This summer I know that I will be taking a few road trips involving staycation that will include renting homes with a few of our close friends and staying in some secluded country sides which may have limited good food and restaurants in the area.
As finicky as us, I always prepare cooked food so that when we returned from a day of treacherous hike or a day out in a country there will be great food waiting for us.
This week, I made a curry dish that brought me back many fun memories as a child growing up in our country home in Myanmar, when we as my family take trips with a car or on a train we cooked one of my favorite delicious and nutritious dish with fresh farm eggs. Fresh farm eggs, we had plenty of that around. In the summer time, during our school break in hot monsoon season,my brothers and sister would be in our country home in Taungoo Myanmar. As soon the sun peaks early mornings , we can't wait to hunt for eggs in the chicken coop.
The great cookbook writer, Naomi Duguid's Golden Egg Curry had recently mentioned this dish as well as my great friend Andrea Nguyen wrote about it. With my version, I add tamarind pulp to give that tangy sour kick to the dish and it goes very well with a piece of toasted baguette or steamed rice. Recently I served with a side of freekeh salad.