A cooking method used by Lanna people of slow cooking until most of the liquid is evaporated. �Khio nampu (with a rising tone) is done by finely pounding some crabs and straining them to get the liquid part and then boiling it down until only 2/3 of the liquid is left. Then it is cooked longer on a low fire and salt and ground chili is added to taste. (Rattana Phromphichai, 1999, p. 3246; Sumali Thabun, personal communication, June 27, 2007) Khio nam-miang can be done by boiling the liquid obtained from steaming miang or tea leaves using the same method as making nampu to get the concentrated part for making nam miang. (Uthit Pengmon, personal communication, July 10, 2007) |