E-book Northern Thailand Foods

Foreign Languages and Business Department 20 NORTHERN THAI DISHES RECOMMENDED IN CHIANG MAI Banthita Sutthawong Phennapha Tadaeng

Contents Nam Prik Noom 1-2 (Northern Thai Green Chili Dip) Gaeng Om-Moo (Pork Curry with Lemongrass) 3-4 Nam Prik Ong (Thai Pork-and-Tomato Chile Dip) Phak Kad – Jor 5-6 (Sour Soup with Pork Ribs and Thai Flowering Pak Choy) Khao Soi Gai 7-8 (Northern Thai Coconut Curry Noodle Soup With Chicken) Khanom Jeen Nam Ngeow (Spicy Noodle Soup) 9-10 Sai Ua (Northern Thai Sausage) Kaeng hang le Larb Moo 11-12 (Thai Spicy Minced Pork Salad) Gaeng Kanoon (Jackfruit Curry with Ribs and Tomatoes) 13-14 Khao Kan Jin (Northern Thai Steamed Rice with Pork Blood) 15-16 Gaeng Khae Gai 17-18 (Chicken Curry with Vegetables) 19-20 21-22 23-24

Contents Gaeng Hed 25-26 (Thai Mushroom Soup) Gaeng Kai Mod Daeng Phak Wan (Ant Eggs Curry with Star Gooseberry) 27-28 Yum Jin Gai (Spicy Northern Thai-Style Chicken Soup) Khai Pam 29-30 (Grilled eggs with banana leaves ) Gaeng Ho (Northern Curry Glass Noodle Stir Fry) 31-32 Gaeng Nomai (bamboo shoots) Khua Chinsom 33-34 Tam Khanun (spicy jackfruit salad) Back cover 35-36 37-38 39-40

1 Nam Prik Noom (Northern Thai Green Chili Dip) Benefits of ingredients Young chili: Relieve colic, relieve flatulence, flatulence, expel wind reduce stomach acid. shallots: Spicy taste, cold, expectorant, mouth disease, nourishing elements. Recommended Restaurant Damrong shop (ร้านดำรงค์) 087-304-5438, 053-234-661 Everyday 70 THB/180 g Damrong shop at Warorot market

2 Nam Prik Noom (Northern Thai Green Chili Dip) Nam prik noom is one of the tastiest green chili dips you could ever eat. The dish originated in Northern Thailand, I’d recommend that any visitor to that region should eat, you can quite easily create this green chili dip at home by following my nam prik noom recipe below. INGREDIENTS 5-6 long green chili peppers 6 garlic cloves 4 Thai shallots or 2 normal shallots 1-2 teaspoons lime juice 1/2 teaspoon palm sugar white sugar or brown are also ok 2-3 sprigs fresh coriander 1-2 tablespoons fish sauce INSTRUCTIONS 1. Add chilis, garlic, and shallots to a pan over a medium heat. Leave the ingredients in the pan until they become scorched. 2. Remove ingredients from the heat and peel the skins from the shallots, chilis, and garlic.The skins should peel off easily. 3. Place chilis, shallots, and garlic in a mortar. Pound the ingredients together until they are thoroughly mixed. 4. Add fish sauce, sugar, lime juice, and pound a couple more times. Dip fried meet, boiled vegetables, or sticky rice into the nam prik noom. Enjoy one of Northern Thailand's tastiest treats!

Gaeng Om-Moo 3 (Pork Curry with Lemongrass) Benefits of ingredients Lemongrass: Lower blood pressure and cure fever,Relieve stomach pain,cure asthma,cure cholera, cure urinary tract disease Lemon Basil: Fragrant taste, hot, carminative, sweating, cough and intestinal diseases. Recommended Restaurant Lap Bang Ker (ลาบบังเกอร์ ริมน้ำปิง) 086-180-8028 Tue. - Sun. 16:00 - 24:00 Less than 100 THB Lab Bang Ker Along the Ping River

4 Gaeng Om-Moo (Pork Curry with Lemongrass) Om-Moo has full of local vegetables rather than pork which can be placed by chicken, fish or meat. The dish becomes aromatic by adding curry paste and sweet basil. Ingredient 200 grams pork 3 tbsp pla-ra (pickled fish) 1 tbsp ground roasted rice grains 3 cups water ½ cup eggplants, cut into bite-size pieces ½ cup peeled pumpkin, cut into bite-size pieces ½ cup various kinds of vegetables of favorite vegetables ½ cup hairy basil leaves ½ cup fresh dill Ingredients for curry paste 3 stalks sliced lemongrass, tender lower portions 3 each red shallots each bird eye chilies Instruction 1. Pound all the spices together briefly 2. Boil half of the water in a pot over medium heat, add the pork. Let them cooked. 3. Add the spices, and stir together. Add the remaining water. Let it becomes a boil. 4. Add the eggplants and pumpkin, keep simmering until cooked well. 5. Add the vegetables, toasted rice. Remove from the heat. Serve in a bowl.

