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Heat 1/4 cup of oil in a deep wok, then add the boiled eggs.
Fry them slowly on all sides until well browned
Fry the dried chilies for just about a minute.
Add the fish sauce, tamarind paste, and sugar to the oil that's still left in the pan.
Stir it well until the sugar melts and you have a thick and sticky sauce.
Sprinkle some of the fried shallots over each egg.
Drizzle a little of the sauce over everything
Garnish with some cilantro or celery tops