Chin hum is a cooking method to deal with a rather tough kind of meat like beef, salted dried beef or chicken. With chicken it is called Uk kai, with beef or dried beef, it is called Chin hum. The meat is mixed with chili paste and cooked on a low fire for 1-2 hours or steamed for over 2 hours until the meat is tender and only a little liquid is left. (Inthon Wongkut , personal communication, June 25, 2007; Sunthon Bunmi, 2006, p. 58; Nongyao Wiriya, personal communication, July 2, 2007) |