Khua thua-nao - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

Header

search
Food name Ingredient Local Vegetable

Left

Aep

Chio

Cho

Kaeng (Curry) Show/Hide content

Khio

Khua

Lap/Lu Show/Hide content

Mop

Namphrik Show/Hide content

Nueng

Pickling and Fermenting Show/Hide content

Ping/Yang/Thot Show/Hide content

Tam/Yam Show/Hide content

Uk/Hum Show/Hide content

Desserts/Snacks Show/Hide content

.................................

Chiang Mai University Library in collaboration with Information Technology Service Center

This dish is made from fermented soybeans that have been boiled until tender and pulverized. Then they are wrapped in banana leaves and grilled. If made into thin sheets, it is called thua nao kaep. The dish made with this kind of bean is believed to be an influence of Tai Yai people. (Rangsan Chanta and Rattana Phromphichai, 1999, p. 2636). A beaten egg can be added instead of pork, which can give it a better taste. (Sumali Thabun, personal communication, June 27, 2007).


1.	Fermented soy beans	1	Cup
2.	Chicken egg	3	0
3.	Shallots	5	0
4.	Sliced Galangal	10	0
5.	Sliced Lemongrass	2	Tbsp.
6.	Kaffir lime leaves	2	Tbsp.
7.	Chili powder	2	Tbsp.
8.	Salt	1	Tsp.
9.	Chopped Garlic	1	Tbsp.
10.	Vegetable oil	1/2	Cup

1	2	3
4	5	6
7

1. Pound together salt, galangal and lemongrass until pulverized.
2. Add shallots and chili powder and pound together.
3. Add fermented soy beans and pound until fine.
4. Add kaffir lime leaves
5. Fry garlic in oil. Add chili paste.
6. Add beaten eggs and fry until the eggs are cooked. Remove from heat.

Rangsan Chanta and Rattana Phromphichai. (1999). Thua nao. In Saranukrom Wattanathamthai Phak Nuea
�� (Vol. 5,p. 2636). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.
�� (in Thai).


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.