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102 103 Baan Tham - Thai Peafowl Conservation Community Ban Tham Community is located in the area of Ban Tham Subdistrict Municipality. It was originally a sanitary facility in Ban Tham and has been up- graded to a sub-district municipality on May 25, 1999. It is about 15 kilometers away from the Dok Khamtai district Office and about 30 kilometers from Phayao province. It is a large community with a total area of 94,900 rai or 87.84 square kilometers. Divided into agricultural areas of about 16,775 rai, natural areas (such as forests / water sources) about 77,391 rai, and housing areas in the community about 734 rai, which contains more than three thousand households.
104 There are many demographics in the community that contribute to the development of the sub-district, such as the sub-district farmers, the housewives, the handicraft workers, elderly people, youth groups, etc. Most of the population is engaged in agriculture at about 65%. Most of the area is lowland and hilly plains suitable for farming. The community adjacent to the mountains and has good city planning that helps promote a beautiful atmosphere for the community. The area is quiet and has old temples. The people in the community have simple lifestyles which is very suitable for people who love to experience a slow lifestyle.
106 107 The main highlight is Huai Mae Phong, which has delicious tilapia fish, viewpoint on Phra That Chom Sila which has a view of the whole village, pay homage to Phra Singha, see ancient antiques, pay respect to Kruba Kawira Stupa at Suwan Kuha Temple, visit a mixed agricultural plantation, Supriya Vineyard and Song Nang Farm where visitors can feed lambs and goats and take in some sightseeing around the farm. Tourists can enjoy various tourism activities such as fishing or swimming, catching big river prawns on the Mae Phong Dam. More interestingly, Green Peafowls on the hill are very fond of bright red coffee beans. In winter, if lucky, visitors will be able to see Green Peafowls come down and eat the ripe coffee beans. This community is considered very charming and interesting Thai Peafowl conservation community. Whether experiencing the community way of connecting to nature or cruising down the middle of Mae Phong Valley to collect tea and coffee (that the peafowls eat) and then roast it themselves and sipping a thousand-year-old tea and coffee in a beautiful atmosphere.
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110 111 There are many more Thai Peafowl Conservation Communities that reflect the harmonious bond between man and nature to fulfil the term of “Peafowls can live, people can live”. This movement is considered a community drive which creates a model for other local communities. Although sometimes peafowls or wild animals interfere with the way of life of farmers, changing attitudes and hunting methods to conservation and finding ways to coexist is important for peaceful, compassionate and sustainable coexistence. The Thai Peafowl Conservation Community Network in Phayao province was founded to support coexistence between people and Green Peafowls which leads to many interesting and worth-visiting communities which are listed below.
112 113 Thai Wiang Lo Peafowl and Sri Muang Chum Forest Sri Muang Chum Community Located at Moo 6, Lo Sub-district, Chun district, Phayao province. The community has beautiful scenery surrounded by mountains, forests, the Ing River and agricultural areas. Cooperating with Wiang Lo Wildlife Sanctuary in forest conservation has allowed ecosystem to thrive and attract many peafowls. There are 2 popular peafowl spots; Huai Tum Reservoir (The river and the forest) and Black Forest, Huai Puey, the sacred site of Sri Muang Chum. However, traveling to the area requires a long walk and an experienced navigator. Visitors can also visit other nearby attractions, such as Wiang Lo ancient monuments, Wat Pa Huai Tum, Ing Rod Temple, Matcha Palace, Ing River Kao Ko Pond, Stone Triangle, Stone Pha Phueng, etc.
114 115 Ban Dong Bunnak Ban - Thai Peafowl Conservation Community, Lao Subdistrict, Mae Chai district, Phayao province Sculptures from bamboo ivy dust at Ban Dong Bunnak by a potter artist from Phayao province. The artist creates all the work from imagination and own beliefs. Whether it is a sculpture of a Naga serpent, a figure of Ganesha, various animal figures according to ancient tales and beliefs. There is a consecration ceremony according to ancient beliefs. These sculptures are a good example of artistic craftsmanship inspired by local wisdom. Ban Pang Kha - Thai Peafowl Conservation Community, Pha Chang Noi Subdistrict, Mueang district, Phayao province Doi Pha Chang Wildlife Sanctuary is an abundant source of water and food with many wildlife and plants. In some forest areas, it is a residential area of the Yu Mien immigrants and the area was used as the location of the Border Patrol Police School. The wildlife sanctuary has ethnic diversity that comes with cultural uniqueness. The embroidery of the Ew Mien ethnic group are well known in the Ban Pang Kha community. The “Conservation and Local Wisdom Development Group” has adapted this unique heritage and uses it to improve product designs, such as coats, shirts, school uniforms, skirts, trousers, mobile phone bags, shoulder bags, eyeglass bags, satchel bags, etc.
