Yam thua paep - 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 thua paep or Yam ba Paep is cooked the same way as Yam phak hueat. Some top it with crushed crispy pork rind. (Sirawit Chamrat, personal communication, June 18, 2007)


1.	Banavist bean	200	Gm.
2.	Minced pork	100	Gm.
3.	Pulverized Galangal	1	Tbsp.
4.	Chopped Shallots	1	Tbsp.
5.	Fried chopped garlic	1	Tbsp.
6.	Chopped Coriander	1	Tbsp.
7.	Chopped Spring onion	1	Tbsp.
8.	Chopped Garlic	1	Tbsp.
9.	Vegetable oil	2	Tbsp.


1.	Dried Bird chili	15	0
2.	Garlic	10	Cloves
3.	Shallots	5	0
4.	Sliced Galangal	1	Tbsp.
5.	Sliced Lemongrass	1	Tbsp.
6.	Shrimp paste	1	Tbsp.
7.	Boiled Fermented fish	1	Tbsp.
8.	Salt	1/2	Tsp.

1	2	3
4	5	6

1. Boil the beans just long enough to cook and then chop finely.
2. Pound together all the chili paste ingredients to a fine paste.
3. Brown the garlic in oil and stir fry with the chili paste.
4. Add pork and stir fry until cooked.
5. Add galangal.
6. Add chopped beans and stir fry to cook and blend well. Remove from heat and top with brown garlic, chopped shallots, coriander and spring onions.


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.