I met Will at the Asia Pacific Obama Foundation Leadership programme in Kuala Lumpur in 2019, my last international trip before Covid-19. We ended up in the same group - the lost & found - and went through an intense, exciting and exhilarating experience together. A truly once in a lifetime experience. I was intrigued by Will’s work on mental health and possible collaboration work on LGBTQI issues in the region - and what did you know - spur: has been supporting APCOM through 123+ for our new strategic plan development! So the team at APCOM got to meet with Liv, Lee, and Sean too!
This dish brings back childhood memories for Thai people. You don’t normally find this dish in restaurants, but it is a popular dish and exemplifies Thai food in its simplicity yet complex flavours. Why is it called son-in-law eggs? I don’t know! But it does bring a huge smile whenever this dish gets mentioned =)It is SO easy to make. Give it a try!
· 5 boiled eggs
· 5 shallots sliced thinly (for garnish)
· 6 dried chilies (for garnish)
· Coriander leaves (for garnish)
· 3 tbsp. palm sugar (for sauce)
· 2 tbsp. fish sauce (for sauce)
· 2 tbsp. tamarind juice (for sauce)
· Oil (for frying the boiled eggs, sliced shallots, and chillies)
1 - Fry Eggs
Oil in a pan - make sure your eggs are dry. Fried until crispy and golden on the outside.
2 - Fry shallots
Fry the sliced shallots in a pan with oil, medium heat until crispy and golden. Set aside to cool.
3- Fry chillies
In the same frying pan with the shallots, put the chillies in and fry until colour deepens. Set aside to crisp.
4 - Sauce
Into the pan add palm sugar, fish sauce and tamarind juice. Medium heat, mix and reduce the sauce for 3 minutes.
5 - Plating
Cut the eggs in half. Pour the sauce over the eggs. Place shallots on the eggs. Garnish with fried chillies and coriander
Recipe shared byMidnight Poonkasetwattana
Midnight (he/him/his) is from Northeast Thailand, and have been working with APCOM - a regional non-profit working on HIV and advance LGBTQI rights in the Asia Pacific region.
Recipe attributed to