Chin hum - 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

Chin hum is a cooking method to deal with a rather tough kind of meat like beef, salted dried beef or chicken. With chicken it is called Uk kai, with beef or dried beef, it is called Chin hum. The meat is mixed with chili paste and cooked on a low fire for 1-2 hours or steamed for over 2 hours until the meat is tender and only a little liquid is left. (Inthon Wongkut , personal communication, June 25, 2007; Sunthon Bunmi, 2006, p. 58; Nongyao Wiriya, personal communication, July 2, 2007)


1.	Pork ribs	400	Gm.
2.	Chopped Lemongrass	3	0
3.	Sliced Parsley	1/2	Cup
4.	Coriander roots	3	Roots
5.	Chopped Coriander	1	Tbsp.
6.	Chopped Spring onion	1	Tbsp.


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

1	2	3
4	5

1. Pound together the ingredients for chili paste to a fine paste.
2 Put into a pot of boiling water (2-3 cups)
3. Add chopped pork ribs.
4. Add sliced fennel.
5. Add chopped lemongrass, crushed coriander roots, sliced coriander and spring onions.

It may take as long as 2 hours for the meat to get tender.

If buffalo meat is used instead of pork, select the shank part since it will have a nice flavor and a chewy texture.

Sunthon 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.