Kuah Ho – stir-fly vegetables with curry powder คั่วโฮะ
Kuah Ho – stir-fly vegetables with curry powder คั่วโฮะ Read Post »
pork
Khao Tom Madd dessert- steamed sticky rice with banana & bean ข้าวต้มมัด
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 – fermented pork จิ๊นส้ม
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 – grilled herb meat chili paste wrapped in banana leaves แอ๊บ
“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 »
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 »
LARB MUANG – 10 Spices Minced Meat – ลาบเมือง
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 Minced Meat – ลาบเมือง Read Post »
SAI UA – Northern Pork Sausage – ไส้อั่ว
Sai Ua or Sai Oua is a Northern Thai-style herb pork sausage. “Sai” means intestines which is used for making skin of a sausage and “Ua” means to stuff. Sai Oua is widely served in Northern Thailand, Shan state of Myanmar and Northern Lao. Sai Oua in Chiang Mai contains minced pork meat, pork fat,
SAI UA – Northern Pork Sausage – ไส้อั่ว Read Post »