Nam Prik Ong 5 (Thai Pork-and-Tomato Chile Dip) Benefits of ingredients Ripe tomatoes: Help digestion and purify the blood. Reduces blood pressure, nourishes the heart, nourishes the liver, helps memory, heals hot wounds in the mouth. Reduce blood pressure, nourish the heart Sliced ​coriander: Contains antioxidants, prevents cell degeneration and prevents cancer, high in iron, helps build blood cells, helps in nourishing eyesight and maintaining good health. Strengthen the immune system to prevent the body from getting sick. Recommended Restaurant Lumdee Te Khuadang (ลำดีตี้ขัวแดง) 053248751, 0864217191 10:30 – 22:00 Everyday 101-250 THB Lumdee Te Khuadang

Nam Prik Ong 6 (Thai Pork-and-Tomato Chile Dip) Ingredients For the Paste: 10 to 15 dried spur chiles (15g) (see notes ) 2 plum tomatoes (about 100g) 1 disc (15g) tua nao (optional, see notes) 1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass) - 10 small garlic cloves (30g) - 5 small shallots (80g) - 2 teaspoons (20g) Thai shrimp paste For the Seasoning Sauce: - 1/2 cup (120ml) water - 2 tablespoons (30ml) fish sauce - 1 tablespoon (15g) Thai fermented soybean paste - 2 teaspoons (10ml) Thai thin soy sauce or light soy sauce Pinch sugar For the Pork: - 1/4 cup (60ml) vegetable oil - 1 pound (450g) ground pork - 8 ounces (1 1/2 cups; 225g) cherry tomatoes Instruction The paste is cooked in hot oil to bloom the aromatics before ground pork is added to the wok. Once the pork is just cooked through, cherry tomatoes are stirred in and coaxed into bursting, giving the mixture a saucy consistency and bright sweetness, which is balanced by a mixture of soy sauce, fermented soybean paste, fish sauce, water, and a touch of sugar. The mixture is simmered until it thickens to a bolognese-like consistency and then allowed to cool to room temperature before serving.

7 Phak Kad – Jor (Sour Soup with Pork Ribs and Thai Flowering Pak Choy) Benefits of ingredients Pak choy : Strengthen the body's immunity, nourish and maintain eyesight, strengthen bones and teeth Tamarind sauce : Relieve constipation, make good excretion Recommended Restaurant Han thung Chiang Mai (ฮ้านถึงเชียงใหม่) 091-076-6100, 095-710-7438 09:00 - 20:30 (Tuesday Closed) 101-250 THB Han thung Chiang Mai (ฮ้านถึงเชียงใหม่)

8 Phak Kad – Jor (Sour Soup with Pork Ribs and Thai Flowering Pak Choy) Ingredient 1 kg. pak choy 400 grams pork ribs, cut into small pieces 5 each red shallots 10 each garlic cloves 100 grams tua-nao (soybean fermented), roasted 2 tbsp. shrimp paste 3 tbsp. tamarind juice 1 tsp. salt 2 tbsp. vegetable oil 3 cups water 5 each dried bird eye chilies INSTRUCTIONS 1. Boil the water in a sauce pan over medium heat. Add the ribs, and simmer until they become tender. 2. Pound the garlic, shallot, shrimp paste and salt in a mortar until well blended. Add the mixture to the ribs and water. 3. Cut pak choy into 3 inch pieces, add them and simmer until cooked. 4. Add tua-nao and tamarind juice, stir until dissolved. Simmer for a few minutes. Remove from the heat. 5. Stir-fry the chilies in oil until they become crispy. Set aside. 6. Add the chopped garlic to the oil. Stir-fry until it becomes brown and add to them to the pot. Stir until mixed. 7. Serve in a bowl. Garnish with the deep-fried chilies.

