158 | Culture Ways of Life and Wisdom
Khao Yum
The Color of Southern
Thai Rice Salad
The colorfulness of Khao Yum Pak Tai (Southern Thai rice salad) is an eye-catching healthy dish, in
harmony with sour, salty and sweet tastes. The combined ingredients of steamed rice and various color
vegetables particularly the special flavor of Budu sauce, are highlights of the dish.
Nasi Kerabu (Nasi = rice, Kerabu = salad) is name of Khao Yum in Malay language. Khao Yum is
the local Southern food, consisting of steamed rice (not too wet or mushy), roasted coconut flakes, pounded
dried fish or pounded dried shrimp, fresh vegetables, various kinds of fresh cut fruits namely “Muad Khao
Yum”, topped with Budu sauce (locally called “Krill sauce” in some regions). All of these ingredients are
mixed well altogether before eating and normally served as breakfast or lunch.
In addition to a variety of ingredients, the other feature of Khao Yum is the rice color. In the original
Khao Yum recipe, steamed rice is cooked in two colors, each of which has different medical properties.
Black color is extracted from juice of Indian mulberry leaves while blue color is obtained from butterfly pea
which has antioxidants. Additionally, green color is extracted from pandan leaves (small type) which helps
diuresis and heart nourishment. Yellow color is extracted from juice of turmeric, which helps treat flatulence
and heal intestinal wound. Likewise, Khao Yum recipe of Pattani province, steamed rice come in five colors,
called Khao Benjarong or “Nasi Kebu Limau Jayo” in Pattani Malay language.