Lap kai - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Food name Ingredient Local Vegetable

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Aep

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Chio

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Cho

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Khio

	Hua nam miang
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Khua

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Lap/Lu Show/Hide content

	Lap kai
	Lap mu
	Lap pla
	Lu (mainly blood mixed with some spices)
	Phrik lap

Mop

Mop pu

Namphrik Show/Hide content

Nueng

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	Chin haeng
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	Khao chi
	Nam nang
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	Pu-ong
	Sai-ua

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Uk/Hum Show/Hide content

	Chin hum
	Uk kai

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Chiang Mai University Library in collaboration with Information Technology Service Center

Lap kai is a favorite dish for all occasions. It requires minced chicken meat and fresh chicken blood mixed with chili paste for lap made from roasted dried chilies and spices. It is usually eaten with a variety of vegetables and herbs that are pungent known as phak kap lap. Lap dip refers to the uncooked kind. Lap suk. Is the cooked kind which is stir-fried with a little oil and water. (Pratan Nanchaisin, personal communication, July 3, 2007; Rattana Phromphichai, 1999, pp. 5937-5944)


1.	Meat of Domestic raised chicken	300	Gm.
2.	Liquid from boiled Shrimp paste	1/2	Cup
3.	Crispy fried chicken skin	1/2	Cup
4.	Chicken blood	1/2	Cup
5.	Chopped Coriander	1	Tbsp.
6.	Chopped Spring onion	1	Tbsp.
7.	Chopped Vietnamese mint	2	Tbsp.
8.	Lap chili paste	3	Tbsp.
9.	Salt	1	Tsp.

1	2	3
4	5	6
7	8

1. Slice chicken meat into small pieces.
2. Chop the meat and gradually add chicken blood to it.
3. Continue chopping until fine like minced meat.
4. Stir together shrimp paste liquid, chili paste for lap and salt
5. Add minced chicken. Stir well.
6. Add chopped vegetables.
7. Add fried chicken skin.
8. Top with brown garlic.

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.