The story told to us about this recipe is that a fiance was invited to meet his future in-laws for a meal. This dish was presented and when he asked what it is called his future mother-in-law told him it was called “split balls of son-in-law”.
Worried if the message was serious, the groom to be didn’t go through with the marriage. Whether it is a true tale or not, it makes for a good story to go with the recipe that remains.
Son-Law-Eggs
Hard-boiled eggs coated in a tamarind sauce and baked.
Servings: 6 serves
Ingredients
- 12 Eggs
- 1 Onion
- 4 tbsp Tamarind sauce
- 3 tbsp Sugar
- 1/2 tsp Salt
- 2 tbsp Vegetable oil
Instructions
- Boil the eggs until hard and remove the shell
- Fry whole eggs in oil until golden brown and then cut in half.
- Tip: when cutting eggs, use a wet knife for a clean cut.
- Thinly slice the onion and fry until crunchy (almost black) and place on top of eggs.
- Place Tamarind sauce, sugar and salt in a saucepan and stir until well combined.
- Pour sauce over the eggs and onion.
