2020-08-13 / test@t

Khao yam, green salad with rice

Since rice is the main food of Thais, in every home it is cooked in large quantities at once. What remains after lunch or dinner is used to prepare other dishes. For example, salads like this lovely kao yam. If you wish, you can cook it not with tomatoes, but with pomelo or grapefruit, cutting out fillets from them.

Ingredients

720 g cooked jasmine rice
juice of 1 lime
a handful of watercress sprouts
100 g green beans
2 large tomatoes
1 small shallot
1 medium hot red pepper
a quarter of a small coconut
2 sprigs of mint
2 sprigs of sweet Thai basil
a large handful of cilantro leaves
1 stalk lemongrass
20 g dried shrimp
40 g rice flour
20 g of brown sugar
1 clove of garlic
2 cm fresh ginger or galangal root
juice of 2 limes
40g Thai fish sauce

STEP-BY-STEP COOKING RECIPE

Step 1

Place the rice in a large bowl, add the lime juice and mix thoroughly with your hands, kneading the lumps. Remove seeds from tomatoes with liquid. Chop the tomato pulp, chili and shallots.

Step 2

Boil 1 cup of water in a saucepan, add beans and cook over high heat, covered for 1 minute. Throw in a colander, pour over ice water to stop cooking, pat dry.

Step 3

Chop all the greens. For lemongrass, remove the top dried leaves and the top of the stem, leaving a 5 cm piece.This part is very finely chopped (if the lemongrass is not too fresh, grind it in a mortar and add it to the dressing, not the rice). Add rice to watercress, beans, tomatoes, onions, chili and all greens, stir.

Step 4

For dressing galangal or ginger, grate on a fine grater, chop the garlic. Combine the fish sauce, sugar, and 1/2 cup water in a saucepan. Bring to a boil over medium heat. Add galangal or ginger and garlic, reduce heat and cook for 5 minutes. Let cool, then add lime juice.

Step 5

Grind the dried shrimp into a powder in a mortar. Grate the coconut on a fine grater and lightly fry over medium heat in a dry frying pan, shaking until golden brown, 1-2 minutes. Season the salad, sprinkle with crushed dried shrimp, coconut and rice flour on top. Serve immediately.

Preparation time

15m

Cooking time

Servings

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