Cool off from the scorching heat with khao chae

As we all know, delicious, fragrant rice should always be served hot. But every rule has an exception, and summer is the time to serve khao chae, or “chilled rice.”
A Mon dish traditionally made during Songkran, khao chae is half-cooked rice rinsed several times with water to remove all the starch. “Once the rice looks really clean, put it in cold water for a while so that the rice isn’t cooked any further,” instructs Chef Charoensri Wattanasri at Thara Thong. When half-dry, put the rice into a piece of cheesecloth, and steam it over boiling water until it is cooked. “That way the middle of the rice will still be a bit firm as khao chae should be,” she says.

The Smell

Then comes the next important ingredient: nam dok mali (jasmine-scented water), which has to be prepared the night before. The traditional way to make it is to fill a clay pot with cold water and add a handful of fresh jasmine blossoms, then carefully float a jasmine-scented candle on the water before covering the pot for 15 minutes. Repeat the process so that the scent from the candle and the jasmine permeates the water. Leave the water to sit in the clay pot overnight. When it’s time to serve, mix the rice and water in individual serving bowls, and toss a bit of fresh jasmine on top.

The Sides

Khao chae alone is refreshing but bland, so there are many side dishes. Favorites include hom daeng yud sai (deep-fried stuffed shallots), chai pow phat (stir-fried dry turnip), small fried fish, muu or nueng sawan (shredded sweet pork or beef), prik yuak sord sai (green chilli peppers stuffed with minced pork and shrimp and wrapped in a crispy egg net), luk kapi (deep fried shrimp paste balls), and slices of green mango and cucumber.

Making the tasty tidbits requires some effort and patience—this is not fast food. Take luk kapi, for example. You have to grind galangal, lemongrass and fingerroot into a paste and blend it with ground dried-fish and shrimp paste until it becomes sticky. Add some sugar and mix it again until smooth. Roll into small balls and dip them into stirred egg yolk before deep-frying.

“The Phetburi version keeps it simple by serving only three side dishes—luk kapi, sweet fried fish,and chai pow phat,” explains Chef Charoensri. “However, with the royal style you have a more numerous and elaborate options, and the small fish is usually replaced by shredded sweet beef.”

For the original Mon-style khao chae, you’ll need to go to Koh Kret, Nontaburi, or Phra Pradaeng during the Songkran festival. But royal Thai and Phetburi khao chae are available all over town at this time of year.

Where to Chill with Your Khao Chae

Kalprapruek
Set (B150): khao chae, luk kapi, prik yuak thord yud sai (fried green chili pepper stuffed with minced pork wrapped in crispy egg net), khai dang kem (salted egg yolk), nhung phra kem chubb numtan (salty fish skin mixed with sugar), green mango and cucumber.
1/F, All Seasons Place, 87/2 Wireless Rd., 02-685-3860. Open daily 11:30am–10pm. Available through Apr 30.

Klang soi
Set (B150):
khao chae, luk kapi, hom dang yud sai, prik yuak sord sai, and shredded sweet pork.
Sukhumvit Soi 49, next to Samitivej Hospital, 02-391-4988. Open Mon-Sat 11am-2pm, 5-10pm, Sun 11am-3pm. Available through May 30.

Krua Mae Yui
Set (B200):
khao chae, luk kapi, hom dang yud sai, prik yuak sord sai, and shredded sweet pork, carved veggies.
53/1 Soi Ari-Samphan 1, Phaholyothin Rd., 02-619-9952. Open daily 10am-9pm. Available through May 1.

Lai Rod
Set (B150):
khao chae, luk kapi, prik yuak sord sai, hom thod sord sai phra (deep fried shallots stuffed with fish), phra wan (sweet fish), neur foi or moo foi (shredded pork or meat), chai pow pad wan (sweet stir-fried daikon).
120/4-5 Suhkumvit 49, 02-391-3193.
Open daily 10am–10pm. Available all year.
122 Rama 6 Rd., 02-279-2895. Open daily 11am–10pm. Available all year.

Princess Café
Set (B180):
khao chae, luk kapi, hua hom yud sai, prik yuak sord sai, muu foi or shredded sweet pork, green mango, green onion and cucumber.
269 Larn Luang Rd., Pomprab, 02-281-3088 ext. 129.
Open daily 6am-10pm. Available for dinner through April 30.

