Rainbow Rice Salad Recipe - Khao Yum ข้าวยำ - Thai Recipes
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- čas přidán 7. 09. 2024
- Kao Yum, or Khao Yum, is a specialty of Southern Thai cuisine that has become popular in Bangkok in recent years because of the healthy, clean eating trend! This dish is similar to the Malay nasi kerabu, and in fact, many Southern Thai dishes have Malay roots.
In this video I also show you how to make natural blue food colouring! The rice is often dyed blue for Khao Yum, although you can most certainly use plain white rice, OR dye the rice a different colour such as yellow (turmeric or saffron) or pink (beets). The dressing, or what we call "nam budu" is the most important part: it's sweet, salty, umami and is key to the unique flavour of this salad. And yes, you can make the dressing in advance and keep it in your fridge for many weeks!
Choice of accompaniments around the rice are flexible, but there are some must-haves. I will include the list of these options in the written recipe on the website!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the CZcams channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via CZcams videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
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HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
I love butterfly pea! You could totally grow it in a container with bok choy or other leafy greens, it doesn't need much space! I live in Toronto and grew them from seed outdoors. Seeds aren't expensive and you will always be with your own after first harvest.
in my country Kelantan next to southern thai border we used different herbs to make the juice for rice that is green in colour.we also uses roasted fish instead of dry shrimps, its so pretty too .tks Pailin
Wow that cabbage trick is one of the most interesting techniques I've ever seen!
In Malaysia we called this nasi kerabu. And famous in Kelantan and Terengganu state. But lots of version you can find. To find the authentic one for sure must go to Kampung area. 😊 . nice to know how to make replacement of butterfly pea flower.
Hi Pailin, just an added information, the flower's pigment act as an antioxidant and also the extract has antidiabetic properties :) sending love from Malaysia!
Beautiful dish, Pai. I was borned in Kuala Terengganu, Malaysia and grew up eating budu with squeeze of lime juice & chilli as a condiment to fried fish. Miss that in Australia
Pai's Chemistry Kitchen!
Love the colors. It’s like a Hmong dish. Kao yum!!
Chef Rafi's Awesome World omg I'm hmong:)
That flower is available in loose leaf tea in the u.s. and Canada. It's very nice tasting and it's cool because when you pour it if you add lemon it turns from Blue to bright purple.
Yes we do drink it like tea. Though not very common.
Love the way you improvise the way you color the rice and make the budu.
You always bring a smile to my face, Pailin! Not only are your recipes easy to follow, you also combine informative content with a great, positive attitude. Love your videos!
I wanted to mention that I made a sweet version of this dish a while ago using rice and pomegranate juice to make it pink. Then, added salt with lime and toasted coconut. Finally, to finish it off I used some palm sugar syrup and mango on top.
GrumpyCatVlogs Memes Sounds delicious - can you please share the recipe?
Please share the full recipe, sounds delicious!
@@strawberryfieldsf100 omg it’s been so long since i've made this! first start my cooking some jasmine rice over the stove or in a rice cooker (doesn't really matter). then add some pomegranate juice along with some of the seeds for that crunch. then mix in some lime juice and toasted coconut flakes. to sweeten it, you can use pretty much any liquid sweetener, but i find that palm sugar syrup or brown sugar syrup works the best because of the additional flavor. finally, just throw in some diced mango and it's done. measurements aren't really necessary because it's super costumizable and really depends on your personal taste. hope you enjoy if you try it out!!
@@juels508 Thank you soooo much! I really appreciate it🤍 will make it tomorrow🥰
I had to give it a try immediately. Just the rice, because the blue colour. Oh my gosh, it's blue!!! That looks so crazy! I made it together with the Gaeng Hung Lay Curry and the combination turned out as someting sooooo gorgeous. Like alien food. I absolutely love it! I'm always looking for recipis which I can use for my nerdy SiFi-parties. Of course I'm going to make the salad version too. But for the the first try I'm super happy!!!
Best wishes from Switzerland
Glad it turned out well! :) Blue food is super cool!
I love the color combination and I pretty much can imagine how tasty it is! My Malaysian friend have shared me the almost similar version of that blue rice. Wonderful!
Watching your cooking demo is sooo therapeutic 😊 Thanks Pai.
In Malaysia we call it Nasi Kerabu. It is vey popular in east coast state of Penisular Malaysia - Kelantan which is near to the southern Thailand. Most of Kelantanese had a Thai blood or Thai origin so no wonder this type of food had a Thai influence such as Thai herbs. 😊
Northern Peninsular Malaysia and Southern Thailand have primarily Malay populations but had been colonised by Siam. If British did not colonize Peninsular Malaysia, people in Kelantan, Trengganu, Penang, Kedah and Perlis would be Thai citizens. Influence of Malays on Thai cuisine is due to presence of Malays in ancient Ayutthaya. Malays served as the Siam king's royal guards. Siamese noblemen even wore keris daggers.
