Gulai with Boiled Eggs
Gulai with Boiled Eggs
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This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Gulai with Boiled Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. For the eggs, hard boil them your favorite way but cut back on the time by 1 minute or so for a creamier yolk, if that is not desired, just hard boil the eggs as you prefer. Peel the eggs after they are cooked. If using 4 eggs, go with the lesser amount of coconut milk, if using 6 eggs, use the larger amount of coconut milk.
  2. In a pot, add the stock and coconut milk and bring to a boil.
  3. While the stock is heating. place the onion, garlic, sambal oelek (or one chili), tamarind, ginger, galangal, and turmeric in a mortar and mash with the pestle until you have a paste. You can also use a blender if you like.
  4. Once the stock is at a boil, add the mixture from the mortar to the pot along with the eggs. Simmer for 3-4 minutes.
  5. Serve as an appetizer or with rice for a main dish.
Recipe Notes

Low cost.

Shortcut: Sambal Oelek.

Variant: 1. Add a slice or two of ginger to the stock when heating that for an additional flavor.

This recipe for Gulai with Boiled Eggs is from Pisang Susu.
Netherlands.

Burmese Egg Curry
Burmese Egg Curry
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This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Burmese Egg Curry
Yum
Votes: 0
Rating: 0
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This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a saucepan and add the onion, cilantro stems, tomatoes, tamarind paste, paprika, turmeric, chili powder, fish sauce, vegetable stock 1/2 cube.
  2. Simmer this mixture for 1-2 hours, stir once in a while, until it reduces the use a potato masher to smash any lumps and make the sauce a bit smoother. Continue simmering the sauce.
  3. While the sauce is simmering, cook the eggs, these are hard boiled but have a creamier yolk, use your favorite method but cut back a minute or two on the cook time, then cool with running tap water and gently peel the eggs and cut in half lengthwise.
  4. Add the egg halves to the curry sauce and gently stir to coat the eggs, sprinkle a few cilantro leaves in and stir to mix those in.
  5. To serve, spoon egg halves into serving bowls and top with a few cilantro leaves and have red radish, sliced cucumber, and lettuce leaves on the side.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.

Variant: 1. Use hard boiled, whole, quail eggs in place of the chicken or duck eggs.

Adapted from an internet recipe.

Son-in-Law Eggs (Khai Luk Khoei)
Son-in-Law Eggs (Khai Luk Khoei)
Yum
Votes: 1
Rating: 5
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These are very good, the sauce has a unique flavor to it and goes well with the eggs. Very glad I made this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 1 hour
Cook Time
20 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
20 minutes
Son-in-Law Eggs (Khai Luk Khoei)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These are very good, the sauce has a unique flavor to it and goes well with the eggs. Very glad I made this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 1 hour
Cook Time
20 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In wok or deep heavy skillet, add some vegetable oil to about 2-3 inches deep and heat to almost 180 C but not smoking.
  2. Line a baking sheet with paper towels and place it next to the stove.
  3. When the oil is ready, gently add eggs with a slotted spoon and fry, stirring them as needed to ensure even browning, until they are thoroughly and evenly browned, about 3 minutes.
  4. Using a slotted spoon, transfer the eggs to the towel-lined baking sheet and let them cool down. Let them cool while you make the sauce.
  5. To make the sauce, in a small saucepan, combine the shallot oil, sugar, fish sauce, tamarind, and water over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check the consistency of the mixture. It should have the consistency of warm pancake syrup. If it is too thin, reduce it a bit more. If it is too thick, add a little more water. When the desired consistency is achieved, remove the pan from the heat.
  6. Slice the deep-fried eggs in half lengthwise and arrange the halves, cut sides up, on a serving platter.
  7. Pour the warm sauce over the eggs and sprinkle the shallots over the top. Garnish with the cilantro and serve.
Recipe Notes

Low cost.

For the sauce, as stated will work perfectly. Now every region in Thailand has their own ways to prepare the sauce, as long as the tamarind, sugar, and fish sauce is used the results will be very similar.

Adapted from an internet recipe.