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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  Spicy Vegetable Soup

  Gang Leang

  Clear, spicy vegetable soup

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  Steamed Curried Fish

  Haw Moak

  Steamed, marinated fish in curry paste and coconut milk on vegetables.

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