Tam makhuea phuang - 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 makhuea phuang is similar to other kinds of spicy salads. The only difference lies in the boiling and frying the berry eggplants to enhance their aroma and flavor before mixing them in with the chili paste. (Ladda Kanthchin, personal communication, June 29, 2007)


1.	Berry eggplant	200	Gm.
2.	Green Chili spur pepper	3	0
3.	Garlic	10	Cloves
4.	Shrimp paste	1	Tsp.
5.	Vegetable oil	1	Tbsp.

1	2	3
4	5

1. Boil eggplants in a small amount of water until water completely evaporates.
2. Add a little oil and fry the eggplants.
3. Pound together garlic, chilies and shrimp paste.
4. Add eggplants and pound some more.
5. Add salt. Lightly pound to mix well.

Frying the boiled eggplants in oil will give it a nice aroma.


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.