Than ying
Set (B275):
khao chae, luk kapi, hom thod (deep fried shallots), prik yuak yud sai moo (green chili pepper stuffed with minced pork, chai pow pad khai (stir-fried dry turnip with egg) and neur wan (shredded sweet meat).
10 Pramuan Rd., between Silom 15 and Silom 17, 02-236-4361. Open daily 11:30am-10pm. Available for lunch through the end of May.

Thara thong
Set (B450):
khao chae, kapi (fermented shrimp paste), deep-fried shallots stuffed with minced fish, neur sawan foi (shredded and salted beef fried with palm sugar), chai pow ped pud wan (white Chinese radish fried with egg), prik yuak sord sai (chili peppers stuffed with seasoned minced pork wrapped in thin sheets of fried egg-white) and khra chai.
2 Captain Bush Lane, Siphya Rd., 02-266-9214. Open daily noon-2:30pm, 6:30-10:30pm. Available Apr 9-17.

Thiptara
Set (B370):
khao chae, luk kapi, hom thod (deep fried shallots), prik yuak yud sai moo (green chili pepper stuffed with minced pork and shredded sweet pork and beef.
The Peninsula Bangkok, 333 Charoennakorn Rd., 02-861-2888. Open daily 6-10pm. Available through Apr 15.

Thon kvrueng
Set (B155):
khao chae (with kadanggha, mali flower, and candle fragrant), luk kapi, hom dang yud sai, prik yuak sord sai, chai pow pad wan (stir-fried sweet dry turnip), muu foi (shredded sweet pork), cucumber, thon hom (green onion) and khra chai.
n 239 Thonglor Soi 13, 02-391-8703, 02-391-8719. Open daily 10:30am-10pm. Available through May 30.

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Rachakorn Jaroensuk or Emy, 22, is a singer whose debut album is soon to be released. While she may be described as “beautiful”, “fabulous” and “unforeseen,” don’t let her charming way fool you. Stay poised and listen to her secret–“I am not an authentic girl” she says. Looking at her, it may take a while to accept this.

You studied gems and jewelry science at Srinakha-rinwirot University. Why did you choose this major?
I’ve always loved things that glitter, and nothing is more pleasant than studying what we enjoy, right? Even though I’m not into the designing that much, I love getting involved with the tough production works such as faceting the gems and producing the gem casing.

If you were a gem, what would you be?
A diamond is too precious and I’m unworthy of its “forever” image. Black Sapphire signifies me better. It’s a rare stone and people generally overlook its value.

Tell us a briefly of your past experience.
I discovered my skill for composition while working on soundtracks for student plays at Chulalongkorn University. I then joined the “Write Your First Song” workshop at GMM Grammy, which I completed with only 15 other people out of an initial class of over 300.

Why didn’t you continue working as a song composer at GMM Grammy?
At that moment, I was very worried about my studies. Moreover, I truly needed a break after composing the songs all day and night for three months. But soon, I started to remember a long forgotten dream that I wanted to be a singer, and luckily I was chosen to participate in the final round of the 2005 Miss Tiffany’s Universe Contest.

What did you learn from that?
Friendship is the one and only answer, even though others may think these are just fake, stupid words. Above all, I learned to be more determined in my life. I saw lots of people who never stopped following their dream until they stood at the front of the stage, no matter how many obstacles they had to pass. I honestly learned a lot from their determination and it heated the fire within me

What’s your take on being transsexual?
I was mistakenly born into a world that has only two gender choices, and I cannot be classified by either of them. It has always driven me to be more inspired and creative than others.

Do you ever regret being like this or would you prefer to be straight?
Why should I regret it? Not everyone can have a dramatic life like mine. I would think that people would be jealous of me seeing as my life is less ordinary than most!

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Ace the intern’s guide to dealing with foreigners.

We watch their movies, listen to their music, wear their clothes, eat their food, drink their booze (but only after we turn 18, and only during legally prescribed times, right?), speak their languages and rub shoulders with them on the Skytrain. We might have even met and talked to a few—teachers or exchange students or gigs of our really dern friends—and found them to be pretty normal, not that different from us except for maybe the size of their noses. So we might think we know what foreigners are like.

