Can you cook Thai food?

The best dish I make is fried curry (easy I know). Pork and green beans fried in a very little bit of oil with a bit of curry paste (flavor to the spicy level you like). When nearly cooked add some soy sauce and a very tiny bit of milk (coconut milk is better but too fattening). I don't like to use shrimp paste in my fried curry, I think it makes it too salty. Cook until milk comes out very thick.

Purists don't add milk but I don't like the oily fried curry.

Son-in-Law Eggs

(Khai Luk Koei)

This is my wife's favourite..................i nicked this recipe from the net ...........but it's virtually the same as the one I use.

This dish probably originated in China as it has been a very popular Chinese dish all over China for many years. It is said that this dish of eggs is fixed for a son-in-law who has had an argument with his wife, perhaps drinking and carousing a bit by his mother in law as a reminder that she knows, and his “eggs” will end up the same way.

Ingredients

24 quail's eggs (or 8 hen’s eggs)

Sauce:

4 Tbs shallots, thinly sliced

3 Tbs fish sauce (nam pla)

1 Tabs dark sweet soy sauce

2 Tabs palm sugar

plenty lime juice to taste

1/2 ground red chiles (phrik phom-available in most Asian markets)............I use chopped frash

Garnish:

Cilantro leaves................coriander in the UK

Thai Dragon Chiles

Method

Place eggs in a pan of water to cover them. Bring to a boil and cook until hardboiled.Place in cold water to cool the hardboiled eggs. When cool enough, peel the eggs.

If you are using hen's eggs, cut them in half.

Heat a wok and add a little oil and swirl to coat the wok. Add the eggs and stir fry to cook them a little crisp . Place them on a serving dish.

Add the shallots to the wok and stir fry until they start to also get crips but do not burn, remove half of the shallots from the wok and set aside. Add the remaining ingredients to the wok and stir fry until the sauce thickens.

Pour the sauce over the eggs, garnish with the reserved shallots.

Garnish with cilantro leaves and slivered red Thai chiles.

This sauce can also be made and used over scrambled eggs or omelettes.