Chin Chin’s Son-In-Law-Eggs

Serves: 4

I was a bit perplexed when Nat said that the people reading this blog wouldn’t really want to cook Son-In-Law-Eggs.

I think they are just beautiful. And they’re not complicated.

Perhaps it needs a broader Thai menu behind it? Perhaps deep-fried eggs comes across odd if you’re not in the know?

Because Son-In-Law-Eggs are just essential Royal Thai cooking and by that definition, have to be wonderful. All Royal Thai is! Especially given the Chin Chin twist.

Key is to boil as quickly as possible and then to cool as quickly as possible to keep them as runny as possible. Though don’t worry either way.

They are amazing either way.

Ingredients

Sweet Tamarind (Makes 2 cups) *

120gm palm sugar
1 c tamarind water
1/4 cup fish sauce
2 tbs aromats (chilli, lime leaf, lemongrass scraps)

Chilli Jam (Makes about 1kg) **

10 red birds eye chillies
8 red banana chillies
2 red capsicums
6 red onions
1 stalk lemongrass (pale part only)
1 knob ginger
5 cloves garlic, peeled
1 cup vegetable oil
250gm palm sugar
3 tbs tamarind water
1/2 cup fish sauce

Eggs

4 eggs at room temperature
Vegetable oil for frying
2 sprigs Thai basil, leaves picked
1 large red chilli, sliced

Method

  1. Mix 2 – 3 tbsp of the tamarind and 1 tbs of the chilli jame to make a sauce. Set aside.
  2. Fill a bowl with ice and water. Place eggs in a small saucepan and just cover with water. Bring the water to a rapid boil and cook for 5 minutes. Remove the eggs from the boiling water and put them straight into the iced water to stop the cooking process. When they’ve cooled off, gently roll and tap each egg on a chopping board to break the shell then peel off the shell using your thumb. Gently does it.
  3. Heat a good quantity of oil – enough to deep fry – in a wok to medium (about 180c) and fry the eggs for 4 minutes or until crisp and golden. Drain on absorbent paper.
  4. To serve, arrange the eggs on a serving platter and bruise them gently so that the yolk just starts to ooze out. Drizzle with the sauce and garnish with basil leaves and chilli.

* You need far less than two cups unless you are operating a restaurant. Reduce accordingly.

** Ditto.

Chin Chin’s Bo La Lot

Makes: 20

Nat cooked these as part of a Chin Chin-themed afternoon (great Melbourne and Sydney South East Asian noshery) and wow, they’re great. Hot, juicy, absolutely full of flavour, totally fun.

We grilled them and ate them on the spot.

So good!

As part of an afternoon with friends, these would be perfect with cold beers and lots of other hot, Asian nibbles on the grill.

(Fingers crossed Sydney’s lockdown ends by Christmas so we can do just that!)

Ingredients

1 stalk lemongrass (pale part only), chopped
1 large red chilli, chopped
2 shallots, chopped
4 cloves garlic, chopped
1/2 bunch coriander root, chopped
1 tsp black peppercorns
300gm wagyu beef mince
1 tsp mild curry powder
1/2 bunch miny leaves, picked, roughly chopped
1 tbsp fish sauce
1 tsp caster sugar
20 betel leaves*
1 tbs ground roast rice**
1/2 cup nahm jim jaew
4 lemon cheeks
20 toothpicks, soaked in water

Method

  1. Pound or blitz the lemongrass, chilli, shallot, garlic, coriander root and pepper to make a paste.
  2. In a bowl, combine all the ingredients down to and including the caster sugar, before checking the seasoning.
  3. Roll the mixture into 20 balls of equal size.
  4. Roll the balls into individual betal leaves an ‘sew’ each together with a toothpick.
  5. Heat a chargrill pan (or grill) and cook the parcels for about 90 seconds each side.
  6. Garnish with ground roast rice and serve with a dash of nahm jim jaew and some lemon cheeks for squeezing.

* I wandered into our local Thai restauarnt who was happy to sell me a bag. Harris Markets and other fancy fruit and vegetable shops I went to in the Lower North Shore of Sydney came up stumps. Speaks to the size of the Thai community in my part of town I guess.

**Roast rice in a pan until golden. Allow to cool and then blitz in a spice grinder until ground. Store in a dry container.

Chin Chin’s Naum Jim Jaew 2

Makes: 1 1/2 cups

Many years ago – together with my mother – we went on Royal Thai dive, inspired mainly by David Thompson. So much so in fact, we did a the Royal Thai course at our local TAFE!

One of staples of Royal Thai is Naum Jim, a wonderfully hot, salty and sour sauce.

This interpretation from Chin Chin (of Melbourne and now Sydney fame) is on the money and our favourite weekday use of it, is to steam or pan fry some barramundi and then to pour over Nahm Jim. Serve along side some Asian greens tossed with sesame, soy, oyster, Chinese cooking wine and some dark caramel.

Healthy and yum!

Stored in the fridge for a few weeks so well worth the effort.

Ingredients

12 birds-eye chillies, chopped
6 large red chillies, chopped
2 cloves garlic
2 shallots, chopped
2 tbs grated palm sugar
1/3 c tamarind water
2/3 cfish sauce
2 tbs ground roast rice*

Method

  1. Blitz the chillies, garlic, shallot and palm sugar. Add the tamarind water, fish sauce and ground roast rice, stir checking for seasoning. Should be hot, salty and sour.

* Roast rice in a pan until golden. Allow to cool and then blitz in a spice grinder until ground. Store in a dry container.