116 117 Ban Muan Kaew—Thai Peafowl Conservation Community, Sang Subdistrict, Mueang district, Phayao province Mon Kaew villagers violated an agreement by cutting bamboo trees in central area which is an offense under the village constitution. The community aim to preserve the bamboo forest in the community area. Since the area is filled with bamboo, the coexistence between humans and the forest can create a sustainable way of life. Moreover, bamboo products “Bamboo basketry” is also a local heritage that bring income to the community. Ban Sob Bong—Thai Peafowl Conservation Community, Sob Bong Subdistrict, Phu Sang district, Phayao province Ban Sob Bong - Thai Peafowl Conservation Community, Sob Bong Subdistrict, Phu Sang district is part of the Phu Sang National Park area, which is an important watershed forest in Phayao and Chiang Rai provinces. Ban Sobbong Thai Peafowl Conservation Community has passed on local wisdom from ancestors from generation to generation and has gathered a group of manufacturing and processing enterprises on behalf of Doi Aoi Community State Enterprise, Sugar Cane Sob Bong, under the trademark of “Doi Aoi” Making sugarcane juice is considered an expertise of the Tai Lue people that has been made for generations. The uniqueness of the Tai Lue production is the use of traditional Tai Lue tools and methods. The sugarcane will simmer for several hours to become a “Sugar cane cube”.
118 119 Thai Ban Nun—Peafowl Conservation Community, Pong Subdistrict, Pong district, Phayao province Creative wooden handicrafts at Ban Chon is a gathering of people who are competent in carpentry, inventing and have vast knowledge of wood. The group are specialists in wood products such as wooden vases, tables, chairs, plates, bowls, etc., or even customisable orders to the customer’s request. Ban Huai Mo - Thai Peafowl Conservation Community, Ban Tun Subdistrict, Mueang district, Phayao province Ban Huai Mo community is also a part of Doi Luang National Park. The community coexists with the forests and make use of plants with medicinal properties which is a heritage of the Ban Huai Mo community. This community also have a village sage who has knowledge of herbal medicine and continues to improve the use of herbs in both decoction and capsules. Visitors can learn about herbal medicine at Ban Huai Mo Herb Learning Center, Ban Tun Subdistrict, Mueang district, Phayao province.
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122 123 “Tai Lue” Thai Peafowl Conservation Community in the Cultural Dimension Belief that the peafowl is a national symbol of the tribe and is sacred.
124 125 Huan Tai Lue Mae Saengda Huan Tai Lue Mae Saengda is a traditional Thai house with an elevated ground floor. The upper floor divided into 4 important parts; the main house which is the sleeping area, the kitchen which is next to the main house, the hall that connects the main house to the barn and the barn that used to store rice and agricultural products. Huan Tai Lue Mae Saengda was made more well-known to public as the set of a movie in 2012. There were many television programs that came to film the house and share stories about Tai Lue’s food and way of living. The Tai Lue learning centre was opened as part of the Pracharath tourism village project. Huan Tai Lue Mae Saengda is one of the tourist attractions for visitors to experience local cultures in many ways, such as; homestay, visiting demonstrations of weaving and production of cotton threads, food and overnight stays.
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128 129 The community chef program is a project to select houses in communities to be places for tourists to visit and taste the local food made by local people. The project falls under the responsibility of the Ministry of Tourism and Sports in the northern region, approximately 30 communities in 5 provinces have been selected to participate in the project. Huan Mae Saengda’s activity is dining with Khantoke, served with Tai Lue dishes such as Sam Phrik and Hung Lei. There is training on food preparation that combines local food with central Thai food. As for opening for overnight stays, the tourists have been allowed to stay since 2018. There are about 5 homestays participating that charge 200 baht per tourist per night.
130 131 Huan Mae Saengda is more than three generations old and one of only a few traditional Tai Lue houses in Chiang Kham district. Product such as local clothing, textiles and produce from local fabrics are showcased inside for visitors to shop and support the community. As Kru Darunee mentioned, it’s a space for villagers to sell their products, including Mae Saengda and the income supports the house. Near the exhibition area is a wooden bed that Mae Saeng Da would stay in at night, the inside is where guests can sleep, as the area outside is left unattended. Whenever there are guests, the unique Tai Lue black mattresses and mosquito nets will be brought out to the guests. The guests will get to experience the traditional way of life of Tai Lue people.There are not many windows in the room. A door leads to a hall that connects to the kitchen. The kitchen has a display of a traditional wood fire cooking pot in the middle among the soil patches. The crockery would be placed, such as rice pots, chili mortar and curry pots are laid out as if ready to be used. Guests who arrange meals in advance will get a chance to taste local specialties such as Nam Prik Nam Pu or Khao Bai Nam Pu made from raw young bamboo, vegetable juice and flat shaped glutinous rice to eat it with Nam Pu chili paste.
