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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 nomai (bamboo shoots) Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng nomai (bamboo shoots)
 
            Sometimes pork bones or catfish or snakehead fish, dried grilled fish or crispy pork can be used. Lanna people also add crab paste for special flavor. (Siriwit Chamrat, personal communication, June 15, 2007; Rattana Phromphichai, 1999, p. 487)
 
Ingredients
1. Bamboo shoots2 Cups
2. Cha om (Acacia insuavis)1 Cup
3. Pepper vine10 Leaves
4. Trianda leaves5 0
Curry
1. Bird chili10 0
2. Garlic10 Cloves
3. Shallots5 0
4. Sliced Lemongrass1 Tbsp.
5. Shrimp paste1 Tsp.
6. Boiled Fermented fish1 Tbsp.
7. Salt1 Tsp.
Cooking method of Kaeng nomai (bamboo shoots)
Click for cooking method of Kaeng nomai (bamboo shoots)
 
คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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1. Peel bamboo shoots and slice thinly. Boil until it is cooked and tastes sweet.
2. Pound trianda leave and extract liquid to boil with bamboo shoots.
3. Pound together all ingredients for chili paste until pulverized.
4. Stir into pot with bamboo shoots and boil for 5-10 minutes.
5. Add acacia insuvais and betel leaves. Season with to taste.
 
Tips
To boil bamboo shoots, put bamboo shoots in before heating. This will make it have a sweet taste. Extraces of tamarind leaves give a nice blend of flavors.
Tips
Use fresh, tender bamboo shoots. Recommended varieties are phai tong (Asper Becker ex. Heyne B.), phai bong (Nutans Wall B) and phai rai (albociliata Munro B.). Remove the hard outer peeling and pound just to split apart and boil.

Rattana Phromphichai. (1999). Kaeng No Mai. in Saranukrom WattanathaiPhak Nuea (Vol. 1, p. 487). Bangkok: Saranukrom Wattanathamthai, Siam Commercial Bank.