Chinese Keys
Chinese keys or gra-chai as the Thais know it, has a misleading name that makes it sound like it originated from China. As far as I know, gra-chai is not used in Chinese cooking. Gra-chai roots are used to tame fishiness or meat odor. It also enhances the flavor of fish dishes. The brown skin is scraped away before use.
Gra-chai is available frozen, dried and powder. I get mine frozen and thaw it before use. Frozen is as good as fresh.
Recipes made with Chinese keys
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Noodles with Fish Curry Sauce
Kanom Jeen Nam Ya
Curry fish sauce over rice noodles with fresh and boiled vegetables
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Steamed Curried Fish
Haw Moak
Steamed, marinated fish in curry paste and coconut milk on vegetables.
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