top of page
Writer's pictureEco-Logic Resort

Khao Yam (Rainbow Rice Salad)


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!



186 views0 comments

Recent Posts

See All

Comments


bottom of page