But then when we get out into the working world and actually have to deal with them on a regular basis, or when our social circles get so wide that we’re bumping and then overlapping into their hairy lives, we find that these “strangers” aren’t so easy to understand. They’re, well, weird—and sometimes scary, sometimes a pain in the ass.

Believe me, I know. I’ve been working with them for almost six weeks now, which pretty much makes me an expert on the subject. I’ll admit that when I first started this internship, I was terrified of running into one of the farang or khon Asia here. But they don’t scare me anymore, and now I’m like, “Hey Masayuki, how’s that golf swing?” or “Good morning, Jennifer. You are not wearing a bra again, I see. Nice!”

Once you get past some of their funny hang-ups and habits, it’s really not that hard to cross that cultural divide. Hey, if I can do it, you can do it. That is, if you want to. I know a lot of Thais who think that it should be the foreigners’ responsibility to understand us, not the other way around. This is Thailand, after all. If they want to live and work alongside us, why don’t they learn our language and our customs and act like we act?

I’m not saying that foreigners are better than us—and there’s nothing I hate more than Thais who work in five-star hotels who answer us in English when we speak to them in Thai or staff in foreign embassies with their bitchy attitudes. But we live in an international city in a world that is wide-open in ways our parents never imagined. Thailand is a great country, which is why it attracts so many

people from overseas. In the future there will only be more foreigners here. Some will be cool and worth knowing. There’s nothing wrong with meeting them halfway, if we can.

Close Your Eyes

My first tip for dealing with foreigners is, in the beginning at least, forget about how they look. Your head is full of stereotypes and misinformation about people from other countries. That’s only natural, because your knowledge comes from American Pie movies, anime comics and MTV. The thing is, you can’t assume that a foreigner is going to act the same way as the person he most resembles in your favorite music videos. And you can’t assume that all farang are alike, even if they all look alike. At the same time, be careful not to apply our standards to the way they look. Your co-worker who wears open-toe sandals to the office isn’t an uneducated hick from the sticks—he just doesn’t know any better. But he’ll learn. (You hope.)

Open Your Mind and Your Mouth

You can open your eyes now. You’re no longer judging these foreign books by their foreign covers. Instead you’ll want to concentrate on what they’re saying. Get to know them from their explanations. Don’t judge, just listen and learn. Then talk. Ask questions. The language barrier is obviously the biggest single factor preventing Thais and foreigners from hanging out together. Don’t be shy to speak another language or worry about saying the wrong thing. Remember: You’re in your country, and they don’t expect perfect English/Mandarin/Swahili, so there’s no need to get stuck in the kreng jai cultural trap. Besides, in most cases you’ll both be speaking a second (or third) language, which is in most cases English. So relax and have a laugh together—all that matters is that you’re communicating.

Have Fun

Though it may feel like it sometimes, hanging out with foreigners is not like taking an exam: you will not be graded on your performance. So don’t get stressed out over it. It’s not your job to entertain them. And don’t try to guess what they might like to do—chances are you’ll guess wrong. Don’t take them to the Hard Rock. Most of them just want to see how you live, so act normal and take them to places you normally go to. If they prefer something else, they’ll let you know.

You! You! You!

We don’t think it’s a big deal, but a lot of farang don’t like being called “farang.” Isn’t that silly? We just mean “Caucasian,” but they translate it as “foreigner” and think that’s a negative thing. Also, a lot of Chinese don’t like it when you refer to them as “jek,” a lot of South Asians and people from the Middle East bristle at the word “kaek” (and they don’t think those snake jokes are very funny) and a lot of fat people would rather you not refer to them as “Uan!” (Most Japanese don’t know that we’re talking about them when we say “yoon”, though. Until now)

Money Matters

Figuring out who should pay, when to pay and how much to pay can get complicated. Most people from the West, Americans in particular, will split the bill when you’re dining or drinking in a group. Usually everyone chips in a fairly equal share, regardless of what you ordered. Only the annoying ones whip out a calculator when the bill comes and pay for only what they ordered, down to the last satang. If you have Brit friends and you’re out drinking with them, make sure you buy a round of drinks when it’s your turn. If this is your first job, there’s a good chance that your foreign buddies are making more money than you and that they know this. Don’t feel bad if they pay more than you. If they say they don’t mind, they don’t mind. Still, you should be generous when you can afford to be. One thing most foreigners really appreciate is our tradition of bringing some kanom along whenever we pay someone a visit or even when we meet up outside somewhere. This is a great way to show you care without breaking the bank. Just don’t bring them potato chips or rice crackers: they want “exotic” Thai snacks. Which is great because they’re usually cheaper.

