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Son-In-Law Eggs

I’m revisiting this post to bring you a write up recipe as some of my viewers are not able to view the video via Youtube.

I believe this dish originate from the Thais. It is called ไข่ลูกเขย Kai Look Keuy. There’s a funny story behind the naming of this dish. Something about the Mother-in-law preparing these eggs for her son-in-law who she suspect is not treating her daughter well. If he is not caution, his eggs will end up in the hot oil like these.

Just in case the embed Youtube video doesn’t appear, CLICK HERE to view it in Youtube.

If you enjoy my video please rate, subscribe and
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Son-In-Law Eggs (makes 2 servings)
(Kai Look Keuy) ไข่ลูกเขย

Ingredients

3 hard boiled eggs, shelled
½ small white onion, thinly slice (or shallots)
slice red chilies (optional)
2 tablespoons palm sugar
2 tablespoons tamarind base mix
1 tablespoon fish sauce
oil for frying

Method:
To boil eggs, place them in pan/pot cover with cold water and bring to a boil. Simmer for about 8 minutes then run cold water til cool to touch. Once done, shell the eggs and wipe dry with paper towel.

Prep sauce ingredients by breaking up palm sugar into small pieces (using a mortar & pestle). Transfer 2 tablespoons into a bowl. Add 2 tablespoons tamarind base mix and 1 tablespoon fish sauce. Mix and combine well.

Slice onion (or shallots) thinly. You can achieve a nice even thinly slices using a vegetable peeler.

Heat oil in a wok/pan. Test the oil with a few onion bits. It should float up immediately when ready. If not, wait another minute or so. When the oil is ready, add the thinly sliced onion and cook until golden brown. When it’s done, remove and drain on paper towel to remove excess oil.

Next, add the eggs. Make sure to dry the eggs well to avoid any oil splattering. Rotate the eggs so they cook evenly on all sides. Remove when all sides turns golden brown and drain on paper towel.

To make the sauce, heat a sauce pan and add the sauce mixture. Reduce to low heat. Stir over low heat for several minutes or until slightly thicken.

To serve, cut the eggs in halves and arrange on a platter/plate. Drizzle the tamarind sauce all over and top it with fried onions. If you are using red chili, you can top those too! Garnish with cilantro leaves and serve with steam rice.

Congee | Rice Porridge

Congee | Shredded Chicken & Shrimp

Summer is just around the corner and a week ago, the weather was very hot then all of the sudden the temperature just drop and now we are down to the lows 70s. I don’t mind it at all. As a matter of fact I prefer the temperature in the 70s over temp in the 90s; well unless I plan to go to the beach or something. :mrgreen: It’s just weird.

With this cool temperature comes my craving for some hot and hearty Congee also known as Rice Porridge Soup.  I think it’s an Asian comfort food similar to the American Chicken Noodle Soup that many crave on a cold winter day or when you are not feeling well. Many Asian countries has it’s own version of Congee. It can be dress up in so many different ways. This one I made last night is a Shredded Chicken and Shrimp Congee.

While you can cook everything in one single pot, this method is convenience when you are expecting leftovers or each person has their own consistency preference. If you have left over stock you can always ladle over cooked rice or porridge the next time around. The congee remains fresh and you can vary the toppings.

I’ve also made a video tutorial for those who are interested in seeing how I made my Congee.

If you enjoy my video please rate, subscribe to get updates and
most definitely let me know how I’m doing. Thanks!

Ingredients
1 cup rice
6 cups of water

Stock
1 Cornish chicken
1 medium onion
¼ cabbage
1 tablespoon coriander seeds
1 tablespoons whole peppercorns
1 tablespoon sugar
1 teaspoon salt
2 chicken bouillon cube
5 cloves of garlic, peeled
10 cups of water

Optional toppings
shredded chicken (meat after making stock)
cooked shrimp
ground pork, cooked
cilantro, chopped
green onions, sliced
ginger, cut into thin matchsticks
fried garlic

Method:
Add 1 cup of rice to 6 cups of boiling water. Stir well and often so the rice doesn’t stick to the bottom. If it get’s too thick add more water and continue to stir until you get your prefer consistency.

In the meantime make the stock with all the ingredients. Add more water if needed to cover the chicken. Cook for about 25 minutes and remove from the stock. To check if the chicken is cook insert a fork and quickly remove. If the liquid runs clear then it is cooked, otherwise allow to cook a little bit longer.

Reduce the heat and allow the remainder of the stock to simmer.

Once the chicken is cooled to the touch separate the meat and discard the bone. Shred the meat into pieces with your hands.

Now it’s time to assemble your bowl of congee. Ladle a scoop of rice into a bowl. Add stock to your desire consistency. Top with your favorite toppings and enjoy hot.

Pahok Ktiss | Spiced Pork & Coconut Milk

Pahok Ktiss | Spiced Pork & Coconut Milk

Pahok Ktiss | Spiced Pork & Coconut Milk

Pahok Ktiss is an artful and delicious way to enjoy your favorite fresh and cooked vegetables. The rich dipping sauce, a nicely spiced combination of pork and coconut milk, is further seasoned with pahok, added in quantities to suit your taste buds. Serve with plenty of steam rice to allows the flavors to expand and develop.

hen I was growing up my Mother made this dip often, in large quantities and store the left overs in the  fridge for later. It only need a quick heating the next time around.  A quick and easy dip to serve  and used up vegetables that might be hanging around the fridge.

I had received many request for Pahok Ktiss recipe since I’ve started my Blog and making videos on Youtube. Ive never made it myself and this was my very first attempt. I didn’t have the same ingredients that my Mother used so I just find other ways around it. In the process, I learned thing that I will or not do the next time around.

You can view my recipe and cooking tutorial for Pahok Ktiss on Youtube here.

If you enjoy my video please rate, subcribe and
most definitely let me know how I’m doing. Thanks!

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