Nam Khao Salad, Herb Salad, Rice Balls

by Chef Jaime Malone

Dressing

Ingredients

• 2 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 tablespoon palm sugar
• 2 cloves garlic- micro-planned or finely minced
• 1/2 Thai chili- seeded and sliced

Directions

1. Combine ingredients and adjust seasoning with more lime, sugar or chilies as needed.

Salad

Ingredients

Use all or a combination of fresh herbs listed here - or add your own to the list- just avoid "hard herbs" such as rosemary. You want about 2 cups of herbs, torn and stems removed.

• Cilantro
• Pea shoots and tendrils
• Lemon balm
• Basil
• Mint
• Thai basil
• Spring onions- thin sliced
• 1/2 cup toasted cashew halves and pieces
• 1/2 cup som poo (sour pork sausage) - 1/2 inch dice

Rice Balls

Ingredients

• 2 cups cooked jasmine rice
• 1 cup shredded coconut
• 1 tablespoon fish sauce
• 1/4 cup red curry paste
• 1 tablespoon lemon grass
• 2 eggs- lightly beaten
• 1 cup cornstarch
• Kosher salt

Directions:

1. Combine all ingredients except cornstarch and salt and mix gently. Roll into golf ball sized balls. Allow to rest for at least one hour and up to overnight.
2. Dredge rice ball in cornstarch and shake off extra. Set aside.
3. In a large pot heat 3 inches of vegetable oil to 350o. Deep fry balls until golden brown turning half way through.
4. Remove from oil and place on paper towel. Season with salt immediately. Allow them to cool slightly then break into smaller pieces.
5. To serve salad, toss all herbs, cashews and pork sausage together with dressing.
6. Arrange rice balls over the top.
7. Garnish with more cashews, lime zest and shredded coconut if you like.

Lao Omelet

by Chef Jaime Malone

Ingredients

• 4 duck eggs
• 1 handful roughly chopped dill
• 1 tablespoon fish sauce
• 1 Thai chili - seeded and thinly sliced
• 1 teaspoon kosher salt
• 1 tablespoon butter
• 4 scallion- thinly sliced
• 1 tablespoon coarsely ground black pepper

Directions:

1. In a medium sized bowl beat the eggs. Stir in dill, fish sauce, chili and salt.
2. In a large non-stick pan heat 1 Tablespoon of butter over medium heat until just foaming. Add scallions and black pepper and allow to cook for one minute.
3. Add egg mixture to the pan and swirl to coat the whole bottom. As soon as the eggs begin to set, use a heat-proof spatula to pull one side of the omelet to the center of the pan, tilt the pan to allow the remaining uncooked egg to fill in the bottom again.
4. Repeat this step three more times, every 90 o around the pan.
5. Fold the omelet in half and turn out onto a service plate.
6. Garnish with any remaining herbs!
7. Sprinkle with more fish sauce if you like it dirty.

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