Watch Your Watch

Foreigners don’t like it when you say you’re going to meet them at 5 and show up at 7. Many of them take it personally when you are late for appointments. They take it as a sign of disrespect—Japanese, especially. If you’re running late, call them and let them know. And though some foreigners who have lived here for a while have adjusted to “Thai time,” don’t assume that they will be on Thai time every time. To be safe, give a range, like “I’ll meet you between 7 and 8.” If they insist on a precise time—“how about 7:30?”—then chances are they will be mad if you’re late.

Wipe That Grin Off Your Face

Smiling is something we’re known for, and it’s in our nature. Obviously we smile when we’re happy—but we also smile when something goes wrong or when we don’t know the answer to something. And this drives some foreigners crazy, more crazy than any other Thai habit or custom. They don’t want a smile in this situation; they want you to say something, even if it is “I don’t know.” So if you don’t want your farang friend to explode, speak up. And if you can, keep a straight face: You need to look serious to show that you take his question seriously.

What farang think about Thais

 

What Thais think about farang

They’re happy with their place in the hierarchy.   They think everyone is supposedly equal.
They always have a “best friend”—probably gay.   They have many friends, but the friendships are shallow.
They think that work should be fun, which is why they’re never successful.   They take their work too seriously.
The take things personally when they shouldn’t.   They don’t care about others’ feelings, and they don’t care when they cause us to lose face.
They’re way too patient and accepting. This will get you nowhere.   They’re too ambitious.
Success is achieved by kissing ass.   They’re overconfident. But somehow this leads to success—how?
They don’t know how to express themselves.   They’re like my eight-year-old cousin who hasn’t learned how to control her emotions.
They blindly follow authority and do whatever their elders tell them to do, even when they’re wrong.   They place too much value on achievement and not enough on seniority.
They’re babies.   They’re cold-hearted, live only to party and never get homesick.

 

How Japanese appear to us

 

The reality

They are emotionless zombies.
 
  They have been taught not to show their emotions out of respect for those around them.
They can’t look you straight in the eye.   Staring is rude in Japanese culture.
They say “yes” when they mean “no.”   It is impolite to disagree with someone.
They don’t take your calls.   They think it’s rude to talk on the phone in a public place like the Skytrain.
They can’t relax.   They sit up straight to show respect.
They think they’re better than everyone else.   It’s hard for them to initiate conversation.


Mission Impossible!

Dear Ace: My office is on Silom Road, and this place is crawling with foreigners. My snake-snake fish-fish English isn’t good enough to speak to them, and I live in fear that one will stop me on the street and ask for directions. This happened once, and I understood what he said but my brain froze up. All I could do was smile. I forgot everything I learned in school: grammar, vocabulary—I couldn’t even say “I’m fine, thank you.” I can’t live like this! What should I do? Find a new job in another part of town?

There’s no need to move. You’ll be fine. The smile was a good start. Then open your mouth and say something, anything. If you have to, mix Thai words with English words. Try your best to make the person understand. If that doesn’t work, show him to a visitors’ information booth.

People Are Strange

Dear Ace: I just started hanging out with a farang guy I work with. Wayne always invites lots of people along to parties or dinner. I don’t know these people, and it makes me uncomfortable talking to strangers. Why can’t foreigners have a good time with just a few people, like us? Is Wayne trying to get rid of me? Do you have any tips?

Wayne is not trying to get rid of you. The reason he invites you along is because he likes you, and he trusts that you will get along with his other friends. Westerners, especially those you meet here, are very outgoing and have a very optimistic approach to meeting people. To them, the pond of potential friends is far and wide, and the more people you meet the better. Also, they don’t feel that it’s necessary to like a person a lot to spend time with that person. So speak up (they want to know what you think), but don’t take the conversations too seriously—or personally.

Mister Robotto!

