3tablespoonstamarind paste(available in supermarkets) or 6 tbsps. of fresh tamarind extract
3 to 4tablespoonsmuscovado sugar
1cupvegetable cooking oil
1 to 2chilies(siling labuyo), finely sliced
snipped cilantrofor garnish
Start by making the sauce so that by the time the sauce is rich and thick, the eggs will still be hot. In a small pan, stir together the tamarind paste (or juice), sugar, fish sauce and half a cup of water. Bring to the boil, lower the heat to medium and continue boiling, uncovered, to reduce.
Heat the cooking oil in a wok. Fry the garlic until lightly toasted. Remove with a slotted spoon and drain on paper towels (see related entry). Do the same with the sliced onion (click here for detailed instructions).
Crack the eggs and peel off the shells. Cut each egg in half lengthwise.
Reheat the oil. Fry the eggs, cut side down, until golden. Depending on the size of your wok (and the depth of the oil), you may have to flip the egg halves for even browning. Scoop out with a slotted spoon and arrange, cut side up, on a plate or shallow bowl.
When the sauce is thick, ladle over the eggs. Sprinkle the toasted onion, garlic and sliced chilies on top and around the eggs. Finally, garnish with fresh cilantro leaves. Serve the son-in-law eggs hot.
Son-in-law eggs printed from https://casaveneracion.com/son-in-law-eggs/ for personal use only. Not for republication nor distribution.