Kao Chae originally was a Mon recipe and a complicated process, “Kao Chae Sawei” or “Royal court Kao Chae” which we generally know nowadays is Kao Chae with jasmine water, it is served with side dishes which are fried shrimp paste and many color of boiled vegetable.

We called “Kao Chae Sawei” because the royal court attendant, Momluang Neung Ninrat, a palace cook, offered Kao Chae to King Rama V and it became one of his favorite dishes. After 1910, AD Kao Chae become well known widely and a special menu item on Songkran day.

"Kao" is rice. "Chae" is soaking. "Kao Chae" is iced cold rice, eaten with other foods and served in the hot days of summer.

  • 1 cup old rice
  • 1 cup water
  • 5 cups cold jasmine scented water.
  1. Soak the rice in alum (or salt die substitution) water for at least 2-3 hours. Wash the rice well afterwards. This process helps to remove as much starch as possible so that the grains are shiny.
  2. Put rice and 1 cup water in a 2-quart container, covered, cook at High (600-700 Watts) for 5 minutes. Pour the rice into a metal sieve, wash and drain.
  3. Wrap the rice with damp muslin and put in the steaming container. Pour ½ cup of water in the lower bowl, steam, at High for 5 minutes. Leave the rice to cook.
  4. Serve in bowls with crushed ice and pour cold jasmine scented water into the bowl.

Shrimp paste Balls

  • 1 tablespoon shrimp paste
  • 1 sliced shallot
  • 1½ teaspoons sliced lemon grass
  • 1½ teaspoons sliced Kra-chai
  • ½ cup meat of catfish, roasted
  • 2 tablespoons palm sugar
  • 2 teaspoons fish sauce
  • 1/4 cup coconut cream
  • ½ cup cooking oil
  • 1 egg
  1. Put shrimp paste, shallot, lemon grass, Kra-chai and fish in a food processor, pulse 2-3 times to produce a fine mixture.
  2. Transfer the mixture to a one-quart container, add coconut cream, cover loosely with kitchen paper and microwave at High (600-700 Watts) for 1 minute until aromatic.
  3. Season with soy sauce and sugar, cook uncovered on High for 6 minutes. (stir once during the cooking perid). Leave to cool and make a 1-cm. cut across the balls.
  4. Heat 18 x 18 cm (7"x7") browning skillet in microwave oven for 6 minutes. Pour in cooking oil and microwave at High for 2 minutes. Dip the balls into beaten egg and fry in the skillet 10-15 balls at a time.
  5. Heat oil in Microwave oven at High for 1½ minutes between each addition.

Stuffed Green Pepper.

  • 5 Prik yuak (pale green pepper)
  • ¼ cup ground pork
  • 2 tablespoons chopped shrimps
  • 1 tablespoon soy sauce
  • 1 teaspoon castor sugar
  • ¼ teaspoon chopped coriander root
  • ½ teaspoon peppercorns
  • 1 teaspoon chopped garlic
  • 1 egg
  • 2 tablespoons cooking oil
  1. Clean Prik yuak and deseed.
  2. Pound coriander root, peppercorns and garlic and mix well with pork and shrimps in a small mixing bowl. Season with fish sauce and sugar.
  3. Stuff in Prik Yuak and place the stuffed Prik Yuak in a one-quart shallow container. Microwave, covered, at High (600-700 Watts) for 2-3 minutes. Leave to cool.
  4. Heat the browning skillet in microwave oven at High for 3 minutes. Pour in cooking oil. Pour the beaten egg in a dispenser for making "Egg Floss". Move the dispenser backwards and forwards and criss-cross quickly so that a gold net is formed.
  5. Wrap the stuffed Prik Yuak with these nets.

Stir Fried Salted white Radish

  • ½ cup finely shredded salted white radish
  • ¼ cup palm sugar
  • 2 tablespoons cooking oil
  1. Soak and drain salted white radish and put in a one-quart container. Stir in cooking oil, cover loosely with kitchen paper, microwave at High (600-700 Watts) for 3 minutes.
  2. Season with sugar, mix well and cook at high for 8 minutes. Stir 2 times during the cooking time.

Sweet Crispy Shredded Beef

  • ½ cup shredded dried beef
  • 2 tablespoons cooking oil
  • 2 tablespoons castor sugar
  • 1 tablespoon fried shallots
  1. Toss well shredded dried beef and cooking oil in a flan plates. Cover loosely with kitchen paper and microwave at High (600-700 Watts) for 4 minutes.
  2. Season with sugar and fried shallots, microwave, covered loosely, at High for 4 minutes longer.