14 April 2009

Easter in a Buddhist country

Celebrating Easter in a Buddhist country made for a quiet day. Unlike the Christmas season, when Bangkok decked the halls and embraced the commercial aspects of the holiday, Easter came and went without a single note of public fanfare. While leaving our home, my son's "Happy Easter" exchange with our guard was rather one-sided. Looking confused our guard met the greeting with a cheerful "sah wah dee-kob" (hello). None the less, we enjoyed our own personal celebrations and had a great day spending time close to home. 

Meanwhile, the latest round of protests were heating up throughout the city. People dressed in red shirts took to the streets, closing down major intersections in order to make themselves noticed. The protests continue on and we continue to stay close to home, working on using up all of those Easter eggs my kids decorated a few days ago! 

Cooking in Thailand, entry no. 43:
Fresh Egg Salad Sandwiches
A spin on the traditional recipe, this egg salad utilizes fresh ingredients to provide a crunchier texture. A perfect way to use up all of those Easter Eggs!

5 eggs, hard boiled, peeled and chopped
1 cucumber, peeled, finely diced
5 shallots, peeled, finely diced
celery greens (just the leafy top of the stalks), roughly chopped
juice of one lime
Mayonnaise, 1-2 tablespoons depending on taste
Pepper, to taste
White bread, lightly toasted

Combine the eggs, shallots and 1 tablespoon of mayonnaise in a bowl. Mash and stir until well mixed into a chunky texture. Add cucumber, celery greens, a dash of pepper, lime juice and more mayonnaise as necessary (texture should be able to hold together, but not saturated with mayo). Place a generous amount on to a slice of toasted bread, cut in fours and enjoy!

Yield: makes approximately 4 generous sandwiches

1 comment:

  1. YUMMY! I made your egg salad sandwiches for lunch yesterday and they were so good. The cucumber makes them so fresh and crunchy. Thank you. I'm going to try the Mee Goring tonight.


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