File:Chao guay thai grass jelly.jpg
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Summary
Chao kuai (Thai: เฉาก๊วย, grass cake) is a jelly which is made by boiling the aged and slightly oxidized stalks and leaves of Mesona chinensis, a type of mint, with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency. Originally a Chinese dish, in Thailand it is normally eaten with ice and natural brown sugar. This photo was made at the Sunday Evening Walking Street market of Chiang Mai, Thailand.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 20:29, 6 January 2017 | | 1,920 × 1,457 (594 KB) | 127.0.0.1 (talk) | <b>Chao kuai</b> (Thai: เฉาก๊วย, grass cake) is a jelly which is made by boiling the aged and slightly oxidized stalks and leaves of <i>Mesona chinensis</i>, a type of mint, with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency. Originally a Chinese dish, in Thailand it is normally eaten with ice and natural brown sugar. This photo was made at the Sunday Evening Walking Street market of Chiang Mai, Thailand. |
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