Yum- Khai- Dao (A Fried Egg Salad from Thailand)

For 2

In a deep bottom pan, heat oil. When the oil is hot, break open an egg and empty contents (yolk n albumen) directly in the pan. It may splutter a bit. When the edges start getting dark brown, take it out n let the oil drain. Similarly fry the other egg. You may like your yolk fully cooked or slightly creamy.

For the salad:

2 kaffir lemon leaves

2 lemon grass stems, only the bottom part where the leaves are joined, thinly sliced. U may retain the upper stalks for any soup.

2 teaspoon lemon juice

4 teaspoon fish oil

Half a tomato cut into small cubes

1/4^th of a cucumber, diced

Few Coriander leaves

2 green chillies

A large pinch of chicken powder

Salt to taste

Cut the fried eggs in small squares. Toss together all the above ingredients. And your salad is ready. Feel free to add onions, spring onions, lettuce and any other vegetable u fancy in your salad, just slice them thinly. Have it on your toast or as a full meal. Njoy!

Lemon juice may be adjusted to taste.