Here is another way to cook eggs. Easter is just around the corner. If you haven't tried Chinese Tea Eggs, consider making these Asian-Inspired eggs for Easter because they are way easier. And you cannot believe how yummy they were!
Thai dish, so beautifully known as son-in-law eggs or you want more complicated, Khai Luuk Kheuy. According to a Thai friend of mine, this is usually served as entree or appetizer in Thailand. Noppanat also says Khai means egg and Luuk Kheuy means son-in-law.
You can read a real good detailed history of these eggs here by Ellie of Almost Bourdain. I however used the recipe I adapted from Ju of The Little Teochew, which she nicely adapted from Simple Chinese.
Khai Luuk Kheuy
3 hard boiled eggs
1 tbsp water
2 tbsp palm sugar
2 tbsp tamarind paste
1 tbsp chicken stock
Combine all the above except the eggs in a small pan and bring to boil. Cook it a while until it thickens and remove from heat. Cool it down a bit. This would be your sauce to pair with your eggs.
Deep fried red chilies (I just use raw ones)
Deep fried shallots (I use readymade ones)
Unlike the Chinese Tea Eggs, you need to remove the shells of the eggs to make these. If you don't know how to make hard boiled eggs, refer to the Chinese Tea Eggs. Once you have remove the shells for all the eggs,deep fry them in hot oil until the outer of the skin crisp up and is a beautiful golden hue. Use low heat and keep tossing the pan to turn the eggs around, they will cook up beautifully this way. Drain them on paper towel and cool lightly. Cut them in half and place them on serving spoon or plate. Drizzle them with the sauce and garnish them with the red chillies, fried shallots and a hint of coriander.
Now, is that is not beautiful and easy, what is? I'll make Aaron cook this dish for mum next time if I ever make him my husband!
This is what I cooked for Eghosa the last time he came to my house. I promised him something Nigerian so this is it. It's basically marinaded meat threaded on wooden skewers and grilled to perfection.
In Malaysia, we have Satays. In Middle East, they have Kebabs. In Nigeria, they have Suya. The characteristic of Suya is that the marinade includes a must have ingredient, Kuli Kuli Powder. It is at its core, grounded peanut powder, minus the fact that it is stripped off excess oil.
Suya is sold widely in Nigeria. Beef is usually used but I've used chicken here. Suya is served wrapped in foodgrade plastic and newspaper, served alongside raw onions and tomatoes. I'm not a fan of raw onions so I mellow the taste by soaking it in water for 5 minutes or so. I also tossed the diced tomatoes with finely chopped coriander just for more vibrant colour.
(makes a dozen stick)
loosely adapted from WikiHow
Either soak the wooden skewers in water for 30mins or wrap the ends in aluminium foil.
1/2 cup of roasted peanuts, grounded and placed between sheets of absorbent kitchen paper
2 tsp cayenne pepper
1 tsp red paprika
1 tsp seasoned mixed salt
1/2 tsp ginger powder
1/2 tsp garlic powder
1/2 tsp onion powder
2-3 large chicken thigh fillets, cubed into 1-inch pieces or smaller
Marinade the meat with all the ingredients except the peanut powder. Let it sit overnight in the fridge, covered to let flavour infuse, tossing it around every now and then. Upon serving, have ready the wooden skewers and peanut powder. Toss the chicken meat in the peanut powder, coating them evenly. Thread them on the skewer and grill or BBQ them until the chicken meat is done, approximately 10-12 mins.
I have been so so busy lately and strongly believe I will get more busy as time goes by now that I am no longer a student. I will still post but it will be more about the recipe, short and crisp.
Perhaps some of you might like that better too in fact. I made these some time back. Aaron likes it. It was very flavourful and the picture you see there, I did not even allow it to soak overnight in the tea brine solution. Couldn't wait to eat.
Here's the recipe that I have used. It's given to me by my aunt, roughly. Feel free to add or reduce the soya sauce to your liking. Some are salty and some are not so. I use a sweet based dark soya sauce.
Chinese Tea Eggs
(makes 6 to a dozen)
Bring at least 6 eggs to as much eggs as your pot can fit in a single layer. Pour water in until it just covers the eggs. Bring it to boil. When it starts boiling, let it boil for a minute or 2 and turn heat off. Remove the eggs from the pot and throw them in ice water bath to cool them down. Retain the hot water.
When the eggs are cooled to handle, do not peel them. Crack them on the table. In fact, the more you crack, the better marbling effect you get and the better the eggs will be infused with the tea flavour.
Add the following to th pot of hot water:
6 tbsp light soya sauce
2 tbsp dark sweet soya sauce
1 tbsp salt
1 tbsp sugar
2 tbsp loose black tea leaves
3 pieces of whole star anise
1 long cinnamon stick, broken into two
8 blackpeppercorns, left whole
a long strip of dried mandarin orange peel from one mandarin orange
Bring to boil again and when boiling, return all the cracked eggs to the pot, cover with a heavy lid. Turn heat down to low and simmer for 2 hours, making sure the simmering liquid covers the eggs, else add water to top it up as soon as it's not completely covering the eggs.
Turn off heat, cool it down completely and let it sit overnight for best result in terms of pattern and taste. Eat it the next day.
This is so yummy. If you can find mandarin orange in your place, retain the skin and dry them. Use them for this. They are so flavourful and the dried peels also taste very good in red bean soup. Not sure if any of you have tried it before though, I grew up with sweet red bean soup boiled with dried mandarin orange peel.