Kaeng (pronounced with a rising tone) is a dish with a moderate water or liquid content. The cooking method is by heating water to boiling then adding the basic chili paste or spices followed by other required ingredients in the order according to the length of cooking time required for each. Some recipes call for frying the chili paste with a little oil followed by the meat part until a pungent smell emerges before adding water and then vegetables or herbs and boil until tender. The main ingredients for the chili paste are chili, garlic, fermented fish and shrimp paste. �If meat is used like in Kaeng-om , such herbs like lemon grass and turmeric are recommended to improve the smell or taste. (Rattana Phromphichai, 1999, p. 472; Sirawit Chamrat, personal communication, April 20, 2007; Prathum Unsi, personal communication, June 25, 2007); Dekit Kanthakalang, personal communication, June 20, 2007; Thianchai Suthanin, personal communication, June 16, 2007) |