Ok pla - 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

Ok is cooking meat (fish) and chili paste with only a little water in a pot or wrapping the mixture in banana leaves and cooking in a pot with only a little water. It is usually used with easy to cook ingredients like eggs, fish, eggplants, and is named accordingly: Ok khai (Khai pam, or pam khai), Ok pla, and Ok bakhuea. Small size fish is recommended as it will cook quickly. (Rattana Phromphichai, 1999, p. 7832-7833; Sirawit Chamrat, personal communication, April 25, 2007)


1.	Chopped Snakehead fish	300	Gm.
2.	Sliced Eggplant	1	Cup
3.	Kaffir lime leaves	5	Leaves
4.	Sweet basil leave	5	0
5.	Sliced Tumeric leaves	2	Leaves
6.	Chopped Garlic	1	Tbsp.
7.	Vegetable oil	2	Tbsp.


1.	Bird chili	20	0
2.	Garlic	10	Cloves
3.	Shallots	5	0
4.	Sliced Galangal	1	Tbsp.
5.	Sliced Lemongrass	2	Tbsp.
6.	Sliced Tumeric	2	Tbsp.
7.	Kaffir lime rind	1	Tsp.
8.	Coriander roots	7	Roots
9.	Shrimp paste	1/2	Tbsp.
10.	Boiled Fermented fish	1	Tbsp.
11.	Salt	1/2	Tsp.

1	2	3
4	5

1. Pound together the ingredients for chili paste to a fine paste.
2. Brown garlic in a little oil and stir fry with chili paste to release the aroma. Add one cup water.
3. Bring to a boil and add fish.
4. Boil until fish is cooked and add eggplant. After eggplant is cooked, add kaffir lime leaves.
5. Add basil and turmeric leaves. Remove from heat.

Wash fish with salt water will rid it of the fishy odor.

Rattana Phromphichai. (1998). Ok. In Saranukrom Wattanathamthai Pak Nuea (Vol.15,�
��pp.7832-7833). Bangkok:The Siam Commercial Bank Foundation for the Encyclopedia of
�� Thai Culture.


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.