YAM KAO (Thai Rice Salad)

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For the dressing
100 grams salted and dried mackerel or (fish of choice)
500 ml water
150 grams palm sugar
2 stalks lemongrass, sliced
2 cm piece galangal (or any choice of the ginger family), peeled and sliced
3 shallots, sliced
5 kaffir lime leaves

For the rest of the salad
3-4 cups leftover rice (cooked)
8 green beans, sliced thinly
1/2 stalk lemongrass, sliced paper thin
40 grams dried fish, such as mackerel (fish of choice), minced
1 handful of water spinach, stemmed and washed
60 grams toasted coconut flakes
5 kaffir lime leaves, chopped thinly
2 limes, peeled and minced, reserve the juice
roasted ground chilies to taste (optional)
spoonful of peanuts (optional)


* For the dressing, boil all dressing ingredients. Cook on low fire very gently until the liquid becomes rich thick texture. Strain the liquid to discard the solids and let it cool.

* In a large bowl, combine all the remaining ingredients. Gently add the dressing for serving. Add some peanuts for texture with/or roasted ground chilies on top for an option of spiciness.

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