1 onion, thinly sliced
4 spring onions
4 garlic cloves
4 – 6 fresh red chillies
100ml fish sauce
75g Muscovado sugar
1 Tbsp tamarind paste
Sunflower oil for frying
Basil leaves to garnish
2 cups cooked Spekko Fragrant Jasmine Rice
Boil eggs for 8 minutes. Slice red chillies, garlic cloves and spring onions. Dissolve tamarind in 2 Tbsps boiling water. Strain the tamarind paste and combine with the fish sauce and sugar. Heat this dressing until the sugar dissolves. Heat the oil and deep fry garlic until golden brown. Fry chilli slices, basil and spring onion individually. This takes a few seconds. Fry onion slices until golden brown. Fry the boiled eggs in hot oil until golden and crisp on the outside. Slice the eggs into quarters and arrange on a plate. Pour the dressing over and garnish with fried onion, basil, spring onion, red chilli and garlic slices. Serve with Spekko Fragrant Jasmine Rice.
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– The boiled eggs do not have to be fried before serving.
– Combine 3 cups cooked Spekko Brown Basmati Rice with herbs and salad leaves. Arrange the cooked eggs on the top of the rice and drizzle with the dressing. This makes an interesting breakfast salad.
Once again Spekko is giving Joburg readers the opportunity to win a fabulous Carol Boyes rice bowl and spoon. All you need to do is email Shaun and answer the following question:
Which Spekko Rice variant should be used in this recipe?
Entries close on Tuesday, 19th October 2010. One entry per person. Please note, the prizes may differ from the visuals published.