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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
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   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
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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
 
 
 
           

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)

 
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