Ingredients
| Spicy rice salad with vegetables | |
| 15 g (1 tbsp) | Budu, muslim fish sauce |
| 180 g (1 ½ cups) | Polished steamed rice |
| 25 g (2 tbsp) | Jjaggery palm sugar |
| 15 g (1 tbsp) | Galangal, tuber |
| 20 g (2 tbsp) | Lemon grass |
| 90 g (1 cup) | Green yard long beans |
| 140 g (1 cup) | Pomelo |
| 5 g (2 tbsp) | Kaffir lime leaves |
| 30 g (½ cup) | Mung bean sprouts |
| 25 g (1 small) | Cucumber |
| 5 g (3 small) | Windbetal leaves |
| 30 g (½ cup) | Roasted coconut meat |
| 3 g (½ tbsp) | Pulverized salted dried shrimps |
| 3 g (½ tbsp) | Ground bird chilli |
| Butterfly pea flower drink | |
| 5 | butterfly pea flowers |
| 10 g (2 tsp) | White sugar |
Cooking Instructions
Spicy rice salad with vegetables (Kao Yum Pak Tai)
Pour Budu into the pot over medium heat. Then add shallot, pounded galangal, lemon grass,
kaffir lime leaves and palm sugar.
When it is boiling, turn to medium heat and simmer for about 1–2 hours until the water is
dried. Serve together with steamed rice. Add chopped vegetables, ground dried shrimps,
pomelo and ground chilli.
Butterfly pea flower drink (Nam Dok Ann Chan)
Steep the flowers in hot water for 10 minutes or until the flowers turn pale and the water
turns blue. Add sugar to sweeten and serve chilled.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 744 kcal | Energy |
| 14.9 g | Protein |
| 267 mg | Phosphate |
| 141 mg | Sodium |
| 716 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |