come to visit this diamond city

intended to pay homage to the monks and make merit at

on Kiri Ratthaya Road

Phetchaburi City

This temple was built since the late Ayutthaya period.

There were people flocking to pay their respects.

is uninterrupted. Inside is the enshrined of Phra Buddha Sethi Ming Mongkol, Phra Sethi Nawakoti.

and Phra Siwalee, great fortune and peace

for the people to pay homage to the auspiciousness

This relic is beautiful with carved wooden windows and doors.

Outside, there are characters of Yan Chimphli that look magical for visitors to take pictures as souvenirs.

Even at the end of the rainy season

But the weather in Phetchaburi is hot and sweltering, causing me to sweat. I was looking through the fence of Wat Khoi to the opposite side.

I noticed people carrying both hands full of bags and food.

Indicates that there must be good things hidden near and far.

"Khun Chai Talon Chim"

This week,

recommends

by

, 46 years old.

The colors of the Khao Chae machine look appetizing.

Traditional Thai food is twice as delicious when eating Khao Chae in a retro atmosphere.

with Wat Koi in the foreground

And there is Khao Wang in the background.

Even if it's a normal home shop.

but eye-catchingly beautiful

were porcelain rice bowls and brass spoons.

make you feel the identity of Thailand

I suddenly thought of a word from a knowledgeable person..."Why does a small piece of sushi rice sell for hundreds of baht?

Because Japan doesn't just sell food.

But he sells the eating culture that has been inherited for a long time.” This is the highlight of Mae Lap's Khao Chae.

Which doesn't sell just deliciousness.

but intends to sell Thainess as well

I ordered 1 set of Khao Chae, including 1 cup of Khao Chae, served with 3 toppings arranged in a beautiful porcelain cup.

It comes complete with sweet radish, fried shrimp paste and sweet fish. The taste of each appetizer is sweet to salty to flavour.

Especially sweet fish made from stingray meat.

The most special is the smell of perfume, smoke, candles and jasmine.

It helps to quench heat and quench thirst very well.

“It's very refreshing after eating, P' Riem,”

I complimented after taking the last bite of Khao Chae Nam.

“Khao Chae is very suitable for eating in the summer.

Both the coldness of the soaked rice

And the salty and sweet taste of the side dishes makes the body feel refreshed,”

Mr. Riam turned to talk while scooping rice into bags and delivering to customers in front of the shop.

“I took over from Mother Lap.

Mother has been selling rice to raise children since I can remember.

I have been helping my mother do everything since I was a child.

Has been in the process of making Khao Chae for 15 years. There are sweet fish sauces, sweet radish and fried shrimp paste, which are the protagonists that make Khao Chae fresh and delicious.

The reason for choosing to use stingrays to make sweet fish

Because it is sticky and the fish is fibrous.

Suitable for making sweet fish the most

The method is to start by boiling the stingray fish.

When it's cooked, remove the meat.

Then bring to a boil with coconut milk, salt, palm sugar and simmer for 4 hours until the water dries up.

Then stir to prevent the fish from burning on the bottom of the pan.

They will make about 10 kilograms per time. If it's a summer day, it's sold out.

Because I also sell sweet fish meat for

nothing.

“I already believe that delicious Khao Chae is hard to find.

This sweet fish filling alone takes 4 hours to simmer,” I added.

“I follow the recipe that my mother has always made.

Mom chose stingrays to make.

because there are advantages as mentioned

I didn't change to use other fish.

The sweet shrimp paste is made from roasted coconut and chopped nuts, garlic, galingale, onions, salt and sugar. Mix everything together and pound it thoroughly.

When it's sticky, it's then molded into small cubes.

Then dipped in flour mixed with egg and deep-fried,” Khun Riam tells us the process of making fried shrimp paste.

“Previously, I always used shrimp paste as an ingredient.

But the times have changed, people don't like to eat shrimp paste with chae rice.

So I didn't use shrimp paste as an ingredient again.

But other ingredients and methods of preparation are still traditional.

As for sweet radish, use salted radish to soak overnight in water to reduce the saltiness.

When finished soaking in dew overnight, bring to dry before stir-frying with coconut sugar.

which is a famous raw material in the area

Then slowly stir until the radishes are transparent.

It tastes sweet and salty.

Eat with soaked rice and it goes well together.”

"The identity of Khao Chae

The rice must be firm.

Caused by the technique of cooking rice, it must not be cooked.

and wash the rice

Or called rice polishing to remove the rubber rice.

Then steam the rice.

The rice needs to be a bit hard to be suitable.

Because good soaked rice, when water is added, the water will be clear.

But if the rubber rice is not completely washed out, the water will become turbid.

The water used to eat with Khao Chae must be baked with scented candles for 1 night in order to smell the scent of candle smoke.

Then float jasmine flowers to add softness.

Khao Chae has a very detailed cooking process.

Must follow the steps exactly, can't shortcut the steps

and cannot speed up time

I have always adhered to the principle that my mother used to do.

Price: Khao Chae, 25 baht per set, 3 types of Khao Chae, selling weight 1 stick or more, sweet fish 70 baht each, 700 baht per kilogram, fried shrimp paste with radish, 50 baht each, rice 100 baht per kilogram, along with water. A 1-kilogram set costs 250 baht, and a half-kilogram set costs 130 baht. "Khao Chae Mae Lap" shop sells Thursday-Tuesday from 09.00-15.00, closed on Wednesdays, Tel. 08-7170-8384 or Facebook: Mae Lap Khao Chae, Phetchaburi.

Mr. Pae