Tum Tang Khai Tom (Cucumber Salad With Boiled Egg)

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6. Tum Tang Khai Tom (Cucumber Salad with Boiled Egg)

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• Tum Tang Khai Tom (Cucumber Salad with Boiled Egg)

Ingredients

• 2 portions

• 100 g cucumber (peeled, chipped and cut into thin strips)

• 20 g garlic (peeled)

• 10 g red chilies (remove the stem)

• 30 g cherry tomato (cut into 4 pcs)

• 30 g long beans (cut into 1-inch long pcs)

• 2 raw eggs

• ½ tsp salt

• 1 tbsp palm sugar

• 1 tbsp fresh lime juice

• ½ tbsp instant shrimp paste

• 100 ml water

• ½ tbsp fish sauce

SW SW Recipe Courtesy of Siriporn Wattanasangiamjit

Tum Tang Khai Tom (Cucumber Salad with Boiled Egg)

{{totalReview}} Cucumber Salad is a dish from Isan, the north-east region of Thailand that has ingredients and flavors similar to Thai papaya salad but uses chopped cucumber rather than chopped papaya and a special seasoning of shrimp paste. This dish is usually paired with boiled eggs because it helps reduce the salty taste and provide a mellower flavor. Its low calorie content makes this dish a good choice as a weight loss food. Save Recipe Saved! Gluten Free Healthy No Nuts Gluten Free Healthy No Nuts

• Difficulty: Easy

• Preparation: 20 min
• Cook: 5 min
• Clean up: 5 min

• Steps: 2 steps
• 12 Ingredients

• Difficulty: Easy
• Steps: 2 steps
• 12 Ingredients

• Preparation: 20 min
• Cook: 5 min
• Clean up: 5 min

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Directions

1. Prepare the cucumber salad

   • Place the red chilies and garlic in a mortar then pound until rough.

   • Add the palm sugar, fish sauce and shrimp paste into the prepared mortar, and use the pestle to gently mash until the ingredients are completely blended.

   • Add chopped cherry tomatoes and long beans into the mortar, then the lime juice. Use a spoon or ladle to mix all the ingredients together.

   • Add chopped cucumber into the mortar and mix with all ingredients well.

   If you want a similar aroma to papaya salad, substitute shrimp paste with fermented fish sauce for seasoning.

   

2. Boil the eggs

   • Pour 100 ml. of water into a saucepan to boil the eggs. Then add ½ teaspoon of salt and the eggs.

   • Place the saucepan on the stove over medium heat. Boil until the eggs are hard boiled (approx. about 10 minutes).

   • Remove the boiled eggs from the saucepan, soak in a bowl of water and wait for the eggs to cool.

   • Remove the shells, cut in half and set aside.

   Soaking the eggs in cold water after they are boiled makes them easier to peel.

Plate and Serve!

• Place the hard boiled eggs onto the serving plate with cucumber salad and serve.

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Categories:

• Fruity
• Low Carb
• Thai
• Egg
• Vegetables
• Salad

Discover food-spirational recipes with our new explore feed! Check it out Reviews {{formErrorMessage}} Overall Rating Post Show more reviews Ingredients Share Ingredients

• 2 portions

• 100 g cucumber (peeled, chipped and cut into thin strips)

• 20 g garlic (peeled)

• 10 g red chilies (remove the stem)

• 30 g cherry tomato (cut into 4 pcs)

• 30 g long beans (cut into 1-inch long pcs)

• 2 raw eggs

• ½ tsp salt

• 1 tbsp palm sugar

• 1 tbsp fresh lime juice

• ½ tbsp instant shrimp paste

• 100 ml water

• ½ tbsp fish sauce

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