Yum Kai Kem is probably better described as Spicy Salted Duck Eggs Salad. It is a dish that is more probably commonly consumed in Thailand compared to the rest of Asia.Thai Food Lovers
The locals in Thailand love to take this dish with either rice or congee but especially so with congee for breakfast.
You know what --- salted eggs can be done using duck or chicken eggs. However, more commonly used is the duck eggs and this is also my personal preference.
Because duck eggs yolks are tastier and the color of the final product is more intense and bright making it more appetizing.
In fact, if you have the opportunity to travel through Thailand by road instead of flying, you will find that certain provinces are 'famous' or specialized in duck eggs.
You can buy ready made eggs from most Chinese grocery shops.
However, the alternative to buying is to make them yourself.
Look, don't think that making them yourself is difficult - it is not.
If you are game to try, follow my recipe on how to make it.
From The Thai Kitchen:
* Mixing bowl
* 2-4 salted eggs
* 1 shallot (sliced)
* 1-2 fresh small chillies
* 1 coriander
* fried anchovies (optional)
* 1 pickeled garlic (sliced)
* 3 tsp fish sauce
* 1.5 tsp lemon juice
* 2 tsp sugar
1. In a saucepan, bring enough water to cover the eggs to boil
2. Boil duck eggs as you would with hard boil eggs for 7 minutes in boiling water
3. Take the eggs out and cool it down by immersing them in cold water
4. Peel the shell and cut the eggs in half
5. Put the halved eggs on to a serving place
6. Add the Garnishing with shallots, fresh chillies, coriander and pickled garlic and top up
7. In a small mixing bowl, mix the sauce ingredients together
8. Taste and adjust flavour if needed
9. Spoon the mixed sauce ingredients over the salted eggs
10. Top up with fried anchovies which is optional but it sort of give it a bit of a crunch texture to the dish
11. Enjoy - especially good complement to congee or rice