Text 32895, 79 rader
Skriven 2015-11-08 18:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: literally
=================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> My mother used to tell people that would see all five of us kids with
 SD> her and my stepfather that they had no children.  People never seemed
 SD> to get the jist of what she was saying.

After thinking about it for a bit I realize she's right. I must try
that in my family. (I'm the stepfather.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Son-In-Law Eggs
 Categories: Thai, Eggs
      Yield: 4 Servings
 
      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.
  
  From: Leela Punyaratabandhu
 
MMMMM



YK Jim


... Your Children Are Ours Now. - McDonald's

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