SPICY DEEP FRIED EGGS ( BALI STYLE )

I boiled some hard boiled egg to make this sambal egg in Bali style .Egg are pierced with needles so that they can absord the flavors of the seasoning and spices more easily.Add more chillies if you like hot.Adjust the seasoning to your style.

SPICY DEEP FRIED EGGS (BALI STYLE)

Ingredienst
8 eggs
.
spices paste;
10 red chilli
10chilli padi
6 cloves shallot
2 clove garlic
1 slice ginger
1 stalk lemongrass
1 tbsp belacan (shrimp paste)

seasoning;
1 tbsp palm sugar or sugar
1/2 tsp salt
5 tbsp coconut milk
1/2 cup water /stock

Method;
1.Poach eggs in water until cook  and then shell. Deep fry until golden brown. pierce eggs with needle.
2.Blend the spices paste in a blender to a smooth paste .
3.heat a wok and pour in 5 tbsp of oil.Stir fry spices paste over low heat.Pour in seasoning and bring to a boil.Put in eggs and cook until the sauce thickens.serve.

EGG WITH TAMARIND SAUCE

Khai look koey or son -in- law egg in thailand. Another thai street cooking taken from a recipe book I bought in singapore in 1987 -Discover thai Cooking.I do not know this a delicious dishes until i cook and taste it for the first time. Try it for yourself. Is simple and easy to get ingredients.

EGS WITH TAMARIND SAUCE

Ingredients;
10 hard boiled eggs
4 tbsp sugar
2 tbsp tamarind juice
3 tbsp fish sauce
2 tbsp cooking oil
some coriander leaves,chop finely
1 red chilli ( optional)
3 shallots
Method;
Bring to a boil the sugar,tamarind juice and fish sauce.Simmer until it thicken. Brown the shallot in the oil,then drain,reserving the oil in the pan. Shell the eggs and saute in the hot oil until golden all over.Halve the eggs and arrange them in a serving dish.pout the sauce over and garnish with coriander leaves,shallots and chopped chilli..

Notes; let the hard boiled egg to air dry or use a paper towel to wipe,when putting in the oil it,wont't splashed .once the egg deep fry,dish out,don't pour in the sauce straight away ,it will turn watery unless you eat it straight away.

IRON EGG

Taiwan unique and famous snack iron egg.they can be make from both quail egg or chicken egg. The dish consists the egg cooked and recooked many time.they shrink with multiple cooking time,and harden quite a bit making the egg white get very chewy,very flavour compared to boiled egg.

IRON EGG

Ingredients;
12 quail"s eggs
Condiment Ingredients;
5 tbsp dark soy sauce
1 tbsp rock sugar
2 star anise
some chinese five spice powder
2 stalk spring onion
5 pip garlic
600ml water.

Method:
1. wash quail egg surface until clean,cook in boiling water until it is cooked thoroughly,remove the shell.
2.Boil all the condiment ingredients in pot,put in the hard boiled quail egg and cook over low heat for about 30 min,dish out and set in on a shallow plate,put it in airing area and allow it to air dry naturally.
3.by then put air dried quail egg back into condiment,continue to cook over heat for another 30 mins,again remove it and set in plate to air dry,repeat this step for 8 to ten rounds,until the outer layer of quail egg darken and the texture becomes slightly elastic,only then it is done.
note; when the condiment water getting lesser by cooking a few times,add some water and bit of black soy sauce.depend on how dark and chewy you want your quail egg to be.

TELUR PINDANG

At malay wedding they will cook some plain hardboiled  or telur pindang .they wrap the hardboiled  egg very beautiful or put in small cup,or some very nice boxes and given to every guest whose attended their wedding dinner to thank them for coming.Very few wedding cook this telu0r pindang,it took a few day to cook this telur pindang. I do eaten this telur pindang before some got a bit flavor ,some like normal hardboiled egg.I changed the method of cooking this egg like chinese tea egg. First boiled the egg ,for a few min, till the egg white cook a bit,off the heat..slighly crashed the egg in order the fragrant of the leave sip into the egg.

TELUR PINDANG

Ingredients;
10 eggs
10 mengkudu leaves
10 pandan leaves
10 mangosteen leaves
10 lengkuas leaves
A few lemongrass leaves
10 guava leaves
8 peeled shallot,slight crushed
a few kaffir leaves ,some handful of shallot skin
 I added some pu er tea leaves
1 tsp halba
2 tsp jiintan manis
2 tsp ketumbar
1 tbsp salt.
some water.

Method.
Use a big pot put in the leaves layer by layer,add in the egg and add some water.then put the egg on top of the leaves,lastly add in the ketumbar,jintan manis,halba ,tea leaves,a handful of shallot skin,add enough water to cover to boil for half a day and transfer to a big slow cooker to cook on for two whole day.After cooking for two day,the egg have some of the leaves flavors.if you prefer a stronger flavor ,
peeled the egg shell and put back to cook for a few hours.

FRIED OYSTER EGG

This morning went to the wet market to buy some vegetable,one of the fish stall sell fresh oyster.I bought one pack  around 300g.Is my father favourite dishes.
FRIED OYSTER
Ingredients:
300 g fresh oyster
5 eggs
3 tbsp cornflour
coriander leaves
some fish sauce,according to your taste

Clean and wash the oyster.Drain and put aside.In a rice bowl 3 tbsp of cornflour mix with some water
In another bowl,break the egg and beat well.use a flat pan,Put in some oil to heat up, grease all over the pan,when hot,pour in the egg batter wait for a min, add in the cornstarch flour with oyster in it,pour on
to the egg at the same time drizzle some fish sauce  and use a ladle to mix well and cook till slightly thicken and flip over to fry a bit brown. dish out ,put some chopped coriander leave.serve with some chilli sauce.

korean sauna hard boiled egg

KOREAN SAUNA HARD BOILED EGG

I watched many korean drama,usually there a small part showing  the actor /actress went to a sauna, they order this hard boiled egg. I wonder how it taste like. I search the internet for this recipe. I finally found the blog: My korean kitchen. I use ordinally rice cooker to cook for 4 hours to get this effect. How it taste like.
Just like ordinary hard boiled egg. Maybe this egg will taste bit of  smokey , if cook longer.

KOREAN SAUNA HARD BOILED EGG

INGREDIENTS:

6  large eggs
1/2 cup water
1/4 tsp fine sea salt

Method:

1.Egg need to kept at room temperature for at least to 2 hours.
2.Dissolve the salt in half a cup of water.
3.In the rice cooker put in egg and salt water together to cook.
4. After cooking for an hour,  I open to have a look, one of the egg, has a slight crack,saw the egg white
   is still white,
5.I added in 1/4 cup of water and cook for another 3 hour more or till the water dry up.
6.I peel one of the egg,show slightly brownish.