Recipe from Real Thai by Nancy McDermott -- Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat.
3 salty eggs, cooked and cooled to room temperature
6 fresh kii noo chilies or 2 serrano chilies, thinly sliced crosswise
2 tablespoon coarsely chopped shallot
2 tablespoon freshly squeezed lime juice
Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve.
3 salty eggs, cooked and cooled to room temperature
6 fresh kii noo chilies or 2 serrano chilies, thinly sliced crosswise
2 tablespoon coarsely chopped shallot
2 tablespoon freshly squeezed lime juice
Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve.
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