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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 om-kai Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng om-kai
 
            Kaeng Om requires meat of some kind; therefore it is referred to by the kind of meat that is used, e.g. kaeng om chin ngua for beef, kaen om chin khwai for buffalo meat, kaeng om chin mu for pork and kaeng om khruang nai ngua and kaeng om khruang nai khwai for the kind of cow and buffalo organs respectively. (Thianchai Suthinin, personal communication, June 19, 2007; Rattana Phromphichai, 1999, p. 489)
 
Ingredients
1. Domestic raised chicken400 Gm.
2. Sliced Young Galangal7 Knobs
3. Sliced Lemongrass1 Stalk
4. Kaffir lime leaves5 Leaves
5. Coriander roots3 Roots
6. Tender leaves of Ming aralia1 Cup
7. Chopped Parsley2 0
8. Chopped Coriander1/2 Tbsp.
9. Chopped Spring onion1/2 Tbsp.
10. Vegetable oil1/2 Cup
Curry
1. Dried Chili spur pepper7 0
2. Dried Bird chili4 0
3. Shallots3 0
4. Garlic20 Cloves
5. Sliced Lemongrass1 Tbsp.
6. Sliced Galangal1 Tbsp.
7. Shrimp paste1/2 Tbsp.
8. Salt1 Tsp.
Cooking method of Kaeng om-kai
Click for cooking method of Kaeng om-kai
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
3
คลิ๊กเพื่อดูรูปใหญ่
4
คลิ๊กเพื่อดูรูปใหญ่
5
คลิ๊กเพื่อดูรูปใหญ่
6
 
1. Chop chicken into pieces
2. Pound ingredients for curry paste until pulverized.
3. Stir fry curry paste in oil to release the aroma.
4. Add chicken pieces and stir fry 2 minutes.
5. Add stock, galangal, kaffir lime leaves, lemongrass and coriander roots. Simmer on medium heat until tender.
6. Add Aralia, fennel, coriander and spring onions
 
Tips
Use medium heat when stir frying curry paste.
Tips
Domestic raised chicken has a better taste.

Rattana Phromphichai (1999). Kaeng Om. In Saranukrom wattanatham thai phak nuae. (Vol. 1, p.489). Bangkok: Saranukrom Wattanathamthai, Siam Commercial Bank