Khao chae

Khao chae is a traditional dish from Thailand, specifically from the Mon ethnic group. It is typically consumed during the hot season, from mid-March to late-April. The dish consists of rice soaked in cool water, served with various side dishes. The name "khao chae" translates to "rice soaked in cool water".

History

Khao chae originated from the Mon people, an ethnic group from the region now known as Myanmar. The dish was introduced to the Ayutthaya Kingdom by Mon immigrants and was later adapted by the Thai royal court during the Rattanakosin era. It was initially a dish for the royal family and the aristocracy, but it eventually became popular among the general population.

Preparation

The preparation of khao chae is time-consuming and requires several steps. The rice, usually jasmine rice, is first cooked and then soaked in cold water. The water is often infused with jasmine and rose petals to add fragrance. The rice is then served with a variety of side dishes, which can include fried shrimp paste balls, stuffed shallots, stuffed sweet peppers, stir-fried sweet pickled Chinese turnip with egg, and sweet pork threads.

Cultural Significance

Khao chae is traditionally consumed during the Songkran festival, which marks the Thai New Year. It is considered a cooling dish, perfect for the hot season. Despite its royal origins, khao chae is now enjoyed by people from all walks of life in Thailand.

See Also

• Thai cuisine
• Songkran (Thailand)
• Mon people
• Ayutthaya Kingdom
• Rattanakosin era

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