“Khao Chae” – A must try refreshing dish for the hot season For true food enthusiasts.

“Khao Chae” is a dish that involves soaking cooked rice in jasmine- scented water, typically served with side dishes and condiments to create a well-rounded and refreshing flavor. When eaten, it offers a delightful aroma and coolness, effectively combating the heat. The tradition of Khao Chae dates back to the third reign of the Ayutthaya period in Thailand, known in the Mon language as “Peng Dajak,” where “Peng” means rice and “Dajak” means water used in religious ceremonies to pay homage to deities during the Songkran festival. In the fourth reign, Khao Chae gained popularity as a palace dish when Princess Sorn Kaew, the consort of King Rama IV, presented it as a royal offering. Later, it was introduced to the public, and during King Chulalongkorn’s reign, it became widely known when Princess Nilrat, who managed the royal kitchen, shared the dish with the people of Phetchaburi Province. Over time, Khao Chae transitioned from a palace dish to a popular delicacy enjoyed by the general public, particularly during the hot months from March to May. Its association with the Songkran festival and its ability to provide a refreshing and aromatic dining experience have made Khao Chae a beloved dish during the hot season.

2. What are the side dishes of Khao Chae? And why is it necessary to eat Khao Chae with side dishes?

The side dishes accompanying Khao Chae are essential to enhance its flavor, aroma, coolness, and overall enjoyment, following the traditional style of ancient Khao Chae. Typically, there is a variety of side dishes available to accompany Khao Chae, including:

• “Luk Ka-Pi” (Shrimp Paste Balls): These are made from snakehead murrel or grilled catfish mixed with lemongrass, finger root, shallots, shrimp paste, and coconut cream. They are formed into small balls, coated with a mixture of flour and egg, then deep-fried until golden yellow.

• “Moo Foi” ( Fried Shredded Pork): This side dish is made by boiling pork until tender, then shredding it into small pieces and frying it with sugar until it becomes sweet and caramelized.

• “Hom Daeng Sod Sai” (Stuffed Shallots): Made from snakehead murrel or grilled catfish mixed with herbs until sticky, then formed into small balls and stuffed into shallots. They are coated with a mixture of flour and egg, then deep- fried until golden yellow.

• “Prik Yuak Sod Sai” (Stuffed Bell Peppers): This dish is made from shrimp or pork mixed with fat minced finely until smooth, then seasoned and steamed until cooked. Afterward, they are wrapped with bell peppers and fried eggs.

• “Chai-Poew Pad Kai” (Stir-fried Preserved Radish with Eggs): Preserved radish is stir-fried with palm sugar or brown sugar until it’s sweet and salty, creating a harmonious flavor.

• “Luk Kai Kem” (Salted Egg yolk): These are salted duck eggs that are formed into small balls, coated with a mixture of flour and egg, then deep-fried until golden yellow.

Apart from the side dishes mentioned earlier, there may be additional side dishes as well, depending on each person’s recipe. These may also come with complementary vegetables and carved fruits such as sour mango, cucumber, goat peppers, spring onions, finger root flowers, or jicama. When served alongside Khao Chae, they create a harmonious taste, fresh aroma, and rounded flavor that allows tasters to experience the authentic ancient Thai taste in every bite.