Friday, July 03, 2009

k-brow: shoyu eggs

When P and I were traveling in Indonesia, years ago, we used to eat a lot of Padang food. Padang is a style of meal, where the foods are served in many little dishes, curries, sambals, fried rices, etc. One of my favorite Padang dishes is the curried egg. An egg is hard boiled, then peeled and cooked again in the curry sauce. I've made these curried eggs, and they are quite wonderful, but I didn't want to make curry, in this heat, so I made some shoyu tamago. Or maybe it's tamago sauce eggs:
This treat couldn't be simpler. Hard boil and peel 4 eggs. Mix together the following ingredients:

2Tbsp shoyu
1 tsp sesame oil
1 tsp grated ginger
pinch of cinnamon
1 Tbsp rice vinegar or mirin
1/2 cup strong green or black tea

My own recipe was really more or less to taste. One needn't be so precise.

Put the peeled eggs in a ziplock bag and pour the sauce over them. Zip it up and set it all in a bowl. Turn it occasionally to ensure even distribution of the sauce. Let marinate for 24 hours. Or however long you can wait. Then take out, slice and eat. Yum.

1 comment:

Opal said...

oh this sounds delicious!