I love thai food. I learned more from you.
Love your detailed instructions and how you think ahead to prevent us from making mistakes you have made (and learned from). It is nice to see a non-meat option.
Hi Pailin...this Recipe is almost similar to our Malaysian "Nasi Ulam".
Hi Pailin. I’m from Malaysia and I really love your channel. It’s inspirational.
As you know we have similar dish but wow, I never thought using red cabbage as colour substitute and pomelo fruit as a salad. It’s really creative. Thanks.
Yay!!! The long-awaited Khao Yum recipe video! Thanks, for doing this, Pai. Love the way you clarified the spelling of "butterfly-pea flower", as P-E-A, lest anyone think they would have to ingest actual butterfly pee.
Omg That’s magical color changing part is my favorite!😆
That chemistry literally blew my mind LOL thanks for sharing that SUPER COOL trick!!!
I had khao yum twice in the Phuket town!!! And I love it sooooooo much!
Wow this is the first time I saw real chemistry in cooking 😄🙂👍🏻
Thank you for sharing and cooking demo.
I love Thai food.
best southern thai dishes, in my opinion
Yummy! Must try...my mouth is watering 😂
Science and cooking 😋👍👍👍 fun
Pai, That was definitely one of the coolest dishes I've seen. I'm Chinese (Cantonese cuisine) so we don't have anything blue even in the realm of Yum Cha.. unless artificially coloured for a visual interest.
Coupled with the mini science/natural chemical reaction was certainly a unique addition to this dish.
Hi. This is my first time posting. Thank you for sharing the recipe of Nasi Kerabu. I had it in your hometown Hat Yai and in Kota Bharu. I fell in love with the taste of it. I know the ingredient for the coloring, but I did not how to do it. Well keep up the good work, and I look forward to many more to come!
Alahai...Nasi Kerabu
Interesting about the colour change! Funny how for butterfly pea flower water, when acid is added, it turns from blue to purple!
Luo Yanjie
yeah
i gota try my blue and green rice with this trick !!
Red cabbage solution is a good indicator for acid base titration. Acid will turn it red and a base (in this case, baking soda, being alkaline) will turn it blue
This is where nasi kerabu came from❤
Haha, thats very creative of you about getting the colour from the purple cabbage, thats clever! Youre a genius!
Naam budu is actualy "Plaraa". Amazing how you got the idea of mixing shrimp paste and fish sauce! 👍👍👍👌👌👌💪💪💪😆😚😚😚
Sawatdee Nong Pailin,
Soun phi tham "khanoum cheen" ploi ni. "Khanoum cheen na tai" sai num phraw.
Hope you understand 😓🙏
The traditional khao jumm actually use lots of herbs, my grandmother and relatives will collect the herbs one or two days before making it. The colour will turn out to be more towards greenish bluish brown. They also use jout galook or cashew nut shoots as the salad mixture. They use bai khilek, bai tot, joot chumphla, phak sian, joot jho etc etc, i cannot recall the names of the veggies already 😓
I had this in Bangkok and it’s one of the best things I’ve tasted! I couldn’t remember the name so I’m very glad to have found the recipe, thank you! :)
Cool chemistry trick with that red cabbage! Oh, and the dish looks fabulous!
This looks absolutely amazing! Love all of the colourful veggies you used!
Omg im going to eat purple and blue rice from now on 😍😍😍😍
lovely and colourful dish and it is good for CNY!
OMG PAILIN! I was just browsing through your channel to find your vegan red curry video and I saw that your channel has almost 500,000 subscribers ! 😄😄😄
I think I know what I will be making this easter! Thank you for all of your hard work!
U deserve a million subscribers!!
Thank you, we added miang Kham in our restaurant menu for one of the food promotions and it was a hot seller, glad to say we followed ur recipe diligently!!
She's on her way!
Very Yummy.
You are the best cook😘😘😘 love your ideas 😍
What an interesting and pretty salad!
We love budu! 😍
ชอบทานมากค่ะ
Very interesting and exotic. Gonna try this science cooking sometime.
Looks nice and colourful. But troublesome to prepare as ingredients are not easily available in the market. Thanks for sharing.
I remember you trying this dish in your Toronto VLOG video at Kiin! Looks spectacular!
I love, love, love this one, so beautiful!
Colorful salad, looks delicious🌈🌈🌈
I baked Caramel Custard cake.. So yummy..
What a beautiful dish, and I love the science portion too :)
it looks so great.
must be very yummy !!
i must try it !!
I love it. the visual impact is boom
Is this the most beautiful and delicious dish I have ever seen ?:)))
Looks yummy
I’ve never thought of using Red Cabbage as a food colouring and I’m a Chemistry student myself XD
Thanks for sharing the trick Pai!
