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Old-fashioned delicacies for summer
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Old-fashioned delicacies for summer

 

During summer, some classic delicacies are not only delicious but also help to overcome the summer heat.

One of these delicacies is Khao Chae, which means soaked rice. It is believed that the dish came from the Siamese royal court more than 200 years ago. The recipe is made from firm, grained rice, soaked in ice-cold, flower-scented water and served with a traditional selection of side dishes. These are Luk Kapi (deep-fried shrimp-paste balls), Hom Daeng Yad Sai (deep-fried stuffed shallots), Nuea Foi (sweet and crispy shredded beef) or Mu Foi (sweet shredded pork), Phrik Yuak Sod Sai (chili pepper stuffed with seasoned minced pork and shrimp wrapped in crispy egg), Chaipow Phad Khai (stir-fried sweet radish with egg) and Pla wan (caramelized fish balls).

After the main dish, you should have Khao Niao Mamuang or sweet sticky rice with ripe mango. This is because the two dishes can give your body a balanced proportion of yin and yang. The ripe mangoes that go well with sweet-scented sticky rice are Ok Rong and Nam Dok Mai varieties because both have a super-sweet taste.

Another interesting summer dish is Kanom Chin Sao Nam which is made from fermented rice noodles. The noodles are served with fresh finely chopped pineapple, ginger, garlic slices and fish balls, topped with dried shrimp. Seasoned coconut sauce is poured over it, before being served. As it is a noodle dish, you can add fish sauce, fresh lime juice, sugar, and chili to match the flavor to your taste.