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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 dong (pickled bamboo shoots) Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng nomai dong (pickled bamboo shoots)
 
            The first cooking method requires chicken or pork and kaffir lime leaves or lemonella seeds (pounded with the chili paste). The second method calls for fish or shrimp or prawns and fresh chilies and sweet basil or lemon-scented basil instead of kaffir lime leaves. (Siriwit Chamrat, personal communication, June 14, 2007)
 
Ingredients
1. Pickled bamboo shoots2 Cup
2. Domestic raised chicken300 Gm.
3. Lemon-scented basil1 Cup
4. Kaffir lime leaves5 Leaves
Curry
1. Dried Bird chili10 0
2. Garlic10 Cloves
3. Shallots3 0
4. Sliced Galangal1 Tbsp.
5. Tumeric 1/2 Tsp.
6. Sliced Lemongrass1 Tbsp.
7. Shrimp paste1/2 Tbsp.
8. Boiled Fermented fish1/2 Tbsp.
9. Salt1/2 Tsp.
Cooking method of Kaeng nomai dong (pickled bamboo shoots)
Click for cooking method of Kaeng nomai dong (pickled bamboo shoots)
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
3
คลิ๊กเพื่อดูรูปใหญ่
4
 
1. pound together all the ingredients for chili paste until pulverized.
2. Stir fry chili paste in hot oil to release the aroma. Add chicken.
3. Add water and cook until tender. Add pickled bamboo shoots.
4. Bring to a boil and simmer until tender. Add lemon-scented basil.
 
Tips
Liquid from pickled bamboo shoots can be added to the mixture if it is not too salty or sour.
Tips
Taste the pickled bamboo shoots first. It they are too salty or sour, rinse with water before using.