Dear Ace: I just started working for a Japanese company. The bosses are like robots: cold, glum and aloof. They never smile, and they all look and dress alike! They smile and say something is “oishii” even when a dog wouldn’t eat the food. My Thai colleagues have been brainwashed to be just like them, too. And all they do is work, work, work—starting early every morning until late, even though they go out together to eat and drink every night. I don’t want to go, but people say I should if I am invited. What should I do?

Believe it or not, your bosses are human. Japanese culture is extremely group-oriented—even more than Thai. They think it is bad to stand out; if you are too much of an individual, you run the risk of making everyone in the group lose face. And you might get dumped from the group. As for saying “oishii” all the time, even when the sushi takes like shit, they are just being polite. When it comes to the Japanese and food, watch what they do more than listen to what they say. When it comes to work, coming in early, staying late and going out with the boss is just part of the job. I’m not saying you can’t say “no,” but if you’re saying no all the time, you might be limiting your chances of getting a promotion and/or a raise. I’m sorry to say this, but if you can’t adjust you might want to look for a new job in a non-Japanese company.

I’m Not a Bitch!

Dear Ace: I have a farang friend who likes to call me “bitch” and other names I’m too embarrassed to repeat. He also insults my mom (and other family members). Basically he’s an asshole all the time. But he says this stuff with a smile on his face. What’s his problem?

Some foreign men—I’m guessing he’s American?—find it hard to express affection for other men. So instead they call each other names. To let him know that you feel the same way—which is of course not a gay way—you should try insulting his mother by comparing her to various farm animals. You could also question his sexuality and/or his sexual abilities. Another tip: “bitch” should be pronounced “beeyach.”

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BK samples energy drinks to help you survive the sleepless World Cup season

The soccer team you stayed up late last night to cheer on won the match; unfortunately, you feel like a loser this morning from lack of proper sleep. Tired, lazy, and lacking in concentration—you are in need of energy, like, NOW, so your Donald Trump-like boss doesn’t fire you. But which one to grab for? This week we perform a taste test of nine of the top energy drinks on the market to help you decide which is the right one for you.

.357 Magnum Plus with Vitamin C (150ml, B10) This drink seems to suit foreigners the best because it has a more mellow style and is good for those who cannot stand super sweetness hitting their tongue. Moreover, it has the most natural smell among all the energy drinks. The typical Thai tongue may find it bitter, though, or perhaps too bland.

Carabao Dang (150ml, B10) Much more likeable than the whisky flavored Carabao, it is less sweet and fragrant than the others. Overall this drink is a bit fruity with an overtone of vitamin goodness. Unfortunately, something about it is a bit off, though.

Carabao XO: Whisky Flavor (150ml, B12) This interesting flavor choice definitely caught our interest, but after taking a single whiff we knew someone had made a terrible mistake. It smells like a whisky or vodka Red Bull left overnight and gone bad. One of us even wondered whether a cockroach might have died in there. Surprisingly, even though the smell is horrible, there is absolutely nothing wrong with its taste. Therefore, if you do not have a nose or can’t smell for some other reason, this one should be fine for you.

Lipovitan-D (100ml, B11.50) This drink really depends on your taste. Half of us had a positive comment about its pleasant flavor, which starts off sour but has a proper, sweet aftertaste and good smell. Unfortunately, the other half of us asked why I gave them cough medicine instead of the energy drink. You might have to try it yourself to see which camp you lie in.

M-150 (150ml, B10) With or without their inescapable product image capaign, M-150 is unacceptably sweet and very artificial tasting. It is like an over-syrupy cha yen (cold Thai-style tea) with fake orange juice flavoring. In general, the taste is not distinctive enough from the others for us to promote it, unless you just want to try to look cool by aligning yourself with their seven-digit advertising campaign.

M-Max (180ml, B15) Despite being the newest entry on the market, M-Max proves itself to be our pick against all others. It is carbonated but pleasant and agreeable when drunk on its own. Drinking M-Max with fruit punch creates a tasty sensensation. It may have a slight chemical smell, but you will surely be satisfied and energized by it.

Shark Cool Bite (250ml, B24) This shark is carbonated like a soft drink and has a light yellow color. The taste is enjoyably sour, but nothing special. We might suggest to the manufacturers to change their name to “Ordinary Fish Bite” instead, which reflects their product more accurately.

