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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Friday, May 24, 2013

Burmeese/Malaysian Egg Curry



Ingredients

4 large eggs or extra-large eggs, preferably free-range
⅓ cup peanut oil or unroasted sesame oil
⅛ tsp turmeric
2 small shallots, minced
2 tsp minced garlic
¼ tsp red chilli powder or cayenne, or to taste
2 medium tomatoes (about ½ lb), finely chopped
2 tsp fish sauce
½ tsp salt, or to taste
2 or 3 green cayenne chillies, seeded and sliced lengthwise into 3 or 4 strips each

Method


Place the eggs in a saucepan, add cold water to cover, bring to a boil, and cook at a medium boil for 8 minutes. Drain the eggs and cool in cold water. When the eggs are cool enough to handle peel them.

Heat the oil in a wide heavy frying pan (skillet) over medium-high heat. Add the turmeric and stir to dissolve it. When the oil is hot enough to sizzle when a drop of water is dropped into it, add the peeled eggs and fry until golden and a little blistered all over: cook on each side in turn, then try to balance the eggs on their ends to cook the tips. Frying the egg is a fun little task, quickly done, and it makes them very attractive. With a slotted spoon, lift the eggs out of the hot oil and onto a plate. Cut them lengthwise in half and set aside. (optional)

Pour off all but 2 to 3 tablespoons of the oil (the oil can be used again for stir-frying). Heat the oil remaining in the pan over medium heat, add the shallots and garlic, and fry briefly, until translucent. Add the chilli powder and tomatoes and, stirring frequently to prevent sticking, cook at a strong simmer until the tomatoes have broken down into a softened mass, about 10 minutes.

Stir in the fish sauce and salt, then taste and adjust the seasoning if you wish. Raise the heat to medium-high, add the chilli strips, and stir. Place the eggs cut side down in the sauce and cook until the oil sizzles, about 3 minutes. 

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