Soaked rice

Origin: It comes from the Mon people. It's called "Peng Daj" (Songkran Rice).

Enter the royal court: The Scent Mother (Mon descent) brought this gift to His Majesty the King (Rama 4).

Widespread: From the palace gradually expanded to the villagers to become a Thai summer menu.

Scrub Rice Key Elements: Old Matter Rice Cooked Ripe But Still Core. Take To Scrub Out Rubber Until Clear Pellets Water Float Flowers: Clean Water Baking Smoke Candle and Float Jasmine / Rose Mon Side Food: Pecum Ball, Scallion Prying, Incandescent Pepper, Sweet Stir-Fried Chai Head, Fringed Pork / Fringed Beef

👨‍🍳 Step of Making 1. Prepare rice to cook enough rice into frog's eyes (ripe outside, hard inside), polish it with clean water until the maid is left as a beautiful seed, scrub the rubber out until the clear water is steamed again to ripen, and then rest to cool. 2. Prepare the water, bring clean water, bake the candle smoke overnight, float the new jasmine (must be chemical-free) to make it smell pleasant. 3. Making a side dish (the heart of the basin): Molding the basin, mixing grilled fish meat and herbs, moistening the fried egg, bell pepper, stuffed with minced pork, wrapped in a "bush" (the egg is sprinkled into a net), dessert / salty: Stir the head of the porn with sugar, and make the pork saffron crisp, fragrant 🍴. The correct way to eat, do not scoop the side dish into the rice bowl: Because it will make the water turbid and waste the taste, the order of eating: scoop the side dish into the mouth, chew it, and scoop the rice with water along to wash the mouth and rejuvenate the vegetables: Popular eating with raw green mango, male, and cucumber, to cut the greasy.# Antique soaked rice