Thursday, December 20, 2012

Karen Martini's Son in law eggs

This is one of my favourite Thai appetiser! Restuarants like 'Chin Chin' and Gingerboy generally charge a hefty A$8 for 2 eggs. When I saw Karen Martini's recipe published on the Sunday Age couple years ago, I HAD to make it. To make at home, this would only cost A$8 for all the ingredients, and will yield triple the portion + lots of Nam Jim sauce left over for future meals.  So easy, and mouth watering delicious! My husband absolutely love it!!

Nam Jin Sauce

3 cloves garlic, peeled
3 pinches salt
12 red chillies (long, skinny), seeds in and sliced
350g caster sugar
320ml red wine vinegar
2 T tiny dried shrimp
1 T fish sauce

1. Pound garlic and salt to paste. Add chilli and pound to rough paste. Place paste in saucepan with sugar, vinegar.
2. Pound dried shrimp until fluffy. Add shrimp to saucepan.
3. Bring saucepan mixture to boil over medium heat.
4. Reduce heat to low and simmer for 8 minutes or until slightly syrupy. 
5. Add fish sauce and simmer for 1 minute, then transfer to sterilised jar and allow to cool.

Son-in-law Eggs

5 soft-boiled eggs, peeled and cooled to room temperature
4 kaffir lime leaves, finely julienned
1 / 2 bunch watercress, trimmed
1 / 4 bunch mint, leaves only, torn
5 T Nam Jim Sauce
2 t crispy shallots
juice of 1 lime

1. Cut eggs in half and place on serving plate.
2. Sprinkle lime leaves over eggs and scatter with watercress and mint.
3. Spoon Nam Jim sauce and lime juice over salad, then spinkle with crispy shallots and serve.
1. For perfect eggs, I used the Cuisinart eggcooker. It was a gift from the Fat Rascal (bestfriend) many years ago, extremely handy tool which I use all the time.
2. You can make the Nam Jim sauce few days in advance. On the day of the meal, only assembly is required. Sauce can keep up to 2 weeks in the fridge. Such a versatile sauce, I've even used it in place of tomato sauce for BBQs.

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