Maengman chom (fermented ant eggs) - 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

คลิ๊กเพื่อดูรูปใหญ่่Maengman chom (fermented ant eggs)

Maeng man chom or lu khai maeng man is a unique kind of yam (spicy salad) dish made from the eggs of a kind of winged ant which lay eggs underground around February March. The eggs must be pickled for two days for a slightly sour taste. This dish can be eaten with neem or sadao. (Inthon Wongkut, personal communication, June 26, 2007)


1.	Eggs of giant winged ant	100	Gm.
2.	Boiled Water algae	2	Cups
3.	Salt	1	Tsp.
4.	Roasted Dried chilies	10	0
5.	Roasted Garlic	2	Cloves
6.	Sliced Shallots	1/2	Cup
7.	Sliced Coriander	1/2	Tbsp.
8.	Sliced Spring onion	1/2	Tbsp.

1	2	3
4	5

1. Put the ant eggs in a jar to pickle.
2. Add boiled water and salt
3. Close the lid and keep for 2 days
4. Pound together the chilies and garlic. Add to a bowl of pickled ant eggs. Stir in shallots.
5. Top with coriander and spring onions.

Cool boiled water is recommended for pickling. A few spoons of steamed stick rice can be added to speed up the process and make it a little sour.


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