132 133 Tai Lue Way of Life Tai Lue Chiang Kham Cultural Tourism Community The Tai Lue Cultural Tourism Community is located in Chiang Kham district, Phayao province. The Tai Lue people have migrated from Xishuangbanna, China and settled into villages. The Tai Lue cultural tourism community is a gathering of 4 main villages, consisting of Ban That Sop Wan Moo 1, Ban That Moo 2, Tai Lue Community Ban Yuan Moo 3 and Ban Mang Tai Lue Community Moo 4, which each have a unique Tai Lue way of life and clothing including traditions related to religion and animism. The promotional slogan is “Come and taste Caramel from Ban That Sop Van, Woven Fabric from Ban That, Paad Pastry from Ban Yuan, Paper rice snack from Ban Mang.” Religion: Tai Lue people practice Buddhism along with their belief in ghosts. Language: Tai Lue, Northern Thai (Kham Muang) Clothing: The people from Tai Lue Chiang Kham cultural tourism community has unique Tai Lue clothing. Men wear beautifully embroidered vests over a long sleeves shirt. Women wear long sleeved shirts known as Paad and sarongs. Both men and women wear headdresses. Food: Ang Thae, Jin Sum Phrik, Khao Bai Saeng, Baked Fish, Fermented soy beans, Curry with Dried Noodles, Paper rice snack and Khanom Paad, Khao Tan See, Dok Sue rice Porridge, Sour Cabbage soup, Khanom Paad Lue, Thai Cabbage soup.
134 135 Food of Lue Chiang Kham Ethnic Community (Chiang Kham district, Phayao province) : Due to geographical reasons, Tai Lue people tend to live or set up communities on river basins between valleys and not far from the Mekong River. Therefore, food of Tai Lue people uses raw ingredients from natural resources in their habitat such as bamboo shoots, rattan shoots, lettuce, shrimp, shellfish, crabs and fish along the rivers and rice fields. In general, Tai Lue food is similar to Thai Yuan and upper northern Thai food. In the past, other Lanna communities such as Tai Yai and Tai Khun, who live on the left side of Mekong River, also chose to live in a similar environment which influenced Tai Lue to share similarities in their food. For example, Lue Chiang Kham’s food as follows:
137 Ang Thae is made from the leaves from a kind of biennial plant with vines on the body and head underground. The leaves are shaped like Bodhi leaves. Villagers mostly crush the leaves along with a little bit of water and then squeeze out the residue. After leaving in a container overnight, the residue will clump together like jelly. When eaten, add in chilli flakes, salt, ground dried fish, ground peanuts, seasoned with lime juice or cooked olives. Tai Lue people eat it with rice or alone as snack. Ang Thae is a herbal plant that cures cankers, quenches thirst and also works as a laxative for Tai Lue. Some communities where Ang Thae is no longer popular still exhibit them in cultural festivals for people to have a taste and to pass down knowledge to new generations. Nahm Pu is food that is unique to the Tai Lue and Thai Yuan people. It is made from field crab, by pounding crab with lemongrass and simmering it until it turns black and sticky. Nahm Pu can be used in cooking by mixing with grilled young pepper, mortar with garlic and lemongrass. The dish is called “Nahm Prik Nham Pu” and can be eaten with bamboo shoots or used to add flavour to many dishes such as bamboo curry, Bamboo spicy salad and Tam Tao (freshwater seaweed salad)
139 Tho Oa, the word Tho in Tai Lue means beans and the word Oa means “smelly or rotten”. Tho Oa are smelly beans but they smell delicious when cooked. Tho Oa is made from boiled soybeans and fermented in sealed bamboo woven containers for 2-3 days until the beans smell or green mould forms around the container. It is used to make food such as Gyo Tho Oa, which is Thoa Oa crushed with seasonings such as dried chili, ginger, garlic, salt and then fried in a pan with a little oil. It is stir-fried until fragrant, egg is added and it eaten with steamed rice. Other than this method, Tho Oa can be made into sheets, which is a way to preserve food. The method is to grind the fermented rotten beans, mortar with dried chili, garlic, ginger and salt. Mix well, shape it into a flat sheet, slightly thicker in the middle and put in the sun to dry. Dry Tho Oa can be stored for a long time. When it is eaten, Dry Thoa Oa can be fried or grilled to a crispy texture or used as a garnish with other types of boiled or fried food.
