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Khao Yam Pak Tai – Southern-style Rice Salad Recipe

Khao Yam Pak Tai - Southern-style Rice Salad Recipe

Khao Yam Pak Tai – Southern-style Rice Salad Recipe

This is a popular way of using leftover rice and makes an ideal light luncheon dish. The seasonings added to the rice can be varied according to taste and availability; not all ingredients used in the following recipe are shown in the photograph opposite.

Ingredients :

  • 2 cups (320 g) cooked rice
  • 1 cup (90 g) grated coconut, browned in an oven or dry-roased in a pan for 5-8 minutes
  • 1 small pomelo or grapefruit, peeled and sectioned
  • 1 small green mango, grated (optional)
  • 1/2 cup (80 g) dried shrimp, soaked and lightly pounded or processed
  • 1/2 cup (25 g) raw bean sprouts
  • 1/2 cup (80 g) finely sliced lemongrass (inner part of thick end of stem only)
  • 1/4 cup (25 g) sliced green beans
  • 1 egg, beaten, cooked into an omelet and thinly sliced
  • 2 dried red chilies, seeded and finely sliced or pounded
  • 1 tablespoon very finely sliced kaffir lime leaf
  • 1/2 cup chopped coriander leaves (cilantro) or Thai basil leaves (horapa)
  • 4 oz (100 g) cooked prawns as garnish (optional)
  • 1 spring onion, minced
  • Lime wedges

Sauce

  • 1/2 cup (125 ml) water
  • 2 tablespoons chopped salted fish or anchovies in brine
  • 1 tablespoon chopped palm sugar or dark brown sugar
  • 2 kaffir lime leaves, very thinly sliced
  • 1 tablespoon lemongrass (inner part of thick end of stem only), very finely sliced

Method :

  1. Put all the Sauce ingredients in a pan, bring to a boil and simmer for 5 minutes. Remove from heat, strain and set aside.
  2. Place the rice in small bowls, each holding about half a cup. Press down then invert onto a large serving platter. Arrange the rest of the raw ingredients around the edge of rice in separate piles.
  3. To eat, spoon some rice onto individual plates and take a little of each ingredient to mix with the rice according to taste. Spoon the sauce over the top.

Note : Canned anchovies packed in Europe make an acceptable substitute for the preserved Thai variety. If the very fine dried shrimp used in Thailand are not available, substitute with packaged fish floss.

Serves 4
Preparation time : 20 mins
Cooking time : 15 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Pat Nor Mai Farang – Stir-fried Asparagus with Shrimp Recipe”