Khao Yam (ข้าวยำ) is a rice salad from Southern Thailand. It is made with cooked rice (colored blue with the butterfly pea flower), a number of fresh vegetables and herbs and an wonderful dressing.
The dressing is normally made with fermented fish, but we have a vegan version for you. We name it rainbow rice salad, the reason for that is obvious!
Khao Yam (Rainbow Rice Salad)
Prep time: 30 minutes Cook time: 5 Total time: 35 minutes Serves: depending on the amount of ingredients you prepared 1 or more plates
INGREDIENTS FOR THE SALAD
You can basically add any fresh vegetable or herbs you want to this salad, below you will find a list of ingredients we use in Paksong
1 cup of Cooked blue rice (per plated)
Toasted coconut flakes.
Sour fruit: green mango or pieces of pomelo
Fresh bean sprouts
Fresh lemongrass
Fresh kaffir lime leaves
Winged beans or green beans
Flower of the wild ginger (Dalaa) or carrot
Pumpkinseeds or sunflower seeds
Young peas or beans
INGREDIENTS FOR THE DRESSING
1 1/2 cup of vegan fish sauce
2 cups water
3/4 cup brown sugar, packed
2/3 cup sugar
1 tablespoon of tamarind pulp (if no tamarind paste, make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement)
2 large shallots
4-5 kaffir lime leaves
2 stalks lemongrass (the tough parts)
4-5 slices of fresh galangal or 1 tablespoon of galangal powder
EQUIPMENT
Large saucepan
Strainer
A glass jar to store the dressing
Serving plate
Small bowl for the dressing
PREPARATION FOR THE DRESSING
Make the vegan fish sauce
Make the replacement for the tamarind pulp if needed (make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement)
Smash the shallots
Tear and bruise the kaffir lime leaves
Bruise the lemongrass stalks
Slice the galangal
PREPARATION FOR THE SALAD
Make the blue rice
Make the toasted coconut flakes
Make the bean sprouts
Slice the lemongrass very fine
Slice the kaffir lime leaves in very thin long strips
Slice the beans in very small pieces
Slice the dalaa flower (or carrot) in thin long strips
Roast the pumpkin seeds
METHOD FOR MAKING THE DRESSING
Add all ingredients to a large saucepan.
Bring to a boil.
Lower the heat, the mixture keeps simmering until the sauce is reduced about half
Strain the sauce.
Add the syrupy sauce to a glass jar with lid
The dressing can be stored in the refrigerator for 1 month.
METHOD FOR MAKING AND SERVING THE SALAD
Scoop the rice in a small bowl, press it in and turn it upside down in the center of the serving plate. Remove the bowl.
Arrange all the salad components you prepared around thee rice.
In a small bowl add some of the dressing and place it next to the plate.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW!