make him understand that, if he would not shape up, his egg shaped man parts would be in the pan the next time.
I love this dish, and so far it was always prepared for me by our cooking school Koh Tao teacherJoy. If she would ask her Mum to come over and prepare it for me I probably wouldn’t feel that save any more ;-).
- Squeeze tamarind with water (a bit of water) put aside.
- Chop red onions and fry them with a little oil in the pan until golden brown.
- Add 4-5 spoons of brown sugar, about 2 table spoons of tamarind juice, a bit of salt and some soy sauce.
- Keep stirring until a little thickened (the right taste should be sweet and sour), put aside
- Heat up the oil and deep-fry the boiled eggs until golden brown (put aside)
- Cut all the eggs in half. Then cover the eggs with tamarind sauce