Uk kai - 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

Uk or hum means simmer until tender for tough meat like chicken, beef or salted dried meat. There is only a very small amount of liquid left when the meat gets tender. (Sunthon Bunmi, 2006, p. 58; Nongyao Wiriya, personal communication, July 2, 2007)


1.	Domestic raised chicken	1	0
2.	Kaffir lime leaves	5	Leaves
3.	Sliced Galangal	4	0
4.	Chopped Coriander	1	Tbsp.
5.	Chopped Spring onion	1	Tbsp.
6.	Chopped Parsley	1	Tbsp.
7.	Vegetable oil	1/2	Cup


1.	Dried Chili spur pepper	10	0
2.	Shallots	5	0
3.	Garlic	10	Cloves
4.	Shrimp paste	2	Tbsp.
5.	Sliced Lemongrass	1	Tbsp.
6.	Sliced Galangal	1	Tbsp.
7.	Coriander seeds	1	Tsp.
8.	Sliced Tumeric	1	0
9.	Salt	1	Tsp.

1	2	3
4	5	6

1. Pound all the ingredients for chili paste to a fine paste
2. Put the oil in a pan and heat it over a fire
3. Stir fry chili paste until the aroma is released
4. Add chopped chicken and a little water and bring to a boil.
5. Close the lid and simmer until tender. Stir frequently. Add shredded kaffir lime leaves.
6. Add chopped Ergyngium, coriander and spring onions.

Sunton Bunmi. (2006). Khongkinbanhao Uk kai. Rom Phayom, 8 (4), 58-59.


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.