The cooking method is similar to that of Kaeng Bon. Lam refers to the cooking in a bamboo cylinder by roasting on a charcoal fire instead of stir frying the mixture (Sumalee Thabun, personal communication, June 24, 2007)
1. Peel areceae stems; cut; rinse and steam 30 minutes.
2. Pound chili paste ingredients to a fine paste.
3. Mix chili paste and steamed esculenta.
4. Put in bamboo cylinders.
5. Grill; add water occasionally and stir with wooden stick.
6. When mixture is well cooked, split open the bamboo and serve.
