¼ cup vegetable oil
10 hard-boiled eggs, cooled and peeled
2 shallots, thinly sliced
1/3 cup light brown sugar
3 tablespoons fish sauce
1/3 cup tamarind concentrate
¼ cup chopped cilantro
Dried hot chili flakes to taste
Branded Buttery Nipple (page 63)
1. Heat the vegetable oil in a skillet over medium heat. Place the whole eggs in the skillet and fry until golden brown. Remove the eggs to paper towels and set aside. (If your skillet can't hold all of the eggs comfortably, do this in batches.)
2. Add the shallots to the skillet and sauté until just beginning to brown. Remove the shallots from the oil with a slotted spoon and set aside.
3. Put the brown sugar, fish sauce, and tamarind concentrate in the skillet. Stir to combine, and bring to a simmer. Cook the mixture, stirring constantly, until the sauce thickens, about 5 minutes; remove from heat.
4. Cut the eggs in half vertically and place them face-up on a rimmed serving dish. Spread the shallots over the eggs, and then drizzle the eggs with the sauce. Garnish with cilantro and chili pepper flakes.
Tamarind concentrate can be found in Asian stores, natural stores, and sometimes in the international aisle of your local grocery store. Tamarind is a fruit that grows on tamarind trees in Southeast Asia. You could make your own concentrate from the pods, but it's too time-consuming to do so.