Krabong - 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

Krabong is a favorite kind of snack in the north. Variations can be easily made by replacing the pumpkin with banana flowers, green papayas, green squash, tiny fish or prawns. (Prathum Unsi, personal communication, June 25, 2007). The ethnic Tai (Tai Yai) have a similar kind of snack called Khang Pong in which many kinds of vegetables are mixed with shrimp paste, chili powder, lemongrass, salt and flour and then fried until crispy. (Udom Rungrueangsi, 2542, p. 42)


1.	Pumpkin	300	Gm.
2.	Red curry paste	1	Tbsp.
3.	Rice flour	2	Cups
4.	Grated Coconut	1	Cup
5.	Sugar	1	Tbsp.
6.	Coconut milk	1	Cup
7.	Salt	1	Tsp.
8.	Vinegar	1	Cup
9.	Red Chili spur pepper	1	0
10.	Sugar	1	Cup
11.	Salt	1	Tsp.
12.	Ground roasted Peanuts	2	Tbsp.

1	2	3
4	5	6
7	8

1. Slice the pumpkin into pieces ฝ cm. thick and 2-3 inches long.
2. Mix the rice flour and coconut milk well.
3. Add grated coconut.
4. Stir in curry paste, sugar and salt.
5. Add pumpkin to the batter.
6. Heat cooking oil and drop 1 tbsp. of the batter each time. Fry until golden brown.
7. Drain off the excess oil.
8. Make the sauce by mixing together the vinegar, sugar, salt and pulverized red chili. Stir on a low fire to mix well and remove from heat.

Some recipes recommend soaking the pumpkin pieces in lime water to make them crispy.

Select mature ripe pumpkins for good flavor. Grated coconut should be fresh.

Udom Rungrueangsi. (1999). Krabong. inSaranukrom wattanatham thai phak nuea (V. 1,p. 42). Bangkok: Thai Cultural Encyclopedia Foundation, Siam Commercial Bank.


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.