Also pronounced with a rising tone, Chio is a cooking method with a moderate amount of water. Water is brought to a boil and shrimp paste, a little salt or fish sauce, fermented fish, garlic, shallots and fresh chilies can be added to taste before adding vegetables or eggs. Season with chopped spring onions, coriander leaves and ground pepper. For a hotter taste, 3-5 whole chilies and roasted and pealed ones can be added or eaten as side vegetables. The cooking method and ingredients are more or less the same as a Cho but without the sour taste and a smaller amount of liquid. Variety depends on the ingredients such as spinach or red ant eggs which are called chio phak khom, chio khai mot-daeng.
Chio khai mot daeng or chio khai mot som requites some beaten egg also and seasoning with spring onions or coriander or ground pepper.
| 1. | Egg of the red ant | 50 | Gm. |
| 2. | Chicken egg | 2 | |
| 3. | Tomato | 3 | |
| 4. | Shallots | 5 | |
| 5. | Chopped Coriander | 1 | Tbsp. |
| 6. | Chopped Spring onion | 1 | Tbsp. |
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1. Rinse ant eggs thoroughly.
2. Pound together all the ingredients for chili past until it becomes a fine paste.
3. Stir chili paste in two cups of water and bring to a boil.
4. Add ant eggs, shallots and tomatoes. Bring to a boil.
5. Bring to a second boil and stir in beaten egg. Turn off the fire
when the egg is cooked.
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Have a sweet time with Thai food na ka
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