Khao Soi Gai 9 (Northern Thai Coconut Curry Noodle Soup With Chicken) Benefits of ingredients Finger root: Expelling wind, flatulence, flatulence,Reduce inflammation, anti- bacterial Turmeric: It has the effect of killing bacteria, fungi, reducing inflammation and having the effect of excreting bile. Recommended Restaurant Khao Soi Mae Sai (ข้าวซอยแม่สาย) 053-213-284 Mon. - Sat. 09:00 - 16:00 Less than 100 THB Khao Soi Mae Sai (ข้าวซอยแม่สาย)

10 Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken) A signature dish of Northern Thailand, khao soi is a delicious coconut soup in which numerous regional influences were combined to create a truly spectacular dish. The base of the soup is a slightly spicy broth which combines coconut milk and red curry paste. Ingredients - 1 small bunch cilantro stems - 2 shallots, peeled and sliced into quarters - 4 cloves garlic - 1 (1-inch) fresh turmeric - 2 slices fresh ginger - 1 stalk lemongrass, - 7 dried Thai bird chili - 1 teaspoon makrut lime zest - 1 teaspoon coriander seed - 6 pods Thai black cardamom - 1 1/2 tablespoons Thai shrimp paste - 1 cup canola oil - 4 chicken legs - 1 pound fresh Chinese-style egg noodles - 2 (15-ounce) cans coconut milk - 1 cup of chicken stock - 2 tablespoons palm sugar INSTRUCTIONS 1.Make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt. 2. Heat the oil. Add the curry paste, then add the curry powder and chilli flakes, add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer. 3. Chop the chicken and add to the curry, boil some water in a large saucepan for the noodles 4. Top with coriander, beansprouts, some drained pickled chilli and devour while it’s hot.

11 Khanom Jeen Nam Ngeow (Spicy Noodle Soup) Benefits of ingredients Green shallot: Relieves colds, nasal congestion, helps reduce cholesterol in the blood. control high blood pressure Lime: Solve scurvy, purify blood, clear phlegm in the throat prevent coronary heart disease Recommended Restaurant Khanom Jeen Pa Pom (ขนมจีนป้าป้อม) 086-198-2679 Mon. - Sat. 07:00 - 15:00 Less than 100 THB Khanom Jeen Pa Pom (ขนมจีนป้าป้อม)

12 Khanom Jeen Nam Ngeow (Spicy Noodle Soup) Ingredient 1 kg. rice vermicelli ½ kg. minced pork ½ kg. pork ribs 200 grams diced chicken blood (leuat kai), ½ kg. tomatoes 10 each dok niew (dried cores of the Bombax ceiba flowers) 3 tbsp. salted soya bean sauce ½ cup vegetable oil Ingredients for curry paste - 10 each dried chilies - 10 stalks coriander roots - 10 each garlic cloves - 10 each red shallots - 3 tbsp. shrimp paste - 1 tbsp. salt Side dish : deep-fried garlic, chopped onion and coriander leaves, roasted bird eye chilies, lime, bean sprouts and sliced pickled mustard. Instruction 1. Boil the water in a pot over medium heat, add the ribs, and simmer until they become tender. 2. Pound the ingredients for curry paste until well blended. 3. Heat the oil in a wok over medium heat, add the curry paste. Stir- fry until aromatic. Add the salted soya bean sauce, and stir-fry until mixed. 4. Add the minced pork, stir-fry until cooked. 5. Add the stir-fried curry to the pork soup and let it comes a boil. Add dok niew and simmer for 10 minutes. 6. Add the chicken blood and tomatoes, simmer for 5 minutes. 7. Pour on the rice vermicelli. Serve along with the side dish.

13 Sai Ua (Northern Thai Sausage) Benefits of ingredients Kaffir lime leaves: Helps to drive wind in the stomach and intestines, relieve nausea and dizziness. Galangal: cure flatulence, flatulence, drive wind, treat skin diseases, relieve hives Garlic: Relieve flatulence, flatulence, colic Recommended Restaurant Kinlum Kindee Sansai (กิ๋นลำกิ๋นดี สันทราย) 0826569341 Mon.-Fri 10.00-19.00, Sat.-Sun 10.00-20.00 251-500 THB Kinlum Kindee Sansai (กิ๋นลำกิ๋นดี สันทราย)

Sai Ua 14 (Northern Thai Sausage) INGREDIENTS 1400 grams lean pork, ideally shoulder 600 grams pork fat (try to use solid, harder pork fat) 20 grams salt 170 grams soy sauce 100 grams fish sauce 30 grams makrut lime leaves, center stem removed 110 gram chopped cilantro stems and roots (some leaves are OK0 320 grams roughly chopped lemongrass (tender parts only) 200 grams roughly chopped fresh or thawed galangal (peeled if the skins are very tough) 70 grams roughly chopped fresh or thawed turmeric root 200 grams roughly chopped shallot 240 grams garlic cloves 3 Tbsp toasted red chili flake 40 grams palm sugar or light brown sugar 20 grams Thai shrimp paste (gapi) 80 grams roughly chopped scallions pork sausage casings (as needed) INSTRUCTIONS 1.Cut the pork and pork fat together into roughly 1-inch chunks and place in the freezer about 20-30 minutes then cut and weigh out. 2.Mix with all the rest of the ingredients (besides the pork casings) 3.Using a medium-coarse grinder die (holes about 7-8mm or 1/4\" in diameter), grind everything together once. \"Knead\" the ground sausage a few times using your hands. 4.Rinse the sausage casing very well inside and out using cold water and attach them to whatever implement you will be using to stuff the sausages. I will not be going over \"proper\" sausage stuffing and linking technique. There are many good resources online to learn how to stuff a sausage 5.Pat the sausage dry and lay on an uncovered sheet tray and allow to dry overnight in the refrigerator. Pat dry and flip the sausages halfway through so that both sides of the sausage casing get a bit dry. 6.Cook the sausage using whichever method you prefer. For the ideal smokey flavor, cook over charcoal or wood.

