Sa yot mamuang - 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

Sa yot mamuang or sa phak muang is a vegetable spicy salad dish. Some recipes recommend squeezing some ripe hog plum pulp or lemon juice and toping with shallot slices. Or fried garlic. (Siwan Chamrat, personal communication, June 14, 2007; Rattana Phromphichai, 1999, p. 6807)


1.	Tender leaves of Mango	2	Cups
2.	Roasted Chili spur pepper	5	0
3.	Boiled Snakehead fish	100	Gm.
4.	Chopped Garlic	1	Tbsp.
5.	Sliced Shallots	2	Tbsp.
6.	Shrimp paste	1/2	Tbsp.
7.	Boiled Fermented fish	1	Tbsp.
8.	Chopped Coriander	1	Tbsp.
9.	Chopped Spring onion	1	Tbsp.

1	2	3
4

1. Wash young tender mango leaves and chop and set aside. Peel the burnt par of the roasted chilies and pound together to form a coarse mixture.
2. Put a little water in a pan and bring it to a boil. Add fermented fish, shrimp paste, garlic and half of the shallots. Add the chilies. Stir fry until a nice aroma is released. Add to the boiled fish. Let cool.
3. Mix mango leaves with the mixture.
4. Top with the rest of the shallots and chopped coriander and onions.

Freshly boiled fish or canned fish can be used. For a tangy taste add some ripe hog plum slices or a little lime juice

Rattana Phromphichai. (1999). Sa phak. In Saranukrom Wattanathamthai Phak Nuea (Vol. 13, p. 6807). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.


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