Theoplax-L (100ml, B10) Theoplax is like liquid candy with a fruity flavor. It starts off sweet, gets sour in the middle and then has a slightly bitter ending. For partygoers, it surely goes well with vodka, but whether or not it works well as a morning-coffee replacement is debatable.

White Shark (150ml, B10) It is an appealing mix of sweet yet sour taste, though it lacks some of the smootheness of its competitors. Overall, most of our tasters thought it was average and didn’t have enough character of its own.

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If you are a real Siam Square shopping veteran, you know this guy. He’s been here for ages, usually around soi 2 facilitating the traffic flow and helping drivers park.

Though most of us are familiar with your face, we really don’t know anything about you. Tell us a little about yourself.
My name is Raj Brahadersink, but people call me “Baboo.” I am an Indian Hindu who grew up in Bombay. When I was 18 years old, my brother-in-law asked me to come to Bangkok to help his business. I have worked for Kirin restaurant for 34 years.

What are your working hours?
I work every day from 5pm till 9am. From 10pm until 9am of the next day, I am in Kirin restaurant, working as the guardsman.

In your opinion, what makes a good parking attendant?
The core is being hardworking, service-minded, and punctual, but personally I have to add “physical strength.” Keeping active around-the-clock gets tougher as you get older.

You are the parking attendant for Kirin restaurant. Why do you bother with the whole soi?
I started that a long time ago when you could park in Siam Square without sweating. These days a parking space is as rare as gold and takes time to find. We can’t even reserve the space in front of our shop for our customers anymore. I started taking care of the whole soi with the simple philosophy that the more flow there is in the parking lot, the better chance there is for the Kirin customers to get a space.

What makes you happy while you work?
Simply the little thank you’s I get when helping out! My service is not driven by money. Kirin restaurant already pays me that. Apart from that, good friendship and teamwork with the other two Siam Square guards in this soi makes me happy.

You’ve appeared in various media, from music videos to advertisements. Do you consider yourself famous?
I don’t think so. I don’t really like paparazzi, even though they did capture positive pictures of me. I work here as other hardworking people do, but they treat me like an object, taking photos or video taping me without my knowledge. At least they should notify me or ask my permission before they do it.

Do you love Siam Square?
Of course, how could I not love it? I have worked here for more than 30 years. I couldn’t love it more. It is more than half of my life’s memory.

Ever thought of doing something else?
I get everything I want from life: a good income and pleasant working environment plus tasty food from the restaurant as a premium If you were me, would you look for something else?

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Fresh out of Chulalongkorn University, Panithan Rawdhetubhai is no ordinary economics major. Instead of numbers, as you might expect, the 23-year-old has a way with words. Numbers do play a part, however: Panithan received B300,000 from Cement Thai Foundation as winner of the Young Thai Artist award, and he just published his first book, Jaikrung.

You’re a poet—why’d you study Economics?
For me it’s normal to have some special interest that’s not related to what you study. Actually I am better at poetry than economics. I was president of the Pen Club at Chula and the same in my high school’s literary society at Triam Udom. I just studied economics because that’s what my family wanted.

How did you spend the prize?
I gave one-third of it to my Mom, and I spent some of it on books and travel—food for my brain. I saved most of it, though.

Tell us about Jaikrung.
It is a collection of poems about the “incompleteness” of people in the city. It begins with reflections on the cyclical nature of our problems and ends philosophically—optimistically—that we can solve all of our problems.

There are so many other forms of expression that are more popular—why write Thai poetry?
I just do what I am most skilled at and most comfortable doing. In addition to that, Thai poetry is special. It is shorter than prose, so we can incorporate more wordplay and leave readers with a charming vagueness that makes them think. To me the form is much more fun than English poetry, with its alliteration, rhyme and rhythm. It’s really sad that people these days aren’t that interested.

What’s your opinion of young western music-loving poseurs who tend to look down on Thai poems?
It’s inevitable that a more developed culture will be easier to accept and more influential. And we can accept them, but we should not just throw away our roots. Using English when you should speak Thai or speaking Thai with a farang-like accent is the “cow forgetting its own hooves.” Believe me! Authentic hipsters never discredit themselves by rejecting their own culture.