15 Kaeng Hang Le Benefits of ingredients Galanga: help appetite inhibit the growth of cancer cells treatment of bronchitis, cold symptoms. shallots: picy taste, cold, expectorant, mouth disease, nourishing elements. Recommended Restaurant Tong Tem Toh (ต๋อง เต็ม โต๊ะ) 0646305540 Everyday 08:00 - 22:30 101 - 250 THB Tong Tem Toh (ต๋อง เต็ม โต๊ะ)

16 Kaeng Hang Le Ingredients Hung Lay Curry Paste 8-10 g dried mild red chilies 5 cloves garlic ⅓ cup chopped shallots 1 stalk lemongrass 5 slices galangal 2-inch pc turmeric 2 Tbsp hung lay curry powder (buy from grocery store) 1 tsp fermented shrimp paste The Curry - 1 kg pork belly, cut into big chunks - 1 kg pork spare rib tips, chopped - ¼-⅓ cup tamarind paste - 2 Tbsp dark brown sugar or palm sugar - 1-2 tsp black soy sauce - 1 ½ - 2 Tbsp fish sauce - 1 head garlic (peeled, but keep cloves whole - ½ cup pearl onions or Thai small shallots - ¼-⅓ cup julienned ginger INSTRUCTIONS 1. Cut pork into 1 X 1 inch pieces. 2. Pound the ingredients of the curry paste together until pulverized. 3. Marinate pork with curry paste, hang le powder and pineapples for 1 hour. 4. Add a little water and slowly bring to a boil. Simmer until tender; add water constantly. 5. Add brown sugar, tamarind juice, garlic and ginger. Stir to mix well. Simmer until tender. 6. Add roasted peanuts. Bring to a boil and remove from the stove.

Larb Moo 17 (Thai Spicy Minced Pork Salad) Benefits of ingredients Green shallot: Relieves colds, nasal congestion, helps reduce cholesterol in the blood. control high blood pressure Lime: Solve scurvy, purify blood, clear phlegm in the throat prevent coronary heart disease Recommended Restaurant Larb Rim Klong (ลาบริมคลอง) 0907535669 Mon.-Sat. 08:30 - 15:00 Less than 100 THB Larb Rim Klong (ลาบริมคลอง)

Larb Moo 18 (Thai Spicy Minced Pork Salad) It's a spicy combination of chopped lean meat, toasted and ground rice, ground hot chili, mint, shallots, and other seasonings. This recipe for Larb Moo is made with chopped pork loin, but you can use ground beef or chicken for an equally delicious result.Try it, you'll love it. Ingredients: Side salad: 200 gram minced pork Cucumber 100 gram pork liver Yardlong beans 2 – 3 red onion Mint 2 – 3 culantro Fried dry chilies Some mint Fried Kaffir lime leaves 2 – 3 tbsp fish sauce 1 – 2 tbsp ground chili 2 tbsp ground toasted rice Instructions: 1. Add a little water (not more than ¼ cup) into a pot and heat. 2. Once the water is boiling, add minced pork and pork liver, stir quickly. 3. Turn the heat off when everything cooked. It takes only a couple of minutes. 4. Add fish sauce, lime juice, ground chili, and ground toasted rice 5. Add sliced the red onion, shallot, and culantro then put into the big bowl Top with mint and serve with cucumber and yardlong beans

Gaeng Kanoon 19 (Jackfruit Curry with Ribs and Tomatoes) Benefits of ingredients Young Jackfruit : Nourishing milk in young mothers, It is a mild laxative that helps to excrete easily. Acacia: Anti oxidant Because it is high in vitamin A Recommended Restaurant เขยเจียงใหม่ อาหารเหนือ (Khei Jiang Mai Northern food) 0931385553 Everyday 11:00 - 22:00 101 - 250 THB เขยเจียงใหม่ อาหารเหนือ (Khei Jiang Mai Northern food)

