Recipe
Kai Sai Takrai (chicken & Lemon Grass) Recipe
Print RecipeRelated Recipes
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- 9 Duck eggs or chicken eggs
- 1 c Salt
Directions
- Step #1 Info: from "Real Thai" by Nancy McDermott posted by Perry Lowell This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish.
- Step #2 Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine.
- Step #3 Once cured, they keep for many months at about room temp, & are boiled when it's time to eat them.
- Step #4 In a medium saucepan, mix the water & salt and stir well with a large spoon to dissolve some of the salt.
- Step #5 Place over med-heat/flame & bring to a boil, stirring frequently.
- Step #6 After mixture boils rigorously for about 1 min, remove this from the heat, stir once more, & cool to about room temp.
- Step #7 carefully arrange the eggs in a crock or large jar.
- Step #8 Pour the cooled brine over the eggs, making sure they are completely submerged.
- Step #9 Cover & keep in a cool place for 1 month.
- Step #10 When you're ready to use the eggs, place the number of eggs you want in a small pan & add cold water to cover.
- Step #11 Bring to a boil over medium-high heat.
- Step #12 When the water reaches a rolling boil, reduce the heat to low & let simmer for 10 mins.
- Step #13 remove this from heat & cool to about room temp.
- Step #14 Peel & serve.
- Step #15 Note: Salty or Salted Eggs are sold uncooked in Asian markets.
- Step #16 Often they are covered with 1/4-inch layer of charcoal colored ash.
- Step #17 Rinse off the ash & cook as above.
- Step #18 --.
- Enjoy the KAI SAI TAKRAI (CHICKEN & LEMON GRASS) recipe
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