Khao Chae Lao: A Central Thai Tradition When talking about foods that reflect the culture and lifestyle of the Thai people in Central Thailand, one of them is "Khao Chae Lao," a unique tradition from Ang Thong Province. Khao Chae Lao is not only a dish that helps cool down during the hot season, but it also carries cultural and historical significance that is worth preserving.

 

Origin Khao Chae Lao originated from the Lao community that migrated to Ang Thong Province during the Ayutthaya period. Consuming Khao Chae was a part of the ritual to honor and show gratitude to ancestors during the Songkran Festival. It also served as a tool for fostering unity within the community.

 

- 1 liter of clean water

- 10-15 jasmine or champa flowers

- Incense for infusing fragrance

 

- 2 cups of jasmine rice

- Clean water for washing and cooking

 

Grilled fish floss:

- 1 grilled snakehead fish

- 2 tablespoons of vegetable oil

 

Sweet pork:

- 200g of diced pork belly

- 3 tablespoons of coconut sugar

- 2 tablespoons of fish sauce

 

Stuffed dried chili:

- 10 large dried chilies

- 50g of dried shrimp powder

- 1 teaspoon of sugar

- 1 teaspoon of minced garlic

 

Sweet pickled radish stir-fry:

- 100g of sweet pickled radish

- 2 tablespoons of sugar

- 1 tablespoon of vegetable oil

 

1. Prepare the Fragrant Water Boil the clean water until it reaches a rolling boil. Add jasmine or champa flowers to the water and let the fragrance seep into it. Use incense to enhance the aroma. Allow the water to cool and store it in a closed container.

 

2. Prepare the Rice Rinse the rice thoroughly until the water runs clear. Cook the rice with enough water to make it fluffy. Once the rice is cooked, wash it with cold water to cool it down and prevent it from clumping together.

 

3. Prepare the Accompaniments Grilled Fish Floss: Grill the snakehead fish until thoroughly cooked, remove the flesh, and pound it until fluffy. Sauté with oil until aromatic.

 

Sweet Pork: Stir-fry the diced pork belly with coconut sugar and fish sauce until the pork becomes dark brown and the flavors meld.

 

Stuffed Dried Chili: Soak the dried chilies in water until softened, stuff them with a mixture of dried shrimp powder, sugar, and garlic, then fry until crispy.

 

Sweet Pickled Radish Stir-fry: Stir-fry the sweet pickled radish with sugar and oil until the radish becomes tender and has a sweet, mellow taste.

 

4. Serving Serve the cold, fluffy rice in a bowl or plate. Pour the fragrant flower-infused water into a separate bowl. Arrange all the accompaniments on a side dish and garnish with fresh herbs, such as sliced kaffir lime leaves or fresh vegetables.

 

Khao Chae Lao is more than just food; it reflects the beliefs and way of life of the community. The preparation of Khao Chae during religious ceremonies or the Songkran Festival offers a chance for the villagers to gather together, fostering a sense of unity and love within the community.

 

Today, efforts are being made to promote the tradition of Khao Chae Lao through local festivals and workshops, allowing the younger generation to learn about it. Not only in Ang Thong Province but also across the country, this tradition is being showcased on a national stage, ensuring its cultural heritage is preserved.

 

Khao Chae Lao represents the beauty of Thai wisdom and culture. Preserving this tradition not only helps maintain the uniqueness of Ang Thong Province but also promotes Thai culture on an international level.