Kao is rice.
Chae is soaking.
Kao Chae is iced cold rice, eaten with rice foods and served in a very hot days of summer.
1 cup old rice 1 cup water 5 cups cold jasmine scented water 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.
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.
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, serve in bowls with crushed ice and pour cold jasmine scented water into the bowl.
Shrimp paste Balls 1 tablespoon shrimp paste 1 sliced shallots 1½ teaspoons sliced lemon grass 1½ teaspoons sliced Kra-chai (optional) 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 Put shrimp paste, shallot, lemon grass, Kra-chai and fish in a work bowl of an electric meat chopper, pulse 2-3 times to produce fine mixuture.
Remove 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.
Season with coy sauce and sugar, cook uncovered at High for 6 minutes.
(stir once between cooking time).
Leave to cool and make a 1-cm.
cut across the balls.
Heat 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.
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 Clean Prik yuak and seeded.
Pound coriander root, peppercorns and garlic and mix well with pork and shrimps in a small mixing bowl.
Season with fish sauce and sugar.
Stuff in Pirk 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.
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 "Sweet Egg drop".
Move the dispenser backwards and forwards and criss-cross quickly so that a gold net is formed.
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 Soak and drain salted white radish and put in a one-quart container.
Stir in cooking oil, cover loosly with kitchen paper, microwave at High (600-700 Watts) for 3 minutes.
Season with sugar, mix well and cook at high for 8 minutes.
Stir 2 times between cooking time.
Sweet Crispy Shredded Beef ½ cup shredded dried beef 2 tablespoons cooking oil 2 tablespoons castor sugar 1 tablespoon fried shallots 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.
Seawon with sugar and fried shallots, microwave, covered loosely, at High for 4 minutes longer.