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Tuesday, October 26, 2010


Northern shared dishes
Kaeng hang-le

Kaeng hang-le - a Burmese influenced stewed pork curry which uses peanuts, dried chilies and tamarind juice in the recipe but containing no coconut milk.
Kaeng khae

Kaeng khae - is a spicy northern Thai curry of herbs, vegetables, the leaves of an acacia tree (chaom) and meat (chicken, water buffalo, pork or frog). It also does not contain any coconut milk.
Kaep mu

Kaep mu - deep fried crispy pork rinds, often eaten with nam phrik num. Also eaten as a snack.
Nam phrik num
Nam phrik num - a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice.
Nam phrik ong

Nam phrik ong - resembling a thick Bolognese sauce, it is made with dried chilies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice.
Sai ua

Sai ua - a grilled sausage of ground pork mixed with spices and herbs, similar to Lao sausage; it is often served with chopped fresh ginger and chilies at a meal. It is also sold at markets in Chiang Mai as a snack.
Sai ua (ไส้อั่ว) is a type of sausage from Chiang Mai which is highly regarded in the rest of Thailand. It is a slightly spicy grilled pork sausage containing red curry spices and fresh herbs. The taste of finely shredded kaffir lime leaves, coriander leaves and lemon grass permeates the dish. Those shown here are about 25mm (1 inch) thick. It is often eaten as a snack on its own or served with peanuts, chopped ginger, chopped chillies and sliced shallots as a starter. Additional herbs and (raw) vegetables are optional.

Bone Appetite
Hew kaow


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