A Journey of a Thousand Miles
The time machine has been playing tricks on me and preventing me from keeping you posted on where I have been and what I have been cooking since January. During part of that time I was traveling across the South China Sea and Andaman Sea on the MS Amsterdam, a Holland America Line cruise ship (the 2014 Grand World Voyage), as a guest chef teaching Thai culinary classes. The ship traveled around the world and I joined the ship from Manila to Hong Kong, Singapore, Phuket and Sri Lanka. My full-month culinary experience on board the ship, plus my travels around Southeast and Central Asia, and the opportunity to explore the cuisine and culture of Sri Lanka were wonderful adventures which I will share with you at a later time.
The rest of the time here in Seattle I have been teaching, tasting delicious Thai foods around Seattle, and keeping busy with my family and Seattle’s Thai community. Please visit my I Love Thai Cooking Facebook page, which I update often with photos and news. For the remainder of this year, I hope to share short recipes and techniques on my Pranee’s Thai Kitchen blog until I finally catch up with everything.
I hope you enjoy my recipe for Thai Egg Salad- ยำไข่ต้ม
Summer in Seattle for me is about living a carefree life style, exploring nature and enjoying outdoor activities. Dining and entertaining are still important to me, but I try to stick with a nutritious and delicious cooking style that fits my summer style. The recipe I am sharing today reflects my cooking style at this time a year.
When I had a potluck and Thai community gathering to attend one Sunday, I took the simple approach of deciding to prepare an impromptu dish using only those ingredients that I already had in my fridge or freezer, typically staple ingredients that one must have on daily basis. This hard-boiled egg recipe came naturally to mind. Eggs are a soul food for everyone, anywhere and anytime—breakfast, lunch or dinner. For me this week, I have eaten eggs at least one meal each day. I am proud to share this simple dish with friends and I hope you too will find this recipe suitable for your family, or to take to a party with ease. They are a food prepared with heart and nourishing value and the best fresh ingredients possible. Delicious, nutritious and unpretentious.
How to Prepare the Hard-Boiled Eggs – Kai Tom – ไข่ต้ม
Place 13 eggs (one more than you need in order to provide one for testing and tasting) in the bottom of a large pot; add enough water to cover them, plus two inches. Bring to a boil on high heat and then immediately lower heat to medium. Set a timer for 6 to 8 minutes depending how firm you want the egg. After 6 minutes, use one egg as a tester. Rinse the egg with cold water and peel to see how it looks inside. If the center is cooked enough for you, remove the pot from the heat, pour out the hot water, and rinse the eggs with cold water. Let them cool down completely—at least 30 minutes or longer. Once cooled, roll the eggs gently to crack and remove the shell. I learned over time that using older eggs or adding a splash of vinegar to the water makes the shells easier to peel.
The dressing below also works well with fried eggs. See Pranee’s favorite fried egg technique – Thai Fried Egg – Kai Dao – ไข่ดาว
Thai Egg Salad
Yum Kai Tom
The hard-boiled eggs, dressing, and garnish can be made ahead of time and kept in separate containers until ready to use. It will only take about 15 minutes to cut the eggs and place them on the tray, randomly sprinkle sauce, and garnish the top. Then wait and see how many people say “Wow.”12 eggs, hard-boiled, peeled and cut in half lengthwise 3 fresh Thai chilis–red or green, optional 2 large shallots, minced 3 tablespoons fish sauce 5 tablespoons lime juice 1 teaspoon roasted red chili paste, aka chili jam 1 teaspoon sugar 3 tablespoons cilantro leaves
Place cut, hard-boiled eggs on a deviled egg platter or a plate.
Make egg salad dressing by combining shallots, fish sauce, lime juice, roasted red chili paste and sugar.
Use a small spoon to spread sauce equally over each egg yolk. Garnish with cilantro.
Enjoy as an appetizer or side dish.I Love Thai cooking Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com