Food of the north Consisting of sticky rice as a staple food There are different kinds of chili paste such as young chili paste, Ong chili paste, there are many kinds of curry such as Ho Kaeng curry, Kaeng curry, and also has Nham sausage, curry paste, and various vegetables.
7 traditional northern food Chiang Mai Province
Chiang Mai is regarded as a very diverse ethnic group. As a result, the nature of the food of the people of Chiang Mai. It has a unique appearance that has become a famous local food of Chiang Mai (อาหารภาคเหนือ) and There are also delicious Thai desserts (ขนมไทย) to try.
Therefore, we will take you to see the diversity of food that is mixed and cooked up of the people of the northern region in Chiang Mai.
Chiang Mai food
Chiang Mai Province is a province in the north of Thailand (ประเทศไทย) that is considered a land of ethnic diversity. As a result, the food of the people of Chiang Mai. Influenced by various groups and brought together to create a food in the style of Chiang Mai itself. until causing it to become a traditional food Most of those foods will taste salty, unlike the central region that focuses on sweet flavors. and the south that emphasizes the flavor that is spicy and spicy.
Young chili paste
It is a food of the Lanna people that has been known for a long time. It is unclear when or when the Nam Prik Num menu was invented. But this chili paste is a thick chili paste. Young chilies are a type of chili. The species name is “young chilli”. Young chili peppers are chili peppers that are not as spicy as other chili peppers.
The young rick’s fruit, whether mature or ripe, has a greenish appearance and is grilled and pounded into the mix. When the young chili paste is cooked, it can be eaten along with a variety of other menus.
There are 6 varieties of young chili that are often used to make young chili paste.
Tango Red Potato Chili Cultivar, a hybrid cultivar, fruitful, light green, dark red when mature, fruit length 9-12 cm, first harvested at 60-70 days after transplanting. Suitable for fresh consumption and industrial delivery.
Varieties 7216 Red bell peppers, hybrid varieties
Vita S, young chili
Chomthong 2, young green peppers
Saban Sesame, young white pepper
Super hot, dark red color, thick texture, spicy flavor, popular for fresh consumption.
grilled on charcoal This will make the chili paste smell good and taste good. If you don’t like it spicy, you should remove the chili paste. will help less spicy
It is a local chili paste of the North, especially Chiang Mai Province. The word Ong in the northern language means the method of cooking chili paste that must be stir-fried and simmered until the water gradually settles down. Nam Prik Ong also clearly reflects the eating culture of the northern people.
There is a story about Nam Prik Ong that in the past, a Burmese named Nai Ong Maung wanted to eat rice noodles. Making the chili sauce to form a water snake are prepared roasted peppers, roasted onion smell was on the ball between Mr. Maung Aung was crying because hungry.
Mr. Aung Maung told his son to be quiet, not quiet at all. He only cried because he was very hungry. Mr. Aung Maung was angry. So he brought the unfinished chili paste for his son to eat. The chili paste taste at that time was very spicy. So Mr. Aung Maung picked it up. Vegetables to eat with chili paste
It turns out that the taste is delicious, I feel addicted, I try to bring it to the local people to eat and I like it, so they call me. “Pu Ong’s Chili Paste”, when the day came, he called his name and shortened it to only Nam Prik Ong.
Therefore, it is known that as much as today, Nam Prik Ong is a food culture and is the traditional folk wisdom of the Lanna people that has been passed down from the past to the present.
It is characterized by being the orange color of tomatoes and dried chilies that are simmered until it is watery, with a little oil floating on the face. There are three flavors: sour, salty, slightly spicy and sweet as it is commonly eaten with fresh vegetables or boiled vegetables. And another popular to eat together is pork loin.
Started by pounding chili paste by putting it into the blender as the machine is prepared. The method of pounding the machine today is different from the old days that use a mortar to pound thoroughly and then use ground pork. This ground pork recommends that you choose one that has a little bit of it.
Then you have to start by stir-frying the chili paste first, when stir-frying until it’s done, then add ground pork, then add tomatoes and stir-fry until there is a knead of water. Try to watch and season it or add a little sugar as you like.
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.
Kaeng Kae will add a little water because it already contains vegetable juice. It is called Kaeng Kae according to the type of meat used as an ingredient, such as Kaeng Kae Gai, Kaeng Kaek, Kaeng Kaeng Nua, and Kaeng Kae Dried Fish.
Chop the meat into bite-sized pieces, then cool or cut all kinds of vegetables, wash thoroughly, set aside and pound the curry paste together thoroughly. Fry the chopped garlic and when it turns yellow, add the curry paste and stir until fragrant.
