I first encountered Khao Yum, or Thai rainbow rice salad, at the Noma Food Festival. the MAD symposium in Copenhagen when one morning the Sydney-based Thai restaurateur and organic farmer Palisa Anderson cooked this lively breakfast dish for 600 people. As a noma stagiaire or intern at the time, it was my job to help with this (the festival theme this year was equality, and a diet that supports fair treatment is a core part of my roots to the fruit although the recipe many Contains ingredients, it’s a delicious way to use whatever is in the fridge’s vegetable drawer.
Khao Yum or rainbow rice salad
This vibrant salad is a great way to mix and match various seasonal vegetables. If you want, color the rice brightly blue and / or yellow, making this a fun and exotic dish to use at home: turmeric is usually used to color it yellow and blue pea flowers to color it blue. You can get blue pea blossoms in good health food stores and on the Internet, but you can also use red cabbage: To do this, measure 400 ml of water in a stainless steel pot, bring to the boil, then add 100 g of grated red cabbage and simmer five times. Drain, collect the cooking liquid, then place the cabbage in a bowl and serve with the salad. Add a small pinch of bicarbonate or soda to the cooking liquid, stir to dissolve it, and carefully watch the liquid begin to turn blue. Stir in a second small pinch of bicarb, repeating if necessary until the liquid turns a bright blue (check by placing a spoon on a white plate so you can see the color clearly). If you add too much bicarb, the liquid can start to turn green; When this happens add a little vinegar to make it turn blue again. To cook the rice, pour the blue liquid into a saucepan, add the rice, bring to a boil over medium heat, then cover, reduce the heat very low and cook for about 10 minutes, or until the rice is cooked through and / or all of the liquid has evaporated. Remove from heat, pour into a colander and let cool down.
250g jasmine rice
5 fried butterfly pea blossoms or 1 teaspoon turmeric powder, for coloring the rice (optional)
3g piece of seaweed
1 tbsp tamari, or soy sauce
1 dried shiitake mushroom
½ teaspoon rice vinegar
1 small clove of garlic, peeled and chopped
½ tbsp miso
1 teaspoon fermented bean curd (Optional)
50g each of 3 seasonal vegetables (e.g. kale, purple sprouting broccoli, carrots, bean sprouts, beetle beans, pumpkin), cut into thin strips or finely chopped
4 tbsp coconut flakes, roasted in a dry pan for five minutes until golden brown
1 stalk of lemongrass, finely chopped
1 grapefruit, peeled, separated into segments and finely grated or diced
8th Macrut lime leaves, finely chopped
1-2 pinches of dried chilli flakes, or to taste
1 unwaxed lime, cut into wedges
Wash the rice, then put it in a saucepan and cover with two cups of water; If you want to color the rice blue or yellow, add either the dried blue butterfly pea flowers or turmeric powder. Bring to a boil, cover, reduce the heat a lot and cook for about 10 minutes, or until the rice is cooked through and / or all of the liquid has evaporated. Remove from heat and let cool while dressing is made.
Mix seaweed, tamari, shiitake mushroom, rice vinegar, garlic, miso and possibly fermented tofu in a jug. Stir in 125 ml of water and let it steep for 30 minutes. Put the dressing mixture in a blender, puree until smooth, then place in the refrigerator until needed.
For the salad, spoon the rice into the middle of each plate and surround it with small heaps of vegetables and all the other ingredients. Serve with lime wedges, chilli flakes and the dressing.