Kai Pa Lo, also known as Five-Spice Egg, is a traditional Thai dish that features hard-boiled eggs braised in a rich, aromatic sauce made with soy sauce, star anise, and other spices that give it a distinct flavor profile. This delectable dish is often celebrated for its unique blend of sweet and savory notes, making it a popular choice in both home-cooked meals and street food offerings. The name “Kai Pa Lo” translates to “braised eggs,” and it is commonly enjoyed as part of a larger meal or served alongside rice for a comforting dining experience. Its widespread popularity can be attributed to the combination of its affordable ingredients, ease of preparation, and the delightful depth of flavor that captivates both locals and visitors alike. As noted in culinary guides, This dish represents the essence of Thai comfort food, appealing to those seeking warmth and satisfaction in every bite.”
Kai Pa Lo (Five-Spice Egg)
Kai Pa Lo is a delicious and aromatic Thai dish featuring eggs stewed in a rich, five-spice-flavored broth. This dish showcases the unique blend of spices that are characteristic of Thai cuisine, providing a delightful balance of flavors. Traditionally enjoyed as a side dish or light meal, it is often served alongside rice or as part of a larger feast. The name ‘Kai Pa Lo’ translates to “five-spice eggs,” highlighting the key ingredients that make this dish so special.
Preparation
History
The origins of Kai Pa Lo can be traced back to Chinese culinary traditions, particularly in the regions of Guangdong and Fujian, where five-spice powder is a common seasoning. The dish was adapted over time in Thailand, incorporating local ingredients and flavors that made it popular among Thai food enthusiasts. Its unique taste has secured its place in the hearts of many, making it a beloved dish in Thai cuisine.
Ingredients
| Ingredient | Quantity |
| Eggs | 6 large |
| Water | 2 cups |
| Soy sauce | 3 tablespoons |
| Sugar | 1 tablespoon |
| Five-spice powder | 1 teaspoon |
| Star anise | 2 pieces |
| Salt | 1/2 teaspoon |
| Palm sugar (optional) | 1 tablespoon |
| Chopped cilantro | for garnish |
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil and let it boil for 7-9 minutes. Once done, remove the eggs from the heat, cool them in ice water, then peel them and set aside.
- Prepare the broth: In a large pot, add 2 cups of water, 3 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 teaspoon of five-spice powder. Stir the mixture well to dissolve the sugar and spices.
- Add the spices: Add 2 pieces of star anise and 1/2 teaspoon of salt to the pot. Bring the mixture to a gentle boil over medium heat.
- Simmer the eggs: Once the broth is boiling, gently add the peeled eggs to the pot. Reduce the heat to low and let the eggs simmer in the broth for about 30 minutes. This step allows the flavors to infuse into the eggs.
- Adjust sweetness (optional): If you prefer a sweeter flavor, you can add 1 tablespoon of palm sugar and stir until dissolved.
- Serve: After simmering, carefully remove the eggs from the pot. Cut them in half for presentation, and place them on a serving dish. Pour some of the broth over the eggs and garnish with chopped cilantro.
Enjoy your homemade Kai Pa Lo as a delightful addition to any meal!
Frequently Asked Questions
What is Kai Pa Lo?
Kai Pa Lo is a popular Thai dish featuring five-spice braised eggs, typically cooked with soy sauce, sugar, and a blend of aromatic spices.
What are the main ingredients in Kai Pa Lo?
The main ingredients include eggs, soy sauce, Star Anise, cinnamon, five-spice powder, and sometimes pork or tofu.
Is Kai Pa Lo spicy?
No, Kai Pa Lo is not typically spicy; it has a sweet and savory flavor profile rather than heat.
How is Kai Pa Lo prepared?
Kai Pa Lo is prepared by braising boiled eggs in a mixture of soy sauce, spices, and water until flavorful.
Can I make Kai Pa Lo vegan?
Yes, you can make a vegan version using tofu or vegetarian eggs along with the traditional spices and sauces.
What dishes pair well with Kai Pa Lo?
Kai Pa Lo pairs well with steamed rice or noodles, making for a satisfying meal.
How long does Kai Pa Lo last in the refrigerator?
Kai Pa Lo can last up to 3-4 days in the refrigerator when stored properly in an airtight container.
Can I freeze Kai Pa Lo?
Yes, you can freeze Kai Pa Lo, although the texture of the eggs may change slightly upon thawing.
What is the serving size for Kai Pa Lo?
A typical serving size is about 2-3 eggs per person, along with rice or noodles.
Where can I find Kai Pa Lo?
You can find Kai Pa Lo at many Thai restaurants or make it at home using recipes available online.
Is Kai Pa Lo healthy?
Kai Pa Lo can be part of a healthy diet, but its sodium content from soy sauce should be considered if you’re monitoring salt intake.
What type of five-spice is used in Kai Pa Lo?
The five-spice used in Kai Pa Lo usually includes star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.
Can I use hard-boiled eggs for Kai Pa Lo?
Yes, hard-boiled eggs work well for Kai Pa Lo, but they should be cooked in the braising sauce to absorb flavor.
How is Kai Pa Lo traditionally served?
Kai Pa Lo is traditionally served hot, often garnished with cilantro and accompanied by rice or noodles.
