Son-in-law Eggs

  • Servings: 4
  • Difficulty: easy
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A sweet and sour recipe of boiled eggs which are fried and served with tamarind-sugar sauce and topped with fried shallots.

0474 large hard boiled eggs
2 dried red chilies
4-5 asian shallots, finely sliced
1 tbsp fish sauce
3 tbsp tamarind paste
4 tbsp palm sugar
half bunch of fresh coriander, finely chopped
a pinch of salt
oil for deep frying


Cut dried chilies in half.

Heat up the wok and add 1/3 cup of oil. When the oil is hot, deep fry chilies for few seconds. Do not burn them. Remove and drain on paper towel.

Peel and thinly slice shallots. Deep fry the Asian shallots in the same wok for 3-4 minutes until they turn golden brown. Remove with slotted spoon, then drain on paper towels.

Now deep fry all the eggs at a time into the same hot oil. Deep fry for 10-15 minutes until each egg is golden brown. Remove eggs from oil and keep warm.

In a small saucepan over a medium heat, add fish sauce, tamarind paste and palm sugar. Stir it for 5-7 minutes until sauce reaches smooth consistency.

Cut fried eggs into halves and arrange on the serving plate. Drizzle tamarind sauce over it and sprinkle fried shallots and coriander leaves over it.

Vermicelli Coated Chicken Cutlets

  • Servings: 6
  • Difficulty: medium
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Chicken patties made with cheese, flour, vegetable and stuffed inside potato mixture and coated with vermicelli.

041For filling mixture:
200 gms chicken boneless and boiled

3 tbsp capsicum finely chopped
2-3 tbsp half bunch of fresh coriander, finely chopped
2-3 stems of spring onions, finely chopped
100 gms cheddar cheese
1 tsp black pepper powder
1 cup milk
1 tbsp butter
2 tbsp refined flour
salt to taste

For Patty:
400 gms potatoes, boiled and peeled

1 tsp red chilli powder
½ tsp salt
1 egg for coating
3 tbsp breadcrumbs
vermicelli for coating
oil to fry


First prepare the chicken mixture filling.

Heat butter in a pan and fry flour. Add milk and stir continuously until it becomes a thick sauce. Add cheese, salt, black pepper powder, chicken, capsicum, spring onion, coriander and keep stirring and mixing for 2 minutes. Remove pan from heat and keep aside to cool.

In a large bowl, mash boiled potatoes and add red chilli powder and salt to it.  Mix it well using hands.

Divide the potato mixture into equal sized portions.

Wet your hands with water to make sure it’s not sticky.

Now take some potato mixture in your hand and press it flat in the palm. Put a spoonful of chicken filling in the middle and wrap it close, forming a ball and then press it to make flat patty.

Continue this until you make all patties. If it sticks to your hands, wet your hands a little.

Crumble vermicelli in a plate and add some bread crumbs to it.

Heat oil in a heavy-bottomed non-stick pan.

Coat cutlet/patties first with egg and then with vermicelli-breadcrumbs mixtures.  Fry the patties until they are crisp and golden brown on each side. Or shallow fry on griddle pan for more healthy kebabs.

Serve hot with sprinkle of coriander and/or spring onions.

Chinese Pearl Balls

  • Servings: 7-8
  • Difficulty: difficult
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Chicken filled steamed dumplings made with Tapioca.

037500 gms chicken minced
2 cups tapioca pearls
2 tbsp garlic, finally chopped
2 tbsp coriander, finely chopped
1 tsp white pepper powder
1 medium onion finely chopped
½ cup mushrooms, finely chopped
1 tbsp oyster sauce
2 tbsp soy sauce
3 tbsp spring onions, chopped
salt to taste
1 tbsp oil


Prepare the chicken stuffing by stir frying chicken with garlic, oyster sauce, soy sauce, white pepper powder, onion, spring onions, mushrooms and coriander. Add salt to taste.

Make sure the mixture is a bit sticky, so it hold its shape when forming a ball later on. Let it cool down.

(Tip: the stuffing for this recipe can also be made using tofu as an alternate to chicken)

Add hot water to tapioca slowly in parts until it forms a sticky mixture. Mix well with hand. If the water is too hot use gloves. Let it cool and rest for 15 mins.

Now take some tapioca paste in your hand and press it flat in the palm. Put a spoonful of chicken mixture in the middle and wrap it close forming a ball. Continue this until you make all balls. If it sticks to your hands, wet your hands a little.

Keep these balls in a steamer or bamboo steamer and steam for about 8 minutes. Cook them until the balls looks translucent.

(Tip: Lining the bamboo steamer with steamed green cabbage leaves keeps the balls from sticking.)

Serve hot with spicy red sauce, cabbage, cilantro and red chillies.