Khao Yum is a dish that may be prepared at home. Because raw resources are available on the open market. Because Khao Yam contains vegetables, fruits, and herbs, there is a simple approach for individuals who care about their health and don’t want to gain weight. It is nutritious and can be consumed on a daily basis. The flavor is delectable and accessible to people of all ages.
Khao Yam Story
Khao Yam (Spicy Rice Salad with Vegetables) is a popular breakfast or lunch dish in Thailand’s southern region, particularly in the lower south. It is called “Nasi Kerabu” in the local Malay language, where “Nasi” means “rice” and “Kerabu” means “mixed,” and it refers to cooked rice mixed with Budu juice. There are many various forms of Khao Yum, each with its own name, such as “Khao Yam Bai Pan samor or Khao Yam Narathiwat,” “Khao Yam Bai Yo,” “Khao Yam Ya or Khao Yam Saya,” and so on. Khao Yam is thought to have originated in Thailand and Malaysia’s southern regions. There are additional rice salads that are peculiar to Asia, such as “Bibimbap,” a Korean rice salad with a somewhat spicy flavor and raw eggs and pork as ingredients. Khao Yam is a highly nutritious and wholesome food that contains a wide range of nutrients. It is a cuisine that is good for people who are trying to lose weight since the veggies in Khao Yam are fresh and do not need to be cooked in any manner, allowing them to absorb all of the vitamins that are naturally present in vegetables.
Khao Yam also contains minerals, protein, carbs, and a high fiber content. aids in the regular functioning of the excretory system. Mahidol University’s Institute of Nutrition Study research reports. Khao Yam has been discovered to have a significant nutritional value. Because it contains a variety of vegetables and herbs, each with its own flavor, aroma, and color, it reflects the southern eating culture. “Nam Budu” is Khao Yam’s most important identity. The Nam Budu is responsible for the exquisite flavor of Khao Yam. Budu sauce was traditionally drizzled over rice. If it’s a true Islamic recipe, pure Budu water will be used, but if it’s a recipe from the Upper South, it won’t. Another seasoning will be used to enhance the flavor of the Khao Yam. The heart of Khao Yam Budu is “Nam Budu,” which is difficult to manufacture since the process of manufacturing Budu juice necessitates thorough fermentation, including the appropriate ingredients and timing.
Khao Yam is more than just a Southern staple. Khao Yam, on the other hand, retains the atmosphere of a way of life and culture that has been passed down from generation to generation. It reflects the lifestyles of people, vegetables, and local resources in each community, as well as the culture of khao yum consumption. It may not be the same, and depending on the location, they may have various pieces. Even in the south, there are still peculiarities, especially when it comes to Nam Budu, the key ingredient. Khao Yum, or Khao Yam Sai Buri, is a popular rice in the south. Province of Pattani Khao Yam in other southern provinces, such as Satun Province, differs from Khao Yam in other provinces in that Satun Khao Yam focuses on galangal (Kha in Thai). So there’s a local dish called “Khao Yum Hua Kha,” which is a rice dish with curry paste and vegetables that doesn’t require Nam Budu like other recipes.
Worth of Khao Yam nutrition
Because, aside from rice, Khao Yam is Thailand’s staple cuisine, it is the only dish that contains nutrients from all five food categories. There are also fruits, vegetables, and herbs. The majority of the fruits utilized are sour, such grapefruit or mango. It can be combined with the two to create a variety of flavors. Vegetables abound, the majority of which are lentils or bean sprouts. Lemongrass or shredded kaffir lime leaves are the main ingredients in Khao Yam. Roasted coconut is another flavorful addition to Khao Yam. Coconut fat is a saturated fat that is beneficial for vegetable and fruit diets because it aids in the dissolution of healthy elements such as fat-soluble vitamins and bioactive chemicals present in plants. Furthermore, some recipes may call for puffed rice; adding puffed rice to a meal will give it more vitality and make it more complete. Seasoning is another crucial component. Nam Budu is all we know. When using Nam Budu for seasoning, keep in mind that most of the Nam Budu is salted. The saltiness can be reduced by adding sugar. Nam Budu’s saltiness and sweetness help to enhance the flavor of the food, making it more delectable. Because of the sourness of the fruit, when the sweetness of the salinity is added, Khao yum has a pleasant taste.
Khao Yum includes a variety of flavors, including coconut, fresh mango, grapefruit, and lime juice, Nam Budu’s sweet and salty flavor, and cayenne pepper’s fiery flavor. It’s named “food that nourishes the elements” for a reason: it’s delicious, healthful, and it’s also thought to help prevent colon cancer. Khao Yam is also a fiber-rich dish derived from a variety of vegetables. Aside from that, Khao Yam has a number of therapeutic benefits derived from the diversity of vegetables that we consume, making it both delicious and good for our health. According to the Institute of Thai Traditional Medicine, Ministry of Health, one set of Khao Yam provides 1,141 kcal of energy to the body. It is possible to say that eating just one plate of Khao Yam will provide us with all of the nutrients in all five groups. As a result, Khao Yam has been altered to be a food for those looking to reduce weight, improve their health, or even detoxify their bodies. Making the blood better is also a part of it. As a result, Khao Yam is extremely popular among those who value and care for their health.
