Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Shimizu BWHT68A
10 Hardboiled eggs
1/4 c Oil
1/4 c Red onions -- thinly sliced
2 tb Dried chilies -- cut into
1/2 "
(opt)
1/3 c Soft palm sugar -- (may be
Sub
With brown sugar)
1/3 c Tamarind juice *
1/4 c Water
1 tb Thai dark soy sauce (Aew
Dum
1 tb Fish sauce (Nam Pla)
1/4 tb Salt

(Thai Sweet and Sour Eggs) Peel, wash and dry the eggs completely.
Fry the eggs in oil over medium heat until golden brown on all sides.
Transfer the eggs to a serving platter. Fry the onions in the
remaining oil over low heat until golden and crispy. Transfer the
onions to paper towels to drain. Repeat the frying steps with the
dried chilies. Remove oil from the frying pan leaving about 2 tbsp
and saute palm sugar over low heat until fragrant. Stir in tamarind
juice, water, fish sauce, soy sauce, and salt. Cook over low heat
until thicken, stirring constantly. Remove from heat to cool for 5 to
10 minutes. Slice each fried egg in half or wedges and arrange nicely
on the serving platter. Pour the sauce over the eggs and sprinkle
with fried onions and chilies. Serve with cooked rice. Also goes well
with curry dishes.

* TAMARIND JUICE: Soak 1 package of tamarind pulps in a large bowl
with 2 to 3 cups of very warm water, for 30 minutes. Squeeze and
squeeze the pulps until the meat dissolves into the water. Pour into
a strainer over another bowl. Push the meat against the strainer's
screen to get as much meat as possible. Discard the pulps and seeds.
Add more water to the juice if necessary. Store any unused portion in
a plastic (never metal) container in the freezer.

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