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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 marum Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng marum
 
            Kaeng marum or ba-khon-kom in the northern dialect is usually cooked with dried fish or pork bones in a manner similar to kaeng phak wan or Kaeng phak chiagdao. Chili paste should be fried with a little water first before adding more water later. Acacia insuvais and betel leaves make it taste just right. (Sirawit Chanrat, personal communication, June 15, 2007)
 
Ingredients
1. Horse radish tree2 Cups
2. Dried fish50 Gm.
3. Cha om (Acacia insuavis)1/2 Cup
4. Pepper vine1/2 Cup
Curry
1. Dried Bird chili10 0
2. Garlic10 Cloves
3. Shallots3 0
4. Sliced Galangal1 Tbsp.
5. Sliced Lemongrass1 Tbsp.
6. Shrimp paste1/2 Tbsp.
7. Boiled Fermented fish1/2 Tbsp.
8. Salt1 Tsp.
Cooking method of Kaeng marum
Click for cooking method of Kaeng marum
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
3
คลิ๊กเพื่อดูรูปใหญ่
4
คลิ๊กเพื่อดูรูปใหญ่
5
 
1. Peel moringa pods and cut in 2-inch long pieces.
2. pound ingredients for chili paste until pulverized.
3. Stir fry chili paste first, then add water. Bring to a boil and add dried fish.
4. When fish becomes tender, add moranga and cook until tender.
5. Add betel leaves and acacia insuvais. Remove from heat.