Thua nao khaep - 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

Thua nao khaep is a dry form of fermented beans that can be kept dry and longer in thin round sheets. It can be used as an ingredient in some recipes in the same way as shrimp paste. Each sheet is about 3-4 in. in diameter. (Rattana Phromphichai, 1999, p. 2638; Sumali Thabun, personal communication, June 27, 2007)


1.	Soybeans	1	Kg.
2.	Salt	3	Tbsp.

1	2	3
4	5	6
7	8	9
10

1. Wash beans thoroughly and let soak until fully expanded.
2. Bring water to a boil and put in the beans.
3. Boil on hot fire until soft and tender. Keep adding water to keep them from getting dry.
4. Ferment the beans.
5. Wrap the beans with dry leaves and leave for 3 days to ferment until a mold begins to form.
6. Pound the beans and salt and season with ground dried chilies.
7. Spread the bean mixture on a large leaf 1-2 tbsp.
8. Cover with another leaf and press turning slightly to form a thin round sheet.
9. Let dry in the sun for three days.
10. Peel off the leaves. The result is a thin dry sheet of fermented beans.

Select fully mature beans.

Rattana Phromphichai. (1999). Thua Nao. In Saranukrom Wattanatham Thai Pak Nuea (Vol.5,
�� pp.2636-2638).Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of
�� Thai Culture.


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