Monday, September 5, 2011

Kao Yam Pak Tai

Kao Yam Pak Tai is a one plate meal that originates in the South and consists of several ingredients such as rice, nam Budu mixed with coconut milk, grounded dried shrimps, sliced lemon grasses, thinly cut kaffir lime leaves, been sprouts, pomelo, thinly cut torch ginger flower, thinly cut cowpeas, chopped cucumber, ground roasted dried chilli and lime slices,

The ingredients are heaped onto the rice, nam Budu is poured on top, and all is mixed thoroughly together and eaten.The rice that is eaten with Khao Yam Pak Tai can be cooked in the usual way or it can be cooked with morinda leaves or the juice of butterfly pea flowers, which imparts a pleasing aroma and gray in color.

Kao Yam Pak Tai 
There are two types of Nam Budu, one that is made from prawns and the other from small fishes. The prawns or fishes are fermented with salt in an Earthen jar that is placed in the sun for several years. The sweet type of nam Budu is used for making Nam Yam Pak Tai, whereas the salty type is used for making various types of nam Prik.

Kao Yam Pak Tai 
- 1 1/2 cup cooked rice, at room temperature
- 1/4 cup fried sardine or smoked salmon, bone removed and cut into chunk
- 8 nasturtiums, removed petals by hand into small pieces
- 6 nasturtiums leaves, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped dill
- 2 tablespoons sliced shallot
- 1 teaspoon chili powder
- 1 tablespoon fish sauce, or more as needed
- 1 tablespoon lime juice
- 2 lime wedges, for garnish

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