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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 ho Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng ho
 
            “Ho” means putting together. So, “kaeng ho” means putting all kinds of food (sometimes leftovers) together, and adding noodles, bamboo shoots, kaffir lime leaves and chopped and smashed lemongrass according to one’s desire. (Rattana Phromphichai, 1999, p. 490) Nowadays, fresh ingredients are preferred with hang le curry ass the main ingredients. (Dikit Kanthakalang, personal communication, June 20, 2007)
 
Ingredients
1. Glass noodles 100 Gm.
2. Pickled bamboo shoots50 Gm.
3. Long beans20 Gm.
4. Berry eggplant20 Gm.
5. Eggplant20 Gm.
6. Lemongrass1 Stalk
7. Ivy gourd10 Gm.
8. Bird chili5 0
9. Chopped Spring onion1 Tbsp.
10. Chopped Coriander1 Tbsp.
11. Vegetable oil2 Tbsp.
12. Coconut milk2 Tbsp.
13. Hang le powder1/2 Tsp.
14. Hang le curry1 Cup
Curry
1. Dried Chili spur pepper7 0
2. Dried Bird chili4 0
3. Shallots3 0
4. Garlic10 Cloves
5. Chopped Lemongrass2 Tbsp.
6. Chopped Galangal1/2 Tbsp.
7. Shrimp paste1/2 Tbsp.
8. Salt1 Tsp.
Cooking method of Kaeng ho
Click for cooking method of Kaeng ho
 
คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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1. Pound together chili paste ingredients until pulverized.
2. Stir fry chili paste in hot oil to release the aroma. Add tough vegetables and bamboo shoots. Stir fry until cooked.
3. Add a little water and stir in glass noodles.
4. Add hang le powder and hang le curry paste and stir.
5. Add coconut milk and easy to cook vegetables. Stir fry until cooked. Remove from heat.
 
Tips
Add a little water when putting in glass noodles as it will absorb water while stir frying. Put vegetables that take longer to cook in first.
Tips
Select fresh vegetables that are in season.
Bamboo shoots should be pickled for 2 days. Discard liquid and rinse off one time if it is too sour.