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Local Vegetable
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   icon1.gif Aep Show/Hide content
   icon1.gif Chio Show/Hide content
   icon1.gif Cho Show/Hide content
   icon1.gif Kaeng (Curry) Show/Hide content
   icon1.gif Khio Show/Hide content
   icon1.gif Khua Show/Hide content
   icon1.gif Lap/Lu Show/Hide content
   icon1.gif Mop Show/Hide content
   icon1.gif Namphrik Show/Hide content
   icon1.gif Nueng Show/Hide content
   icon1.gif Ok Show/Hide content
   icon1.gif Pickling and Fermenting Show/Hide content
   icon1.gif Ping/Yang/Thot Show/Hide content
   icon1.gif Sa Show/Hide content
   icon1.gif Tam/Yam Show/Hide content
   icon1.gif Uk/Hum Show/Hide content
   icon1.gif Desserts/Snacks Show/Hide content
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The Lanna Eating Culture
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Acknowledgements
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Links
Chiang Mai University Library in collaboration with Information Technology Service Center
 
 
 
            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)
 
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