Aep ong-o (pig brains) - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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คลิ๊กเพื่อดูรูปใหญ่่Aep ong-o (pig brains)

Aep samong mu (pig brains) requires fresh pig brains to be mixed with chili paste and other ingredients. The method of cooking is similar to that of other kinds of aep which are cooked by grilling over a low fire until done. (Rattana Phromphichai, 1999, p. 8111; Amphon Moliphan, personal communication, June 26, 2007)


1.	Pig brains	300	Gm.
2.	Sliced Kaffir lime leaves	2	Tbsp.
3.	Chopped Coriander	2	Tbsp.
4.	Chopped Spring onion	2	Tbsp.


1.	Dried Bird chili	20	0
2.	Shallots	5	0
3.	Garlic	20	Cloves
4.	Sliced Lemongrass	2	Tbsp.
5.	Sliced Galangal	1	Tbsp.
6.	Sliced Tumeric	1	Tbsp.
7.	Shrimp paste	1/2	Tbsp.
8.	Salt	1/2	Tsp.

1	2	3
4	5	6
7	8

1. Pound together the ingredients for chili paste to a fine paste.
2. Mix the chili paste with the pig brains.
3. Add kaffir lime leaves.
4. Add coriander and spring onions and blend well.
5. Spoon 2-3 tbsp. of mixture on 2 layers of 8wide banana leaves.
6. Fold to make a rectangular shape.
7. Grill on a low fire for 30-45 minutes.
8. Constantly turn the banana leaves until they turn brown and become crisp.

Rattana Phromphichai. (1999). Aep. In Saranukrom Wattanathamthai Phak Nuea (Vol.15, pp.8111-8112).
�� Bangkok: The Siam Commercial Bank Foundation for the EncyclopediaofThai Culture.


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