Northern Thai Cusine (Lanna)

Khao Soi, Northern Style Curried Noodle Soup with Chicken
(khaao saawy gai ; ข้าวซอยไก่)

December 4, 2010 · 12 comments

This dish takes us back in time to the mid-19th century. The trade caravans were trailing the jungles of northern Thailand along the ancient routes between India and China. Those long caravans were carrying wealth of exotic goods, leaving rich aroma of spices and the sweet scent of opium as they passed. The men on [...]

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Northern Style Hang Lay Curry
(gaaeng hang laeh muu ; แกงฮังเลหมู)

June 6, 2010 · 14 comments

This recipe comes all the way from India through the northern Burmese border. The masala spice mix is still sold in small packages with retro looking prints that seem to forever exist. There is no way in a recipe to communicate what’s going on in here; a thick red chili paste marinate, that bursts in [...]

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Thai Northern Style Pork and Tomato Relish
(น้ำพริกอ่อง; nam phrik aawng ; nam prik ong)

April 30, 2010 · 11 comments

Thai Northern Style Pork and Tomato Relish - nam phrik aawng ; nam prik ong

A dish, like a smell or a color can be so evocative in their place or time. This dish always flys me back to the food stalls of Chiang Mai with its vivid color and tartly savor. In this fast moving world, it is good sometime to pause for a moment, and to have a [...]

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Northern Style Fermented Soybeans Cakes
(Tua Nao ; ถั่วเน่า)

April 25, 2010 · 18 comments

Post image for Northern Style Fermented Soybeans Cakes <br />(Tua Nao ; ถั่วเน่า)

Soybeans have been an integral part of Asian cooking since ancient times. The Chinese refined and disseminated the secrets of soybeans fermentation into savory food flavoring agents. From the Natto in Japan to the Indonesian Tempeh, Soybeans are in the roots of Asian cuisine. In the northern parts of Thailand, the home of the gentle [...]

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Making Fermented Thai Pork Sausage
(แหนมหมู ; naem moo)

February 24, 2010 · 13 comments

Search the luggage of Thai people travelling aboard and you will surely find food items rolled with a newspaper or a piece of cloth, hidden deep in their bags. Thai students will never travel without a jar of their favorite Roasted Chili Jam and Thai Housewives will always carry their preferred Fermented Shrimp Paste. Both [...]

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Cured Pork Fried with Glass Noodles and Egg
(แหนมผัดวุ้นเส้นใส่ไข่ ; naem pat woon sen sai khai)

February 23, 2010 · 13 comments

Cured pork is made by fermenting a mixture pork meat, cooked pork skin julienne, salt, garlic and cooked sticky rice wrapped in banana leaves. During the summer we leave the wraps unrefrigerated until a rich savory and slightly sour flavor develops. This method of preserving meat goes back to the days before refrigeration was widely [...]

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