Ho nueng kai - 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

Haw nueng kai requires chicken as the main ingredient to be mixed with the chili paste mixture and wrapped in banana leaves and then steamed to cook. (Rattana Phromphichai, 1999, p. 7521) Some recipes require stir frying the chicken and the chili paste together until a nice aroma is released before wrapping and steaming it. (Amphon Molipham, personal communication, July 6, 2007)


1.	Chopped Domestic raised chicken	500	Gm.
2.	Roasted ground rice	1/2	Cup
3.	Sliced Kaffir lime leaves	2	Tbsp.
4.	Chopped Coriander	1	Tbsp.
5.	Chopped Spring onion	1	Tbsp.
6.	Vegetable oil	1/2	Cup


1.	Dried Bird chili	20	0
2.	Shallots	5	0
3.	Garlic	10	Cloves
4.	Sliced Galangal	1	Tbsp.
5.	Sliced Lemongrass	1	Tbsp.
6.	Sliced Tumeric	1/2	Tbsp.
7.	Shrimp paste	1	Tbsp.
8.	Salt	1	Tsp.

1	2	3
4	5	6
7	8

1. Pound together all the ingredients for chili paste to a fine paste.
2. Stir fry in a little oil and add chicken. Stir fry until the chicken is cooked and add a little water bring it to a boil and remove from heat.
3. Add roasted rice.
4. Add kaffir lime leaves, coriander and onions.
5. Spoon ฝ cup of mixture onto 2 layers of banana leaves 8 wide. Bring both ends together in an upright position.
6. Wrap with another 3 strip of banana leaves and secure with a toothpick.
7. Trim edges to look nice.
8. Steam for 30 minutes.

Dried bird chilies (suan or yot son variety) are recommended for the perfect spicy hot taste. A leaf from the awe or brimstone tree (yo) can be used to line the banana leaf wrapper before spooning the mixture onto it.

Rattana Phromphichai. (1999). Haw Nueng. inSaranukrom Wattanatham Thai Phak Nuea. (Vol. 4,p. 2409). Bangkok:Foundation for Thai Cultural Encyclopedia, Siam Commercial Bank.


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.