"Kao Chae", a delicious must-eat

Hot Escape with a wonderful and unique Thai dish

Summer comes again so lots of people try to alleviate swelter. Many think of some cooling food like ice-cream, Nam Kang Sai (Thai dessert) … Today, I’d like to recommend you another tasty Thai food with unique character, “Kao Chae.”

Kao Chae is a very popular traditional delicacy unique to Thailand. It is a delicious must-eat during the hot months. Here, I present you with the favourite Thai summer rice dish, the combination of fresh, aromatic, and subtly saccharine tastes, the dish relies upon takes practiced skills and hard-to-find products.

Secret technique, making Kao Chae become a specialty is the way jasmine water is made. The flower water tastes by turns delicate and chalky; the jasmine rice on display in its transparent liquid. The grains permeated with a special incense candle. The scent from the candles and the natural oils from the jasmine should permeate the water.

In the past rain water is used but today mineral water is used instead. Water is kept in clay pot to keep it cool before wasn’t commonly used. Ice was used later on when it was made easier to find.

We will eat Kao Chae with the Fried Stuffed Corn Pepper (Prik Yuak Yud Sai), Fluffy Sweetened Dried Fish (Pla Yee Son Pud Warn), and savoury fish, Stuffed Shallot, Fried Shrimp Paste and Grachai Cat Fish (Kapi Tod). Fried shrimp paste is the heart of Kao Chae. People will decide whose Kao Chae is best by tasting fried shrimp paste.

Moreover there are boiled vegetable such as cucumber, mango, goat pepper etc. to serve with Kao Chae. Kao chae is another wonderful and unique Thai food that has reasonable supports of its origins. It shows the cleverness of adapting to the hot and humid climate.