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) |