Kai luk kui (Thai fried boiled eggs with tamarind sauce)

Bring a large pot of water to a boil, with baking soda optionally to ease peeling.

Lay in the eggs straight from the cooler and boil 7 minutes.

Shock briefly in an ice bath; peel while still slightly warm by cracking a small dent and rolling with light pressure. Keep cold until needed.

Slice 2 to 3 shallots, not too thin; mix with cornstarch and set aside at least 30 minutes so their moisture hydrates the cornstarch into a light batter.

Slice 8 to 10 cloves of garlic.

Simmer the garlic in vinegar water 10 minutes so it does not brown too fast and turn bitter.

Dry the garlic and fry low and slow at 275 until golden; drain and salt liberally.

Fry the shallots in the same oil at 300 until golden and dark brown in places; drain off oil and salt liberally.

In the same pot fry 8 to 10 chiles de arbol until puffed and crispy.

Sauce: over medium heat melt 3 tbsp palm sugar with 3 tbsp tamarind extract; at a simmer add 1 tbsp fish sauce, standing back.

Fry the peeled eggs in 400 degree oil, which drops to about 325 to 350, about 2 minutes until golden with a slightly leathery coating.

Halve the eggs; lay them on a nest of Thai basil and salt liberally.

Top generously with tamarind sauce, a little cilantro, the crispy shallots and garlic chips, chiles crushed by hand, and edible flowers.