Kaeng yuak(banana tree trunk) - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

คลิ๊กเพื่อดูรูปใหญ่่Kaeng yuak(banana tree trunk)

Yuak or banana (plantain) trunks come from the core or center part which is tender. Chicken, glass noodles and sometimes dried fish are part of the ingredients. The cooking method is similar to that of kaeng om or kaeng phak wan. When cooked in a large portion for certain parties or religious functions, glass noodles are often excluded. (Prathum Unsi, personal communication, June 25, 2007)


1.	Banana tree trunk	300	Gm.
2.	Glass noodles	1	Cup
3.	Domestic raised chicken	200	Gm.
4.	Kaffir lime leaves	4	Leaves
5.	Chopped Coriander	1	Tbsp.
6.	Chopped Spring onion	1	Tbsp.
7.	Vegetable oil	2	Tbsp.


1.	Dried Chili spur pepper	5	0
2.	Garlic	5	Cloves
3.	Shallots	5	0
4.	Shrimp paste	1	Tsp.
5.	Salt	1	Tsp.

1	2	3
4	5

1. Pound together the ingredients for chili paste until pulverized.
2. Stir fry chili paste in hot oil.
3. Add sliced banana (plantain) trunk. Cook until tender.
4. Bring to a boil and add glass noodles.
5. Add kaffir lime leaves. Remove from heat. Garnish with coriander and spring onions.

Wild banana (plantain) trunks have a better taste than other kinds.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.