Son In Law Eggs

I picked to make these based on the name. The owner didn’t know the reason behind the name which I think is quite silly.

You have two choices: (1) A son in law made this for his mother in law when his wife was gone with what was leftover in the kitchen and she loved it; (2) A mother in law found out her future son in law was mistreating her daughter and made these to say ‘this is what will happen to your balls if you keep this up’. It depends on my mood which story I prefer to believe.

This dish is used as a sweet-ish thing to calm the spiciness of the usual Thai food, however it is NOT a desert.

Ingredients:

• 1 TBSP palm sugar
• 2 TBSP fish sauce
• 3 TBSP tamarind juice
• oil for frying
• 4 shallots, finely sliced
• 1 dried red chili finely sliced
• 2 hard boiled eggs, shelled
• coriander to garnish

Directions:

1) Combine the palm sugar, fish sauce and tamarind juice in a small pan and boil.

2) Lower to a simmer for 5 minutes.

3) Taste and see if you want to add more of any of the ingredients.

4) Heat the oil in two pans.

5) To the smaller one, add the shallots, chilies until they are golden brown. Allow to cool. (You could do this and then step 6, using the same pan.)

6) Fry the eggs, turning as needed to brown it. We left the egg whole but I think it would be good to slice it so there is more surface area to fry AND you’re not frying something that is round-ish.

7) Drain.

8) Cut the eggs in half (if left whole), pour the sauce over, and top with the fried shallots and chilies.

Stuffed Lemongrass

‘This delicious dish is definitely best eaten with fingers. Cutlery just won’t let you enjoy the juicy lemongrass flavor which permeates the filling. Try using different meats, and consider using the filling for stuffing zucchini/courgettes and their flowers, eggplants, bamboo shoots or any other vegetable you fancy. Experiment with the balance of flavors to suit the availability of ingredients and your palate. Mashed potato and tofu are possible vegetarian options, with some roasted rice powder for texture.’–From Tamarino in Luang Prabang

Ingredients:

• 5 cloves of garlic, chopped
• 4-5 medium spring onions, roughly chopped
• 1/2 – 3/4 cup coriander, roughly chopped
• 1 kaffir lime leaf, finely sliced (be sure to take out the stem)
• 1 heaped spoonful of salt
• 200 grams of potatoes
• a bit of rice powder
• 10-12 stalks of lemongrass, leaves removed so it is just one circle at the bottom.
• 2 eggs, beaten with salt
• 1 cup oil for frying

Directions:

1) Pound garlic, spring onions, coriander, kaffir lime leaf and salt in a mortar.

2) Add the potato and rice powder and mix.

3) Starting about 1 cm from the base of the lemongrass, cut all the way though the stalk for 4-5 cm. Do this again 1/4  to the right/left.

4) Make many thin cuts all around (these do not need to go all the way though, just to the cut in the middle).

5) Use your thumbs to open the lemongrass ‘cage’ and make a basket.

6) Add the filling with your hands or spoon.

7) Dip the lemongrass stuffed part in egg.

8) Heat oil in the wok to medium heat and fry the stalks until it is brown on the outside.

9) Drain on absorbent paper and serve.

Me and the lemongrass ‘cage’

The frying process

Vegetable Spring Roll

After Thailand we went to Cambodia. Due to political protests, I could not take a cooking class there. Next was Vietnam. The class was in Hoi An at the Hong Phuc Restaurant. 

Ingredients:

• Main

1. 1/4 liter vegetable oil for frying
2. 10 pieces of rice paper softened by brushing lemon juice or egg on them

• Spring Roll Mix

1. 3 green beans finely chopped
2. 1/4 onion finely chopped
3. a bit of dry rice noodles
4. 1/2 medium potato
5. 1/4 medium carrot
6. 1/2 medium choko (sweet potato, toro, brown tuber, yam)
7. 3 dried Chinese mushrooms (buy dry and put in hot water for 2 minutes)
8. 1 egg
9. 1 tsp pepper

• Dipping Sauce

1. 1/2 TBSP fish sauce
2. the juice of 1/2 a lemon
3. 1 tsp sugar
4. 3 cloves of garlic, crushed
5. chili to taste
6. 1/2 tsp of water

Directions:

1) Begin heating the oil (a wooden or bamboo chopstick or spoon should bubble when placed in).

2) Mix all of the mix ingredients together with chopsticks.

3) Place the mixture on the rice paper in a long thin line (like a cigar).

4) Roll it twice.

5) Fold in both ends.

6) Continue to roll until it looks like a piece of mail.

7) Add the rolls to the oil and turn often until light brown.

8) Lift them out one at a time and cut in half with scissors.

9) Add the rolls back into the oil.

10) Cook until the inside is brown and drain in a colander.

11) Mix all the sauce ingredients together and serve.

Deep Fried Bananas

The best desert I’ve probably ever had or made (even though we didn’t do much of the making in the class).

Ingredients:

• 5 small ripe bananas
• 1/4 cup wheat flour or all purpose flour
• 1/4 cup rice flour
• 1/4 cup sugar
• 1/4 cup grated coconut or desiccated coconut
• 3 TBSP white sesame seeds
• 1 pinch salt
• 1 cup water
• 4 cups vegetable oil (for frying)

Directions:

1) Peel the bananas and cut into 2 pieces lengthwise.

2) Mix the wheat flour, rice flour, sugar, grated coconut, white sesame seeds, and salt together.

3) Add water if the batter seems dry.

4) Heat the oil over medium heat.

5) Dip the banana into the batter generously.

6) Deep fry the bananas until golden brown.

7) Serve with coconut ice cream.

Deep Fried Spring Rolls with Sweet Chili Sauce

• Sweet chili sauce

1. 1/2 cup vinegar
2. 1 TBSP salt
3. 2 tsp garlic
4. 1/4 cup water
5. 3/4 cup white sugar
6. 1 red spur chili

• For wrapping

1. 2 tsp tapioca flour or corn starch
2. 3 TBSP water
3. spring roll wrappers

• For the filling:

1. 100 grams clear glass noodles
2. 1 TBSP vegetable oil (for stir fry)
3. 1 TBSP garlic, chopped
4. 1 cup tofu
5. 1/2 TBSP fish sauce
6. 1 pinch white sugar
7. 1 cup shredded carrots
8. 1 cup shredded cabbage
9. 6 cups vegetable oil (for frying)

Directions:

1) Pound the red spur chili and garlic.

2) Simmer everything until the sauce is thick.

3) Mix the tapioca flour in water stirring over low heat until it becomes glue for brushing and sealing the spring roll wrappers.

4) Soak the noodles into warm water for about 10 minutes and cut them into 2 cm.

5) Heat the stir fry oil in a wok with the garlic.

6) Add all the ingredients and cook for about 10 minutes.

7) Place the filling into the bowl and set aside.

8) Place a spoonful into the center of the spring roll wrapper.

9) Turn the bottom edge over the filling.

10) Fold the left and right sides.

11) Roll the wrapper almost to the top.

12) Brush with the tapioca and seal.

13) Heat the frying oil to medium.

14) Deep fry until crispy and golden brown.

15) Serve with sauce.