Title: Kachai
Categories: Thai Vegetable Info
Yield: 1 Servings

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kachai is the Thai name for Kaempferia panduratum, it grows in bunches of thin short tuberous roots, and is used primarily in fish and "forest" dishes. It has a strong afterburn which is ameliorated by using th pickled variety.

In this form it can also be used liberally as an additive to salads or kuaitiao (noodle) dishes, such as pad Thai. Some people also add it at the table to tom yam soups (especially those made with sea food).

Ian K-P

From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä

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