Yam kop - 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

Yam kop is like all the yam (spicy salad) dishes as all the cooked ingredients are mixed together. It is a special dish like Yam chin kai (spicy chicken salad). However, it is seldom served at a Buddhist ceremony or ritual as frogs are expensive and cannot be obtained as easily as chicken. Cooking with frog meat requires more and various kinds of spices such as galangal, lemongrass and limonella to cover up the unpleasant smell. Chili paste for lap (spicy minced meat salad) can be used as well. (Sirawit Chamrat, personal communication, June 15, 2007)


1.	Grilled Frogs	200	Gm.
2.	Sliced Galangal	5	0
3.	Lemongrass	1	Tbsp.
4.	Sliced Kaffir lime leaves	5	Leaves
5.	Chopped Vietnamese mint	1	Tbsp.
6.	Chopped Mint leaves	1	Tbsp.
7.	Chopped Coriander	1	Tbsp.
8.	Chopped Spring onion	1	Tbsp.
9.	Chopped Dill	1	Tbsp.
10.	Sliced Garlic	1	Tbsp.
11.	Sliced Shallots	2	Tbsp.
12.	Vegetable oil	2	Tbsp.


1.	Dried Bird chili	7	0
2.	Roasted Ma Khwaen	1	Tsp.
3.	Roasted Java long pepper	1	0
4.	Roasted Coriander seeds	1	Tsp.
5.	Shrimp paste	1	Tsp.
6.	Boiled Fermented fish	1	Tsp.
7.	Salt	1	Tsp.

1	2	3
4	5	6

1. Chop frogs into bite size pieces.
2. Pound together the chili paste ingredients until fine.
3. Brown garlic and stir fry with the chili paste.
4. Add 1 cup water and bring to a boil. Add galangal, lemongrass and shredded kaffir lime leaves
5. Add shallots and frog pieces.
6. Top with coriander, spring onions and the two kinds of mint leave.

Frogs should be grilled until almost dry. Boiling make frog meat get tender and easy to shred.

Paddy field frogs taste better than those raised on a farm.


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.