Sa traeng-kwa - 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 taeng kwa or sa ba taeng is the same as yam taeng kwa. Sometimes it is topped with chopped spring onions and roasted black sesame seeds. (Siwan Chamrat, personal communication, June 14, 2007; Rattana Phromphichai, 1999, p. 6807)


1.	Cucumber	2	0
2.	Sliced Onions	1	Tbsp.
3.	Chopped Coriander	1	Tsp.
4.	Sliced Spring onion	1	Tbsp.


1.	Roasted dried Bird chili	10	0
2.	Roasted Garlic	10	Cloves
3.	Shrimp paste	1	Tsp.
4.	Roasted Fermented soy bean sheets	1	Sheet
5.	Boiled Fermented fish	1	Tbsp.
6.	Salt	1/2	Tsp.

1. Wash cucumber and cut lengthwise into 2 halves. Scrape out the fleshy part for Sa.
2. Pound together chilies, garlic, shrimp paste, roasted soybean sheets and salt.
3. Add liquid from boiled fermented fish to the chili paste. Put in the cucumber flesh just to blend. Top with sliced shallots and coriander.

Rattana Phromphichai. (1999). Saba taeng. In Saranukrom Wattanathamthai Pak Nuea. (Vol.13, p. 6807).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.