Something interesting happened a few months ago... Not to sure who found who first, but I started looking in on an unusual blog. Not unusual in the two headed goat sense, but unusual in the sense that I am a fire cooker, backyard entertainer and lover of meat. I remember thinking that it was unusual for someone like me to enjoy the blog of JU at THE LITTLE TEOCHEW. But I certainly do enjoy it. Not for the meat dishes that I can steal her recipes for (her husband is a vegetarian, so the meat tricks are few and far between). Not for the suburban backyard entertaining layouts (she lives in Singapore, and I doubt she has much of a back yard). And I have never seen her blog about cooking on a grill/smoker or with fire.
But, for just a few moments whenever she posts something fresh, I am transported to another world (to me) of wonderful fresh cuisine, and a bit of a glimpse into a new way of thinking. She writes very well, and her recipes are amazing. Occasionally she lists ingredients I have never heard of, nor have access to. But more often than not, I spend a bit of time pondering about how I can cook her dishes, and when. I have told you before about my growing file of "things I want to cook" from reading all your blogs. I noticed the other day that of all the items I have saved, I have saved more recipes from JU at The Little Teochew than I have from anyone else. It is time I stopped being a bug on her virtual wall, and started working on her dishes...
Last week, I blogged about my TURDUCKEN adventure. Dinner for 13, and served just 4 days before Thanksgiving. When I was planning the menu, I wanted to avoid the traditional side dishes that many of the guests would be eating in just 4 days. So, I was looking for something interesting, similar, yet different...
In place of my wife's wonderful deviled eggs (that she ended up not making me for Thanksgiving), I took a crack at The Little Teochew's SON-IN-LAW EGGS... Here is what she had to say about the dish... "These eggs are so named because they make an easy dish for a son-in-law to cook and impress his new mother-in-law with. Obviously, its origin is hazy but I thought it was a cute name for a cute dish.". In Kansas, these are now called Singapore Deviled Eggs. That name caught on more than the Son-In-Law Eggs name when I told the story about where I found the recipe...
Here's what she says...
Recipe (adapted from Simple Chinese) -
3 hard boiled eggs (cooked through all the way, cooled, and shelled) -
2 shallots, sliced thinly -
1 red chilli, deseeded and sliced thinly
For the sauce - 1 tbsp water -
2 tbsp sugar -
2 tbsp tamarind pulp (if you don't have this, use double the amount of lemon or lime juice) -
1 tbsp chicken stock (I used kecap manis for a vegetarian version)
Boil and simmer briefly so that it thickens. Leave aside to cool.
1. Use a toothpick and prick the surface of the hard boiled eggs all over. Just at the surface, not all the way through!
2. In a skillet, heat some oil. Fry the eggs over a low flame until uniformly golden and crispy. Keep moving them around to prevent any one part from burning.
3. Drain off excess oil and allow eggs to cool, then halve them lengthwise. Arrange on a serving plate.
4. Fry the shallots and chilli in oil till fragrant.
5. Spoon the shallots and chilli over the eggs.
6. Drizzle with sauce before eating.
Here's what I did...
Pretty much. I followed her recipe for the preparation. I do think I hard cooked the eggs too much. I cooked them for 12 minutes, and by the time they were fried, I thought the yolks were too well done. Next time (and there will be a next time), I will only boil for 8 minutes and let the frying process finish cooking the insides and see what happens.
After the first egg, I came up with a system for pricking the outside of the eggs... I took a toothpick, and held it between my thumb and forefinger and had just a small fraction of an inch sticking out. this way, I was able to prick just at the surface much faster. I was doing 9 eggs after all, and did not have time to do this carefully (9 side dishes, remember).
I had some O OLIVE OIL, Jalapeno Lime simultaneously pressed olive oil that I used to fry the eggs in. YES, it did add a tang to the finished product that really was interesting and fun to taste.
In place of shallots, I used some grilled red onions. Otherwise, I followed the directions to the letter.
I am sorry I do not have more detailed photo instructions, but I was busy (9 side dishes, remember). But here is my finished product...
Here is the tale of the tape (how it measures up)... I made 18 of these, ate a couple to test the taste, and served 16. I had 13 guests, served as an appetizer finger food (if they wanted them, they took one, if not, no one would notice). There was 4 different finger food appetizers served. Only these had no leftovers. People enjoyed hearing the story of the origins of these Singapore Deviled Eggs. They were a big hit!
And yes, easy enough for a Son-In-Law (inexperienced Chinese food cook) to make and serve to his Mother-In-Law (family and friends)!
So, thank you to The Little Teochew, you made me look like a genius, and you inspired a terrific start to the now legendary night of the Turducken!
And one more BTW, My good friends at FISCHER and WIESER are having a very short sale, offering 10% discount and free shipping on Internet orders, but only til November 29th. They make that incredible Roasted raspberry Chipotle sauce that I blogged about several times... I used it as a glaze for ribs, I grilled some fabulous Salmon, and I always have some on a little cream cheese handy as a dip. Makes a wonderful little hostess gift for anyone heading to holiday parties, and now with the discount and free shipping, certainly worth considering... but hurry!
And back to the Little Teochew for a second... Take a look at my favorite post I have seen on her site.... Ju got to dine onboard the Singapore Flyer, kind of a restaurant flouting above Singapore on a giant Ferris Wheel, incredible views and haute cuisine, and she lets us be that virtual bug on the wall with plenty of photos and a well written story... The Son-In-Law Eggs recipe and posts like THIS ... are the reason I come back whenever she posts!
So.. (THA TA TATA), I present my newly created award to JU at The Little Teochew ...
To this wonderful blogger, and remind her of the simple rules...
1) Take inspiration from or outright steal a recipe from a fellow blogger
2) Actually make the item, or make a close copy of the item
3) Blog about your efforts, giving proper credit and links to the inspiree
4)If you receive the award, be honored, as there is no greater feeling than having your efforts not just recognized, but duplicated! That is the only real rule, is to feel honored. BUT, feel free to post this in your side bar and to pass it on to one of your favorite bloggers which you have made one of their recipes.