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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-pla Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng om-pla
 
            This is also a special dish among Lanna people. Lime is used with fish. For festive parties to entertain guests other kinds of meat are more preferable. (Thianchai Stuhanin, personal communication, June 19, 2007)
 
Ingredients
1. Snakehead fish300 Gm.
2. Sliced Galangal7 Pieces
3. Sliced Lemongrass1 Stalk
4. Kaffir lime leaves5 Leaves
5. Lime juice1 0
6. Chopped Parsley2 Tbsp.
7. Chopped Coriander1/2 Tbsp.
8. Chopped Spring onion1/2 Tbsp.
9. 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. Sliced Tumeric 1 Tsp.
8. Shrimp paste1/2 Tbsp.
9. Salt1 Tsp.
Cooking method of Kaeng om-pla
Click for cooking method of Kaeng om-pla
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
3
คลิ๊กเพื่อดูรูปใหญ่
4
คลิ๊กเพื่อดูรูปใหญ่
5
 
1. Cut fish into 1/2 inch pieces.
2. Pound ingredients for curry paste together until pulverized.
3. Stir fry curry paste in oil.
4. Add stock, coriander roots, galangal, lemongrass, kaffir lime leaves and lime juice.
5. Let boil the second time. Add fish. Remove from heat when fish is cooked.
 
Tips
Fish should be added last. Stir gently only so fish will not fall apart and result in a fish smell. A little lime juice can get rid of the unpleasant smell.
Tips
Nil fish and taptim fish can also be used.
Select only fresh fish.