Lap mu - 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

Lap mu is a favorite dish for all occasions. The main ingredients are minced fresh meat (pork with blood and boiled organs which are thinly sliced) mixed with chili paste for lap (roasted dried chilies and several kinds of spices pulverized to a powder or paste). Lap is usually eaten fresh or cooked by stir frying it in a little oil. (Pratan Nanchaisin, personal communication, July 3, 2007; Rattana Phromphichai, 1999, pp. 5937-5944)


1.	Pork tenderloin	300	Gm.
2.	Boiled Pork organs and skin	200	Gm.
3.	Pork blood	1/2	Cup
4.	Chopped Vietnamese mint	2	Tbsp.
5.	Chopped Coriander	1	Tbsp.
6.	Chopped Spring onion	1	Tbsp.
7.	Lap chili paste	3	Tbsp.
8.	Fried chopped garlic	1	Tbsp.
9.	Fried dried Bird chili	5	0

1	2	3
4	5	6
7	8

1. Cut pork into small pieces.
2. Chop and gradually add pig blood to it.
3. Chop until very fine.
4. Thinly slice boiled pork organs and skin.
5. Mix pig blood with liquid from boiling the organs and add chili paste for lap
6. Add minced pork and stir to blend.
7. Add sliced organs and skin
8. Add chopped vegetables and blend well

The same kind of chili paste for lap can be used with your choice of meat, pork, chicken or fish. 1 kg. meat requires 4-5 tbs. lap chili paste.

Meat must be real fresh. Side dish vegetables to go with lap are tender shoots or leaves of hog plums, knotweed, pahk khao tong (Houttuynia Cordata Thunb.) and lep khrut (Polyscias Sp.)

Rattana Phromphichai. (1999). Lap. In Saranukrom Wattanathamthai Phak Nuea (Vol.11, pp. 5937-5944).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.