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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 phak cha-om Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng phak cha-om
 
            Acacia insuvais is a favorite green that goes with all kinds of spicy vegetable soup or just by itself “kaeng phak la” or “kaeng phak cha om”. (Prathum Unsi, Interview, 25 June 2007)
 
Ingredients
1. Cha om (Acacia insuavis)100 Gm.
2. Dried fish50 Gm.
3. Young Galangal5 Knobs
4. Roasted Green chilies4 0
Curry
1. Dried Chili spur pepper5 0
2. Garlic5 Cloves
3. Shallots5 0
4. Shrimp paste1 Tsp.
5. Salt1 Tsp.
Cooking method of Kaeng phak cha-om
Click for cooking method of Kaeng phak cha-om
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
3
คลิ๊กเพื่อดูรูปใหญ่
4
คลิ๊กเพื่อดูรูปใหญ่
5
คลิ๊กเพื่อดูรูปใหญ่
6
 
1. Pound together ingredients for chili paste until pulverized.
2. Bring water to a boil and stir in chili paste
3. Bring to a boil again and add galangal
4. Add dried fish and cook until tender.
5. Add acacia insuvais
6. Add chilies and cook 1-2 minutes. Remove from heat.
 
Tips
Galangal flowers or chikuk can be added also. Do not overcook acacia insuvais as it will spoil the taste.