Yum Kai Kem – Salted Eggs with Spicy and Sour Salad
6 salted eggs (cook in boiling water for 7 minutes)
1 handful thin sliced spring onion
1 handful cut Chinese celery
2 tbsp. sliced red chili pepper
2 handful thin sliced lemongrass
2 tbsp. pickled garlic
1 tbsp. juice from pickle garlic
2 tomatoes cut bite size
1 cup sliced cabbage
3 tbsp. fish sauce
1 tbsp. sugar
1. Cut the boiled salted eggs in half.
2. In a big bowl, add red chili pepper, fish sauce, sugar, squeeze the juice from 3 lemons, juice from pickle garlic, lemongrass, pickled garlic and 1/4 cup water. Keep adding fish sauce, lemon juice and sugar until you get the real taste of spicy and sour salad.
Some people ground fresh garlic and red chili pepper first to get the red color, I didn’t.
3. After you get it at the taste you like, place sliced cabbage on the big plate, then salted eggs come after. You may choose Salted Red Yolk from my previous recipe: Salted Red Egg Yolks >>>
4. Throw together tomatoes, onion and celery. Next, pour sauce from step 2 and serve with boiled plain rice.
Last week, my colleague got went back home in Chaiya, Surat Thani where it is famous for salted eggs. Her family owns a business selling salted eggs in the area by Suam Mohk, meditation center. When she came back to work, we all got 1 small box of salted duck eggs with OTOP logo. (This OTOP logo means “One Tumbon One Product”- good quality). 🙂
I promised to her and the girl working at the shop next door that I will cook (Yum Kai Kem) for them if we share all ingredients cost. 🙂 They gave me 10 Baht each so I got 30 Baht total. That’s enough for this recipe as we already had 6 salted eggs from my friends. I finished it with big praise for myself by myself! haha 😛
I was so sad that day I didn’t have the camera with me and I don’t know when will be the next time until I cook again.