Ingredients
Equipment
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.
