Thai Pickled Eggs Food

THAI PICKLES (ACHAT)

Steps:

• Combine all ingredients in a glass jar or bowl.
• Refrigerate at least 3 hours.
• This will theoretically keep for a couple of weeks, but I've never had them last more than a few days.

THAI PICKLED EGGS

Steps:

• Hard boil the eggs, strain and let stand to cool.
• Mix the water, thin soy sauce, black soy sauce in a four quart pot.
• Press the 4 cloves of garlic with a garlic press and place in the solution.
• Finely chop the cilantro and place in the solution (I use a pair of kitchen scissors).
• Remove the shell from the eggs and place in the solution.
• Add the pork to the solution.
• Bring to a boil and then cook for another twenty minutes or so on high. (A heavy rolling boil for this time is necessary to fully cook the pork).
• For best flavor let cool and then place in the refrigerator overnight and then boil for another fifteen minutes.
• Serve with rice but best served with jasmine rice.

PICKLED EGGS

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
• Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
• To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

CHICKEN PAD THAI

Steps:

• Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
• Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they're starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
• When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
• Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.

THAI STEAMED EGGS

Steps:

• You will need a steamer that your bowls will fit inside. Bring water to a boil in the bottom your steamer.
• Lightly grease your heat proof bowls. Beat eggs thoroughly. Add the broth, tomatoes, pepper and soy sauce and stir to combine.
• Place the bowl onto the rack in your pot and cover. Steam for 15 minutes until the eggs are firm.
• Sprinkle the eggs with the minced onion and coriander, and serve with rice.