What is more cool: rap or Thai poetry?
I listen to hip-hop music and like all those rappers, as well. But, obviously, Thai poems are much more subtle in language. So many rappers focus only on violence and debauchery. I think that most people love them for their swaggering image, not the real message in their songs.

You speak English so fluently. If someone offered you a million baht to rap in English on an album, would you do it?
I wouldn’t. It has nothing to do with the money, either. It just wouldn’t be me.

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Duck Rock is the DJ’s DJ. Having cultivated a legendary reputation from 16 years on the decks, this Japanese beat masher is as unpredictable as he is innovative. Whether twisting classic rock with drum and bass, new wave with breaks, or disco with indie pop, Duck Rock’s style can’t be confined by any single genre, and his fans wouldn’t want it any other way. He’s in Bangkok to show off his skills during the Tokyo Nights series, along with his other compatriots.

Describe yourself in 3 words.
Enthusiastic music lover.

What’s up with your name?
“Duck Rock” is the title of a 1983 record by Malcolm McLaren produced by Trevor Horn. Trevor Horn had a big effect on me. The Duck Rock album is composed of electro, scratch, ethnic music and various other genres all rolled into one. My DJ style is similar, so I am “Duck Rock.”

Do you feel that you are a typical Japanese person?
I like typical Japanese things, yes. Of course I like sushi, shiitake, rice and other washoku (Japanese cuisine). I like hokusai katsushika (Japanese painting) and Japanese traditional performing arts, too.

However, when it comes to music, I am not traditional. My favorite kinds of music come from overseas. Here, everybody says, “Oh, you only listen to Western music? But there’s so much good Japanese music.”

But I like ‘50s-‘60s rock ‘n’ roll, country, folk, reggae, Indian music, new wave, electro, old and new skool breaks, and all pop music. My collection is 95% overseas and worldwide music. Exclusively from Japan, though, I like Yellow Magic Orchestra from the 70’s. I guess I am a typical rock fan.

You were born in Oita, Kyushu. Does that have any influence on your music?
Born in Oita... just dumb luck. I come from a family of music lovers. My father and my younger brother always listened to classical music. My oldest sister always listened to overseas rock, pop and new wave so I listened to FM radio programs everyday. My mother always said to me, “Don’t be glued to the radio!”

You were cutting up rock with electronic beats long before it was fashionable. How do you feel now that it has become popular?
I think that good music never goes out of style. Good music stays, regardless of current trends. I don’t deny that it’s a trend right now, but for me it goes far beyond that. I simply like the rock-meets-electronic style.

When was the first time you felt that the electronic sound could blend well with rock?
When I first started my DJ career. I haven’t changed my DJ style or music selection for 17 years.

Which clubbers do you love the most? How different are they?
All in all, clubbers are great all over the place. My most memorable event was in Moscow. In Moscow, Japanese culture was really popular. There were many Japanese restaurants and anime. I played some 1980’s Japanese electro—”We Are Ninja (Not Geisha)” by the Frank Chickens. It had a more far-reaching effect on people than I ever imagined! They loved it! I like Matsumoto City in Nagano, Japan, and of course Ruby Room in Tokyo, as well.

What should Thai people expect from you?
Whatever is necessary... increased frantic effort!

Where will you be when you are 60 years old?
Oh, that’s a tough one. Probably still in Tokyo, or somewhere else in Japan.

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Now’s the time for cool, refreshing khao chae.

Delicious, fragrant rice should always be served while it’s hot, as we all know. But every rule has an exception, and every summer is the time to serve khao chae, or “chilled rice.”

Khao chae, a Mon dish that was traditionally made during Songkran, is made with half-cooked rice that is rinsed with water several times in order to remove all the starch. Once the rice looks really clean, it is cooked one more time.

Khao chae is served in scented water, nam dok mali, that is prepared the night before. The traditional way to make it is to fill a clay pot with cold water and add fresh jasmine blossoms. The next step is to (carefully) float a jasmine-scented candle on the water, and then cover for 15 minutes. (The flame will go out.) Repeat. The water sits in the clay pot overnight. When it’s time to serve, add the rice and water in individual serving bowls and toss a bit of fresh jasmine on top.

