Khua pham (water algae) - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

คลิ๊กเพื่อดูรูปใหญ่่Khua pham (water algae)

The water meal or pham or khai nam, khai nae is great when stir-fried with pork and seasoned with some lemongrass and galangal with finely sliced kaffir lime leaves to create a palatable fragrance. (Siriwit Chamrat, personal communication, June 18, 2007; Rattana Phromphichai, 1999, p. 649).


1.	Water algae	1	Cup
2.	Pork belly	100	Gm.
3.	Sliced Galangal	7	0
4.	Sliced Lemongrass	2	Tbsp.
5.	Sliced Kaffir lime leaves	5	Leaves
6.	Sliced Chili spur pepper	2	0
7.	Chopped Garlic	1	Tbsp.
8.	Vegetable oil	1/2	Cup


1.	Dried Chili spur pepper	10	0
2.	Garlic	10	Cloves
3.	Shallots	3	0
4.	Sliced Galangal	1	Tbsp.
5.	Sliced Lemongrass	1	Tbsp.
6.	Shrimp paste	1	Tbsp.
7.	Boiled Fermented fish	1	Tbsp.
8.	Salt	1	Tsp.

1	2	3
4

1. Pound together all the ingredients for chili paste until pulverized
2. Brown garlic in oil and stir fry with chili paste. Add pork and stir fry further until the pork is cooked.
3. Add sliced galangal, lemongrass and chilies
4. Add the algae and stir fry until cooked. Then remove from heat.

Select fresh green algae and rinse well. Make sure any particles are discarded.

Rattana Phromphichai. (1999). Khua pham. In Saranukrom Wattanatham Thai Pak Nuea. (Vol. 2, p. 649). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.


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.