Ingredients
- Eggs about...5 eggs..(chichen or duck egg is fine) most Thai food is
- tamarind sauce (see how to make it in glossary section) about 1 and 1/2 cup
- palm sugar...if you cant find it use brown sugar about 1 and 1/2 cup
- 1/4 cups of cooking oil
- Fish sauce 2 teaspoons
- Red onion..if you cant find it use the big one but only the 1st,2nd,3rd layers of it....choped just a couple of tablespoons
- Chinese parsley choped just a couple of tablespoons
Cooking time!
- Boil eggs in 5 cups of water..until hard (like hard boiled eggs?)
- When the eggs are done...pell it carefully dont open the skin just the hard shell...
- Use 1/4 cup of cooking oil..heat it up then fry the pelled eggs until yellow all over..(all over the egg..it doesnt have to be perfect..remember as long as it tast good!) then put the eggs in a serving plate and put it aside for now
- Now...fry the red onion until brown (dont burn it!!) put it in a bowl and put it aside as well.
- Use the left over oil from eggs and onion, lower the heat, add palm sugar,tamarind sauce and fishsauce...tast it add more till you get the tast u want..(remember it's suppose to be sweet and sour...dont worry about the color..it's gonna look really dark!)
- Now back to the eggs and onion...:) let's see...you can cut the eggs open and the top it off with the fried onion or you can leave it the way it is and top it off with fried onion..
- When done making it looks pretty you can now pour the sauce over the eggs and onion...then throw the chinese parsley on top of it..
- Enjoy it!
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