Pu-ong - 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

Pu ong is a local Lanna dish and that of the Tai Lue, Tai Khoen and the north of Laos. The best fatty crabs are found during the rice harvest. Chopped spring onions improve the look and aroma of the food. (Saowapha Thakaeo, personal communication, July 2, 2550; Akik, 2005)


1.	Paddy crabs	20	0
2.	Salt	1	Tsp.
3.	Chopped Spring onion	2	Tbsp.

1	2	3
4	5

1. Remove the crab fat and put it in a bowl.
2. Add salt and onion to crab fat.
3. Wash large and hard shells of crab and spoon the mixture into them.
4. Grill on a charcoal stove on a low fire.
5. Grill 15 minutes or until mixture is cooked. The crab shells will turn orange and the crab fat dry and yellow.

Adding a little soy sauce will make it produce a nice aroma. Salt should be reduced if soy sauce is added.

Select fresh live crabs only.

Akik. Thong Sam Phaendin2005 #6 Wangwiang Khrai-no Chang Wa Kui Lin Haeng Laos 28-10-2548. (2005). Retrieved17 July2007fromhttp://www.lannabiketrip.com/all_trip/3lands/18.htm


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.