Chinese-Style Son-in-Law's Eggs
Comments:	It is said that this dish was given this name because it is easy for a son-in-law who wants to impress his new mother-in-law to prepare this dish ! Tamarind's flesh, which is quite bitter, can usually be found at Oriental grocery stores; if impossible to find, mix in twice the amount of lemon juice [4 teaspoons / 20 mL].
Servings:	4
Ingredients	Preparation
6 hard-boiled eggs, shelled 4 tablespoons [60 mL] sunflower oil 1 onion, thinly sliced 2 fresh hot red peppers, seeded and sliced 2 tablespoons [30 g] sugar 1 tablespoon [15 mL] water 2 teaspoons [10 mL] tamarind flesh 1 tablespoon [15 mL] liquid seasoning Hot drained boiled rice, to serve	Using a wooden pick, prick each hard-boiled egg two or three times. Heat sunflower oil into a wok; fry hard-boiled eggs, until crisp and golden. Reserving cooking oil, transfer fried eggs onto paper toweling to drain. Half drained fried eggs lengthwise; arrange onto a serving plate. Reserving 1 tablespoon [15 mL] of cooking oil in wok, throw away remaining cooking oil. Heat reserved cooking oil in wok. Over high heat, fry together onion and hot red pepper slices, stirring until golden and just crunchy; drain onto paper toweling. Add sugar, water, tamarind flesh and liwuid seasoning to wok. Leave sauce to simmer for 5 minutes, until thickened. Pour sauce all over egg halves and serve, along with drained hot boiled rice into a serving dish.