I was very curious about the name of this egg salad. When reading Western cookbooks, I have been familiar with the name of the dishes indicating who makes them such as mother’s chicken soup, grandmother’s apple pie, etc. But this is the first time I read about a dish by a son-in-law. "What an interesting name given to this dish", I thought.
So I decided to make this salad. It is quite simple. I like cooking with tamarind paste and this is always my favorite flavor. Personally I think this dish has more typical Asian flavors. After the first trial, i definitely had to admit that I liked the taste and flavor so so much. I immediately told my fiance that he ought to make this salad for my parents one day and surely he would get good praise.
In several friends’ gatherings, I re-made this salad and it was always welcomed by my friends and was the one to be finished first and very quickly. It really worths a try.
- 35g palm sugar
- 30ml soy sauce
- 50ml thick tamarind water
- vegetable oil, to fry the eggs
- 3 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 large red chili, thinly sliced
- 3 hard-boiled eggs
- 1 bunch lettuce, washed
- 1 stalk coriander, chopped
- Combine the sugar, soy sauce and tamarind water in a small saucepan, bring to a boil over medium-low heat, stirring constantly until the sugar has melted. You should adjust if necessary until the sauce has a balaced sweet, sour and salty taste. Set aside.
- Heat just enough oil in another small saucepan or frying pan, add the eggs and fry until golden brown. Remove and drain on kitchen paper.
- Add the shallot, garlic and chili into that saucepan or frying pan and fry until all brown and crisp. Remove from the heat and drain on kitchen paper.
- Cut each egg into quarters.
- Arrange the lettuce on a large plate, put the eggs on top, sprinkle with fried shallot, garlic and chili, drizzle with tamarind mixture.