Gaeng Kanoon 20 (Jackfruit Curry with Ribs and Tomatoes) This dish belongs to the family of Thai water-based curries, like sour curry and jungle curry, so no coconut milk here. The ribs enrich the broth, the tomatoes provide natural sweetness, and the jackfruit gives a unique texture. It's really different from any other Thai dish you might have had in restaurants, and worth exploring if you love trying new things! Ingredients - Pork spare ribs,chrysanthemum greens (can sub another veg) - 4 shallots - 5 garlics - wild betel leaves (can sub another veg) - 1 young jackfruit - 7 cherry tomatoes - fish sauce - shrimp paste- dried chilies INSTRUCTIONS 1. Add water, ribs and fish sauce to a pot and bring to a simmer. 2. Meanwhile cut the jackfruit into small pieces. 3. Add jackfruit to the pork and simmer while you make the curry paste. 4. Grind dried chilies into a powder. 5. Pound the garlic and shallots. 6. Once it feels wet, add chilies and pound into a paste. 7. Add shrimp paste and pound to mix. 8. Add curry paste to the pot. 9. Simmer pork for about 1 hour until fork tender. 10. Taste and adjust seasoning with more fish sauce. 11. Add veggies and cook for a few mins. 12. It's ready now, but it will taste better tomorrow!

21 Khao Kan Jin (Northern Thai Steamed Rice with Pork Blood) Benefits of ingredients Pork blood: Suitable for nourishing the body, especially those with blood problems or iron deficiency. Green shallot: Relieves colds, nasal congestion, helps reduce cholesterol in the blood. Recommended Restaurant Khao Ngew Ta Boon (ข้าวเงี้ยวตาบุญ) 089-950-6038, 086-114-4288 Mon. - Sat 09:00 - 16:00 Less than 100 THB Khao Ngew Ta Boon (ข้าวเงี้ยวตาบุญ)

Khao Kan Jin 22 Northern Thai Steamed Rice with Pork Blood Ingredients - ¼ cup pork blood - ½ stalk fresh lemongrass (you can't use dried or powdered lemongrass) - 1½ teaspoons salt - 2 cups, packed, cooked jasmine rice (preferably somewhat dry and cold) - ⅓ pound (somewhat fatty) ground pork - 4 large cloves garlic, peeled and chopped finely - 2 tablespoons lard or vegetable oil - 12 sheets of banana leaves, measuring 8\"x4\" - 6 toothpicks - ¼ cup chopped green onions - ¼ cup roughly chopped cilantro Instructions 1.Put the pork blood in a small bowl add lemongrass to the pork blood use a spoon to press and squeeze them about a minute 2. Removing lemongrass from the blood and discard them. 3.Stir the salt into the blood and set it aside. 4.Put the rice in a medium mixing bowl. Add the pork and mix by hand 5.Add the blood to the rice-pork mixture; mix well with a spoon. 6.Place ⅙ of the rice mixture right in the middle of banana leaves. Form a packet as instructed in the post and secure it with a toothpick. 7.Steam the packets until the pork and pork blood are thoroughly cooked. When cooked, the rice becomes stickier, and the color will be brownish it should take about 30 minutes 8.When the rice is steaming, make fried garlic. 9.When the rice is cooked, let it cool down to slightly warmer than room temperature. To serve, open a packet, top it with ⅙ of the fried garlic and its oil, sprinkle the ⅙ of the green onions and cilantro.

23 Gaeng Khae Gai (Chicken Curry with Vegetables) Benefits of ingredients Eggplant; Help reduce fever, reduce inflammation, reduce blood pressure. Agasta: Strengthen the body's immunity help prevent and treat cold symptoms. Recommended Restaurant Han thung Chiang Mai (ฮ้านถึงเชียงใหม่) 091-076-6100, 095-710-7438 09:00 - 20:30 (Tuesday Closed) 101-250 THB Han thung Chiang Mai (ฮ้านถึงเชียงใหม่)

Gaeng Khae Gai 24 (Chicken Curry with Vegetables) Lanna language that Kang Khae is northern Thai food, a type of curry, may be eaten with steamed rice or sticky rice in the northern region, using local or seasonal vegetables, not using vegetables with slimy or easily decomposed mucus to make. Ingredient - 200 grams chicken, free-range - 2 tbsp. vegetable oil - 1 tbsp. chopped garlic - 5 each dried cores of Bombax ceiba flowers (dok niew) - ½ cup Thai eggplants and pea eggplants - ½ cup hed-lom, young (a kind of mushroom – Lentinus polychrous) - ½ cup winged bean, cut into 1 – inch long pieces - ½ cup long bean, cut into 1 – inch long pieces - ½ cup galangal, use only its flowers - 5 each shredded kaffir lime leaves - 2 tbsp. sliced saw-tooth coriander - ½ cup each of different vegetables - 1 ½ cup water Instructions 1. Pound all of the ingredients for curry paste until well blended. 2. Cut the chicken into bite-size pieces. Clean and drain. 3. Add the garlic to hot oil over medium heat, stir-fry until it returns brown. Add the curry paste, stir-fry until its aromatic. 4. Add the chicken, and stir-fry until cooked. Add the water, let it come to a boil. 5. Add the thick vegetables first, and then follow the thinner pieces. Stir until well mixed. Remove from the heat.

