If you know Kai Look Kuey it's same thing with Kai Dao Look Kuey. One thing different Kai Look Kuey you have to boil the egg first before frying. But Kai dao look Kuey you don't have to boil the egg just fry it.
1 Tbsp tamarind juice
1 Tbsp palm sugar or brown sugar
1 Tbsp fish sauce or soy sauce
1/4 cup of cooking oil
1/3 cup shallots or red onion sliced thinly
4 Dried chili for garnish
coriander leaves for garnish
Heat oil in a wok or pan , and fry the eggs until l golden brown, Do not flip the eggs but leave the egg sunny-side up and natural. remove to drain dry
fry the sliced shallots until brown. Be careful not to burn it, Remove to drain dry set aside
fry the dried chilies just until they darken and remove to drain dry
Remove the oil and leave it about 2 tbsp Add palm sugar, tamarind juice and fish sauce. stir until it dissolves. You can taste and add more if you want. However, the original taste should be sweet and sour.
transfer eggs to a serving dish. Pour the sauce over the eggs. Sprinkle with the fried shallots, chilies on top and
garnish with fresh coriander leaves on top and serve immediately.