Thai Food Recipe: Potash Preserved Eggs

<h2>Potash Preserved Eggs, in Thai Kai Jeauw Maa</h2>

Prepare:

15 Eggs from duck
200g. salt
120g. soda ash
30g. Chinese black tea
300g. lime (whitewash)
1g. zinc oxide
2 liters drinking water
3 thin stick (same length as the container’s width)
Kaolin
Paste

 

Preservation Instructions:

1. Clean the eggs very well. Leave them drain and arrange them in a closed plastic container for food.

2. Boil the water. Add lime, salt, soda ash and Chinese black tea.

3. When it’s boiling, remove from the stove and leave it cool off.

4. Next, pour it over the white cloth filter and throw away the dregs.

5. Add zinc oxide.

6. Pour it in the plastic container that we already arranged the eggs inside.

7. Use the sticks to weave inside the plastic container so the eggs will not float.

If you let it float, the eggs will be rotten.

8. Leave it outside refrigerator for 30 days.

9. After that, remove it from the plastic container. Clean them very well with water and leave it dry.

10. Mix kaolin with the paste (5:1) and use it to cover the eggs.

11. Leave it for 10 days then it will be ready.

 

Here it is the proof that (Kai Jeauw Maa) preservation process has nothing to do with horse’s pee. :p (from another post)

Anyway, you should be aware of too much zinc oxide amount during the preservation process. It could be dangerous when you add too much.

Other than that, please feel free to eat!!!!

Sawasdee Ka - Joy

Thai Food Recipe: Potash Preserved Eggs in Spicy & Sour Salad (Yum Kai Jeauw Maa)

Potash preserved eggs in Thailand.

Potash Preserved Eggs with Spicy and Sour Salad, Yum Kai Jeauw Maa

 

Potash preserved egg insides from Thailand.

Prepare:

2 eggs that were preserved in potash or ammonia (Kai Jeauw Maa)
1 cup crumb
1/2 cup water
3 tbsp. wheat flour

2 cups vegetable oil
3 tbsp. lemon juice
2 tbsp. fish sauce
1 tbsp. sugar

1 tbsp. minced chili pepper
1/4 cup sliced ginger
1/4 cup sliced red onion
1/4 cup sliced scallion

 

Cooking Instructions:

1. Cut the eggs into 4 pieces.

2. Mix wheat flour with water. Dip the egg into it and roll it over the crumbs.

3. Fry the eggs in hot vegetable oil until it turn gold. Rest it in the strainer.

4. Next, mix fish sauce, lemon juice, chili pepper and sugar together.

5. Add ginger, red onion and scallion then pour the sauce over fried eggs.

 

Here is another Yum Kai Jeauw Maa recipe;

Prepare:

3 Kai Jeauw Maa (cut into 4 pieces)
2 tbsp sliced lemon grass
2 tbsp. roasted peanut
3 tbsp. cut red onion
2 tbsp. cut chili pepper
1 tbsp. cut lemon (don’t peel)
2 tbsp. dried small shrimp
1 tbsp. chili paste for Tom Yum
2 tbsp. sugar
3 tbsp. lemon juice
2 tbsp. fish sauce
1 tbsp. sliced scallion
1 tbsp. sliced coriander

When you cook, just mix all the ingredients together and make it taste the way you like. Pour it over the egg. Let sour and spicy taste lead all other tastes, that way we call it Yum. You don’t have to cook the egg at all because it was already cook at the preservation process. What if you like it harder, boil it for 5 minutes before you peel off the shell.

Kai Jeauw Maa literally means eggs and horse’s urine. Hope that it won’t ruin your appetite. I never eat it because of the name until I turned to 20 years old. Since I tried it, I couldn’t stop eating it! Haha 🙂

It is so funny how the name and its color can ruin our appetite. I have just known why my uncle told me the name when they show me this recipe at someone’s wedding. It was because he didn’t want us, young children, to grasp all of Kai Jeauw Maa away from him. That way, he cut out all the rivals at the table because Kai Jeauw Maa tastes so good!

