Spicy Soya Sauce Hard Boiled Eggs

Just as I have forgotten to mention about the other side dishes using the Teochew Braised Duck’s, gravy, I would be committing a culinary sacrilege if the gravy is thrown away without been utilised.

You may use the “lor” (gravy) from the braised duck to cook spicy “ tao yew eggs” (hard boiled egg in soya sauce) and “fried tao pok”(Fried Bean Curd). These appetisers are great with your Teochew braised duck dinner. Simply add hard boiled eggs and fired bean curd into the gravy and simmer for 30 minutes. Here is a simple recipe for making the gravy to cook the eggs and fried bean curd if you do not have the gravy from the braised duck.

Recipe Spicy Gravy for Hard Boiled Eggs / Fried Bean Curd (Tao Kwa or Tao Pok)

Ingredients:

½ cup sugar
½ cup dark soya sauce
1 cup water
½ tsp five-spice powder
1 tbsp coriander powder.
6 cloves garlic, slightly crushed
2 star anise
6 cloves
1 stick cinnamon
1 inch galangal, sliced (if unavailable use ginger)

Method:

Put sugar in a large wok and heat over medium heat. Keep stirring until sugar caramelizes. Add ingredients and 2 ½ cups hot water. Bring to a boil. Reduce heat, add hard boiled eggs and fried bean curds and simmer for 30 minutes.

Here is a tip on how to halve or quarter a hard boiled egg perfectly with a cotton thread.
Bite one end of the thread between your teeth or tie it to the door handle of the kitchen cabinet and loop it around the egg and pull other end of thread tight. The thread will cut neatly through the egg.