Thursday, August 7, 2014

Eggs In A Sweet-Hot Sauce (#Chinjabicuisine)




"Nothing stimulates the practiced cook's imagination like an egg." 
(~Irma Rombauer)

That's true! I have done quite a bit with eggs, which dishes at that time, didn't get tagged 'Chinjabi,' because this qualifying tag appeared much later! Anyway, now it is easier to specify the fusion with a region specific tag!This egg recipe is another one of my home recipes, which means: simple, quick, and yummy!



Ingredients

Eggs.........................................................6, or as required
Hot 'n' sweet sauce....................................acc to taste. I used Maggi 'masala dumdar' This is new for me!
Ketchup....................................................3-4 tbsps
Dark soy...................................................1tsp
Light soy...................................................2tbsps
Red wine vinegar/Vinaigre de vino, tinto....1 tbsp. Reduce quantity to half, if using plain vinegar
Brown sugar..............................................1 tsp
Spring onions............................................2, chopped, both white and green parts
Onion (white)............................................1(small) diced
Tomato......................................................1 large, skinned and chopped small
Garlic.......................................................3 cloves, chopped into tiny pcs
Ginger......................................................1/2" grated or minced
Green bell pepper......................................a few strips
Red bell pepper (optional)..........................a few strips
Yellow/orange bell pepper(optional)............a few strips
Sesame seeds (white)..................................a pinch or two for garnish
Sesame oil/peanut oil/ or any refined oil......2 tbsps
Salt if required
A dash of Degi mirch/Kashmiri mirch/ or any chilli pwdr if want a increase heat and colour
A little water


Boil the eggs for 16-18 minutes. Shell and keep aside
Heat the oil in a non-stick pan. Add the garlic, ginger.  Stir it around, and add the diced onions. Allow to cook for a minute of so. 
Before the onions turn translucent, reduce heat to medium and add the tomato. 
Cook covered on medium heat to soften the tomato. Keep checking, and mash the tomato with the back of the spoon when it softens.
Now add the sauces, vinegar, sugar. Stir in to meld the ingredients.
Add a splash of water, according to desired quantity of sauce gravy. This is a thick sauce so don't overdo the splash. If you want more sauce, just double the quantity of sauces and other ingredients.
Check for a good balance of salt, sweet, hot, tangy flavours.
Now drop in the green peppers and spring onions. mix into the sauce. Lower heat to simmer.
Slit the eggs half way through on the narrow end. Put them into the simmering sauce.
Turn them around so they are covered with sauce. Allow to simmer for a few seconds.
Remove from stove.
Dry roast the sesame seeds lightly. Sprinkle over the eggs.
Serve hot. Goes well as an accompaniment with a rice dish. Look for labels #Chinjabipulao, #fusionfood on this page. 
Find the recipe at http://chef-on-the-run.blogspot.com/2014/08/chinjabi-pulao.html



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