25 Gaeng Hed (Thai Mushroom Soup) Benefits of ingredients Grey oyster mushroom: Control the functioning of the brain, heart, lungs, liver, broken capillaries Melientha suavis Pierre; Leaves and roots have properties to relieve headaches. Recommended Restaurant Han thung Chiang Mai (ฮ้านถึงเชียงใหม่) 091-076-6100, 095-710-7438 09:00 - 20:30 (Tuesday Closed) 101-250 THB Han thung Chiang Mai (ฮ้านถึงเชียงใหม่)

26 Gaeng Hed (Thai Mushroom Soup) The northeast has various kinds of tasty mushrooms (hed), all filled with nutrition. Three favorites are hed kay, hed tub-tao and hed ra-ngok. In the past these mushrooms were often prepared in a soup along with bai yanang juice (Tiliacora Triandra), sweet basil and pla-ra. Today, wild mushrooms are in short supply, but the soup can also be made with delicious cultivated mushrooms that are available in markets. Ingredient - 2 cups various kinds of mushrooms - 2 stalks lemongrass, lower tender portions, cut into 2-inch pieces and slightly crushed - 5 – 7 each chee-fah chilies, slightly crushed - 3 – 5 each red shallots, slightly crushed - 2 stalks spring onion, cut into 1-inch pieces - 2 tbsp pla-ra juice (liquid of pickled fish) - 1 tbsp fish sauce - 1 cup yanang juice - 2 cups water - 4 – 5 sprigs cha-om (acacia family) - 4 – 5 sprigs hairy basil leaves Instructions 1. Pour bai yanang juice and the water into a pot over the high heat. When it begins a boil, add lemongrass, chilies and shallots. Then follow by adding the mushrooms. Let simmer briefly until cooked. 2. Season with the fish sauce and pla-ra liquid. Add cha-om, phak wan, hairy basil and spring onion. Remove from the heat. 3. Serve in a bowl.

27 Gaeng Kai Mod Daeng Phak Wan (Ant Eggs Curry with Star Gooseberry) Benefits of ingredients Ant eggs: High in protein, Less fat and calories compared to eggs . Melientha suavis Pierre; Leaves and roots have properties to relieve headaches. Recommended Restaurant Baanrai Yarmyen Restaurant (บ้านไร่ยามเย็น) 053-247-999, 053-244-796, 084-808-3119 Everyday: 11:00 - 21:00 251-500 THB Baanrai Yarmyen Restaurant (บ้านไร่ยามเย็น)

28 Gaeng Kai Mod Daeng Phak Wan (Ant Eggs Curry with Star Gooseberry) This is a seasonal dish, originally eaten during summer when vegetables and water were in short supply and only phak wan pa, a local vegetable, and ant eggs could be found. Over the years it has become a favorite with many people and is now eaten even when there isn't a short supply of food. Ingredient 200 grams phak wan pa (Melientha suavis 1 cup ant eggs ½ cup hairy basil leaves 2 tbsp pla-ra (pickled fish) 1 tbsp fish sauce 1 cup water 5 each shredded kaffir lime leaves 2 cups water Ingredients for curry paste 5 each dried or fresh chilies 1 stalk lemongrass, chopped 3 each red shallots 1 tsp salt Instructions 1. Clean vegetables and ant eggs, drain and set aside. 2. Pound all of the ingredients for curry paste until well blended and a paste is formed. 3. Boil the water in a pot over medium heat, add the curry paste, phak wan and ant eggs. 4. Season with pla-ra and fish sauce. Add the hairy basil. Remove from the heat. Serve in a bowl.

