Kaeng khae requires a mixed variety of vegetables to be cooked with only one kind of meat and the name varies according to the meat choice, such as kaeng khae kai (chicken, kaeng khae kop (frog), kaeng khae chin ngua (beef), kaeng khae pla haeng (dried fish), and so on. The basic vegetables uses are ivy gourd flowers, acacia insuvais, betel leaves, fennel, berry eggplant, local mushrooms, paracress and sasban flowers. (Rattana Phromphichai, 1999, p. 475; Sirawit Chamrat, personal communication, June 15, 2007) |