User:Williamvonga/sandbox
 Khoa Chae as served in Bangkok, Thailand | |
| Alternative names | Khoa Chae |
|---|---|
| Type | Dessert |
| Place of origin | Central Thailand |
Khoa Chae ข้าวแช่ [kâao châe] a dessert that has been around ever since King Rama II period was originally adapted from simple Mon recipe and then modified and served with various side dishes. It significantly was meant to be made for hot season as it is a “rice soaked in cool water”. Added that back then ice had not invented in Thailand yet so they kept the water cool during hot season by putting it in an earthen ware pot in a dark place
The dessert ,however, was claimed to be served as a royal dessert in the palace at first then later on it was brought out to the outsiders. And it would only be available during middle of March till the end of April.
What makes the dish so prominent?[edit]
There are three main parts in nowadays Khao Chae which are rice, jasmine-scented water (water that has jasmine flower floating in it)and crushed ice. The rice has to be parboiled so it does not get mushy when soaked it in the water.
The tasty part goes to the side dishes, there are variety of recipes yet the dishes are still the same:
1. Ka Pi ball (ลูกกะปิ: luk kapi) or the other word “Shrimp paste” which is made out of shallots, garlic, wild ginger, palm sugar mixed together into a thick soupy mix then cook by heated and evaporated till it is finished, allowed it to cool down and formed into small balls.
2. Stuffed shallots (หอมแดงยัดไส้: hom daeng yud sai) Fried Thai shallots that are stuffed with a mix of ground fish meat, herbs, spices, fish sauce, and palm sugar.
3. Stuffed sweet peppers (พริกหยวกสอดไส้: prik yuak sord sai) A steamed pepper that has been stuffed with a mix of herbs, spices, and ground pork. Then later on, allowed to cool, deep fried, and lastly wrapped in the lacy egg wrap.
4. Shredded sweetened beef or pork (หมูฝอย: muu foi หรือ เนื้อฝอย:nue foi) The teared meat into strands, seasoning with palm sugar and fish sauce. Allow to dry then deep fried afterward.
5. Stir-fried sweet pickled Chinese turnips with eggs (ไชโป๊วผัดไ่ข่ chai poe phad kai)
6. Fresh vegetable and fruit such as raw mango, cucumber,wild ginger, chillies or onions are usually served to keep the balance of the taste.
How to eat it?[edit]
Unlike eating Khao Tom (boiled rice soup), Khao Chae is more fascinating and abstract, not only in the preparation, but also the taste of it. You should only takea third of rice, following by just art right amount of jasmine water with a little bit of ice. In addition, do not put the side dishes in to your bowl, instead you should have a little bite ofthe side dishes, chew them a bit then follow with the icy rice.
Khao chae is an exquisite Thai dish of soaked rice enjoyed during Songkran, initially prepared for royalty and now enjoyed throughout Thailand. This cooling dish is the epitome of Thai summer food and is truly a celebration of water.
References[edit]
1.http://learnthaiwithmod.com/2012/04/khao-chae-a-cooling-thai-summer-treat
2.http://travel.cnn.com/bangkok/eat/khao-chae-101-811318
3.http://recipes.answers.com/article/1177838/khao-chae-a-songkran-tradition
4.http://www.sukhothai.com/blog/Sukhothai-Confidential/Khao-Chae-The-Summer-Delicacy-