Posted by: yannaungoak | June 7, 2009

Egg Curry

I’ve been at my friend Ziggy’s place in for about a week now. It’s the first time I’ve been in the Midwest. It feels even more like the middle of nowhere than Vermont does, even though we’re in a sizable city. We’ve just been bumming around at coffee shops using free wireless and walking around the endless strip malls where the shops are all so sparsely spread out  they are all about a 10 minute walk away from one another. They just have way too much empty space in this part of the country, and its just assumed that everyone will drive everywhere, as if walking is an obsolete 19th century practice. I’ll blog more about Bloomington, IL, this week but for now, it’s time for another recipe.

This time it’s a classic Burmese cheap dish: egg curry. You can make 2 meals worth of food for less than $5 with this. We made it at like 2 AM when we were all a bit tipsy so there was a lot of improvisation. The recipe below is what I would have done if I had to do it properly.

We made a lot of it, so you might want to halve the ingredients if you are making it for just one meal. Serves about 4 if you halve the ingredients.

Ingredients:

  1. Eggs (a dozen big ones)
  2. Potatoes (4-5 medium)
  3. Tomato sauce (2 small cans)
  4. Tomatoes (1-2 medium)
  5. Onions (2 medium)
  6. Garlic (2 cloves)
  7. Jalapenos (or other chili peppers, as much as you want)
  8. Soy sauce (1.5-2 tbsp)
  9. Sugar (1 tbsp)
  10. Salt (to taste)
  11. Oil (1 tbsp)

Directions:

  1. Hard boil the eggs (don’t be stupid like us and try to peel them right after boiling, follow some expert advice like they have at this website).
  2. Saute the onions, garlic and chili peppers until the onions are soft.
  3. Add the tomatoes and the tomato sauce, together with the soy sauce, salt and sugar. After that add about a cup of water.
  4. Keep stirring on medium heat until the mixture starts to boil.
  5. Add the potatoes and add more water, stir them well, put a cover on the pot and wait until the potatoes start to get soft. Stir every once in a while so nothing sticks to the bottom of the pot.
  6. Cut the eggs into halves and add them to the pot. The curry’s ready about 5 minutes later.
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