This whimsically-named dish reminds me of special occasion feasts in Thailand, from weddings and new home ceremonies to Buddhist ordinations and new-baby-welcoming gatherings. This is because they are enough trouble to be off the weeknight cook’s rotation, and delicious enough to enliven and honor an event with esteemed guests. Hard-boiled eggs are peeled and then deep fried in a wok full of hot oil until they blister and brown. Then they are served in a luscious tamarind-palm sugar sauce with a festive crunchy finish of crispy garlic and crispy shallots. The photo above is a more modern presentation, while the photo below is more traditional, with whole eggs enrobed in the sauce. Made to be eaten with rice and an array of dishes, these work wonderfully on their own as a starter or even a wrap, if you offer halves in lettuce cups.
I adore these on their own, but whenever I serve them as part of a rice meal, they always remind me of food-centered gatherings in my town, Thatoom, Surin.