21 May, 2012
Salty Egg Spicy Salad recipe

Salty Egg Spicy Salad recipe
(Yum Khia Toom)
This dish is a combination of spice shocks together with salt shocks, both very strong tastes! You should eat it with plain rice to soften the flavours.
Ingredient
4 Salty Eggs (Hard-Boiled)
2 Garlic Cloves
5 Bird Chilles
1 Meduim Onion
1 Tablespoon Chopped Coriander Leaves
5 gms Mint Leaves
1 Teaspoon Fish Sauce
2 Tablespoons Lemon Juice
Preparation
1. Slice the eggs into halves, take the spoon and scoop out the egg from the shell – it’s the easiest way to remove the shells.
2. Put the garlic and bird chilies into the blender and blend to a fine mix. Add the fish sauce, lemon juice and chopped coriander and mix together.
3. Place the eggs onto a serving plate, slice the onions and put them on top, then spoon the chilli mixture over the eggs.
4. Garnish with a few sprigs of mint.
Serve With : Plain Rice Soup