Cooking Instructions

Egg white spicy salad (Yum Khai Khao)

Gently place the eggs in pot and cover with cold water. Add 1 tsp of salt and 1 tsp of white
vinegar to prevent cracking. Bring to the boil. Let it boil for one minute over medium heat.
Then turn off the heat and cover the pot. Leave for 15 minutes. Transfer the eggs to a
cold-water bath and let them cool down. Peel and dry. Cut in half and remove egg yolk.
Set aside. To make the salad dressing, mix the pounded chilies and garlic together,
then add sugar, fish sauce and lime juice. Set aside for a few minutes. In the mixing bowl,
add sliced onion, sliced celery and prepared spicy salad dressing. Gently mix to combine
all ingredients, pour over the hardboiled eggs and sprinkle with sliced green onion.
Arrange green lettuce leaves on a plate. Ready to serve.

Stir-fried morning glory (Pak Boong Fai Dang)

Cut bottom part of the morning glory and split into pieces. Wash, pat dry and set aside.
Peel garlic, remove chili stems, wash and pat dry. Smash garlic and roughly chop, then
slice chilies. Heat oil in a wok over high heat. When oil is hot, add chopped garlic and chilies,
fry until fragrant, add morning glory. Add soybean paste and sugar. Stir-fry quickly for
1 minute until morning glory is cooked and then remove from heat. Place the stir-fried
morning glory on a plate, sprinkle with pepper, and serve immediately.