Khao Chae - Essential of Thai Summer Dishes

Every April it seems as though everybody inof their offices into the restaurant.
Thailand is sweltering in the hot sun and gettingThis rice is so special because it is a seasonal dish,
ready for the Songkran water throwing festival.something you have to wait for and before you
Gourmet Thai cooks are busy preparing theirget a chance to get tired of it the season is
special cool-off dish called "Khao Chae". ricealready over. Also, people who like to try out
soaked in scented water and topped with ice.different kinds of food realize that something as
Eating rice in cold water may sound just asrefined and difficult to make as Khao Chae will
appealing to people, not so accustomed to eatingeventually disappear from the eating scene,
rice, as eating bread soaked in orange juice. It isleaving room for dishes that can be churned out
an acquired taste and one is hardly expected tofast. In private homes, unless you have a fully
like it at the first try.equipped kitchen, nobody will bother to sit down
Connoisseurs, however, cannot wait to eat theirand make it. What's more, if you order it in -
first "Khao Chae" of the year. This dish usuallyrestaurants (hotel coffee shops don't have it) it is
appears on the menu around the end of Marchreasonably priced. One set of Khao Chae which
and disappears at the arrival of the rainy season.includes rice served in scented water with jasmin
It is strictly a luncheon dish which makes it doublyand rose petals floating in it plus six or seven side
popular because lunch time in Bangkok is everydishes fried onions stuffed with flaky white fish,
working man's and woman's highlight of the day.green pepper stuffed with pork wrapped in a light
One can almost feel the sweet state ofnet made of eggs, shredded crispy beef, shrimp
anticipation in the restaurants that put up theirpaste mixed with fish and ginger and formed into
signs a week before, announcing the forthcominglittle balls then dipped in batter and fried, fried
arrival of this summertime specialty.salted egg, and shredded preserved cabbage
As the preparation which goes into the making ofstir-fried with eggs -- costs only between 40 to
the side dishes to be eaten with this rice is very60 baht (US$2-$3) depending on how elaborate
time consuming, few restaurants serve it, and theand generous the portion.
ones that do can make only a limited amount aNobody knows for sure who actually thought up
day. For this reason people who set their heartsthe idea of eating rice in cold water. Perhaps
and souls upon eating Khao Chae usually reservesomeone accidentally knocked over a glass of
it in advance in order not to be disappointediced water into his rice, ate it, and decided that it
should they arrive at the restaurant and find it allwas quite refreshing after all. As far as I can
sold out. Otherwise, the thing to do is to arriveremember, it has always been there in the
really early before the other customers spill outsummertime just like the Songkran water festival.