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

Header

search
Food name Ingredient Local Vegetable

Left

Aep

Chio

Cho

Kaeng (Curry) Show/Hide content

Khio

Khua

Lap/Lu Show/Hide content

Mop

Namphrik Show/Hide content

Nueng

Pickling and Fermenting Show/Hide content

Ping/Yang/Thot Show/Hide content

Tam/Yam Show/Hide content

Uk/Hum Show/Hide content

Desserts/Snacks Show/Hide content

.................................

Chiang Mai University Library in collaboration with Information Technology Service Center

Snakehead fish (pla chon) can be used, too. The method is similar to other kinds of aep. The mixture is cooked by grilling on an open fire. (Rattana Phromphichai, 1999, p. 8111; Amphon Moliphan, personal communication, June 26, 2007)


1.	Catfish	300	Gm.
2.	Leaves of Ginger	1/2	Cup


1.	Bird chili	20	0
2.	Shallots	10	0
3.	Garlic	20	Cloves
4.	Sliced Lemongrass	2	Tbsp.
5.	Sliced Galangal	2	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 together the ingredients for chili paste to a fine paste.
2. Cut catfish into bite size and mix into chili paste.
3. Add ginger leaves and blend well.
4. Spoon 2-3 tbsp. onto 2 layers of 8 wide banana leaves.
5. Fold into rectangular shape.
6. Secure with toothpicks.
7. Grill on a low fire 30-45 minutes..
8. Constantly turn until wrapper turns brown and becomes 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.