Text 24044, 107 rader
Skriven 2012-04-25 21:06:00 av JIM WELLER (1:123/140)
Ärende: new 7
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     Title: The Story Behind Son-In-Law Eggs 
Categories: Thai, eggs, info
  Servings: 1

           eggs

What's with the name of this dish? Is that what you're thinking?
Well, even if you aren't, I'll tell you about it anyway. And here's
what I can tell you: I have no flippin' clue.

Interviews with my Thai friends and family members have yielded
various conjectures regarding the origin of this dish's name. They
range from the laughably absurd to the yeah-maybe-but-nahh.

But the conclusion is that nobody knows. True, it's probably unfair
for me to base this conclusion on a small sample of people whose
intelligence may be called into question based solely on the fact
that they either share my genes or consider me a friend.

Out of the conjectures one stands out. It's not the most plausible;
I just like it more than the rest. It paints a grim and gruesome
picture. But that's precisely what makes it appealing. The Thai word
for "egg" (as in the kind of egg laid by the female of various
species) is the same as the word for the, uh, male reproductive
glands that come in pairs.

Now visualize an egg being boiled, then deep-fried until blistered
and browned all over, and then whacked in half with a cleaver or
methodically and slowly sliced open with a sharp chef's knife
(possibly with the slicer laughing maniacally while slicing).
"Here's what's going to happen to you, boy, if you mistreat our
daughter" seems to be the message that the parents of a woman want
to send their future son-in-law. 

Posted by: Leela Punyaratabandhu
 
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     Title: Son-In-Law Eggs
Categories: Thai, eggs
  Servings: 4

      3 lg shallots, peeled and sliced
           thinly lengthwise
    1/4 c  vegetable oil, plus more for
           deep frying
      8 lg eggs, hard-boiled and
           peeled
    1/2 c  very finely-chopped palm
           sugar, packed or
    1/4 c  brown sugar, packed or
    1/4 c  Thai fish sauce
      2 TB prepared tamarind pulp
      3 TB water
      2    red jalapeno peppers or half
           red bell pepper, seeded,
           slivered, for garnish
           Fresh cilantro leaves for
           garnish

Thai Fried Hard-Boiled Eggs in Tamarind Sauce

Add the sliced shallots and 1/4 cup of vegetable oil to a small
skillet set on low heat (it is imperative that you add the shallots
to cold oil lest they burn before crisping up). Stirring constantly,
cook the shallots until they are golden brown and crispy. With a
slotted spoon, transfer the fried shallots to a paper towel-lined
plate; set aside.

Add enough oil to a medium saucepan so that it comes up to about 2
inches high. Place the pot on medium-high heat. Once the oil is hot,
gently drop the hard-boiled eggs into it. Stir the eggs around to
ensure even browning. Once the egg exteriors are thoroughly browned,
fish them out with a slotted spoon, slice them in half with a
serrated knife, and arrange the halved eggs on a serving platter.

Discard the oil in the same skillet in which you’ve fried the
shallots and set the skillet on medium heat. Add the brown sugar,
fish sauce, tamarind, and water to it; bring the mixture to a gentle
boil, stirring constantly. Once the sugar has fully dissolved, check
for consistency. The sauce should have the consistency of maple
syrup. If at this point the sauce is still too thin, reduce it down
a bit more. If it is too thick, add a little more water to thin it
out. Once you have the desired consistency, remove the skillet from
heat and pour the sauce over the prepared eggs.

Sprinkle the fried shallots over the top of the eggs. Garnish with
red pepper slivers and cilantro leaves. Serve son-in-law eggs with
steamed jasmine rice.

Leela Punyaratabandhu
 
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Cheers

YK Jim


... Writing about music is like dancing about architecture.

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