I finally got to make "Yum Kai Kem" or Salted Duck Egg Salad. "Yum" mean to put "things" together and top with spicy dressing. "Nam Yum" is the dressing we are referring too and is usually a combination of lime juice, fish sauce, Thai chilies, a little sugar. I took the eggs out of salt water on June 18th, after 21 days in the jar. I washed them off and put them in the refrigerator. I finally got around to make it yesterday. I boiled the eggs, just like you would when you boil eggs. It takes about 8-10 minutes after the water starts boiling. I then cut them in half, with the shell on. I scooped the egg out of the shell with a spoon and then I quartered the pieces. I don't have a recipe for it. I used three salted eggs and I just threw in about
1 tbsp lime juice
1 garlic, sliced
a pinch of sugar
3 Thai Chilies
1/2 tbsp fish sauce
once quartered and sliced cucumber
you can also add dried shrimp in there as well. I garnished with some cilantro, viola, I got a dish. We had that for dinner last night together with shrimp in bean thread noodles. The recipe for that is coming soon.
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