Major Sidekicks

Khao chae alone is refreshing but a bit bland, which is why there are so many side dishes. Favorites include luk kapi (deep fried shimp paste balls), hom daeng yud sai (deep fried stuffed shallots), chai pow phat (stir fried dry turnip), small fried fish, muu or nueng sawan (shredded sweet pork or beef), prik yuak sord sai (green chili pepper stuffed with minced pork and shrimp wrapped in crispy egg net) and slices of green mango and cucumber.

For the original Mon-style khao chae, you’ll need to go to Koh Kret, Nontaburi or Phra Pradaeng during the Songkran festival. But royal Thai and Thai-style khao chae are available all over town this time of year.

Chillin’ in Fun City

Dba 
22 Soi Areesumphun 3, Phahon Yothin Rd., 02-617-0041. Open daily 11am-10pm.
AE, MC, V

Set (B170): khao chae, luk kapi, hom dang yud sai, prik yuak sord sai, muu wan (shredded sweet pork), chai pow pad khai (stir-fried dry turnip with egg), cucumber, green mango and khra chai. Mar 1-30.

Fangnam Coffee House
Royal River Hotel, 219 Soi Charansanitwong 66/1, 02-422-9222 ext. 1310, www.royalrivergroup.com. Open daily 11:30am-2pm. MC, V

Set (B280): khao chae, luk kapi, hom dang yud sai, prik yuak sord sai, chai pow pad, pla sai tan, muu sawan, green mango, cucumber and khra chai; traditional Thai coffee. Through May 15.

Kalaprapruek
1/F, All Seasons Place, 87/2 Wireless Rd., 02-685-3860. Open daily 7am–10pm. AE, D, MC, V

Set (B150): khao chae, luk kapi, prik yuak thord yud sai (fried green chili pepper stuffed with minced pork wrapped in crispy egg net), khai dang kem (salted egg yolk), nhung phra kem chubb numtan (salty fish skin mixed with sugar), green mango and cucumber. Through the end of Songkran, or call in advance for special order.

Lai Rod
120/4-5 Suhkumvit 49, 02-391-3193. Open daily 11am–10pm.

122 Phra Ram 6 Rd., 02-279-2895. Open daily 11am–10pm. Set (B140): khao chae, luk kapi, prik yuak sord sai, hom thod sord sai phra (deep fried shallots stuffed with fish), phra wan (sweet fish), neur foi or moo foi (shredded pork or meat), chai pow pad wan (sweet stir-fried daikon). Available all year. 

Royal Princess Café
Royal Princess Larn Luang, 269 Larn Luang Rd., Pomprab, 02-281-3088 ext. 129. Open daily 6am-10pm. AE, MC, V

Set (B160): khao chae, luk kapi, hua hom yud sai, prik yuak sord sai, muu foi or neur foi (shredded sweet pork or pork), green mango, green onion and cucumber. Through Apr 30.

Than Ying
10 Pramuan Rd., between Silom 15 and Silom 17, 02-236-4361 and 02-235-0371. Open daily 11:30am-10pm. AE, D, MC, V

Set (B250): khao chae, luk kapi, hom thod (deep fried shallots), prik yuak yud sai moo (green chili pepper stuffed with minced pork, chai pow pad khai (stir-fried dry turnip with egg) and neur wan (shredded sweet meat). Through Apr 30.

Thara Tong
Royal Orchid Sheraton Hotel, 2 Captain Bush Lane, Siphya Rd., 02-266-9214, www.sheraton.com/bangkok. Open daily noon-2:30pm, 6:30-10:30pm. AE, D, MC, V

Set (B450): khao chae, kapi (fermented shrimp paste), hom dand thord sod sai pa (deep fried shallots stuffed with fish), neur sawan foi (shredded and salted beef fried with plam sugar), chai pow ped pud wan (white Chinese radish fried with egg), prik yuak sord sai (chili peppers stuffed with seasoned minced pork wrapped in thin sheets of fried egg-white) and khra chai. Apr 12–15.  

Thon Krueng
239 Thonglor Soi 13, 02-391-8703, 02-391-8719. Open daily 11am-10:30pm. MC, V

Set (B140): khao chae (with kadanggha, mali flower, and candle fragrant), luk kapi, hom dang yud sai, prik yuak sord sai, chai pow pad wan (stir-fried sweet dry turnip), muu foi (shredded sweet pork), cucumber, thon hom (green onion) and khra chai. Through May 30.

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