When the age-old question “what is for dinner” pops up, I bet that many of us will prefer recipes with just few ingredients found on supermarket shelves, short on preparation and cooking time. A difficult request from an ethnic oriented food website. However, today I will surplus that request and bring you a recipe that beside a spirit of enthusiasm requires virtually no culinary skills to prepare.
A Thai twist on the good ole’ fried eggs. We will take this prehistoric dish another notch! With a simple spicy lime and fish sauce dressing we will jazz it up into an energetic dish that is uniquely remarkable and captures some of the essence of Thai food – the mixing and playfulness in the use of flavors.
This salad is quick and easy to make. The dish enjoys carnival of colors and defined flavors that stand in line to tease your palate; Sour, Salty, Hot and a feathery touch of Sweet. They are all ready to play in this less than 10 minutes preparations.
The dressing is made with equal parts of lime juice and fish sauce, pinch of sugar and chilies as much as you dare. Mix just before serving. It goes well with a plate of hot white rice and crispy Thai omelette.
Here is a dish with a modest name that has been part of Thai culture for at least couple of hundred years. Traditionally Thai salads are divided into three main categories based on the dressing type. The most popular salads are those with with clear dressings made of lime juice, fish sauce, crushed chilies and a touch of sugar.