This is a method of cooking by finely chopping or grinding the selected meat to be mixed with spicy chili paste known as phrik lap and some other optional ingredients (Prathan Nanchaisil, personal communication, July 3, 2007) The term� "lap" is followed by the name of the kind of meat used such as lap kai, lap mu, lap ngua, lap khwai, lap fan (deer), lap pla. The dish is also referred to by the method like lap dip (raw or uncooked kind) and lap khua for the cooked kind. There are also lap nio (with finely minced meat, lap nam tom, lap lo (has two kinds of meat), lap khamoi (with coarsely chopped meat), lap khao and lap mae (to be eaten with rice only without drinking any kind of alcohol). Lanna people have been familiar with lap since the ancient times.? It is considered a popular and special dish for special occasions or groups of people especially with whisky drinking. (Rattana Phromphichai, 1999, p. 5937-5944). |