The salted egg sauce can be used with anything you want, but my favourite is chicken.
Ingredients:
salted egg sauce
2 tbsp butter
4 salted egg yolk, mashed
2 thai chilis, sliced
2 cloves garlic, minced
1-2 stalk curry leaves
1 tbsp condensed milk
0.5 tbsp oyster sauce
~200mL evaporated/regular milk
chicken marinade (≥ 30 mins)
300 gr chicken thigh, cubed
salt
white pepper
garlic powder
dry batter (chicken coating)
1 c corn starch
1/2 tsp baking powder
1/2 tsp garlic powder
salt
extra
fried egg
Step-by-Step
Mix all of the ingredients for the dry batter
Coat the marinated chicken thoroughly with the batter
In a pan (pan 1), heat oil on medium heat, deep fry (or pan fry) chicken until golden brown and fully cooked
Take out the chicken, set it aside, and turn off the heat
Make the sauce:
In a pan (pan 2), melt butter and fry chilli, garlic, and curry leaves until fragrant
add salted egg yolks and sauté
Once it foams, add in condensed milk, oyster sauce, and your milk of choice, adjust to the thickness you prefer
Mix thoroughly until everything is combined, lower the heat, cook until it starts to boil, turn off the heat and set aside
*OPTIONAL* double fry: Re-heat pan 1 with high heat, fry the chicken one more time for 1-2 minutes, take out, and set aside
Mix in chicken with the sauce, and serve with warm rice + a fried egg!
Notes:
Double fry is good when you want crispier chicken (in wet sauce) for a longer time and when you are saving the leftovers. However, just skip it if you don’t mind soggy chicken and don’t have extra time to cook
Always taste as you go, adjust everything to your palate! that’s how you learn how to cook ;)