I can basically use this trick to colour any foods requiring colour like mochi :P
So!!! Let's get started
Now I use cabbage as an example for pH and indicators for my students in Chemistry class. ;)
Ha ha I used the butterfly pea flower for experiment
Yes. We have this kind of rice in Malaysia, specifically in Kelantan. We call it "Nasi Kerabu", which literally means Rice Salad. 😘
It's Salad Rice not Rice Salad.
Thank you pailin love u pritty.u are chef👍👍👍👍
Yum! Must try!
Nasi Kerabu! 😋
This recipe made me smile! The Chemistry part is so funny hahaha-¨Keep going
LMAO I love how you specify pea...
I love this, we call it Nasi kerabu in Singapore. I made this too💖
Awesome!
Great video pai!! Looks so delicious. Not often I learn alittle science while watching a cooking show.
Beautiful food😁😍 looks cool and nutritious and of course less calories😘😘 👍
Oooh so colourful and shamefully never heard of it. If I'm brave enough, I shall make this one day. I'm always up to try, but I also don't like throwing food out if I won't eat it.
Wooww!!! I like your colorful and creative dish!! Looks similar to 鱼生!!! That taste so delicious and crunchy dish!! So good to try it!! Great dish!! Enjoy your meal and see U anytime!!
Kenny Rogers
鱼生
是哪国菜式啊?
鱼生是在新加坡新年初七的时候才捞的!! Thank U for your comments!!
啊
这样啊
我倒没尝试过这道美食。
你是新加破的吗
Cuisine Thai 是啊!! 我也是没有尝过!! Have a great day too!!
@ 0:51 Blue color comes from a flower, a butterfly pea flower, that's P E A. Incase anyone was thinking something else, she made sure of that. ;)
Lol ... yes important to make the distinction ... and thinking butterfly pee would be REALLY expensive! :)
Ur genius in substitute raw materials which are not available in ur area 👍
Blue pea flower
Budu
This is called “Nasi Kerabu” in Malaysia, as most Malaysians suggested. But we just call it “Khao yum” in the state of Kelantan.
Xinwei Lim
Does that mean Kelantan people use Thai words to call this dish??
cHemon Yeah. The state is greatly influenced by Thai culture
Now we can find it all over Malaysia due to migration of the east coast people (from kelantan) to the other states in Malaysia. Yummss
This food is Malay food. As southern Thai is part of Thailand so it becomes Thai food too.
My mother from Kelantan and we have always called it Nasi Kerabu.
Wow looks yummy
Pai! Do you know how to make Khao tom mut? The banana with sticky rice and sweet beans wrapped in banana leaf. There is also a savory one with mung bean and some type of meat. I would love to know how to make it.
Wah di luar negeri ada jeruk bali juga ya...
woaaah. science 😎😎😎
Yea!!! I've been waiting for the recipe ever since your post on Instagram:)
She already put 'NASI KERABU' in the video description. So stop claiming it people.
You’re so smart and pretty🌹
Looking yam.
So, no herbs? The Malaysian version, we have the Laksa herb. But you make it look so easy to prepare.
I have all the regret in the world for not eating this dish when I lived in Songkhla. I was still young and rejecting vegetables at the time. It always smells good when my mom is eating it. But I was always like. Nooooo veggies. But now I want it.
Haha, I didn't like this when I was a kid for the same reason. But when I grew up I loved it!
Hi Pailin...I'd like to know what kind of dressing that normally are serve on salads at the Thai restaurant? Like it has a yellowish color that kind has a honey mustard taste with some other kind of mixture. When I mean salads, just your normal mixture that are usual included in lunch specials.
I love how colourful that is! However, I find the protein portion is a bit small, what protein do you recommend to pair this dish with?
Grilled chicken or shrimp would be great...or some mackerel!
please make a video about how to make coconut van ...
Go Pai!
หิวเมื่อไหร่แวะมาไม่เคยผิดหวังเลยค่ะ รัก
so what i learnt from u is even u have to study chemistry to be an expert chef. damn i m so weak at chemistry. i love your recipe btw. thank u.
I think you'll learn science while cooking
I want butterfly pea pandan iced water
Hai Pai!
The purple juice from the red cabbage dies everything blue without adding baking powder. Wonder if it would do the same to the rice without the powder. You can dye clothes, eggs etc and it will stain things so careful.
Thank you, Pailin.
Thx much 🙏you are sooo cute ❤️
Pailin, can you please make an educational video about shrimp paste? The shrimp paste I have looks very different, grayish pink, and softer. It is from Thailand tough....
Noted :)
Thanks! :)
OMG ... that means it's going to be sitting open for even LONGER! (#throwoutthecurtains)