Mud-Mee Textiles in Thailand is similar to “Ikat” in Indonesia and “Gasuri” in Japan.
Khao means “Rice” and Chae means “to soak”. If you see anyone eating something like Rice Soup with Ice, that’s – “Khao Chae”, especially in summer time. In the reign of King Rama II, the recipe was adapted from a Mon dish to serve in the palace during summer time. Hence there was no ice, so they put cooked rice to soaked with rain water – mixed with jasmine and candle fume scented – in earthen ware and left in the shade to keep it cool. The recipe was modified into the complex, multi-dish variety found nowadays. It’s also considered “Royal Thai Cuisine”. If you visit Bangkok in other season and love to try some Khao Chae, there’re 5 places you can still get khao chae in Bangkok after April. Enjoy your Khao Chae – a cooling Thai summer treat.
Boat Noodle or “KuaiTiao Ruea”, Noodle dish with strong flavor contains either beef or pork, dark soy sauce, pickled bean curd, bean sprouts, sweet basil leaves and some other spices. It’s normally served with meatballs and pig’s liver. One question-mark popping up on your forehead, why is it called Boat Noodle? Some shops even put a little boat on the cooking counter as a display. Taking a time machine back to the time there were plenty of canals in Bangkok. The original boat noodles were one man operational business. The multi-tasking vendors had to do all things, such as: paddling the boat, scalding the noodles, seasoning the soup, serving the dish, getting paid, and cleaning dishes. So if dishes were too big, that would be problems: handling to customers, more cleaning task and more space needed. That’s why Boat Noodle always served in small bowls. For newbies, the Boat Noodle soup is called “Nam Tok” (means WaterFall), which is mixed by cow (or pigs) blood and salt. It may be too dark, but it’s very tasty. Just like any other Thai Street Foods, you can find Boat Noodles everywhere from street vendors, franchised shop in shopping malls to luxury dining places. […]