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Sawaddee ka welcome to hot thai kitchen! So today i'm going to make something called yum kai dao
which just means fried egg salad. Now it's one of my favorite salads of all time forever and ever in
the whole wide world now why didn't i show you this recipe until now that's because it's in my
cookbook! It's my hot thai kitchen cookbook but i do think that this is a recipe that benefits from
a video demo because there's a bit of egg frying technique involved so i wanted to show you this as
well. Alright let's get started! Let's start with the dressing, this is the basic thai
"yum" dressing or salad dressing that you can actually just apply to any kind of salad.
We're going to start with chilies thai chilies and i meant to bring red ones which is typically
what's used here but i forgot and i only have green ones! So green one it is, same same,
a little different. So i'm going to pound that down first so we don't get big chunks of surprise
chilies. And try not to look at it while you pound
so it doesn't jump into your eye as i have discovered can happen!
And then i go look at it...kind of still have to see what you're doing!
Okay so now that you've got it pretty fine right there, you definitely don't want big chunks here
i'm going to add palm sugar and while you can use white sugar for this, palm sugar
adds flavor, aroma it's just so much better especially in a very simple dressing like
this so i'm just gonna pound that down until the sugar is sort of like a muddy paste oh
okay there you go and now lime juice for acid.
just swirl that pestle to dissolve the sugar and you definitely want fresh lime juice for this no
bottled nothing not even the powdered one which is not bad for some things but this you want fresh
and of course our salty fish sauce now this dressing normally looks a little bit redder
than this because of the chilies but oh well you can give this a taste if you like
oh it's perfect
salivating let's deal with our eggs all right so this is the hardest part of this recipe is
making the perfect thai style fried eggs for this salad so i'm gonna add just a lot of oil
actually into this pan here so you can use a wok which is helpful because it's got a rounded bottom
but if you've got a small pan like this you want maybe like a quarter inch so you want the eggs to
sort of be a little bit floating in the oil that's what's going to cause the bubbly crispy edges
we don't want western style fried eggs over here totally not the same so i'm going to turn this on
and i want to get this quite hot before i add the eggs now any eggs will do of course but i
will add some extra tips about how to choose eggs for maximum bubbliness and i'll put all that in
the website post one of the things i like to do to test oil temperatures i just grab whatever random
vegetable if it's not bubbling right away then it needs some time see that's still
too cold my eggs are room temperature that's important too because if you use eggs directly
from the fridge you drop it in the oil and you have only a little bit of oil the oil temp
can drop really quickly and then you don't have bubbliness again so okay that looks like
a good amount of excited bubbles so i'm going to take that out and put in my egg
there we go you can uh crack the egg into a bowl and then pour it in but i
find that the egg yolks tend to be off to one side if you do that sometimes so
so i prefer to crack it directly but if this makes you nervous
and this is totally normal it should bubble and what you'll do is take a spoon and base the oil
see bubbly white that's exactly what we want and baste the top to help the top cook
this pan is kind of semi non-stick so if your eggs are
a little bit sticking don't touch it until the very end let the bottom firm up once it's done
you can usually nudge it off but if you try to get it to release when the yolks are still really
raw then you might break the yolk and we don't want that i suggest doing this one egg at a time
heats a little high maybe use a longer spoon so it's not so hot
on your hands there you go you see all that crispy crispy brownness that's what you want
doneness wise you don't really want this completely runny because we're gonna cut this
if it's completely runny then it's just gonna run out all over the place so i kind of like it
moist but firm enough that when you cut it it's the it's still holding its shape
so how do you know kind of push it in there and in thailand traditionally they're completely well
done hard fried so it's not really a big deal if you quote unquote overcook it okay so that looks
good to me the edges are nice and crispy the top is a little bit done i'm just gonna take this out
yeah hopefully that's done enough maybe it needs a little bit i'm pressing on the yolks and i feel
like it's maybe a little too soft you can if you really like runny yolk do it runny and then
don't cut them when you compose the salad so you just leave the eggs whole but that's
not the traditional way so i want to show you the traditional way you could flip it over if
you really want hard hard cooked and that will cook faster but i kind of want the bottom to get
maximally browned so i don't really want to take that heat away from the top
oh look at that crispy crispy crispy okay let's keep going with our other eggs
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squarespace.compilings kitchen to save 10 of your first website or domain so the vegetables for this
super super simple i am using some celery traditionally you are supposed to use
chinese celery which is basically a longer skinnier cousin of the celery with a stronger
flavor and aroma but it's the same celery aroma i don't like to buy tiny celery here because they
sell in this like massive bush and i just have no use for the rest of it so use regular celery
but grab the leaves that are on the inside of the heart as well because that's what we want
and then some tomatoes cherry grape tomatoes are totally fine and some onion you can use
white onion sweet onion i'm just using red onion here because i like the color and then
for some herbs i'm going to add some chopped cilantro which i feel is really quite important
in this you can do green onions and cilantro if you want and some roasted peanuts which i
find really adds to the salad because it's sort of like the crunchy nutty element and i'm just
breaking them a little bit with my hand so they're split up you don't need to chop them or anything
okay i'm gonna just toss this briefly so once the eggs go in i don't have to toss as much okay
let's review the eggs i'm kind of nervous because i'm in this new kitchen and i don't
know where anything is and i feel like i've lost my my cooking mojo because i'm out of place so
hopefully i cook the eggs perfectly you want to use a sharp knife and the key is you want
to cut them into about four pieces but try to get a little bit of yolk into every piece so
oh yes yes this is exactly what i was talking about where it's set but it's still moist and
not completely dry so let's hope they're all like that and then with this because i want to sort of
divide the yolk evenly i'm going to do this oh hear that crunch here that
that's what you want okay yay successful egg frying so you cut it like a pizza centered on
the yolk wherever that is that's right you cut it like a pizza centered on the yolk good good
one adam oh you can really hear that one crunch and then i think six is good for this nice this
one's a little more done but still a little bit moist see this one's completely done but that's
okay and i'm gonna just sweep all this egg into the bowl or slide them in and then the dressing
yes give them a tossy toss oh looks so fresh looks so fresh
nice and that's it that's all there is to it super easy now you want to serve this
with rice so let me just go get my rice and we'll see how it tastes look at that very nice
okay that's all we can do right now that's okay can add a little bit more peanuts if you like
i feel like there's never enough peanuts on this salad okay here we go
nice and then i'm gonna make sure i get some dressing make sure you get some peanuts
smell a fresh lime
so good let's add some tomato
i just love how tomatoes get a lot of dressing sort of wedged into their seats but that salad
i mean the yolks are creamy and rich but you've got this sort of bright tart spicy dressing
that just works so well and the celery the crunchy celery really goes together really
really well i mean like it's such a simple dish and i would not substitute anything for anything
in this case i feel like everything has its place and is important
and i don't say this about a lot of my recipes but i would just stick with the way it is and
just experience it as it should so the recipe as always will be on hotthaikitchen.com and when you
make it you can post a photo to social media and tag me at hot thai kitchen everywhere and
a special thanks to our patreon members who help support the show and you want to know what that's
all about and how you can also get bonus content check out the link in the description below thank
you as always for watching and i will see you next time for your next delicious Thai meal.