Tag: eggs
Five Spice Pork Belly and Egg Stew
5 Spice Pork Belly and Egg Stew
Kai Palo is a Thai stew where pork belly, hard boiled eggs, and fried tofu are braised in a 5 spice pork broth. Instead of adding 5 spice powder, the whole spices that are used to make 5 spice are dry toasted then wrapped in a bag made of cheesecloth. The overall preparation of this stew couldn’t be easier. Sear the pork belly. Melt the palm sugar. Add the rest of the ingredients and simmer for 2 hours. Add in the eggs and tofu the last 10 minutes of cooking. Once the stew is finished simmering, it is important to let the stew sit for 30 minutes. This will allow the hard boiled eggs to absorb the 5 spice stock.
Ingredients
Spice Bag
- 2 cinnamon sticks
- 2 star anise
- 8 whole cloves
- 1 tsp coriander seeds
- 1/2 tsp Sichuan peppercorns
- 1 tbsp cilantro stems
- cheesecloth or muslin bag
5 Spice Stew
- 1 1/2 lbs pork belly 1 1/2” pieces
- 1/2 tsp salt
- 1/3 cup palm sugar
- 5 cups pork stock
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp dark soy sauce
- 1 tsp white pepper
- 8 garlic cloves minced
- 8 hard boiled eggs
- 1 brick extra firm tofu cut into 1” cubes, fried
Instructions
- Dry toast the whole spices in a pan for a couple of minutes.
- Put the whole spices along with the cilantro stems in the center of a piece of cheesecloth.
- Tie it up.
- Heat up a stock pot over medium high heat. Add in the pork belly pieces. Season with salt. Sear on all sides. Remove from the pot.
- Add in the palm sugar. Let melt and caramelize in the pot for a minute or two.
- Add in the stock, soy sauces, oyster sauce, white pepper, garlic, and pork belly slices. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 2 hours.
- Add in the hard boiled eggs and fried tofu. Simmer for another 10 minutes. Turn off the heat. Let the soup sit for 30 minutes before serving.
The Perfect Soft Boiled Egg
The Perfect Soft Boiled Egg
I love soft boiled eggs; especially with ramen and other noodles soups. They are extremely easy to make. But for some reason so many people struggle with this very simple concept. So I’m here to go over it again so you can continue with the struggle. I recommend using a timer, especially if you happen to be a stoner. It will save your life in the kitchen. If you own a microwave, use the timer on that. All you have to do is set it for 8 minutes. Nothing more or less. Carefully drop the eggs in the boiling water. Don’t forget to push start on your timer, you high ass. No that isn’t a ringing in your ear. That’s the timer beeping. Your eggs are done. Run them under cold water and give them an ice bath for at least 10 minutes. The shocking of the ice bath allows the eggs to stop cooking. If also helps the shell separate from the egg’s membrane on the inside.A lot of people have a hard time peeling eggs. In the last year I learned possibly the best technique for peeling eggs. After they’re cooled, shake them for 10 seconds in the same pot you boiled them in. For some reason, the eggs cracking against each other allows them to peel easier. You can take the eggs out perfectly while the shell is still in one piece. It works because of science, or something like that. Once you slice the egg in half, the yolk will be firm but still runny. A runny firm, we’ll say. If you want your eggs to be hard boiled, boil them for 10 minutes instead of 8. It’s all that easy.
Ingredients
- boiling water
- eggs
Instructions
- Bring a pot of water to a boil. Make sure there is enough water to have the eggs completely submerged.
- Carefully add the eggs one at a time.
- Boil the eggs for 8 minutes.
- Once the 8 minutes are up, bring the pot of water to the sink and run cold water over the eggs for 5 minutes.
- Crack a tray of ice cubes to give the eggs an ice bath. Let them sit in the cold water for 10 minutes.
- Pour all of the water out of the pot. Shake the eggs in the pot for 10 seconds, allowing the eggs to crack into one another.
- This allows the eggs to peel perfectly out of their shells in one piece.
Andhra Spiced Egg Curry
Andhra Spiced Egg Curry
This egg curry originates from the Andhra Pradesh state of India, which is on the Southeastern coast. This region is known for being the leading producer of red chilies. The cuisine is mostly vegetarian, consisting of tangy and spicy flavor; such as this dish. Chicken, lamb, and seafood are sometimes consumed, but not often.Preparing this dish is quite simple. As with any Indian cooking, the most important thing to do is to add the ingredients in the specific order provided. If you can follow really simple steps, this curry will turn out amazing!
Ingredients
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 medium onion finely diced
- 1 small cinnamon stick
- 2 green chilies diced
- 2 tomatoes diced
- 1” ginger minced
- 1 tsp ground coriander
- 1 tsp kashmiri chili powder
- 1/2 tsp turmeric
- 1/2 cup water
- 1 tsp tamarind paste
- 1/4 cup coconut milk
- 4 large hard boiled eggs halved
- 10 curry leaves roughly chopped
- salt to taste
Instructions
- Heat the cooking oil in a large sauce pan over medium high heat. Addin the mustard seed. Cook for a minute. Stir in the onions. Cook down for 7-8 minutes.
- Stir in the green chilies and cinnamon stick. Cook for 2 minutes.
- Add in the tomatoes. Cook for 5 minutes.
- Stir in the ginger. Cook for 2-3 minutes.
- Add in the dry spices. Cook for 2 minutes.
- Pour in the water and tamarind paste. Bring to a boil, then reduce heat to medium. Let simmer for 5 minutes.
- Stir in the coconut milk. Season with salt to taste.
- Stir in the curry leaves. Then add in the halved hard boiled eggs. Simmer for 3 minutes so the eggs can soak up some of the sauce.
