
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
The original dish of son-in-law eggs comprises deep fried hard boiled eggs served with a salty, sour and sweet tamarind sauce and a healthy dose of fresh chili. Interestingly, the egg has no batter or coating. Rather, when immersed in hot oil, the albumen or egg white blisters and browns, creating an interesting texture.
As with all great traditional dishes, there exist multiple explanations for the quirky name of this delicacy. A more racy version suggests that mothers-in-law made this as a warning to sons-in-law to treat their daughters right, lest their own huevos end up in hot oil!
Since moving to the US, it quickly becomes very apparently how beloved the deviled egg is. Particularly on Southern menus. I’ve already published a recipe for deviled eggs spiked with BBQ seasoning. Though I’m always looking to mash up the Tex Mex and Southern flavors that surround me here in Texas. Turning these delectable Thai eggs into a deviled version just made sense!
The key ingredient here is tamarind paste, which is a little unusual but not that difficult to find. I bought my from Wholefoods, but also saw it at Asian markets, online grocers or Amazon. The tamarind paste provides a signature tangy and sour note. It should be thick liquid consistency – if you end up with a dry paste just cut it with some water.
To make in advance, you can boil the eggs up to a day prior, and assemble the yolk mixture a few hours in advance (and keep refrigerated), but the frying is best done right before serving.
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
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