Skip to main content

Khai Khem (Salted Eggs)



Salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a yolk that is bright orange-red in colour, round, and firm in texture.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavouring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty.

Ingredients:
  • 12 Raw Large Duck Eggs
  • 500 gms Salt
  • 4 Litres Water
  • Large Boiling Pan
  • Big Glass Jar

Preparation:
  1. The eggs are salted in a saturated brine solution. This means the maximum amount of salt you can dissolve in the water!
  2. Boil water in a large pan.
  3. Add the salt to the water and dissolve it. 
  4. Add more salt until the salt can no longer dissolve.
  5. Leave to cool, as the water cools, salt crystals should form. If they do not, heat it up and add more salt.
  6. Put the cold brine and eggs into a jar, the eggs must be submerged in the brine.
  7. After 15-20 day take it out of the jar. 
  8. Bring to oiled for 30 minutes and can keep it for a long time.


  

Comments

Popular posts from this blog

Kha-nom Jeen Nam Ya Par (Thai fresh rice noodles with Thai fish curry sauce)

Kha-nom Jeen Nam Ya Par or "Thai fresh rice noodles with Thai fish curry sauce" A dish most commonly known in the northeastern I-san region of Thailand, fresh rice noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya Par is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavors.

Stir fried mixed vegetables with oyster sauce (Pad Pak Ruam Mit)(V)

This stir fry vegetables know as  "Pad Pak Ruam Mit". It’s healthy Thai vegetable dish.  Quick and easy dish "pad pak ruam mit" is a stir fried mixed vegetables with crushed garlic, oyster sauce and soy sauce (for vegans).  For make this stir fry I use Broccoli, cauliflower, baby corn, straw mushroom and carrot are great enough for stir fries.  This stir fry can be served with Thai steamed rice…

Stir Fried Chicken With Red Curry Paste (Gai Pad Prik Khing)

Stir-fried chicken with red curry paste and long green bean that made easy to find. In Thailand we called “Gai Pad Prik Khing” This is easy to make and it’s easy to find as a street food in Thailand.

Ingredients:
400 gs chicken, cut into well pieces (or prawns, pork, beef) 200 gs string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.) 2 kaffir lime leaves, sliced thinly 3 tbsp red curry paste 3 tbsp fish sauce 1 tbsp sugar coriander leaves ( for garnishing )Preparations:
Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic. Add chicken and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

Papaya Salad with fermented crab (Som Tam Poo)

Green papaya salad is a Northeastern Thai / Lao / Cambodian spicy salad made from shredded unripe papaya. Locally known as som tam. it was listed on World's most delicious Thai foods.

The dish combines the four main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar; the Thai name som tam literally translates as "sour pounded".

Despite the use of papaya, which one may think of as sweet, this salad is actually savory. When not yet ripe, papaya has a slightly tangy flavor. The texture is crisp and firm, sometimes to the point of crunchiness. It is this that allows the fruit to withstand being beaten in the mortar.

In Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. To specifically refer to the dish as prepared traditionally in Laos or Isan.

Traditionally the local variety of Som Tam in the streets of Bang…

Fried Chicken With Cashew Nuts (Gai pad med mamuang himmapan)

This popular dish, it’s a quick easy to make stir fry of chicken and vegetables seasoned with cashew nuts. This is idea as a side dish for Thai steamed Rice. The name break down as 'Gai' = chicken, 'pad' = fried, 'Med' = seed and 'Med Mamuang Himmapan' means cashew nut. In Thai its just as long a name! “Gai Pad Med Mamuang Himmapan”
INGREDIENTS: 400 g. chicken meat100 g. fried cashew nuts 3 red chillies 2 red dry chillies 5 stalks spring onion 1 tbsp garlic, crushed 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tsp salt 1 onion 2 tbsp cooking oil
PREPARATION: Rinse clean chicken, slice thinly. Rinse chilli and slice on bias. Wash spring onions, cut into small pieces. Peel onion, slice thinly. Fry dry chillies until fragrant and cutt into 1-2 cm. leave in the small bowl.Heat cooking oil in wok. Stir fry garlic until fragrant. Add chicken, cashew nuts, chilli and onion. Stir fry. Season with light soy sauce, oyster sauce, and salt. Stir fry to mix well. Tran…