Kaeng pli tan (palm top) - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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คลิ๊กเพื่อดูรูปใหญ่่Kaeng pli tan (palm top)

Pli tan is the tender core of the palm. It goes well with home raised chicken. The recipe is the same as for kaeng om without the coriander roots. Some recipes call for paracress and acacia insuvais. (Rattana Phromphichai, 1999, p. 482; Dikit Kanthakalang, personal communication, June 20, 2007)


1.	Palm heart	200	Gm.
2.	Domestic raised chicken	100	0
3.	Kaffir lime leaves	5	Leaves
4.	Vegetable oil	2	Tbsp.


1.	Dried chilies	7	0
2.	Shallots	3	0
3.	Garlic	10	0
4.	Chopped Lemongrass		0
5.	Chopped Galangal	1	Tbsp.
6.	Shrimp paste	1/2	Tbsp.
7.	Salt	1	Tsp.

1	2	3
4	5

1. Remove the hard part of the palm heart and thinly slice the tender part from the core.
2. Pound together chili paste ingredients until pulverized.
3. Stir fry chili paste in hot oil to release the aroma. Add chicken. Cook 2-3 minutes and add water. Cook until chicken becomes tender.
4. Add palm heart and cook for 5-10 minutes.
5. Add Kaffir lime leaves. Stir to blend. Remove from heat.

Leave sliced palm hearts in water to keep from discoloring.

Use fresh tender palm hearts as it is nice and sweet.

Rattana Phromphichai. (1999). Kaeng Pli Tan. in Saranukrom wattanathamthai Paknuea.(Vol.1, p. 482-483).
�� Bangkok: Foundation for Thai Culture Encylopedia, Siam Commercial Bank.

Rattana Phromphichai. (1999). Kaeng Pli Tan. in Saranukrom wattanathamthai Paknuea.(Vol.1, p. 482-483).
�� Bangkok: Foundation for Thai Culture Encylopedia, Siam Commercial Bank.


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