Khao Tom Madd is a dessert made with sticky rice, coconut milk, sugar, banana, bean wrapped in banana leaves then tied with bamboo strips Written by Nitipong M. (Mr. Arm) a cooking instructor who growing up from Chiang Mai, Northern Thailand Small house Thai cooking class offers it in a Northern Thai cooking class Restaurant Guide in […]
Khao Tom Madd dessert- steamed sticky rice with banana & bean ข้าวต้มมัด Read Post »
Jin Som is the Northern Thai fermented pork wrapped in banana leaf. “Jin” means meat(pork, beef, buffalo) and “Som” means sour taste. After 3 days of fermentation, we can use it for cooking several dishes in soup, stir-fry, grill. The most well-known dish is grilling with an egg which is called “Jin Som Mok Kai”
Jin Som – fermented pork จิ๊นส้ม Read Post »
“Abb” which means to wrap with banana leaves in a rectangular shape is the grilled herb meat chili paste wrapped in banana leaves. Normally it’s cook with minced pork (Abb Moo แอ๊บหมู), pig’s brain (Abb Ong Or แอ๊บอ่องออ) and small fish (Abb Pla Noi แอ๊บปลาน๋อย). Written by Nitipong M. (Mr. Arm) a cooking instructor who
Abb – grilled herb meat chili paste wrapped in banana leaves แอ๊บ Read Post »
Tum Ba Khua or Tum Ba Khuea is the grilled long eggplant/aubergine chili dip. “Tum” means to smash and “Ba Khua” means eggplant/aubergine. Tum Ba Khua is made by grilled ingredients on a medium heat then peel away the charred skin after that crushed together in a mortar and pestle. The ingredients are long green
Tum Ba Khua – grilled long eggplant/aubergine chili dip ต๋ำบ่าเขือ Read Post »
Yum Ba Muang is a young green spicy mango salad. “Yum” means to mix and “Ba Muang” means mango. Yum Ba Muang is made with young sour green mango, dried fish or dried shrimp, pickled fish or shrimp paste, shallot, garlic and palm sugar served with betel leaves ใบพลูลิง and young acacia leaves ผักหละ. Written
Yum Ba Muang – young green spicy mango salad ยำบ่าม่วง ต๋ำบ่าม่วง Read Post »
Nam Prik Noom or Nam Prik Num is a grilled green chili dip. “Nam Prik” means chili dip and “Noom” means young(chili). Nam Prik Noom is made by grilled ingredients on a medium heat then peel away the charred skin after that crushed together in a mortar and pestle. The ingredients are young green chili,
Nam Prik Noom – grilled green chili dip น้ำพริกหนุ่ม Read Post »
Hor Nung or Ho nueng is the Northern Thai steamed herb meat chili paste wrapped in banana leaves. “Hor” means to wrap and “Nueng” means to steam. Hor Nung is the most popular food for a monk offering in the morning using banana leaves as a food packaging. “Hor Nung Gai” ห่อนึ่งไก่ is made with
Hor Nueng – steamed herb meat chili paste wrapped in banana leaves ห่อนึ่ง Read Post »
Nam Prig Ong or Prig Ong is the Northern Thai pork tomato chili dip. “Nam Prig” means chili paste/dip and “Ong” means to stew gently at low heat. Nam Prig Ong is popular to made during the wild tomato season มะเขือส้ม which is from June to February. Traditionally Nam Prig Ong cook with a grilled
Nam Prig Ong – pork tomato chili dip น้ำพริกอ่อง Read Post »
Naam Ngiaw rice noodles or Nam Ngiao or Khanom Chin Nam Ngiao ขนมจีนน้ำเงี้ยว ,widely served in Chiang Mai and Chiang Rai, is the Northern Thai chili pork soup with rice vermicelli and diced blood. “Nam” means water/soup and “Ngiao” means Shan people in the northeastern of Myanmar where it originated from. Nam Ngiao is made
NAAM NGIAW – Pork Rib Tomato Broth with Rice Noodles – น้ำเงี้ยว Read Post »
Larb Muang Khua(stir-fry) / Dip(raw) or Jin Larb or Larp or Laab or Lahb is a traditional Chiangmai meat salad beef/pork/chicken/fish mixed with the blood of animal seasoning with 10 spices. “Larb” has 2 meanings 1. to mince / chop (meat) 2. a fortune. “Muang” means a city (Lanna Kingdom or Northern Thailand) and “Khua”
Larb Muang – 10 Spices mixed with minced meat – ลาบเมือง Read Post »
