Header
search
Food name
Ingredient
Local Vegetable
Left
 
Menu
Main Page
Project Background
Type of Foods
   icon1.gif Aep Show/Hide content
   icon1.gif Chio Show/Hide content
   icon1.gif Cho Show/Hide content
   icon1.gif Kaeng (Curry) Show/Hide content
   icon1.gif Khio Show/Hide content
   icon1.gif Khua Show/Hide content
   icon1.gif Lap/Lu Show/Hide content
   icon1.gif Mop Show/Hide content
   icon1.gif Namphrik Show/Hide content
   icon1.gif Nueng Show/Hide content
   icon1.gif Ok Show/Hide content
   icon1.gif Pickling and Fermenting Show/Hide content
   icon1.gif Ping/Yang/Thot Show/Hide content
   icon1.gif Sa Show/Hide content
   icon1.gif Tam/Yam Show/Hide content
   icon1.gif Uk/Hum Show/Hide content
   icon1.gif Desserts/Snacks Show/Hide content
.................................
The Lanna Eating Culture
.................................
Acknowledgements
.................................
Links
Chiang Mai University Library in collaboration with Information Technology Service Center
 
 
Kaeng om-mu Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng om-mu
 
            Sometimes only pork organs are used along with other kinds of meat. To the Lanna people, the dish is considered a special treat to serve guests or in all kinds of festivals or ceremonies. (Thianchai Suthanin, personal communication, June 19, 2007).
 
Ingredients
1. Pork and pork organs300 Gm.
2. Sliced Young Galangal7 Pieces
3. Sliced Lemongrass1 Stalk
4. Kaffir lime leaves5 Leaves
5. Coriander3 Roots
6. 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-mu
Click for cooking method of Kaeng om-mu
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
3
คลิ๊กเพื่อดูรูปใหญ่
4
คลิ๊กเพื่อดูรูปใหญ่
5
 
1. Pound together ingredients for curry paste until pulverized.
2. Cut pork and organs into small pieces.
3. Stir fry curry paste in oil.
4. Add pork and organs, stir fry 3 minutes. Add stock, galangal, lemongrass, kaffir lime leaves and coriander roots and simmer until tender
5. Add fennel, coriander and spring onion.