Tam chin haeng - 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

Tam chin haeng or tam nuea daed deo (one-day sundried) is made the same way as other kinds of tam dishes. After all the ingredients are pounded and mixed well, it is then stir-fried in vegetable oil to release the nice aroma and give it a tasty flavor. (Siwan Chamrat, personal communication, June 14, 2007)


1.	Dried Beef	100	Gm.
2.	Chopped Coriander	1	Tbsp.
3.	Chopped Spring onion	1	Tbsp.
4.	Chopped Garlic	1	Tbsp.
5.	Vegetable oil	2	Tbsp.


1.	Dried Bird chili	15	0
2.	Garlic	10	Cloves
3.	Shallots	6	0
4.	Sliced Galangal	1	Tbsp.
5.	Salt	1	Tsp.

1. Pound together the chilies, shallots, garlic, galangal and salt to a fine paste.
2. Add dried beef slices and pound together.
3. Brown the garlic in oil and stir in the beef mixture. Stir fry until cooked and blend well. Serve in a bowl and garnish with coriander and spring onions.

The dried beef should be boiled until tender before pounding it with the chili paste.

Select beef that is completely dried and has no tendrils.


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.