I have a dear younger Thai friend whom I met and
got to know in Australia over 10 years ago. She is now one of the executives in
one of the biggest companies in Thailand. She is fond of Brown Eggs but I have
never cooked this dish for her (actually, over the several months we hung out
together – she was the one who cooked most of the timeJ. So this is for you, Nan – wish you were here.
This dish is common in Thailand that you can find
almost everywhere from street stalls to shopping malls’ food courts. It will
keep for several days and you can add more boiled eggs along the way if the
sauce is still left.
You will need:
6 hard boil eggs
250 grams of pork (with a bit of fat will be nicer
than lean), sliced to 1 cm thick
800 ml stock (I use my Knorr’s stock powder
dissolved in hot water)
2 big coriander roots, chopped finely and a few
coriander leaves to garnish
Pepper
Thick soy sauce (sweet kind – I use ABC’s Kejap
Manis) – about a tablespoon or 2
Thin soy sauce– about 2-3 tablespoons – you need
to taste as you go and add more if needed
Sugar (it depends on your dark soy sauce – if it’s
sweet enough, you might not need any sugar)
3-4 whole star anises
Method
Fry coriander roots, star anise and pepper in a
little bit of oil in heavy base pot or deep saucepan until fragrant. Add pork pieces and fry
until brown then add hard boiled eggs. Add thick soy sauce and thin soy sauce
and fry gently until the eggs are coated in sauce – add stock and sugar, bring
to the boil. Reduce heat and simmer gently about an hour or two until the pork
is tender. Skim off the scum from time to time and you might have to add more
water if the liquid has reduced too low. Taste and add more seasoning if
needed. This dish needs to be a little bit salty with a hint of peppery and
sweetness. Add a little bit of coriander leaves to garnish and serve warm with
rice. Just cut eggs in half and place in the bowl before serving – don’t cut
and leave them to sit in the pot/saucepan – it will make the sauce murky. You can also
add fried tofu but it will not keep for long.
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