This past Sunday Nuch and I stopped by the Jim Thompson house for some Khao Chae. It's a traditional meal eaten during the hot season - basically rice soaked in chilled water. I find that a cold Singha works just as well.
Since rice soaked in water doesn't sound very appetizing, they also serve the following side dishes (thanks wikipedia)
- Kapi balls (ลูกกะปิ: luk kapi) made from shrimp paste (กะปิ) which is seasoned with wild ginger, shallots, garlic, palm sugar, all of which are pounded together into a thick soupy mix, placed in a wok and then heated to reduce the moisture so that a thick paste of highly scented shrimp is created. Afterwards it is allowed to cool and then rolled into small balls.
- Stuffed shallots (หอมแดงยัดไส้: hom daeng yat sai) Thai shallots stuffed with ground fish meat, herbs, spices, fish sauce, and palm sugar, then dipped in batter and fried.
- Stuffed sweet peppers (พริกหยวกสอดไส้: prik yuak sot sai) The peppers are stuffed with herbs, spices, and ground pork. Then they are steamed, allowed to cool, deep fried, and finally wrapped in a lacy egg wrap.
- Shredded sweetened beef or pork (หมูฝอย: mu foi หรือ เนื้อฝอย: nuea foi) Beef or pork, depending on preference. The meat is torn into strands, seasoning with palm sugar and fish sauce, allowed to dry, and then deep fried.
- Stir-fried sweet pickled Chinese turnips with eggs (ไชโป๊ผัดไข่ chaipo phat khai)
- Raw mango, fresh cucumber, fresh wild ginger, fresh chilies and fresh spring onions are served together to balance the sweetness of the side dishes and aid digestion.
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