- 350 g Thai rice
- 2 tomatoes
- 1 small bunch white onions
- 15 g dried black mushrooms
- 2 eggs
- 3 tablespoons olive oil
- 20 g butter
- 1/2 bunch chives
- 300 g salmon fillet
- 280 g pink prawns
- Nuoc Mam (a few drops to taste)
Rice is a fundamental food in Thai cuisine and culture, inspiring various ceremonies. At the table, it's served in small bowls as the centerpiece, with other dishes revolving around it—no matter how refined. The word 'kao' means both rice and food. Thai cuisine features three main types: sticky rice, jasmine rice, and black rice.
- Cook the rice in a rice cooker with one and a half times its volume of water, plus 1 tablespoon olive oil and 1 teaspoon coarse salt. Keep warm in the cooker.
- Rehydrate the black mushrooms in warm water, drain, chop finely, blanch in boiling water, drain, and squeeze dry.
- Peel and seed the tomatoes, then cut into fine dice (brunoise).
- Peel and chop the white onions; finely chop the green tops.
- Remove the skin from the salmon fillet and dice it.
- Dice the prawns.
- Beat the eggs for an omelet and cook in a little butter. Cool and cut into thin strips on a bias.
- Chop the chives.
- Heat a little olive oil in a frying pan and sweat the onions and green tops over medium heat.
- Add the tomatoes, then the mushrooms. Simmer gently.
- Add the prawns and salmon, then sprinkle with Nuoc Mam to taste.
- Incorporate the omelet strips.
- Gently mix everything while hot with the warm rice, then stir in the chives.
- Serve immediately in small individual bowls.
