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Introduction
Kao Kua or roasted glutinous rice is a basic ingredient in many Thai dishes, especially those from Isaan and Northern Thailand. It gives a unique, nutty flavor and a slightly crunchy texture to the dishes. Its roasted flavor and crispiness make it an indispensable ingredient in many Thai dishes. Kao Kua is also known to enhance the flavor of other ingredients in dishes, making it indispensable in Thai cuisine.
What is Kao Kua?
Kao Kua ( khao khua in Thai) is a fine powder of roasted sticky rice. It is an important ingredient in many Thai dishes, especially those from the Isaan region and northern Thailand, such as laab. Kao Kua gives a special, nutty flavor and a slightly crunchy texture to the dishes in which it is used.
How is Kao Kua made?
To make Kao Kua, the rice is roasted without oil on low heat until golden brown. It takes about 15 minutes to roast the rice to the desired color. After roasting, the rice is allowed to cool before being ground into a fine powder using a coffee grinder or mortar and pestle. It is important to roast the rice thoroughly to achieve the perfect roasted taste and texture.
Uses of Kao Kua in Thai Cooking
Kao Kua is used in many Thai dishes, including laab, a traditional meat salad from the Isaan region. Laab can be made with different types of meat, such as pork, chicken or fish, and flavored with fish sauce, lime juice, chilli flakes and fresh herbs. Kao Kua is added to give a unique, nutty flavor and a slightly crunchy texture. The roasted taste of Kao Kua perfectly complements the fresh flavors of lime juice and fresh herbs in the laab salad.
