Sa yot makham - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

Header

search
Food name Ingredient Local Vegetable

Left

Aep

Chio

Cho

Kaeng (Curry) Show/Hide content

Khio

Khua

Lap/Lu Show/Hide content

Mop

Namphrik Show/Hide content

Nueng

Pickling and Fermenting Show/Hide content

Ping/Yang/Thot Show/Hide content

Tam/Yam Show/Hide content

Uk/Hum Show/Hide content

Desserts/Snacks Show/Hide content

.................................

Chiang Mai University Library in collaboration with Information Technology Service Center

This is another kind of spicy vegetable salad. Some recipes boil fermented fish, shrimp paste and pork together with roasted dried chilies and top with Khap mu, fried shallots and sliced garlic. Some use beef or buffalo instead. Some use canned fish. (Siwan Chamrat, personal communication, June 14, 2007; Rattana Phromphichai, 1999, p. 6809)


1.	Tender leaves of Tamarind	2	Cup
2.	Minced pork	50	Gm.
3.	Sliced Tomato	3	0
4.	Sliced Onions	1	0
5.	Sugar	2	Tbsp.
6.	Chopped Garlic	1	Tbsp.
7.	Vegetable oil	2	Tbsp.


1.	Dried Bird chili	15	0
2.	Garlic	10	Cloves
3.	Shallots	5	0
4.	Sliced Galangal	1	Tsp.
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

1. Pound together the ingredients for chili paste to a fine paste.
2. Brown garlic and stir fry with the chili paste
3. Add pork and stir fry until it is cooked. Add the liquid from boiled fermented fish and sugar. Let boil and set aside to cool.
4. Add onions and tomatoes to the cool mixture.
5. Add tamarind leaves. Stir just to mix.

Rattana Phromphichai. (1999). Sa yot ba kham. In Saranukrom Wattanathamthai Phak Nuea (Vol. 13, p. 6809). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.


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.