Aep mu - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

Aep Mu is made with fresh minced pork is mixed into the chili paste and wrapped with banana leaves before grilling on a low fire. The cooking method is similar to that of other kinds of Aep. (Rattana Phromphichai, 1999, p. 8111; Amphon Moliphan, personal communication, June 26, 2007)


1.	Minced pork	300	Gm.
2.	Chicken egg	2	0
3.	Sliced Kaffir lime leaves	2	Tbsp.
4.	Chopped Coriander	2	Tbsp.
5.	Chopped Spring onion	2	Tbsp.


1.	Dried Bird chili	20	0
2.	Shallots	5	0
3.	Garlic	20	Cloves
4.	Sliced Lemongrass	2	Tbsp.
5.	Sliced Galangal	1	Tbsp.
6.	Sliced Tumeric	1	Tbsp.
7.	Shrimp paste	1/2	Tbsp.
8.	Salt	1/2	Tsp.

1	2	3
4	5	6
7	8

1. Pound all the ingredients for the chili paste to a fine paste.
2. Mix in ground pork.
3. Add beaten eggs and kaffir lime leaves.
4. Add coriander and spring onion
5. Spoon 2-3 tbsp. onto 2 layers of banana leaves 8 wide.
6. Secure with toothpicks to form a rectangular shape.
7. Grill on a low fire 30-45 minutes
8. Constantly turn until the wrapper becomes brown and crisp.

Rattana Phromphichai. (1999). Aep. In Saranukrom Wattanathamthai Phak Nuea (Vol.15, pp.8111-8112).
�� Bangkok: The Siam Commercial Bank Foundation for the EncyclopediaofThai Culture.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.