Khaep mu - 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

Khaep mu is another popular Lanna food to be eaten by itself as a food or snack, or eaten with other kinds of dishes, especially namphrik, nam ngio noodles or used as an ingredient in kaeng bon, kaeng phak tamlueng (phak khaep) or kaeng no mai. Nowadays, Khaep mu comes with fat or without fat (rai man). In the olden days, khaep mu was eaten by itself as a kind of food among Lanna people. (Rattana Phromphichai , 1999, p. 1345; Buntham Phraibun, personal communication , July 9, 2007)


1.	Pork skin with a little fat on it	2	Kg.
2.	Salt	1	Tsp.
3.	Black soy sauce	1/2	Tbsp.
4.	Melted pork lard	2	Kg.

1	2	3
4	5	6
7

1. Chop pork skin into 1 X 6 in. pieces.
2. Marinate with dark soy sauce for 10 minutes in a large pan
3. Pour melted pork lard into the pan and put it on a very low fire.
4. After 30 minutes the skin will become stretched and taut.
5. Drain out the oil and let stand 10 minutes.
6. Fry the skins in hot oil again until crispy and golden brown.
7. Remove from the oil and let cool before you put it in airtight containers or plastic bags.

Select skin from around the back or thighs of a 4 year-old pig. Skin must smell fresh (It can be kept up to 15 days in a refrigerator.)

Rattana Phromphichai. (1999). Khaep mu. In Saranukrom Wattanathai Phak Nuea (Vol. 3, p.1345). 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.