I first went to Thailand in 1997 and immediately fell in love with the country. Thailand at that time to me was mysterious and exotic, full of potentials and pitfalls.
Fast forward to 2010 and here I am after 13 years and many trips to the LOS sharing, with the help of my 
Kai Look Koie (Son-in-law’s Eggs)
Hi everyone,
How’s ur weekend? Mine wasn’t bad at all, went to work and got the new recipe for post today and like I told you last Wednesday, today we will try the new menu about the eggs. Eggs can make like a hundred of Thai’s menu either by itself or use for ingredient, but what I am going to present today is about the egg itself.
Kai Look Kai or Son-in-Law’s eggs (in English), and please don’t ask me why Thai people named this menu like this. Because I have no idea about where and how they got this name from. Must be something that inspire though. I can only imagine! 
that’s why they named Kai Look Koie!
This recipe’s really easy and not so many ingredients at all. Alright it’s time to prepare…
Kai Look Koie’s recipe (Serves 3)
- 6 boiled eggs
- 1/2 cup thinly sliced shallot
- 1/3 cup Thai Palm Sugar
- 1/4 cup tamarind juice
- 3 tbsp Thai Fish Sauce
- 2 tbsp vegetable oil
- 3 cups cooking oil, for deep-frying
- 5-10 dried hot chillies, crisp-fried
- coriander leaves for garnish
Preheat the oil over medium heat. Deep-fry the boiled eggs until whole egg turn golden brown. Remove and drain on an absorbent paper towel.
Fry shallot with vegetable oil over medium heat until golden and fragrant. Remove and drain on absorbent paper towel.
Prepare the sauce by using the same oil (from fry shallot) over medium heat. Add palm sugar, tamarind juice and fish sauce. Stir well until the sauce thickens and then turn off the heat. Cut the fried eggs into halves and put them on a serving dish, sprinkle with fried shallot and crisp-fried chillies.
Follow with the sauce thoroughly on top. Garnish with coriander and serve!
For the taste, it will be just like a great combination of sweet and sour of the sauce and little bit spicy from the fire of the chilies. And for the amount of the palm sugar and tamarind juice can add a little less or more than what I posted, like if you prefer sour more can also add like 1/3 cup tamarind juice.
Alright I hope you’re enjoy with Kai Look Koie and will see you next Wednesday with a famous chilli sauce from north of Thailand called “Nam Prik Ong”. Have a good day!
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