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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
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   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
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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
 
 
 
            Nueng refers to steaming, which is two kinds: steaming food without any kind of wrapping, namely rice steaming, fish steaming, dried banana steaming and dried beef steaming. The other kind is steaming food wrapped in banana leaves such as khanom chok, khanom kluea and ho nueng, the word "nueng" is merely added after the kind of food like kai nueng (steamed chicken), pla nueang (steamed fish) and kluai nueng (steamed bananas). (Rattana Phromphichai and Rangsan Chanta, 1999, p. 7339). Ho nueng is a method of cooking by steaming food wrapped in banana leaves, using meat like chicken or fish or vegetables like banana flowers and bamboo shoots (Somlak Nimsakun, et al., 2003, p. 14; Wimonphan Likhit-ekarat and Niphaphon Pinmat, 2003, p. 21; Amphon Moliphan, personal communication, June 26, 2007)
 
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