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The Thai Cookbook by Pannipa Dibbayawan & Guy Cox was published in 1988 by Angus and Robertson (Sydney, Auckland and London). 97pp; ISBN 15700 6 It went through three editions with two different covers (the first edition is shown here) under Angus & Robertson and Bay Books imprints, and was a Cookery Book Club selection. It has now been out of print for many years but we are hoping to get a new version out in the near future. |
Featured Recipe - May 2002
A new recipe will be posted here from time to time
KAI LOOK KOEI
Son-in-law eggs
6 eggs
3 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons dried onion flakes
2 tablespoons nam pla (fish sauce)
Oil for frying
Fine slivers of red chilli and sprigs
of coriander for garnish
Boil the eggs 'half-hard' for 8 minutes and cool immediately with cold water. Shell them and cut each in half lengthways. Cover the bottom of a big pan with 1 cm of oil and fry the halved eggs, yolk side down, over medium heat. Spoon the oil over the eggs as they fry. They must be removed as soon as the are browned, with a slightly blistered outside; frying them too long will make them rubbery. Arrange the eggs, yolk side up, on a serving dish. Pour out the oil, leaving just enough to cover the bottom of the pan. Throw in the onion flakes, fry them for a second then remove them. With the heat low stir in the brown sugar, nam pla and vinegar. Adjust the sauce to taste - it should be a distinctive blend of sweet, salt and sour tastes. Let it come to the boil and pour it over the eggs. Spread the onion flakes evenly over the eggs and garnish with the chillies and coriander.