Anyway, don’t worry. The preservation process doesn’t have anything to do with horse’s urine. 🙂 I just wanted to scare you. hahaha

Hope you can find Kai Jeauw Maa in Asian market.

Sawasdee Ka - Joy

Thai Food Recipe: Kao Moo Dang (Jasmine Rice & Sweet Red Pork)

Kao Moo Dang

(Jasmine Rice with Red and Sweet Pork)

Prepare:

1 cup (500g) pork with some fat stick to the meat
2.4 oz Thai BBQ red pork seasoning
2 tbsp. sesame oil
1 tbsp. honey
1 tbsp. cut garlic
1 tbsp. Shaoxing cooking wine (or Chingiang vinegar Brand)
5 scallions (cut short)
1 cucumber (sliced)
1/4 cup coriander
3 boiled eggs

Red sauce:
4 tbsp. light soy sauce
1 cup pork broth
4 tbsp. brown sugar
1 tbsp. ketchup
1 tbsp. sesame oil
1/2 cup roasted white sesame
1/4 cup tapioca flour mixed with water

Cooking Instructions:

1. Clean the pork very well and mix it with Thai BBQ red pork seasoning, garlic, honey, sesame oil and Shaoxing cooking wine. Mix well and leave it in refrigerator for 45 minutes.

2. Take the pork out. Grill it with medium heat. Dress the juice (from the same bowl) all over the pork while you are cooking it. When it’s cooked, make sure you don’t make it too dry. The pork meat should be soft and juicy.

3. Now, peel off the egg’s shell and clean with water. Use string to cut the egg into 4 pieces.

4. After that, we will make the red sauce to go with the pork.

5. Boil pork broth until it is boiling.

6. Add light soy sauce, brown sugar, ketchup. Mix it together.

7. Pour tapioca flour, which is already dissolved in water, in the pot. Stir until the sauce gets thick. Turn off the fire and then add roasted sesame.

Slice the pork into a big but thin piece. Place the pork and coriander leaves on top of jasmine rice. Put boiled egg, scallion and sliced cucumber on a side. Dress it with red sauce. Black and sweet soy sauce mix with vinegar and pickled chili pepper is your other choice.

You can eat the red sweet pork with soup noodle, yellow noodle and chop sooey from yesterday recipe. 🙂

Sawasdee Ka - Joy

Kai Yiew Ma: Preserved Egg with Horse’s Pee!

Kai Yiew Ma - preserved eggs in Thailand is a Thai delicacy not seen much outside Thailand.

Kai Yiew Ma – Preserved Egg

Nah! You are fooled by the title of my post! Yes the name of this egg is literally translated as Preserved Eggs with Horse’s Pee! But it actually has nothing to do with the horse Pee.

As I looked up on the internet, Kai Yiew Ma is originally and accidentally found by Chinese people. It was discovered in the horse’s stall after it has been covered with hay over and over (of course the horses pee on it!). Someone, as they said, picked it up, tasted it and happened to “LIKE” it. Then, people created the instructions and process of how to make Kai Yiew Ma based on the way it was when found.

No one really knows if this story was true. 🙂

Honestly, I don’t know how to make it but I found the instruction in Thai language which I could translate it. However, it has many chemical ingredients. Make sure you don’t eat too much Kai Yiew Ma because those chemical will definitely collected in your body and course health problem. It used to be my favorite, but not anymore after I know this.

I used to think the way to make Kai Yiew Ma (preserved eggs) is as simple as making Salted Eggs  and has no chemicals. Especially the name that literary means Eggs with Horse’s Pee and pink color make me think this food is friendly to nature and friendly to human body!

If you insist that you have to make and eat them, here’s the recipe. 🙂

Source: http://www.chemtrack.org/News-Detail.asp?TID=4&ID=29
Credit to Department of Science Service, Thailand

 

Prepare:

32 duck eggs

Ingredients that were used to preserved the eggs:

5 liters of water
80 grams black tea leaves
500 grams salt (Sodium chloride (NaCl))
300 grams Sodium carbonate  (Na2CO3)
750 grams Calcium oxide (CaO)
2.5 grams Zinc oxide (ZnO)

Ingredients that were used to coat the eggs:
=== Please use instantly after you make it====

1 portion of Tapioca flour + water
5 portions of white Kaolin clay (same type that is used for beauty boost because it passed the test for bacteria infection process.)

