Hum is a method used to cook meat by cutting the meat into big chunks and mixing them with curry paste, then cooking on a low fire until tender and a very small amount of liquid is left. It is called chin hum when beef is used. (Inthon Wongkut, personal communication, June 25, 2007)
Uk is another method used by Lanna people. It is similar to hum and is good with tough meat like beef, chicken or dried salted beef (chin haeng). The name varies depending on the kind of meat used, such as "uk kai" for chicken, and "chin hum" for fresh or dried salted beef. The meat becomes tender with only a little liquid left. (Sunthon Bunmi, 2006, p. 58; Nongyao Wiriya, personal communication, July 4, 2007)