Wednesday, May 19, 2010
Yum Khai Daw ยำไข่ดาว Fried Egg Salad
Thai people are great at turning everything into delicious "Yum" or "Yam" (meaning to mix/toss together in Thai but generally translated as salad) and this is a wonderful example of that creativity. This is another simple Thai dish that would not require one to go out and source for exotic ingredients. My late grandfather would insist on using quail eggs for this dish but as this was a last minute menu, I made do with chicken eggs instead. Do give this humble dish a try, you will be amazed by how adding a few ingredients to a plate of fried eggs can turn it into something quite extraordinary.
P.S A little poached mince or seafood is sometimes added for more luxurious versions but personally I think it is perfect as it is!
serves 4 as part of a Thai meal
4 to 6 free range eggs or 20 quail eggs
1 large tomato, sliced
10 baby corn, halved lengthwise, lightly blanched and refreshed*
1/2 red onion, sliced
1 cup of coriander leaves
3 cloves of garlic, chopped
3 to 5 bird chilies, chopped
* I found some baby corn in the fridge and decided to add it in for extra crunch, otherwise use some cucumber slices instead.
for the dressing;
3 tbs of fish sauce
2 tbs of palm sugar
juice of one lime
Dissolve palm sugar in the fish sauce (30 seconds in the microwave) when cool mix in the chopped garlic and chilies and add in the lime juice. Check for seasonings, it should be hot, sour and salty. Adjust the taste to your liking.
Prepare the dressing and have everything ready.
Fry eggs with plenty of oil, spoon some hot oil over the top or the eggs to help fluff up and brown the top side as well. I love the eggs to be quite crispy but the yolks are still a little runny.
Cut eggs into quarters, place everything in a large platter and spoon the dressing over. Mix well.
I served this as part of a Thai meal with larb Gai (Thai minced chicken salad) and plenty of steamed jasmine rice.