29 Yum Jin Gai (Spicy Northern Thai-Style Chicken Soup) Benefits of ingredients Peppermint: Sweating, relieve asthma, relieve stomach pain Kaffir lime leaves: Helps to drive wind in the stomach and intestines, relieve nausea and dizziness. Recommended Restaurant Lumdee Te Khuadang (ลำดีตี้ขัวแดง) 053248751, 0864217191 10:30 – 22:00 Everyday 101-250 THB Lumdee Te Khuadang (ลำดีตี้ขัวแดง)

30 Yum Jin Gai (Spicy Northern Thai-Style Chicken Soup) Ingredients - 1 whole small chicken (about 2 1/2 pounds), legs and breasts removed, carcass reserved - 2 small dried hot chiles - 1/4 teaspoon whole Sichuan - 1/4 teaspoon whole cloves - 1 star anise pod - 1 (1/4-inch piece) mace - 1/2 cinnamon stick - 4 pods Thai black cardamom - 1 tablespoon Thai shrimp paste - 3 thin slices galangal (or ginger if galangal is not available) - 1 stalk lemongrass, bottom 4 inches - 1 tablespoon vegetable or canola oil - 4 ounces button mushrooms, cut into quarters - 1/4 cup roughly chopped cilantro INSTRUCTIONS 1.Cover chicken pieces with cold water bring to a boil over high heat. 2.While broth cooks, combine hot chiles, coriander, Sichuan peppercorn, . Transfer to a spice grinder and grind into a fine powder. 3.When chicken is cooked, add galangal and lemongrass to broth. 4.Heat oil, Add mushrooms and cook, add shallots and spice mix and cook, season to taste with fish sauce and salt. Serve immediately.

31 Khai Pam (Grilled Eggs with Banana Leaves ) Benefits of ingredients Green shallot: Relieves colds, nasal congestion, helps reduce cholesterol in the blood. Pepper gem: Helps the respiratory system, blood pressure and heart. help sweat Recommended Restaurant Uncle In Khai Pam (ลุงอินไข่ป่าม) 0829292230 Everyday Sundays 16:00 Less than 100 THB Thapae Walking Street Uncle In Khai Pam (ลุงอินไข่ป่าม)

32 Khai Pam (Grilled Eggs with Banana Leaves ) Khai pam, pam khai or ok khai is another simple dish made from eggs cooked in banana leaf cups. Red peppers can be used to make it look nicer. The eggs can be cooked in a pan instead of banana leaf cups on a charcoal stove or in a fry pan placed over a fire. Ingredients Chicken egg 5 Chopped Bell pepper 2 Chopped Spring onion 2 Salt 1/2 Tsp. Instructions 1. Beat the eggs. 2. Add Salt, bell peppers, and onions 3. Mix well. 4. Make 5 \" wide cups from banana leaves 5. Spoon the mixture into the banana leaf cups. 6. Grill on a low fire until cooked and golden brown.

33 Gaeng Ho (Northern Curry Glass Noodle Stir Fry) Benefits of ingredients Turkey berry: Make the blood circulate well, helps in digestion Cowpea: Reduce pain and swelling and help heal breast wounds Recommended Restaurant Huan Soontree (เฮือนสุนทรี) 0838608196 Mondady - Saturday 16:30 - 23:30 Sunday 16:30 - 23:00 251 - 500 THB Huan Soontree (เฮือนสุนทรี)

34 Gaeng Ho (Northern Curry Glass Noodle Stir Fry) Ingredients - Glass noodles 100 Gm. - Lemongrass 1 Stalk - Pickled bamboo shoots 50 Gm. - Ivy gourd 10 Gm. - Long beans 20 Gm. - Bird chili 5 - Berry eggplant 20 Gm. - Chopped Spring onion 1 Tbsp. - Eggplant 20 Gm. - Chopped Coriander 1 Tbsp. - Vegetable oil 2 Tbsp. - Coconut milk 2 Tbsp. - Hang le powder 1/2 Tsp. - Hang le curry 1 Cup Curry Paste Ingredients 1. Dried Chili spur pepper 7 2. Dried Bird chili 4 3. Shallots 3 4. Garlic 10 Cloves 5. Chopped Lemongrass 2 Tbsp. 6. Chopped Galangal 1/2 Tbsp. 7. Shrimp paste 1/2 Tbsp. 8. Salt 1 Tsp. Insrtuctions 1. Pound together chili paste ingredients until pulverized. 2. Stir fry chili paste in hot oil to release the aroma. Add tough vegetables and bamboo shoots. Stir fry until cooked. 3. Add a little water and stir in glass noodles. 4. Add hang le powder and hang le curry paste and stir. 5. Add coconut milk and easy to cook vegetables. Stir fry until cooked. Remove from heat.

