Khao Yam, green salad with rice
Since rice is the main food of Thais, in every house it is cooked immediately in large quantities. What remains after lunch or dinner is used to prepare other dishes. For example, salads like this beautiful kao yam. If you wish, you can cook it not with tomatoes, but with pomelo or grapefruits, cutting fillets from them.INGREDIENTS
720 g of cooked jasmine rice
1 lime juice
handful of watercress sprouts
100 g green bean pods
2 large tomatoes
1 small shallot
1 medium hot red pepper
small coconut quarter
2 sprigs of mint
2 sprigs of sweet Thai basil
a large handful of cilantro leaves
1 stalk of lemon sorghum
20 g dried shrimp
40 g rice flour
20 g brown sugar
1 clove of garlic
2 cm fresh ginger or galangal root
2 lime juice
40 g Thai fish sauce
STEP-BY-STEP COOKING RECIPE
Place rice in a large bowl, add lime juice and mix thoroughly with your hands, kneading lumps. For tomatoes, remove the seeds with the liquid. Chop the pulp of tomatoes, chili and shallots.
Boil 1 cup of water in a saucepan, put the beans and cook over high heat under the lid for 1 min. Throw in a colander, pour over ice water to stop cooking, dry.
Chop all the greens. For lemon sorghum, remove the top dried leaves and the upper part of the stem, leaving a piece of 5 cm long. Cut this part very finely (if lemon sorghum is not too fresh, rub it in a mortar and add it to the dressing, and not to the rice). Add rice to watercress, beans, tomatoes, onions, chili and all greens, mix.
To season, galangal or ginger grate on a fine grater, chop the garlic. Mix 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.
Crush the dried shrimp in a mortar into powder. Grate coconut on a shallow grater and lightly fry over medium heat on a dry frying pan, shaking, until golden brown, 1-2 minutes. Season the salad, sprinkle with crushed dried shrimp, coconut and rice flour. Serve immediately.