{"id":2407,"date":"2021-03-16T11:59:59","date_gmt":"2021-03-16T04:59:59","guid":{"rendered":"https:\/\/www.taanbangkok.com\/main\/?page_id=2407"},"modified":"2021-04-22T12:45:43","modified_gmt":"2021-04-22T05:45:43","slug":"the-story-behind-taans-khao-chae","status":"publish","type":"page","link":"https:\/\/www.taanbangkok.com\/main\/the-story-behind-taans-khao-chae\/","title":{"rendered":"The Story Behind TAAN&#8217;s Khao Chae"},"content":{"rendered":"<h1>The Story Behind TAAN&#8217;s Khao Chae<\/h1>\n<p><strong>We&#8217;re welcoming summer with our own version of<i> khao chae<\/i>, Thailand\u2019s favourite dish for beating the heat.\u00a0\u00a0<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Khao chae, which means <\/span><i><span style=\"font-weight: 400;\">\u201crice soaked in water,\u201d <\/span><\/i><span style=\"font-weight: 400;\">has a long, long history, which\u00a0<\/span><span style=\"font-weight: 400;\">Chef Monthep \u201cThep\u201d Kamolsilp seeks to explore in his own unique style. Hi<\/span><span style=\"font-weight: 400;\">s sides are\u00a0<\/span><span style=\"font-weight: 400;\">boldly flavoured and big on body-warming properties, which diners can enjoy with a refreshing blend of \u201cscrubbed\u201d jasmine rice, Korat osmanthus green tea and jasmine-infused water.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">From lacto-fermented lychee bursting with umami to smoky Surat Thani oyster to aromatic Ranong lobster, Chef Thep crafts a khao chae journey devoted to blending the past and the present.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cThe soul of khao chae is in worship,\u201d Chef Thep explained. \u201cAs a kid growing up, I had no real reference for khao chae \u2014 I just remember being really curious to find what it\u2019s actually all about. What we do at TAAN is follow the khao chae structure, but step away from tradition.\u201d<\/span><\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/instagram.com\/p\/CN61utdno5a\/embed\/\" width=\"431\" height=\"766\" frameborder=\"0\" scrolling=\"no\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p><i><span style=\"font-weight: 400;\">We recommend to eat the following condiments in the order listed, using the fragrant water as a palate-cleanser.\u00a0\u00a0<\/span><\/i><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2414\" src=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_ingredients-1024x684.jpg\" alt=\"\" width=\"960\" height=\"641\" srcset=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_ingredients.jpg 1024w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_ingredients-300x200.jpg 300w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_ingredients-768x513.jpg 768w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_ingredients-900x601.jpg 900w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_ingredients-400x267.jpg 400w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><b>Lacto Fermented Mae Klong Lychee and Tiny Roses<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Fermented with salt for one week, lychee is sundried for a further three days, similar to sundried radish, and then topped with rose and beetroot powder. This tasty morsel is sure to start your khao chae journey on a uniquely umami note.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2416\" src=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6061-1024x684.jpg\" alt=\"\" width=\"960\" height=\"641\" srcset=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6061.jpg 1024w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6061-300x200.jpg 300w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6061-768x513.jpg 768w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6061-900x601.jpg 900w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6061-400x267.jpg 400w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><b>Chili Smoked Kanchanadit Oyster<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Sourced from the sandy seabeds of Surat Thani, these oysters are remarkable for the clean and iodine-rich meat. We smoke them for 15 minutes with chilli and pepper powder, and then add a \u201cpearl\u201d of kapi and dill leaf. Equal parts smoky and creamy.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2426\" src=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6000-684x1024.jpg\" alt=\"\" width=\"518\" height=\"775\" srcset=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6000.jpg 684w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6000-200x300.jpg 200w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6000-400x599.jpg 400w\" sizes=\"(max-width: 518px) 100vw, 518px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><b>Surat Thani Black Sheatfish Red Curry Jam Stuffed in Shallot<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Grilled black sheatfish is mortared and added to a stir-fry of coconut milk, sugar, galangal, red curry, Ranong shrimp paste and herbs. It takes three hours to achieve a rich and smooth paste, which is then stuffed into shallot that\u2019s been braised to remove the stem. It\u2019s deep-fried in a batter of rice and tapioca flour for a subtly crisp finish.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Burmese Shrimp Paste Jam Popped Rice<\/b><\/p>\n<p><span style=\"font-weight: 400;\">The result of 3-4 hours\u2019s slow-cooking, Chef Thep\u2019s heady mix of Burmese shrimp paste, long pepper, finger root, coriander seed and more takes its succulent edge from being deep-fried with duck egg. While other places will put sundried fish meat in this bite, Chef Thep does not. The secret weapon? Chef Thep\u2019s twist on katsuobushi \u2014 duck cured with salt, dried in the sun, smoked on a grill for one week and shaved to a fine flake.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n\n\t\t<style type='text\/css'>\n\t\t\t#gallery-0 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-0 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-0' class='gallery galleryid-2407 gallery-columns-2 gallery-size-medium'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a data-title=\"kc_chili\" data-alt=\"\" href='https:\/\/www.taanbangkok.com\/main\/the-story-behind-taans-khao-chae\/attachment\/kc_chili\/'><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_chili-300x200.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_chili-300x200.jpg 300w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_chili-768x513.jpg 768w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_chili.jpg 1024w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_chili-900x601.jpg 900w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/kc_chili-400x267.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a data-title=\"Egg Net\" data-alt=\"\" href='https:\/\/www.taanbangkok.com\/main\/the-story-behind-taans-khao-chae\/attachment\/dsc_6031\/'><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6031-300x200.