Kao Chae is a traditional summer dish which is eaten during March to May over hundrens of years. Making Kao Chae is very complicated it requires many small side dishes to accompany rice in jasmin fragrant iced water. In the oldern days, Kao Chae is eatten in palaces, but now it is widespread. However, it is hard to find good and delicious Kao Chae. A few aristocrat families still hold the royal recipe.
Friday, March 20, 2009
A customer has asked me to make something which can be reheat easily and a complete meal in itself. I thought of cabbage rolls as an individual piece can be taken out for reheat. It is easy to eat and goes well with rice or potatoes.
Monday, March 16, 2009
Thursday, March 5, 2009
Sunday, March 1, 2009
I am really into Kanom Jeen mood these days. I have been exploring with new creations. This dish is very similar to Som Tum but instead of Papaya, I used Kanom Jeen. The taste is richer because I used Salted Eggs in the sauce instead of Fish Sauce. This makes a great appetizer dish.