Friday, September 14, 2007
yum kai kem : spicy salted egg salad
Yum Kai Kem : Spicy Salted Egg Salad
I love going to the Thai-Chinese Restaurant at night with mates to have a late night “Kao Tom” (Rice Soup or Rice Porridge), especially right after when we just finish a night out partying. My most favourite place is called “55 Pochana” where locates at the front of soi Thonglor. (I will definitely write about this restaurant later and, of course, with pictures of their food.)
Anyway, if you like having “Kao Tom” in the morning or at late night, surely, this is one of the most popular dishes you will find in any "Kao Tom" Restaurants in Bangkok. Actually, there are a series of them: “Phad Pak Bung (stir-fried water-morning glory or chinese spinach), Hua Chai Tao Phad Kai (fried pickled turnip with egg), Yum Pak Kad Dong (spicy pickled cabbage salad)” and many more which always & popularly serve with “Kao Tom”.
“Yum Kai Kem” is probably the most frequency dish which has been ordered in the Thai-Chinese restaurants.
Hmmm now it gets me thinking how many of them they could be able to sell in one day? 200-300 dishes? Wow.... that’s a very good business!!
Find below my recipe of “Yum Kai Kem”
4 of Salted Eggs
4-6 of Red Shallots, thinly sliced (or 1 of Onion)
2-3 of Red Chillies, thinly sliced (de-seeded is optional)
2-4 Tablespoons of Lime Juice (1-2 Limes depends on your taste)
1 Tablespoon of Pickled Garlic, finely chopped (optional)
2 Tablespoons of Coriander leaves, chopped
A pinch of Sugar (Optional)
• Cut the salted eggs into wedges
• Place them in the serving plate
• Sprinkle with sliced shallots, chillies and coriander leaves
• Squeeze the Lime over the salad
• Garnish with Lime wedges, and serve with rice porridge