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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Individual cups for perfectly shaped poached eggs
Pickling starter kit — jars, weights, salt, recipe guide, ferment
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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Individual cups for perfectly shaped poached eggs
Pickling starter kit — jars, weights, salt, recipe guide, ferment
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Hard boil the eggs, strain and let stand to cool. Mix the water, thin soy sauce, black soy sauce in a four quart pot. Press the 4 cloves of garlic with a garlic press and place in the solution. Finely chop the cilantro and place in the solution (I use a pair of kitchen scissors). Remove the shell from the eggs and place in the solution. Add the pork to the solution. Bring to a boil and then cook for another twenty minutes or so on high. (A heavy rolling boil for this time is necessary to fully cook the pork). For best flavor let cool and then place in the refrigerator overnight and then boil for another fifteen minutes. Serve with rice but best served with jasmine rice.