Tam khai mot-daeng - 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

Tam khai mot daeng is made just like other kinds of tam dishes with roasted long peppers and two kinds of chopped mint to enhance the flavor. Shrimp paste is not used in this recipe, however. (Prathum Unsi, personal communication, June 26, 2007)


1.	Egg of the red ant	1	Cup
2.	Roasted dried Chili spur pepper	3	0
3.	Roasted Garlic	5	Cloves
4.	Roasted Java long pepper	1	0
5.	Chopped Mint leaves	2	0
6.	Chopped Vietnamese mint	2	0
7.	Salt	1	Tsp.

1	2	3
4

1. Wash the red ant eggs thoroughly and soak in boiled hot water. Set aside
2. Pound together the chilies, long peppers, garlic and shallots.
3. Add ant eggs and smash lightly to blend
4. Mix in mint leaves.

Ant eggs can be used fresh or slightly cooked in boiling water.


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.