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The Lanna Eating Culture
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Acknowledgements
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Links
Chiang Mai University Library in collaboration with Information Technology Service Center
 
 
Kaeng kradang (jelly pork curry) Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng kradang (jelly pork curry)
 
            Pork legs are recommended for kaeng kradang or kaeng mu-nao as it can gel better. Nowadays, gelatin is added to make soup set better. The Chiang Rai recipe adds chili paste with dried chilies with the boiling pork for a nice color. (Rattana Phromphichai, 1999, p. 475; Dikit Kanthakalang, personal communication, June 20, 2007)
 
Ingredients
1. Pork legs300 Gm.
2. Garlic20 Cloves
3. Peppercorns1/2 Tbsp.
4. Coriander roots3 Roots
5. Chopped Coriander1 Tbsp.
6. Chopped Spring onion1 Tbsp.
7. Salt1/2 Tsp.
Cooking method of Kaeng kradang (jelly pork curry)
Click for cooking method of Kaeng kradang (jelly pork curry)
 
คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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1. Wash, remove bone and slice pork legs.
2. Boil legs and simmer 1 hour.
3. Pound garlic and coriander roots to pulverize.
4. Stir into the pot. Add salt and boil 5-10 minutes.
5. Pour into a tray and refrigerate or leave overnight in wintertime until set.
 
Tips
Roasting pork legs will make it easy to scrape off the hair.
Tips
Select fresh pork legs with thin skin.

Rattana Phromphichai. (1999). Kaeng Kradang. inSaranukrom wattanathamthai phak nuea. (Vol. 1, p. 475). Bangkok: Foundation for Thai Culture Encyclopedia, Siam Commercial Bank.