From Episode 159: Marta's Menu

Future Son-in-Law Eggs

Serves 4

Ingredients:

For the sauce and garnishes:

3 tablespoons/35 g grated palm sugar
2 tablespoons/30 ml fish sauce (nam pla)
1 tablespoon/15 g tamarind paste
Vegetable oil, for deep frying
2 shallots, thinly sliced
1 red jalapeno chili, seeded, cut lengthwise into very thin strips
3 sprigs fresh cilantro

For the eggs:

6 large organic eggs
All purpose flour, for dusting
3/4 cup/40 g panko flakes (Japanese-style breadcrumbs)
1 large organic egg, beaten to blend with fork

Method:

To prepare the sauce and garnishes:

Stir the palm sugar, fish sauce and tamarind paste in a heavy-based small saucepan over a medium heat for 3 minutes or until the sugar and tamarind paste have dissolved. Set the sauce aside.  Add enough oil to a large wok to come 3 inches/7.5 cm up the sides of the wok.

Heat the oil over medium heat until a candy thermometer registers 350°F/180°C. If you don't have a candy thermometer, you can test the temperature of the oil by placing a piece of shallot in the oil. When the oil is at the right temperature the shallot will sizzle immediately.

Working in batches, gently add the sliced shallots into the hot oil (the oil will bubble vigorously) and fry for about 2 minutes, stirring them around to ensure they cook evenly, or until they are golden brown.

Using the sieve, scoop the fried shallots out of the oil, allowing the oil to drain back into the wok, and place the shallots on a paper towel lined baking sheet to absorb any excess oil.

Gently lower the sliced chili into the hot oil and fry for about 2 minutes or until crisp. Using the sieve, scoop the fried chilies out of the oil, allowing the oil to drain back into the wok, and place the chilies on the paper towel-lined baking sheet. Reserve the oil in the wok for the eggs.

Meanwhile, to prepare the eggs: 

Bring a medium saucepan of water to a simmer over a high heat. Decrease the heat to medium and gently add the 6 eggs (still in their shells) to the simmering water. Cook for about 8 minutes, gently stirring occasionally.

Using a slotted spoon, transfer the eggs to a bowl of cold water to cool. When cool enough to handle, peel the eggs. Place some flour in a small bowl. Place the beaten egg in another bowl. Place the panko flakes in a third bowl.

Roll the hard-cooked eggs in the flour to coat completely, then dredge them through the beaten egg and toss them through the panko flakes, patting to adhere the panko flakes to the eggs and coating completely.

Carefully submerge the coated eggs into the hot oil over medium heat and deep fry for 2 minutes or until they are golden brown all over. Using a slotted spoon, transfer the fried eggs to the paper towel-lined baking sheet to absorb the excess oil.

To assemble and serve:

Cut the eggs lengthwise in half and place them cut side up on a platter. The egg yolks should be slightly undercooked in the center. Sprinkle with the fried shallots and chili, drizzle with the sauce, then garnish with the cilantro and serve.

Red Curry of Lobster and Pineapple

Serves 4

Ingredients:

One 14-ounce/414-ml can unsweetened coconut milk
2 tablespoons/30 g red curry paste
1 tablespoon/15 ml fish sauce (nam pla)
1 tablespoon/10 g grated palm sugar
8 ounces/225 g Chinese green beans, cut crosswise into 2-inch/5-cm lengths
4 slices fresh peeled ginger
2 kaffir lime leaves
1 teaspoon/5 g tamarind paste
1 1/2 cups/225 g bite-size cubes peeled fresh pineapple (about 1/4 of a pineapple)
Two 8-ounce/225-g uncooked lobster tails, shelled, meat thinly sliced crosswise
½ cup/10 g fresh basil leaves
Salt
Steamed rice

Method:

Place 1/4 cup/60 ml of the coconut milk in a heavy large saucepan over medium heat and simmer for 5 minutes or until the oil separates from the milk.

Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green beans and stir to coat.

Add the remaining coconut milk and stir to scrape up the browned bits on the bottom of the pan. Stir in the ginger, lime leaves and tamarind paste. Add the pineapple and simmer for 3 minutes, stirring occasionally, or until the sauce reduces and thickens slightly and the beans are crisp-tender.

Add the lobster and basil leaves and cook for 4 minutes or until the lobster is just cooked through. Discard the ginger and lime leaves. Season the curry to taste with salt. Transfer the curry to bowls and serve with steamed rice.

Lychee Lovers Bellini

Serves 4

Ingredients:

20 fresh whole lychees, peeled and pitted
2 cups/450 ml chilled sparkling wine
8 teaspoons/40 ml Chambord (optional)

Method:

Puree the lychees in a blender until smooth. Strain the puree through a fine-meshed strainer and into a bowl, pressing on the solids in the strainer to extract as much juice as possible. Discard the solids.

Chill the lychee juice until it is cold. Pour 2 tablespoons/30 ml of lychee juice into each of 4 Champagne flutes.  Add enough sparkling wine (about 1/2 cup/115 ml) to fill each glass.  Add 2 teaspoons/10 ml of Chambord to each glass and stir gently to blend, and serve.