35 Gaeng Nomai (Bamboo Shoots) Benefits of ingredients Bamboo shoots: Increase amino acids that are essential to the body. Lemon Basil: It is a carminative, sweaty, cough and intestinal disease. Recommended Restaurant Han thung Chiang Mai (ฮ้านถึงเชียงใหม่) 091-076-6100, 095-710-7438 09:00 - 20:30 (Tuesday Closed) 101-250 THB Han thung Chiang Mai (ฮ้านถึงเชียงใหม่)

36 Gaeng Nomai (Bamboo Shoots) Ingredients Curry Paste Ingredients Bamboo shoots 2 Cups - Bird chili 10 Cha om (Acacia insuavis) 1 Cup - Garlic 10 Cloves Pepper vine 10 Leaves - Shallots 5 Trianda leaves 5 - Sliced Lemongrass 1 Tbsp. Curry paste - Shrimp paste 1 Tsp. - Boiled Fermented fish 1 Tbsp. - Salt 1 Tsp. Instructions 1. Peel bamboo shoots and slice thinly. Boil until it is cooked and tastes sweet. 2. Pound trianda leave and extract liquid to boil with bamboo shoots. 3. Pound together all ingredients for chili paste until pulverized. 4. Stir into pot with bamboo shoots and boil for 5-10 minutes. 5. Add acacia insuvais and betel leaves. Season with to taste. Sometimes pork bones or catfish or snakehead fish, dried grilled fish or crispy pork can be used. Lanna people also add crab paste for special flavor.

37 Khua Chinsom Benefits of ingredients Onion: Help against free radicals, Prevent and reduce the risk of heart disease. pickled garlic: Reduce high blood pressure, lower cholesterol in the blood vessels, reduce the risk of cancer. Recommended Restaurant Larb Rim Klong (ลาบริมคลอง) 0907535669 Mon.-Sat. 08:30 - 15:00 Less than 100 THB Larb Rim Klong (ลาบริมคลอง)

38 Khua Chinsom This dish is also known as Khua naem or phat naem. A beaten egg and some glass noodles can be added to it, too. Some older people like to add grilled young pods of the pheka (Oroxylumm indicum vent.), or Indian trumpet. The peel is taken out and the rest is thinly sliced first. Ingredients 1.Glass noodles 1/2 Cup 2.Chicken egg 2 Ingredients 3.Fermented pork 100 Gm. 1. Glass noodles 1/2 Cup 4.Onions 10 2. Chicken egg 2 0 3. Fermented pork 100 Gm. 5.Spring onion 20 4. Onions 1 0 6.Red Chili spur pepper 10 5. Spring onion 2 0 7.Pickled Garlic 2 Cloves 6. Red Chili spur pepper 1 0 8.Chopped Garlic 1 Tbsp. 7. Pickled Garlic 2 Cloves 9.Vegetable oil 2 Tbsp. 8. Chopped Garlic 1 Tbsp. 9. Vegetable oil 2 Tbsp. Instructions 1. Brown garlic and stir fry with fermented pork. 2. Add onion slices. 3. Add glass noodles. 4. Add beaten eggs and stir fry. 5. Add chilies, spring onions, cherry tomatoes and pickled garlic. Stir fry some more. When done remove from heat.

39 Tam Khanun (Spicy Jackfruit Salad) Benefits of ingredients Kaffir lime leaves: Helps to drive wind in the stomach and intestines, relieve nausea and dizziness. Young Jackfruit : Nourishing milk in young mothers, It is a mild laxative that helps to excrete easily. Recommended Restauran t Tong Tem Toh (ต๋อง เต็ม โต๊ะ) 0646305540 Everyday 08:00 - 22:30 101 - 250 THB Tong Tem Toh (ต๋อง เต็ม โต๊ะ)

40 Tam Khanun (Spicy Jackfruit Salad) Ingredients Green Jack fruit 400 Gm. Ground pork 100 Gm. Kaffir lime leaves 5 Leaves Fried Garlic 1 Tbsp. Coriander 1 Tbsp. Spring onion 1 Tbsp. Fried dried Bird chili 5 0 Vegetable oil 2 Tbsp. Chopped Garlic 1 Tbsp. Curry Paste Ingredients Dried Bird chili 15 0 Garlic 10 Cloves Shallots 5 0 Sliced Galangal 1 Tbsp. Sliced Lemongrass 1 Tbsp. Shrimp paste 1 Tbsp. Boiled Fermented fish 1 Tbsp. Salt 1/2 Tsp. Instructions 1. Peel and cut green jackfruit crosswise and boil until tender, drain well. 2. Finely pound the jackfruit and set aside. 3. Pound together the ingredients for chili paste until it becomes a fine paste. 4. Brown garlic and stir fry with the chili paste. 5. Add minced pork and stir fry until well cooked. 6. Add cherry tomatoes and pulverized jackfruit. Stir fry to blend well. Add kaffir lime leaves and remove from heat.

NORTHERN THAI DISHES RECOMMENDED IN CHIANG MAI Enjoy Your Meal! SATISFACTION SURVEY FORM BY BANTHITA SUTTHAWONG PHENNAPHA TADAENG