My new article on the IE (green issue) is up. Feel free to stop by! The article is inspired by Lazaro - Lazaro Cooks, and Stella - The Witchy Kitchen
Is Organic Food Worth the Price?
This salad dish was created because I needed to use the leftover English cucumbers. I created 4 cucumber related dishes! - Just tried to incorporate it to the dishes. The fried egg Thai salad is the first to feature. You don't see this salad as often as the glass noodle or beef salad. Even for me, I rarely see it on the menu. Maybe it's too simple? Well, in this case, simplicity is better. I made this for a busy weeknight. It's fast and tasty! You can have this for a salad starter or main dish as I did.
I'm trying to think back to what other street food I ate when I was back home. I'm thinking about Thai street food lately because I'm booking a flight to my sister's wedding in December! My mind is planned ahead on food already. I don't care so much about fancy food but would rather focus on the food I'm not able to find here. Since I will stay there for only a week, I'm going to eat, shop, and eat. Hopefully, the heat from the hot weather will burn out calories otherwise I will be chubby T!
As mentioned in the last post, lime, sugar, and fish sauce are a must in Thai cuisine. No doubt, the salad dressing requires those 3 ingredients. I'm amazed these 3 ingredients can make so many different types of food.
Fried eggs add a GREAT flavor to the salad, surprisingly. A little crispy from the egg white, creamy texture from the yolk, and savory exotic dressing are a great combination. However, the yolk shouldn't be undercooked like melted cheese, or overcooked like boiled eggs. The ideal is to have an almost-cooked egg yolk. What you have to do is to splash hot oil onto the middle of egg. The white egg tends to cook faster than the egg yolk. By doing so, the yolk will cook at the same time as the egg white.
Another interesting ingredient is Chinese celery. It has a unique flavor. I think it tastes like arugula mixed with parsley in Italian cuisine. Cucumber and cherry tomatoes are to balance out the flavor and make the salad even more refreshing.
Fried Egg Thai Salad
Yield: 2 for main salad; 4 for starter
Ingredients:6 organic eggs
1/2 yellow onion, sliced
2 stalks Chinese celery, chopped
1/2 cup cherry tomatoes, halved
1/2 cup ground pork
1/2 English cucumber, peeled, halved, and sliced
Vegetable or canola oil for frying eggs
3 tbs fish sauce
2 1/2 whole lime
2 tbs sugar
2-3 Thai bird chili, sliced (for medium spicy)
- Heat up oil in a wok or skillet to fry eggs. Crack eggs one at a time. Splash hot oil over eggs. Cook until the edge is crispy and the egg yolk is turning light yellow but not completely cooked. If you overcook, that's fine as well.
- Place cooked eggs on a prepared towel sheet. After you're done with eggs, add pork. Use wooden spoon to break it apart. Cook until it's cooked through. Place the pork in a salad bowl
- Cut fried egg into 4-6 pieces depending on how big you prefer.
- Add sliced onions, chopped celery, cherry tomatoes, and sliced cucumber in a salad bowl
- Combine all the dressing ingredients. Whisk until mix and sugar is dissolved. Adjust the taste.
- Pour the dressing over and mix. Enjoy!
|Fry the egg one at a time|
|Stir fry pork|