Kuah Ho – stir-fly vegetables with curry powder คั่วโฮะ
Kuah Ho – stir-fly vegetables with curry powder คั่วโฮะ Read Post »
chili
Nam Prik Noom – grilled green chili dip น้ำพริกหนุ่ม
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 Nueng – steamed herb meat chili paste wrapped in banana leaves ห่อนึ่ง
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 – pork tomato chili dip น้ำพริกอ่อง
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 – Pork Rib Tomato Broth with Rice Noodles – น้ำเงี้ยว
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 »