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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
 
 
 
            Ping refers to the method of cooking by grilling over a medium fire until done with a crispy surface such as Ping pla (fish), ping kai (chicken), ping mu (pork) (Wimonphan Likhit-ekarat, 2002, p. 39). Yang is a method of grilling over a slow fire until thoroughly cooked, which takes a longer time. (Wimonphan Likhit-ekarat, 2002, p. 39) such as that of khaep mu (crispy fried pork skin), khaep khai (beef skin) and sai-ua (spicy sausage)
 
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