Khaep khai - 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 khai is the fat part of beef or buffalo that is fried until a lot of the fat comes out and the remaining part becomes crispy. It is usually eaten with namphrik, nam phak or namphrik tadaeng. (Rattana Phromphichai, 1999, p. 1344; Chanthra Kanthayot, personal communication , July 9, 2007)


1.	Beef with a little fat on it	2	Kg.
2.	Salt	3	Tbsp.
3.	Melted beef lard	1	Cup

1	2	3
4	5	6

1. Wash and cut beef into 2 X 4 in. pieces.
2. Mix with salt and let stand 1 hour.
3. Melt the lard in a large pan over hot fire. Add beef.
4. Fry until the beef shrinks and more oil comes out of it.
5. Continue frying for about another hour until crispy and golden brown.
6. Remove from pan and let cool before putting in an air tight container or plastic bag.

Rattana Phromphichai. (1999). Khaep/Khraep. inSaranukrom Wattanatham Thai Phak Nuea (Vol. 3,p. 1344). 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.