 

Container must be tolerant to Base (chemistry)

1 big pot used for boiling the ingredients
8-10 liters Plastic container with lid
big flat sponge (use it to cover the eggs and push them under the mixed and boiled liquid)

 

Instruction on How to make Kai Yiew Ma/ Kai Yeow Ma:

1. Mix water, black tea leaves, salt (Sodium chloride (NaCl), Sodium carbonate  (Na2CO3) and Calcium oxide (CaO)
in a big pot that is tolerant to Base (chemistry).
2. Boil the liquid until it is boiling.
3. Let it cool off and then use a piece of thin white clothes to separate the liquid and its residue. Then, add Zinc oxide (ZnO).
4. Gently stir until the Zinc oxide is dissolved.

* Be aware that this mix has strong effect from Base. It could give reaction to your skin, so make sure you wear gloves, mask and glasses. *

5. Arrange the eggs in a plastic container. The eggs must be clean and not having any cracks in it.
6. Pour the mixed liquid from step 4 into the container. Use a flat sponge to cover the top or use anything to make sure the eggs stay under the liquid. Cover the container with the lid and keep it for 30 days. (Some say 45 days is ok)
7. After 30 days, remove the eggs and leave them to get dry.

Now, prepare the coating:

The eggs need to be coated in order to keep it moisture and not letting it evaporate.

1. Mix tapioca with water and stir quickly until the flour dissolved.
2. Pour the mix in boiling water and keep stirring until you get the clear and sticky liquid.
3. Now, add light Kaolin clay. Mix this extremely well. 🙂
4. Coat the eggs with this mix.

Now you can keep the eggs for 2 weeks. If you put the eggs in a closed plastic bad, you can also keep it for about a month.

Click to see Thai version TV show of how to make Kai Yiew Ma. Fast forward to 1:30.

 

Thai Food Recipe: Kao Klook Ga Pi Rice with Shrimp Paste

Kao Klook Ga Pi - rice with shrimp paste.

Thai Food Recipe: Kao Klook Ga-pi

(Rice Mixed with Shrimp paste)

Prepare:

6 cups cook jasmine rice
2 tbsp. shrimp paste
3 cloves garlic
1 cup pork (cut small cube)
1/4 cup fried dried shrimp
2 eggs
4 red onions (sliced)
2 tbsp. palm sugar
1 tbsp. fish sauce
1/4 tsp. black pepper powder
1/6 tsp. salt
2 tsp. sugar

1/4 cup finely cut string beans
1/4 cup finely cut raw sour mango
2 red chili peppers (more or less as you wish)
2 pieces lemon
2 tbsp. olive oil

Cooking Instructions:

1. Add olive oil in a hot pan. Beat eggs and mix with 1 tsp. fish sauce.Fry until the eggs turn gold.

2. Leave it cool then Use paper towel absorb the oil. Slice into small pieces.

3. Ground garlic, black pepper finely. Mix it with the pork and salt. Now, cook the pork in the pan with hot olive oil for 5 minutes.

4. Add palm sugar, fish sauce,and 1 tbsp. of water. Cook for another 5 minutes.

5. When the sauce get thick, turn off the fire.

6. Next, we will make the rice.

7. Fry shrimp paste in hot pan with olive oil. Add 1 tsp. of fish sauce and 2 tsp. of sugar then mix well. Turn off the fire.

8. In a bowl, mix shrimp paste that made from number 7 with rice. Add the paste little by little.

9. You don’t need to use all the paste. Taste it the way you like.

10. Serve the rice with string bean, sliced red chilies, mango, eggs, red onions, lemon, pork, cucumber, dried shrimp and top with coriander leaves.

Tip:

Put as much of each vegetable as you like.

Sawasdee Ka - Joy