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.

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Sweet Corn Cakes Thai (Tod Man Khao Pod)

  • Servings: 3-4
  • Difficulty: easy
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A delicious Thai snack recipe of sweet corn cakes – crunchy on the outside and spicy inside.

044400 gms corn kernels
2 tbsp shallots, finely chopped
1 tbsp curry paste
1 tbsp fish sauce
1 red chilli, chopped
3 tbsp rice flour
1 egg
2 tbsp coriander leaves, finely chopped
salt to taste
oil for shallow frying (traditionally peanut oil is used)

For Sauce:
1 large ripe avocado
1/2 cup greek yogurt
juice of 1 lime
¼ tsp ground black pepper
salt to taste


In a bowl, whisk egg and combine corn kernels, shallots, curry paste, fish sauce, red chilli, rice flour and coriander leaves.

Shape the mixture into small patties. If the mixture is too smooth add rice flour to thicken.

Heat oil in a heavy-bottomed non-stick pan and fry the corn cakes until crisp and golden brown on each side. Transfer to a plate and cover with foil to keep warm until all cakes are fried.

To prepare Avocado sauce, slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add yogurt, lime juice and a big pinch of salt and pepper. Blend until smooth.

Serve corn cakes with Avocado sauce.

Pandan Leaf Wrapped Chicken

  • Servings: 4-5
  • Difficulty: difficult
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A popular Thai restaurant dish of aromatic pandan leaves wrapped around marinated chicken in the special sauce.

035600 gms chicken breast fillets, skinless cut into cubes
25 pandanus leaves, cleaned and dried (Kewra leaves)
4-5 garlic cloves
1 green chilli, finely chopped
5 coriander roots, cleaned and roughly chopped
1 tsp white pepper powder
¼ tsp salt
2 tbsp oyster sauce
1 ½ tbsp sesame oil
1 tbsp all-purpose flour
Oil for deep frying
Chilli sauce/sesame sauce to serve


Crush coriander roots, garlic cloves, salt, green chilli and white pepper in a mortar and pestle to create a coarse paste.

In a large bowl, mix the above paste along with chicken, oyster sauce, sesame oil and flour. Cover the marinated chicken with cling film and refrigerate for 3-4 hours.

Fold one of the pandanus leaves, bringing the base up in the front of the tip, making a cup. Place a piece of chicken in the fold and moving the bottom of the leaf, wrap it around to create a tie and enclose the chicken. Repeat until you have used all chicken.

Heat oil on a heavy-bottomed non-stick deep pan over medium heat and when the oil is hot, deep fry the folded parcels for about 7-10 minutes until the parcels are firm.

(Tip: To check if the oil is hot, drop a small piece of Pandan leaf into it and if it sizzles immediately, the oil is ready)

Take out the parcels and drain on paper towels.

Serve hot with chilli sauce/sesame sauce. Do not eat the pandan leaf. Remove before eating the chicken.