Khao Yam has been adjusted to fit modern times, whether the color has changed from the original by adding different colored vegetables to the juice and then cooking with rice. It not only adds beauty, but it also gives the appearance of being more tasty. However, Khao Yam’s nutritional value and therapeutic benefits remain. We’ve gotten a lot from one dish. If we look closer, we can see the way of life that is connected to the natural environment, as well as the various cultures that exist in the area, reflecting the Southern way of life and the local people’s insightful wisdom.
Khao Yam components and raw materials.
It’s not about using a specific list of ingredients to label it khao yum; it’s more about including specific flavor profiles and sensations. Bitter herbs, bright and crunchy vegetables, a small amount of fruit, and a crunchy aspect are the main ingredients in khao yum. Betel leaf, long beans, green mango or some kind of citrus, and crispy small dried fish or shrimp are some of the components that are often utilized in Thailand. However, you won’t be able to make it exactly like they do in Southern Thailand because key components are often unavailable outside of the region.
Ingredients for Serving 2-3 :
For the salad dressing, combine the following ingredients.
A tamarind ball the size of a lemon
3 – 4 tblsp. jaggery
3-4 dried red chilies 1 teaspoon lemon zest
a ginger slice measuring 1 inch
3–4 lemongrass threads
season with salt to taste
1 tablespoon soy sauce (dark)
5-6 garlic cloves
As required, rehydrate
To make the salad:
1 cup jasmine butterfly pea rice
1/3 cup roasted peanuts
100 grams paneer 1 teaspoon + 1/2 teaspoon oil
1 lemon, peeled and cut into wedges
2 tablespoons coriander, finely chopped
1/4 cup shredded fresh coconut
1 carrot, medium-sized
1 cucumber, medium-sized
a third of a cup of sweet corn kernels
a half-cup of moong bean sprouts
Budu Juice: How to Make It
Khao Yam is more than just a Southern staple. Khao Yam, on the other hand, retains the air of a way of life. Including a deeply embedded culture that reflects people, vegetables, and local resources that has been passed down from generation to generation. So, what caused so many people to fall in love with Khao Yam’s flavor? The problem is “Nam Budu.” Khao Yam’s heart is Budu water. Budu juice goes well with a wide range of foods. It’s excellent to eat with fresh veggies, whether it’s cooked as a side dish with chili paste or as a main dish. Fish is marinated with salt, just as fish sauce, and then fermented naturally to form budu sauce. Budu is a hazy liquid that takes 8-12 months to ferment, which is different from creating fish sauce. This is a concentrated suspension that must be shaken well before consuming. There are no sediment bits in fish sauce, and the salt level of fish sauce is higher than that of Budu.
Budu water is made from fresh sea fish, although it may be used with any sort of fish. (However, Nam Budu is well-known in the Saiburi District.) Pattani Province will employ anchovies since it is said that they will produce Nam Budu that smells and tastes delicious), and then properly wash the fish. Then place it in a 0.5 x 2 meter wooden pick up. Then, in a 3: 1 weight ratio, add coarse sea salt to the anchovy mixture and mix well with a spatula. When salt is added to the fish, it brings out the best in it. It will be placed in a clay jar or cement pond known as “Bo Budu” by the peasants, which measures about 1 meter in diameter and 1 meter in height and is covered with a sack or cloth. Then sit back and wait for the fish to pass out. Then, until almost filled, add the mixed fish and salt. By leaving some portions of the Budu pond open to gas produced by fermentation, the pond lid is pushed back. When the Budu pond is full of fish, the pond is sealed with salt sacks and bamboo weaves or roof tiles, and heavy things may be used to cover them again. As previously stated, the fermentation time should last between 8 and 12 months. The Budu well will not be opened at all during this time, and rainfall must not be allowed to enter the Budu Pond.
Budu will get dark and stinky as a result of this. The Budu pond will be opened at the end of the time period. Budu juice and budu meat are combined, and most budu is referred to as “Clear Budu or Budu Sai.” Budu will be used to make “condensed Budu or Buda Kon,” which contains a lot of budu meat. Those who prefer clear or concentrated foods can eat as they please this time. There are several brands of bottled Budu juice on the market right now. Budu broth is simple to obtain and prepare at home. Budu broth is made by simmering organic fish until it is completely degraded. Then, in a pot, combine the meat, budu water, onion, lemongrass, galangal, torn kaffir lime leaves, palm sugar, and boil until the broth has thickened, taste the Budu till it is salty and sweet, and serve by scooping rice onto a plate. When you add toasted coconut, ground dry shrimp, and all of the vegetables combined, it becomes even more. Pour in the Nam Budu and add the lemon juice to taste. Mix everything together and you’re ready to dine.