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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
   icon1.gif Khio Show/Hide content
   icon1.gif Khua Show/Hide content
   icon1.gif Lap/Lu Show/Hide content
   icon1.gif Mop Show/Hide content
   icon1.gif Namphrik Show/Hide content
   icon1.gif Nueng Show/Hide content
   icon1.gif Ok Show/Hide content
   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
   icon1.gif Desserts/Snacks 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
 
 
 
            Also pronounced with a rising tone, Chio is a cooking method with a moderate amount of water. Water is brought to a boil and shrimp paste, a little salt or fish sauce, fermented fish, garlic, shallots and fresh chilies can be added to taste before adding vegetables or eggs. Season with chopped spring onions, coriander leaves and ground pepper. For a hotter taste, 3-5 whole chilies and roasted and pealed ones can be added or eaten as side vegetables. The cooking method and ingredients are more or less the same as a Cho but without the sour taste and a smaller amount of liquid. Variety depends on the ingredients such as spinach or red ant eggs which are called chio phak khom, chio khai mot-daeng. (Rattana Phromphichai, 1999, p. 1367; Siwan Chamrat, personal communication, June 20, 2007)
 
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