Sawaddee ka welcome to hot thai kitchen so today I'm going to share with you one of my all-time
favorite dishes when I was a kid it's something called Kai look keuy now kai is eggs and look keuy
mean son-in-law now why it's called son-in-law eggs I have no idea there's lots of theories out
there but I don't think anyone really knows now in any case this dish is super super delicious
and I think it uses a technique that might be new to many of you so it's super interesting
let's get started so Kai look essentially is deep fried boiled eggs with a sweet and sour tamarind
sauce now I know deep fried boiled eggs might be like what too many of you but just watch so
I've got here just the little pot I'm going to start out by sautéing a little bit of chopped
shallots now this is actually my own little trick normally there's no herbs or anything in here but
I just think when you add shallots to this sauce it just makes it a little I don't know a little
more well balanced so once the shallots start to brown just a little bit and it's soft and
translucent I'm going to add some palm sugar no palm sugar is so important in this dish so make
sure you use good quality palm sugar and buy good quality I mean the color should be quite
deep and not light pale yellow and it shouldn't look crystallized I feel that the ones that are
crystallized they mix in some granulated sugar and it so the flavor isn't as deep and butterscotchy
some tamarind going to add a splash of water to help the sugar dissolve a little bit now I was
being lazy and I left the sugar and big chunks but it doesn't matter for this dish very much
because it'll dissolve in no time and now some salty some fish sauce and that is it that is
all there is to the sauce now a very traditional version just has palm sugar tamarind fish sauce
with no shallots and you could do that if you wanted and now I'm going to let the palm sugar
dissolve and cook it a little bit so it's nice and thick so when you're done with it it should
look a little bit translucent darker and also has a consistency of a thin syrup now when you taste
it and please do because different fish sauce different Tamron is going to be different keep
in mind this will go on the egg so this should taste too strong but when it goes on the egg
it will mellow out perfectly alright that's the sauce let's deal with the other stuff the only
thing left to do is to fry things we're gonna fry shallots garlic dried chilies and the eggs
I know that's a lot of frying but it's all worth it trust me so I've got here some sliced shallot
so I've made fried shallots so many times before but just a quick review I've salted it so that
the salt draws out the moisture in the shallots and then after it's had some time to sit you just
kind of dab it with paper towel and it'll help absorb excess moisture this step isn't absolutely
necessary but it'll help your shallots crisp up a lot faster in the oil and fried shallots are good
on so many things so I've got a little bit of oil here I don't need a lot and I definitely want to
keep the heat low I'm gonna add the shallots right away I'm not even going to wait for the oil and in
the beginning I can crank the heat and once the shallots start to bubble so that means the oil
is getting hot I'm gonna turn the heat down and I want to keep it low until it's all golden and
crispy all right so once the bubbles start to slow down that's a sign that they're crispy and take
them out just before the color is what you want it to be because it will continue to darken off the
pan and it's always safer to under fry them you can always fry them again but if you burnt them
it's over so in the same oil I'm going to make my garlic chips so I Finley sliced garlic so they're
thin and chip like okay I have not turned the heat back on because again I don't want to overheat the
garlic because they also burn really quickly and I'll just turn the heat back on as I notice that
they need a little extra boost so once the garlic starts to turn golden be very very vigilant if the
garlic is too Brown even a little bit it's bitter what I do now is I keep it in my skimmer here and
it's just kind of keep passing it through the oil as soon as they're done I lift them out instantly
all right the last thing we're going to fry is dry chili so I've got here some Thai dried chili and
use any kind of dried chilies you want that's spicy so what we do is we fry them whole and
we leave them whole so that if the kiddies eat it they don't have to take these and when the adults
want some heat you can just take one break them off and add a little spice to your particular dish
okay so I'm dropping them into this oil which is off once I see that they do need a little boost I
turn it on and I'm looking for them to turn a dark maroon kind of color and that is it that literally
took 15 seconds or 30 seconds and they're crispy and that's the important part so I've got here
some medium boiled eggs which means I bought them for eight minutes now if you've got duck eggs now
is the time to use them it's more traditional it's a bit firmer but chicken eggs will work
just fine so you want to make sure you boil them you peel them you want to dry them okay because
if you have a lot of water when you fry these it'll spatter all over the place so the oil I
added a little extra oil so that now it comes up halfway the height of the eggs that way we just
flip once and it's good to go now I want this at 375 it has to be hot because you want to create
a crust of a chewy Brown crust around the eggs if the oil is too low it'll take a really long time
and you start cooking the inside of your eggs and then from medium boil it'll turn into hard-boiled
and it doesn't have to be perfect on every single spot what we want here is basically like a chewy
crust to add a little texture to the eggs we're not gonna really even see it because the eggs
will be cut open look at that mm-hmm all right assembly time so what we would normally do is
cut the eggs in half so you need a sharp knife to get through sort of that crusty edge and oh
my God look how perfect that is and now the sauce now I have reheated the sauce slightly
because it will because there's a lot of sugar in it it will harden as it cools that looks so
good and you want to put on a lot of shallots cuz trust me that's the good part and the fried
garlic the other really good part going down and the chilies for the adults in the house
very nice and just a little extra greenery just some cilantro look how pretty that is
now you want to have this with some jasmine rice all the smell of childhood good oh the
fried shallots and the fried garlic do not skip it oh it's so good and there's nothing quite
like it it's sweet and sour the yolk is creamy but the white because of that fried Edge has a
chewiness to it a little heat from the chilies ah so the recipe as a ways beyond hot Thai kitchen
calm when you make it definitely send me a photo on Facebook Twitter or Instagram and you haven't
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so at behalf welcome to hot hi kitchen what are we doing