Namphrik 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

This kind of chili dish is rather dry. Dried chilies of any kind can be used. Roasted long pepper and limonella give a nice aroma and flavor. (Siwan Chamrat, personal communication, June 14, 2007)


1.	Grilled Frogs	2	0
2.	Roasted dried Bird chili	10	0
3.	Roasted Garlic	10	Cloves
4.	Pulverized Galangal	2	Tsp.
5.	Roasted Java long pepper	1	0
6.	Roasted Ma Khwaen	1	Tsp.
7.	Roasted Bitter eggplant	1/2	Cup
8.	Salt	1/2	Tsp.
9.	Chopped Coriander	1	Tbsp.
10.	Chopped Spring onion	1	Tbsp.

1. Discard the bones of the grilled frogs and pulverize the frog meat. Set aside.
2. Pound together all the ingredients for chili paste: chilies, garlic, galangal, long pepper and limonella until pulverized. Add the roasted eggplants (discard the burnt parts)
3. Add the frog meat and pound some more until well mixed.

Grill the frogs until the meat is dry and crispy before pounding to pulverize it.


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.