| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Thai |
Thai, Eggs |
6 |
Servings |
INGREDIENTS
| 3 |
|
Salty Eggs (recipe follows), cooked and cooled to room temperature |
| 6 |
|
Fresh kii noo chilies or 2 serrano chilies, thinly sliced crosswise |
| 2 |
tb |
Coarsely chopped shallot |
| 2 |
tb |
Freshly squeezed lime juice |
INSTRUCTIONS
Info: from "Real Thai" by Nancy McDermott posted by Perry Lowell
Yum kai kem is a simple, country-style accompaniment to rice, and is often
served with green curries as a sharp, salty complement to their rich, fiery
heat.
Peel the eggs, halve them lengthwise, and arrange them on serving dish.
Sprinkle the chili slices and shallots over the eggs. Drizzle with lime
juice and serve.
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