Take your taste buds on a trip across the continent with this beginner Burmese recipe from Club Rangoon.
We haven’t exactly had the opportunity to travel the world and sample much international food this year, but thanks to Club Rangoon, which opened just a couple months ago, you can sample a taste of Myanmar from your own home. A popular order at the Soho restaurant, this delectable appetiser draws inspiration from a humble curry dish commonly seen in the rural areas of Myanmar, with the simple egg as the star of the show. Packing a whole lot of flavour into bite-sized morsels, this will make the perfect side dish to any meal, so get cracking!
Ahead, Club Rangoon’s head chef Karisa Cheque shares her tried and tested recipe for Village-Style Curry Egg Bites. Rest assured, it’s Hong Kong-kitchen friendly (i.e. there’s no oven required) and suitable for beginners!
Sassy Tip: You can order a vegetarian version of this dish at the restaurant, which uses a different meat-free sauce base.
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This dish was inspired by the curry culture of Burma. Burma has a wide range of different curries and using egg for a curry is also quite popular around the country, especially in the more rural areas. Our version is turned into a starter rather than a main.
This dish is simple to make and can even be eaten as a main for dinner! It also has a very different type of curry flavour compared to others, so it’s a great recipe to try if you’re feeling a little adventurous.
Village-Style Egg Curry Bites
For The Egg Curry Gravy
60g vegetable oil
80g onion (minced)
16g garlic (minced)
4g ginger (minced)
40g tomato (blended)
8g dry shrimp (blended)
12g tamarind paste
7g fish sauce
For The Caramelised Onion
120g red onion (finely sliced)
For The Coriander Sauce
40g coriander leaves
8g garlic (minced)
8g ginger (minced)
120g vegetable oil
- Start by boiling a pot of water, then add your eggs in and cook for 7 minutes.
- Place the eggs in a bowl of water and leave to cool.
- Next, heat vegetable oil in a pan and add the onion. Sauté until light brown in colour.
- Stir in the minced garlic and ginger, and allow to cook for around 1 minute.
- Season with turmeric and paprika, and fry for another 2 minutes.
- Add in the blended tomatoes, salt, sugar, dry shrimp and tamarind paste.
- Once everything is incorporated, turn off the heat and add in the fish sauce.
- In a separate pan, melt some butter over a low heat.
- Add in the onions and cook until golden brown. Set aside.
- For the coriander sauce, simply add the coriander leaves, garlic, ginger, vegetable oil and salt into a blender.
- Blend the ingredients at a medium speed until it forms a coarse paste.
- To assemble your curry egg bites, first peel your boiled eggs and cut them each in half.
- Lay your egg halves out on a plate and top with the caramelised onions and coriander sauce.
All images courtesy of Club Rangoon.