Khao Chae (ข้าวแช่) is chilled rice in jasmine and rose scented water. Serves with assorted hand-crafted condiments of edible art, including Prik Yuak Yud Sai (stuffed sweet banana peppers wrapping with drizzling fried egg), Kapi Thod (fried shrimp paste ball), Moo Foi (shredded caramelized pork), and Pad Hua Chai Pow (Chinese Style Preserved turnips)

How to eat khao Chae?
You should take a little bite of side dish, chew a bit, follow by the fruits or herbs as chasers, then follow with spoonful of the icy rice.

Khao Chae (ข้าวแช่) Dry-Cooked Rice in Cold Water
Ingredients
1 cup old rice
2 cups water
1 cup cold jasmine scented water

Gently wash the rice well, drain and dry. This process helps to remove as much starch as possible so the grains are shiny. Put rice in 2 cups of water in a medium pot, covered and cook on high temperature about 7-10 minutes. Remove from heat, pour the rice into a metal sieve, wash with cold water and drain. Wrap the rice with damp muslin and put in the steam container and pour 1 cup of water in the lower bowl, steam at high for 10 minutes. Leave the rice to cook, than serve in a bowl with crushed ice and pour cold jasmine scented water into the bowl. Ready to serve.

4 Main Condiments:

Kapi Thod Fried Shrimp Paste Ball (กะปิทอด), golden and eggy fried fish dumplings season with herbs and shrimp paste
Ingredients:
1 tablespoon shrimp paste
1 shallot, slices
1 1/2 teaspoons lemon grass, slices
1 1/2 teaspoons Kra-chai, slices
1/2 cup grilled meat of catfish
2 tablespoons of palm sugar
1 teaspoon salt
1/4 cup of coconut cream
1/2 cup cooking oil (deep-fried)
1 egg
2 tablespoons of rice flour

Put shrimp paste, shallot, lemon grass, kra-chai, and catfish in a motar and pestle to grind until all ingredients are finely mixture. Heat the coconut cream in a saucepan, cook on medium heat about 1-2 minutes, add the mixture, then continuing on cooking. Season with salt and sugar, than cook uncovered at high for 3-5 minutes. (stir once during cooking time). Leave to cool down and make a 1cm. cut across the balls. Heat the cooking oil at high for 2 minutes in a deep frying pan and dip the balls into beaten egg with flour and fry until yellow or golden brown. Ready to serve.

Stuffed Sweet Banana Pepper (Prik Yuak Yud Sai) พริกหยวกยัดไส้, encased in crispy eggy shrouds/sheets or wrapped with drizzling fried egg
Ingredients:
5 Prik yuak (pale green pepper)
1/4 cup ground pork
2 tablespoons chopped shrimps
1 tablespoon soy sauce
1 teaspoon sugar
1/4 teaspoon chopped coriander root
1/2 teaspoon ground white pepper
1/2 teaspoon chopped garlic
1 egg
2 tablespoons cooking oil

Clean Prik Yuak and seeded. Pound coriander root, garlic and white pepper and mix well with pork and shrimps in a mixing bowl. Season with soy sauce and sugar and stir. Then, stuff in Prik Yuak and place the stuffing Prik Yuak in a steaming pot to steam for 10 minutes. Leave to cool. Lightly grease all over a flat-bottom skillet. Place the skillet over low heat. When the skillet is hot, dip your fingers in the beaten eggs and splash the eggs to form a net all over the skillet. (Or dip a butter brush in the eggs and shake the brush to and fro all over the skillet by shaking the brush up and down and left to right to form a net.) When the egg coagulates, take the net of egg out and place on plate. Let stand. Do the same to all the eggs. To wrap Prik Yuak Yud Sai, place the net with the smooth surface down. Place on 1 Prik Yuak Yud Sai on top, wrap into a rectangle. Turn over the piece and place on a serving plate.

Sweet Crispy Shredded Pork (moo foi) caramelized thin, sticky shreds of pork
Ingredients:
1/2 kg pork shoulder, shredded
1/4 cup fried shallots
1/4 cup palm sugar
1/4 cup light soy sauce
4 cups water
1 1/2 cups cooking oil

In a deep pot, pour 4 cups of water in and bring it into boil on medium high heat. When the water is boiling hot, add shredded pork in, continue on cooking until pork is cooked. Then, drain the shredded pork. The meat are teared into strands, season with soy sauce and palm sugar, allow it to dry and then deep fried until light brown. Then, remove from oil and season with fried shallots.
Tips: The shredded pork maybe bought ready-made. Select the kind that is not sweet. If the pieces are long, they can be cut into shorter pieces with a pair of scissors.

Pad Hua Chai Pow (Chinese Style Preserved Turnips) ไช้โป๊ว, thin strands of dried pickle Chinese turnips stir-fried
Ingredients:
1/2 cup Chinese Style Preserved Turnips
1/4 cup palm
2 tablespoons vegetable oil
Heat the oil in a skillet over medium heat. Fry Chinese Style Preserved Turnips with palm sugar until aromatic. Sauté until the mixture is almost dry. Remove from the heat. Let it cool.

Note: The highlight of these side dishes is probably Prik Yuak Sod Sai. Preparing an nice one is indeed depending on recipe but serving a beautiful one with perfect drizzling fried egg wrapping around sweet banana pepper in a mesh-like pattern is an art. They are also usually served with fresh vegetable, such as Kra-chai or fresh wild ginger, fresh cucumber, raw sliced mango, fresh chilies, and spring onion, to balance the sweetness of the side dishes, and helps to digest and eliminate the greasy taste.

Khao Chae is considered a royal dish, traditionally reserved for the hot month of Songkran (Thai New Year) during mid-March toward the end of April.