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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
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   icon1.gif Namphrik Show/Hide content
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   icon1.gif Ok Show/Hide content
   icon1.gif Pickling and Fermenting Show/Hide content
   icon1.gif Ping/Yang/Thot 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
 
 
 
            Lanna people also preserve food by pickling or fermenting to enhance their cooking for extra flavor. Fermented soybeans is called thua nao moe and the dried kind that comes in a thin sheet is called thua nao khaep or thua nao phaen. It is used to add flavor and thickening to the texture for such dishes as nam ngeo or a cho dish like cho phak kat, or to make chili sauces called namphrik thua nao; namphrik thua nao khaep. Sometimes thua nao moe is wrapped in banana leaves and roasted to be eaten with hot sticky rice together with green chilies. Bamboo shoots can be pickled and then boiled and eaten with namphrik Kha (galangal). (Sumali Thabun, personal communication, June 27, 2007)
 
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