Mop pu - 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

Mop pu refers to the dish made by mixing crab liquid with chili paste and cooking on a low fire until it becomes aromatic. The chili paste is the same as that for kaeng khae. Roasted rice (finely ground) and eggs are added to make the mixture thicker. The crab liquid produces an inviting smell.. (Somlak Nimsakul et al., 2003, p. 20; Sirawit Chamrat, personal communication, June 18, 2007). Some people call it Mok pu. (Bupha Khunyotying, 1999, p. 5077)


1.	Paddy crabs	6	0
2.	Chicken egg	3	0
3.	Roasted ground rice	2	Tbsp.
4.	Powdered Tumeric	1/2	Tbsp.
5.	Ivy gourd	1	Cup
6.	Cha om (Acacia insuavis)	1/2	Cup
7.	Pepper vine	1/2	Cup
8.	Sliced Long beans	1/4	Cup
9.	Sliced Eggplant	1/4	Cup
10.	Berry eggplant	1/4	0
11.	Fried chopped garlic	1	Tbsp.
12.	Vegetable oil	2	Tbsp.


1.	Dried Bird chili	15	0
2.	Garlic	10	Cloves
3.	Shallots	5	0
4.	Sliced Galangal	1	Tbsp.
5.	Sliced Lemongrass	1	Tbsp.
6.	Shrimp paste	1	Tsp.
7.	Boiled Fermented fish	1	0
8.	Salt	1	Tsp.

1	2	3
4	5	6
7

1. Pulverize the crabs
2. Strain and reserve the liquid.
2. Pound together the ingredients for chili paste to a fine paste.
4. Brown the garlic and stir fry together with the chili paste.
5. Add crab liquid. Stir and cook until a nice aroma is released.
5. Add beaten egg, turmeric, roasted rice. Stir thoroughly.
6 Add all the sliced vegetables. Stir to blend. Bring to a boil and remove from heat.

For a more delicate hot taste, use half and half of two kinds of bird chilies (yot son and suan),.

Bupha Khunyotying. (1999). Mok. In Saranukrom Wattanathamthai Phak Nuea(Vol.10, p.5077). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.


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