Khao Yum {Thai Rainbow Salad}
Khao yum is a classic Southern Thai salad full of colorful and nourishing ingredients
Equipment
- Weighing scales
- Chopping board
- Peeler
- Chefs knife
- Mixing bowl
- Whisk
- Serving bowl
Ingredients
Blue Rice
- 600 g Jasmine Rice
- 10 g Butterfly pea flowers
- 700 g Water (For soak Butterfly Peas and cook rice)
Budu Dressing
- 80 g Water - filtered
- 50 g Vegan anchovy sauce (or soy sauce)
- 50 g Coconut palm sugar
- 30 g Soybean paste (or miso paste)
- 30 g Shallots
- 20 g Lemongrass (cut into big chunks)
- 20 g Galangal (Cut into big chunks)
- 40 g Tamarind juice
- 5 g Kaffir lime leaves
- 20 ml Lime juice
Khao Yum Salad
- 400 g Butterfly pea flower rice (cooked)
- 120 g Green beans (blanch and finely dice)
- 120 g Pomelo (peel and tear into small chunks)
- 80 g Cashew (toasted)
- 80 g Mung beans (washed)
- 60 g Purple cabbage (washed and finely sliced)
- 60 g Carrots (julienned)
- 60 g Mango (julienned)
- 20 g Coconut desiccated (roasted)
- 10 g Black sesame seeds (toast and grind)
- 10 g White sesame seeds (toast and grind)
- 20 g Betel leaves (sliced)
- 15 g Lotus flowers (sliced)
- 5 g Edible flowers
- 2 g Kaffir lime leaves (finely sliced)
- 2 g Chili flakes
Method
Blue Rice
- Soak butterfly pea flowers in the measured water and leave for 10 minutes so the color leaks out from the flowers.
- Wash and rinse jasmine rice, cook with butterfly pea flowers, and set aside.
Budu Dressing
- Mix soybean paste, vegan anchovy paste, and water very well
- Add to the pot on low heat and cook until boil.
- When the sauce started to boil add lemongrass, galangal, kaffir lime and shallots.
- Simmer for 5-8 minutes.
- Flavor with coconut palm sugar, tamarind juice and lime.
- Adjust the flavor to your preference, make sure it is salty, sweet, and sour. The sauce should taste strong,
- When the sauce is ready, drain the sauce and set aside.
Khao Yum
- Wash and dry all vegetables.
- Julienne green mango and carrot.
- Finely sliced purple cabbage, betel leaves, and kaffir lime leaves.
- Blanch Pakria in salt water to reduce the bitterness.
- Tear pomelo into small pieces.
- Tear lotus flowers and wash the lotus petals and dry it immediately.
- Dice green beans into small bites.
- Toast black and white sesame seeds and then grind them in the mortar and pestle.
- Toasted cashew nuts until golden brown.
- Plate up the rice, vegetables, herbs, cashew nuts, sesame seeds, and chili flakes onto a large plate.
- Pour the sauce into a small bowl and serve on the side.
Nutrition Facts
Serving: 300gCalories: 700kcalCarbohydrates: 121gProtein: 20gFat: 16gSodium: 801mgPotassium: 899mgFiber: 9gSugar: 18gVitamin A: 3251IUVitamin B1: 0.4mgVitamin B2: 0.2mgVitamin B3: 3mgVitamin B5: 2mgVitamin B6: 1mgVitamin B12: 0.01µgVitamin C: 42mgVitamin E: 1mgVitamin K: 33µgCalcium: 170mgCopper: 1mgFolate: 179µgIron: 6mgManganese: 3mgMagnesium: 206mgPhosphorus: 417mgSelenium: 28µgZinc: 4mg