kai palow : eggs braised with 5 spices

Kai Palow : Eggs Braised with 5 Spices

2 of coriander roots, scraped and chopped
large pinch of salt
5 cloves of garlic, peeled
10 white pepper corns
2 tablespoons of Oil
2 tablespoons of palm sugar
3 tablespoons of fish sauce
2 tablespoons of oyster sauce
2 tablespoons of sweet(black)soy sauce
2-4 tablespoons of 5 five spices
8 cups of stock
4-6 of boiled eggs, shelled
2 cm (1 inch) pcs. of ginger, peeled
coriander leaves, roughly chopped

*** optional
2 cups of hard bean curd - thickly sliced
2 cups of fish or pork or chicken
1 cups of oil

Preparation

*using a mortar, pound the coriander root, white pepper corn, salt and garlic until finely blended.

* in a big wok/ big pan, heat the oil and then fry the hard bean curd, fish or pork or chicken and keep them aside, remove the fried oil

* add 2 tablespoons of new oil
* add & stir-fry the blended of garlic, coriander root and white pepper corn
* add back (bean curd, fish, pork or chicken) boiled egg into the pan, and stir-fry them until they are mixed well
* add 5 spices, soy sauce or fish sauce, palm sugar, oyster sauce
* stir-fry and mix everything well
* add stock and ginger
* keep cooking until the boiled eggs turn into light brown colour or simmer until the stock is half-reduced.

* remove to the serving plate and sprinkle with coriander leaves
* serve with streamed rice