Street Vendor: Khanom Buang Yuon
This video demonstrates how to make khanom buang yuon, a stomach-filling dish that's more difficult to make than it looks here. One key is to dedicate one well-seasoned wok for khanom buang yuon, not using that wok for anything else. Use the right amount of oil, before cooking and after the egg is folded. Practice over and over until the egg won't stick to the wok.
Watch carefully as this master chef shows all of the necessary steps. She's very well known in the area of Nakorn Pathom, having an excellent reputation. As a result, she's always cooking for a steady stream of customers. Her shop name is Pad Thai Ruang Yuon, noting the two recipes she specializes in (see her making classic Pad Thai here).
The filling is identical to the shrimp topping for khao neeo moon (see recipe below). Khanom buang yuon is always served with a cucumber salad called ajad (see recipe for ajad below). We also featured a similar dish, called khai yad sai (which is often served with rice not ajad) made by street vendors in Kanchanaburi.
Ingredients for shrimp filling
1 1/4 cups fresh shrimp (about 15 medium size shrimps)
1 cup grated coconut
1 tablespoon chopped shallot
1 teaspoon coriander powder
1 teaspoon Thai pepper powder
2 tablespoons vegetable oil
1 teaspoon salt
3 tablespoons sugar
Orange food coloring (mixture of 10 drops yellow plus 2 drops red)
1 tbsp finely sliced fresh kaffir lime leaves
Method for shrimp filling
Chop shrimp and coconut together and add a little orange food coloring. Pound shallot, pepper and coriander powder in a mortar and pestle until ground and mixed thoroughly, and fry in the oil until fragrant, then add shrimp and coconut and fry until done, seasoning to taste with salt and sugar. Remove from pan and sprinkle with sliced kaffir lime leaves.
Ingredients for Ajad
Also see ajad in our recipe for pork satay.
1/2 cup white vinegar
1/2 teaspoon salt
1/4 cup + 1 tablespoon sugar
1/2 cup thinly sliced cucumber
1/4 cup sliced shallot
2-3 fresh Thai chile peppers, sliced
Method for Ajad
In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this.
ImportFood.com products used in this recipe:
Thai pepper powder
Kaffir lime leaves
Fresh Thai chile peppers
Street vendor wok
Long handle stainless steel wok turner
Stainless soup ladle
High BTU Gas Burner
See this vendor prepare: Classic Pad Thai
Ajad recipe (see below)