Add the meat and stir-fry the meat until cooked, then add enough water to cover the chicken until boiling, then add the vegetables that are difficult to cook, followed by the vegetables that are easy to cook. Stir well enough until the vegetables are cooked.
Hung Lay Curry
There are actually 2 types of Hang Lay curry, the only difference is that it contains long beans, eggplant, fresh chili, pickled bamboo shoots and roasted white sesame. Added and used as a mixture of Gang Ho is Hang Lai Chiang Saen curry and the other is Hang Le Man curry. It is believed that the food was influenced by Burma.
Pound all the spices thoroughly, then set aside. After that, cut the pork sirloin and three layers. Mix with dark soy sauce, then add curry paste and mix and marinate for 1 hour.
Put the marinated pork in the pot, then use low heat to stir until the pork is tight enough, then add water to the pot and simmer continuously. Add chopped ginger and a little sugar. Taste it for 3 flavors: sour, salty, spicy. If it’s weak, add salt.
Grilled Mushroom Curry
Grilled mushrooms. Lanna people call them mushrooms. Cooking mushroom curry popular with pickled bamboo shoots as a mixture with chicken meat. Or pork, if you don’t add pickled bamboo shoots, you will put the tamarind tops. Som Poi or Ma Mao shoots
The process of making grilled mushroom curry is the first step is to wash the grilled mushrooms thoroughly, then sliced thinly, pound the curry paste together thoroughly. Stir fry the curry paste and oil until combined until the aroma is released.
Then add the chicken and stir to combine, add water to cover the meat to be put into it, then continue to heat, then add pickled bamboo shoots, boil for 10-15 minutes, followed by grilled mushrooms, then stir together and continue to boil. Cook the mushrooms, turn off the heat.
Khanom Jeen Nam Ngeo
Khanom Jeen Nam Ngiao has opera flowers as an important element. Eat with pork ribs and Kan Jin rice (Khao Ngiao, Jin Som Ngiao) as a side dish. but just recently applied to eat together Nam Ngiao is the food of Ngiao people.
Which is a group of Shan who lived in Shan State, Burma, later migrated to flee fighting with the Burmese government. therefore came to live in all provinces in the north, but the largest community is Phrae Province, since at that time there was a forestry concession for companies from England, there was a high demand for labor.
How to make Kanom Jeen Nam Ngiao, the first step is to boil the water, then add the pork ribs until the pork is tender and pound the curry paste together thoroughly. Stir-fry the curry paste with oil until fragrant, add soy bean paste and stir-fry, then stir well, add ground pork and stir to combine.
Stir-fry until the pork is cooked, then add the stir-fried curry paste into the bone-boiling pot. Bring to a boil, add Chinese opera flowers and boil for about 10 minutes. Add chopped chicken blood. Stir thoroughly and add tomatoes. Heat the fire for about 5 minutes, lift it up, put the Chinese dessert on a plate, topped with curry (Nam Ngiao) and eat with a side dish.
Khao Soi is regarded as one of the famous local food of the North, it was originally called “Khao Soi”. “Noodles Ho” is a food that is similar to noodles. In the soup with spicy curry paste, there are side dishes such as pickled cabbage, red onion, and seasonings such as chilli stir-fried in oil, lime juice, fish sauce, sugar.
In the original recipe the meat was used as chicken or beef, but nowadays many restaurants use pork instead. Some places may add seafood or tofu as an ingredient. This dish is rarely available in Thai restaurants overseas. It is often found only in the north of Thailand (ประเทศไทย).
Wash the meat that will be put in the Khao Soi thoroughly, then make the curry paste by pounding the dried chilies and salt together thoroughly. Then add coriander root, sliced ginger, chopped turmeric and shallot, pounded together until finely combined. Ladle into a cup and set aside. Put the coconut milk in the pot, add 1/2 tablespoon of salt, bring to a boil over medium heat until hot.
put the meat in When the coconut milk is boiling, reduce to low heat and simmer until the chicken is cooked soft. and a little bit of coconut milk Prepare the pan over medium heat, add 1/2 cup of coconut milk and simmer until it breaks slightly. Add curry paste and stir to combine, then scoop into the simmered meat pot, season with light soy sauce, black soy sauce, sugar, add the remaining coconut milk and mix well.
Stir until boiling again, turn off the heat, take it off the stove and prepare, put the oil in the pan. Bring to a medium heat until
After that, let it cool. Store in a tightly closed container. Boil the noodles in a bowl. Scoop chicken drumsticks with about 1 cup of curry sauce and garnish with crispy fried noodles. put side dishes Garnish with coriander leaves.