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6031-300x200.jpg 300w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6031-768x513.jpg 768w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6031.jpg 1024w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6031-900x601.jpg 900w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6031-400x267.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2425\" src=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_5998-684x1024.jpg\" alt=\"\" width=\"575\" height=\"861\" srcset=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_5998.jpg 684w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_5998-200x300.jpg 200w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_5998-400x599.jpg 400w\" sizes=\"(max-width: 575px) 100vw, 575px\" \/><\/p>\n<p><b>Ranong Lobster Stuffed in Burnt Green Chili Wrapped with Egg Net<\/b><\/p>\n<p><span style=\"font-weight: 400;\">When it comes to <\/span><i><span style=\"font-weight: 400;\">prik yad sai <\/span><\/i><span style=\"font-weight: 400;\">(stuffed chili), most places use sweet pepper, but here Chef Thep opts for green goat horn pepper for a burnt, smoky touch. Inside goes lobster that\u2019s been marinated with <\/span><i><span style=\"font-weight: 400;\">saam gler<\/span><\/i><span style=\"font-weight: 400;\"> (coriander root, garlic and pepper). After steaming, the chilli is wrapped in a delicate egg net for an extra layer of texture.\u00a0\u00a0<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2428 aligncenter\" src=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6009-684x1024.jpg\" alt=\"\" width=\"537\" height=\"804\" srcset=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6009.jpg 684w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6009-200x300.jpg 200w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6009-400x599.jpg 400w\" sizes=\"(max-width: 537px) 100vw, 537px\" \/><\/p>\n<p><b>Fried Pork Stuffed in Red Chili<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Don Rae pork rump from Ratchaburi is also seasoned with <\/span><i><span style=\"font-weight: 400;\">saam gler (<\/span><\/i><span style=\"font-weight: 400;\">coriander root, garlic and pepper), stuffed in a blanched and peeled chilli, and then deep-fried with duck egg<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2424\" src=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6067-1024x684.jpg\" alt=\"\" width=\"960\" height=\"641\" srcset=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6067.jpg 1024w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6067-300x200.jpg 300w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6067-768x513.jpg 768w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6067-900x601.jpg 900w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6067-400x267.jpg 400w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><b>Crispy Shredded Chonburi\u2019s Chai Aree Chicken<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Organic Chai Aree chicken breast from Chonburi is steamed and shredded, seasoned with sugar and salt, and then deep-fried. An aromatic bite bursting with the fragrance of deep-fried shallot, black cardamom and long pepper.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Scrubbed Jasmine Rice<\/b><\/p>\n<p><span style=\"font-weight: 400;\">After washing and cooking the rice for seven minutes, we remove it from the water and scrub it in the strainer to remove any glutinous flour around it. The rice is then steamed for another 10 minutes for a grainy, not-too-creamy mouthfeel that will refresh with every bite.\u00a0\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2422\" src=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6007-1024x684.jpg\" alt=\"\" width=\"960\" height=\"641\" srcset=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6007.jpg 1024w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6007-300x200.jpg 300w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6007-768x513.jpg 768w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6007-900x601.jpg 900w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/dsc_6007-400x267.jpg 400w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><b>Korat Osmanthus Green Tea and Jasmine-Infused Water<\/b><\/p>\n<p><span style=\"font-weight: 400;\">We infuse the water for two nights with green tea from Chiang Rai, osmanthus from Korat and jasmine from Ratchaburi. The result is light and fragrant, cold-brew style, free from the fliminess that comes with candle-smoke.\u00a0<\/span><\/p>\n<p><em><strong>TAAN\u2019s khao chae set is available for dine-in and take-away in limited numbers only starting from 1st April 2021, priced at THB 490\/set.\u00a0<\/strong><\/em><\/p>\n<p><em><strong>Pre-order available now via 065 328 7374 (Tue &#8211; Sat 1-10 pm) and Line official account @taanbangkok.\u00a0\u00a0<\/strong><\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2423\" src=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/img_4798-1024x683.jpg\" alt=\"\" width=\"960\" height=\"640\" srcset=\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/img_4798.jpg 1024w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/img_4798-300x200.jpg 300w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/img_4798-768x512.jpg 768w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/img_4798-900x600.jpg 900w, https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2021\/03\/img_4798-400x267.jpg 400w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Story Behind TAAN&#8217;s Khao Chae We&#8217;re welcoming summer with our own version of khao chae, Thailand\u2019s favourite dish for beating the heat.\u00a0\u00a0 Khao chae, which means \u201crice soaked in water,\u201d has a long, long history, which\u00a0Chef Monthep \u201cThep\u201d Kamolsilp seeks to explore in his own unique style. His sides are\u00a0boldly flavoured and big on..<\/p>\n","protected":false},"author":2,"featured_media":2409,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.taanbangkok.com\/main\/wp-json\/wp\/v2\/pages\/2407"}],"collection":[{"href":"https:\/\/www.taanbangkok.com\/main\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.taanbangkok.com\/main\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.taanbangkok.com\/main\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.taanbangkok.com\/main\/wp-json\/wp\/v2\/comments?post=2407"}],"version-history":[{"count":23,"href":"https:\/\/www.taanbangkok.com\/main\/wp-json\/wp\/v2\/pages\/2407\/revisions"}],"predecessor-version":[{"id":2431,"href":"https:\/\/www.taanbangkok.com\/main\/wp-json\/wp\/v2\/pages\/2407\/revisions\/2431"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.taanbangkok.com\/main\/wp-json\/wp\/v2\/media\/2409"}],"wp:attachment":[{"href":"https:\/\/www.taanbangkok.com\/main\/wp-json\/wp\/v2\/media?parent=2407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}