Chin nueng is steamed meat that gets tender. It goes well with namphrik. Lanna people prefer buffalo meat to beef. (Inthon Wongkut, personal communication, June 26, 2007)
1. Split the buffalo shank lengthwise into 2 pieces/halves.
2. Pound together coriander seeds and roots and garlic to form a fine paste.
3. Mix the paste into the meat.
4. Steam on a hot fire with big chunks of lemongrass crushed.
5. Steam for 2 hours. Constantly add water.
6. Test by piercing with a wooden stick or fork. If the stick comes out clean that means it is cooked.
Steaming can be longer to get the meat really tender.
The shank part gives tender meat and has a nice texture
