Thai Food Recipe: ไข่แดงเค็ม Kai Dang Kem (Salted red yolk)
ไข่แดงเค็ม Kai Dang Kem (Salted red yolk)
ไข่แดงเค็ม
Kai Dang Kem
(Salted red yolk)
Prepare:
20 Eggs from duck
1 cup salt
2 cups clean water
1 big jar
1 big bowl
Cooking Instructions:
1. Dissolve salt into the clean water and boil it.
2. When salt water is boiling, remove from the stove and leave it cool off.
3. Pour cool salt water into a big jar.
4. Clean the eggs from duck very well. Crack them in a big bowl. Then only take red yolk. Be careful, don’t break the red part.
5. Put red yolk into a jar of cool salt water. Seal it well.
6. Leave the yolk in there for 4-5 days. If you want it to get very salty leave them in a jar for 7 days.
7. After that remove from the jar and leave them in the sun. This way, we can keep for our next next meal 
Ah!! I have left so much white clear part!! Never mine, let’s use that on my face.. smell bad but it help my face look nicer! haha
Thai Food Recipe: Egg & Basil Stir Fry (Kai Jeow Maa Pad Gapow Grob)
Preserved Egg and Basil Stir Fry, Kai Jeow Maa Pad Gapow Grob, ไข่เยี่ยวม้าผัดกะเพรากรอบ
Preserved Egg and Basil Stir Fry
Kai Jeow Maa Pad Gapow Grob
ไข่เยี่ยวม้าผัดกะเพรากรอบ
Prepare:
4 preserved eggs (cut in four pieces)
1 cup basil
2 tbsp. minced garlic
3 tbsp. red and green chili pepper (minced)
1 cup vegetable oil
1/2 cup minced pork
2 tbsp. fish sauce
1/2 tsp. black and sweet soy sauce
1 tsp. sugar
2 tbsp. oyster sauce
Cooking instructions:
1. Heat the pan and add vegetable oil. When you prepare the chili pepper, it depends on how spicy you want your food to be. Crush the chili pepper finely of you really it strong and taste real good. If you can’t stand that much spiciness, I suggest that you should only cut the chili pepper into pieces and use just 1 or 2 pepper.
2. When the pan is hot, then you can fry the preserved eggs. About 1 minute, it will be crunchy enough. Rest it in the plate and paper towel to absorb the oil.
3. Next, fry the basil leaves until it is crunchy and rest it on the paper towel as well.
4. In a different pan, (or the same pan but remove the used oil), add 3 tbsp. vegetable oil. Use medium heat and wait until it’s hot.
5. Add minced garlic and minced chili peppers. Fry until it smells nice, or until you sneeze.
6. Add minced pork, fish sauce, black and sweet soy sauce, sugar, oyster sauce and cook for 3 minutes.
7. Lastly, throw fried preserved eggs and half of fried basil into the pan and quick stir. Turn off the fire.
8. Dress the food with the rest of fried basil. Serve with Thai jasmine rice.
Thai Food Recipe: Minced and Salted Pork (Moo Sab Kai Kem)
Minced Pork and Salted Egg Stir-Fry, Moo Sab Kai Kem
Moo Sab Kai Kem
Minced Pork and Salted Egg Stir-Fry
หมูสับไข่เค็ม
Prepare:
1/2 cup minced pork
1 Salted Egg (Peel and cut to 4 pieces)
1 tbsp. lightly crushed black pepper
2 tbsp. sliced Chinese Celery
2 tbsp. cut baby corn
2 tbsp. cut carrot
2 tbsp. cut string bean
3 tbsp. oyster sauce
1 tbsp. minced garlic
1 tbsp. vegetable oil
Cooking Instructions:
1. Heat the pan and add vegetable oil. Wait until it is hot then add garlic.
2. When the garlic starts to smell aromatic, add pork and use medium fire to cook it for about 3 minutes.
3. Use the flipper for frying to crush the minced pork and make it cook very well.
4. After that, add baby corn, carrot, string bean, black pepper and oyster sauce. Mix well.
5. Add salted egg and Chinese celery and turn off the fire.
You don’t have to put fish sauce in this one because oyster sauce and salted egg are enough to make it balanced salty. Serve this with hot jasmine rice.
It is very easy and quick recipe to try at home. I first tried this food when I was at university in Ubon Ratchathani, a lovely quiet place and away from town.
I remembered ordering it from the restaurant at the village near by, really miss it there.
Thai Food Recipe: Gang Kiow Wan Kai Jeauw Maa Tod Grob
Crunchy Kai Jeauw Maa in Green Curry in Thai, Gang Kiow Wan Kai Jeauw Maa Tod Grob
Crunchy Kai Jeauw Maa in Green Curry
Gang Kiow Wan Kai Jeauw Maa Tod Grob
แกงเขียวหวานไข่เยี่ยวม้าทอดกรอบ
Prepare:
1 cup thick coconut milk
1/2 cup cut eggplant
1/2 cup young coconut tree top
1/4 cup fresh and young pepper
1 tbsp. sliced red chili pepper
1/2 cup sweet basil
1/4 cup fish ball (optional)
4 potash preserved eggs (cut in half)
1 cup tempura flour
1 cup bread crumbs
1 tbsp. fish sauce
1 tbsp. palm sugar
Vegetable oil
Cooking Instructions:
1. Mix half of tempura flour with cold water. Drop potash preserved eggs in the dry tempura flour.
2. Then, Soak it in the tempura flour that was mixed with water.
3. After that, mix the egg with bread crumbs and deep fry until the bread is crunchy. Rest them on the plate.
4. Now, let’s cook the green curry.
5. Mix green curry paste with coconut milk and boil it until you see oily bubbles float on the surface. I think 5-10 minutes is fine.
6. Add fish ball, eggplants, coconut tree top, young pepper, red chili pepper. Cook for another 2 minutes.
7. Add fish sauce and palm sugar. Adjust the taste as the way you like. Turn off the fire.
8. After that, add sweet basil and mix well. Pour the green curry on top of crunchy eggs.
Potash preserved eggs lovers?!? I saw this recipe on the TV that my husband has just allowed me to watch it recently. Haha :p
Vern note: huh? Oh boy, she is exaggerating. She can watch TV when we have time… we just don’t have time. I like to put everything else as priority before that.
Anyway, do you feel sick after eating them too much? Dizzy?
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