Yam chin kai - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Food name Ingredient Local Vegetable

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Aep

	Aep i-huak
	Aep kung
	Aep mu
	Aep ong-o (pig brains)
	Aep pla

Chio

	Chio khai mot-daeng
	Chio phak khom
	Chio yot marum

Cho

	Cho phak kat
	Cho phak plang

Kaeng (Curry) Show/Hide content

	Kaeng bon
	Kaeng fak khio
	Kaeng hang Le
	Kaeng het lom
	Kaeng het taptao
	Kaeng ho
	Kaeng Khae Hoi (Snail curry)
	Kaeng khae kai (chicken and mixed vegetable curry)
	Kaeng khanun (green jackfruit curry)
	Kaeng khun
	Kaeng kluai dip (green banana curry)
	Kaeng kradang (jelly pork curry)
	Kaeng marum
	Kaeng Namtao On (Green squash curry)
	Kaeng nomai (bamboo shoots)
	Kaeng nomai dong (pickled bamboo shoots)
	Kaeng om-kai
	Kaeng om-mu
	Kaeng om-nuea
	Kaeng om-pla
	Kaeng phak cha-om
	Kaeng phak chiangda
	Kaeng phak huanmu
	Kaeng phak hueat
	Kaeng phak kat (mustard greens)
	Kaeng phak khi-kluang
	Kaeng phak khi-siat
	Kaeng phak phokha-timia (fern sprout)
	Kaeng phak sio
	Kaeng phak waen
	Kaeng phakbung (swamp morning glories)
	Kaeng phakwan ban
	Kaeng phakwan pa
	Kaeng pli (banana flower)
	Kaeng pli tan (palm top)
	Kaeng salae
	Kaeng yot maphrao-on (coconut heart)
	Kaeng yuak(banana tree trunk)
	Kaneg het pho
	Khanomchin nam-ngeo
	Khao soi kai
	Lam bon

Khio

	Hua nam miang
	Nampu

Khua

	Khua chinsom
	Khua fak pheka on
	Khua het lom
	Khua het pho
	Khua khae kop
	Khua makhuea thua fakyao
	Khua nomai
	Khua pham (water algae)
	Khua thua-nao
	Nam miang

Lap/Lu Show/Hide content

	Lap kai
	Lap mu
	Lap pla
	Lu (mainly blood mixed with some spices)
	Phrik lap

Mop

Mop pu

Namphrik Show/Hide content

Nueng

	Chin nueng
	Ho nueng kai
	Ho nueng mu (steamed pork in banana leaves)
	Ho nueng nomai
	Ho nueng pla
	Khao kanchin
	Khao nueng

	Khai pam
	Ok pla

Pickling and Fermenting Show/Hide content

	Chin som
	Maengman chom (fermented ant eggs)
	Nam tap
	Naw-o (piclked bamboo shoots)
	Phak kat som
	Thua nao khaep
	Thua nao moe

Ping/Yang/Thot Show/Hide content

	Chin haeng
	Chinsom mok
	Khaep khai
	Khaep mu
	Khai khwam
	Khao bai namman
	Khao bai plathu
	Khao chi
	Nam nang
	Nang pong
	Pu-ong
	Sai-ua

	Sa chin
	Sa makhuea-pro
	Sa phak ruam
	Sa pli
	Sa traeng-kwa
	Sa yot makham
	Sa yot mamuang

Tam/Yam Show/Hide content

Uk/Hum Show/Hide content

	Chin hum
	Uk kai

Desserts/Snacks Show/Hide content

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Chiang Mai University Library in collaboration with Information Technology Service Center

This is considered a special dish. Boiled whole chicken presented to the spirits as an offering is usually made into this kind of spicy chicken dish. Chili paste from lap (spicy minced meat salad) can also be used. (Sirawit Chamrat, personal communication, June 18, 2007; Rattana Phromphichai, 1999, p. 5518)


1.	Boiled Domestic raised chicken	300	Gm.
2.	Sliced Galangal	5	0
3.	Lemongrass	2	0
4.	Kaffir lime leaves	5	Leaves
5.	Vietnamese mint	1	Tbsp.
6.	Mint leaves	1	Tbsp.
7.	Parsley	1	Tbsp.
8.	Coriander	1	Tbsp.
9.	Spring onion	1	Tbsp.
10.	Chopped Garlic	1	Tbsp.
11.	Sliced Shallots	2	Tbsp.
12.	Vegetable oil	2	Tbsp.


1.	Roasted dried Bird chili	15	0
2.	Roasted Java long pepper	2	0
3.	Roasted Coriander seeds	1	Tsp.
4.	Shrimp paste	1	Tsp.
5.	Boiled Fermented fish	1	Tsp.
6.	Salt	1	Tsp.

1	2	3
4

1. Pound Java long peppers, coriander seeds and chilies until fine
2. Brown the garlic in oil. Then add shrimp paste and fermented fish. Stir in the pounded spices.
3. Add one cup of liquid from boiling chicken. Bring to a boil and stir in shallot pieces and the shredded chicken.
4. Top with chopped foetidum, coriander, spring onions and mint leaves.

Rattana Phromphichai. (1999). Yam chin kai. InSaranukrom Wattanathamthai Phak Nuea (Vol. 11,p. 5518). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in Thai).


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.