140 141 Nahm Pahk is made from Cantonese vegetable flowers. The best flowers should be cut while the stalks are blooming. Grind flowers thoroughly and ferment the sludge with water, salt and a little glutinous rice. Leave it for a few nights until sour to taste, then filter out the waste and simmer the rest until dry. “Nahm Pahk will be dark in colour and sour in taste. Dried Nahm Pack can be stored for a long time and can be eaten as Nahm Pahk chilli paste. Som Pahk Kad is processed lettuce. Massage lettuce with salt, add a little bit of glutinous rice and leave it for 1-2 nights until sour. Som Pahk Had can be cooked in many ways such as a side dish to chilli paste or ground with grilled young pepper, garlic, a little bit of crushed ginger and sliced tomato; this dish is called “Soon Pahk Had jam”. The dish can be eaten with grilled fish, grilled pork, pork scratching or other meats. Khao Kuab is a rice cracker mixed with cane sugar. Khao Kuab is made from pounding cooked glutinous rice and mixed with cane sugar or brown sugar, add a little bit of salt and roll into a lime-sized ball. Roll the ball out on thin sheets with a rolling pin and leave to dry. Grill it over low heat to eat until the Khao Kuab expands into large sheet and is yellow in colour.
142 143 House of the Lue Chiang Kham Ethnic Community (Chiang Kham district, Phayao province) In the past, Tai Lue had farming skills like others Tai speaking ethnic groups and the community tended to live near water. The Chiang Kham community is located in the vicinity of three important rivers, namely the Lao River, the Yuan River and the Van River. Generally, the village location is called Ban Luang. The new area is now called Ban Lao or Ban Mai. The Lue people will settle in the same area as their relatives. After the development of both the state and the private sector came to Chiang Kham in the 1957, most of Lue Chiang Kham’s houses are now converted into contemporary houses.
144 145 Lue Chiang Kham lifestyle Lue Chiang Kham lifestyle has changed for many reasons. Especially during the time when the Lue Chiang Kham people had to hide their identity under communism, forcing Lue Chiang Kham to disguise as “Khon Muang” (Thai Yuan) and “Thai people” depending on the situation. Tai Lue and Tai Yuan have had similar backgrounds for a long time. The “Lue Chiang Kham” way of life is not much different to other groups in the northern region, which is mostly Tai Yuan or Northern Thai. The community tend to live near river basins for the benefit of livelihood and agriculture. The houses were made of wood with raised ground floors. Tai Lue stay together as a group to help and support each other with things such as building houses, rice planting during the harvest season, etc. At the end of the cold war in 1987, Chiang Kham’s economy drastically changed. Communities in Chiang Kam, including Tai Lue, Tai Yuan, Hmong and Mien were more involved in a market economy or production. The communities had become more urban. As now, many groups in Chiang Kham district have almost the same way of life. However, Lue Chiang Kham people still try to maintain a certain way of life, especially ones that benefits their daily life. Some of the traditions may have disappeared from everyday life but they still try to revive and rehabilitate those traditions through social and cultural activities on various occasions, such as holding events connected to Tai Lue legend.
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148 The identity of Lue Chiang Kham community The Lue Chiang Kham community is a group of Tai Lue with a history of migrating from different countries at different times. Therefore, each group has a different way of life and identity. However, over the centuries that Lue people have settled in Chiang Kham. They try to mold and create a “Lue Chiang Kham identity” together under various cultural activities, such as The legacy of Tai Lue or cultural tradition events at provincial, district or country level, etc.
150 151 The outstanding identity of Lue Chiang Kham in present days is “Pak Waen-patterned fabric” (Pak Waen is ivy gourd) with a pattern reminiscent of a flowing river. In the past, Lao silk was used as a walking line to make a pattern at the seam in the middle of the skirt, the original pattern of the Tai Lue is called Sin Da. In addition, another important identity of Lue Chiang Kham is the success of making Chiang Kham City and Phayao province into a Tai Lue cultural area. The communities have tried to revive Tai Lue identity for over the past three decades and succeeded in bringing Tai Lue culture to a national event level, using Tai Lue weaving patterns from Ban Thung Mok, Chiang Ban Sub-district in graduation gowns, etc.
152 Nowadays, there are many communities scattered across different regions of Thailand, the majority of which are classified as agricultural communities. Farmland and plantations are both considered household economic costs in the community. As time passes, many experts believe that farming practices will be in recession unless necessary technology and innovation are implemented. Although technological advancements may be of great assistance to those who are financially prepared, a number of communities remain underserved, necessitating further development. While the community is still in a developing process, along with the current COVID-19 pandemic, there has been another interesting and widely-known perspective of using communitybased tourism in building economic foundations. Many people have been looking for ways to help communities make the best use of their natural and cultural resources. What is interesting is that the environment within communities has been adjusted with an addition of tourist check-in points as well as a variety of recreational activities. One of the highlights is a gastronomy experience of local food in which ordinary meals are nicely arranged on a plate or a natural food container, and beautifully garnished with some colourful flowers to make the dish even more attractive and valuable. The local way of life has its own beauty and charming qualities. There is no need to add any artificial embellishments, because the more enhancement is made, the less value appears. Simply applying artistic arrangement, such as decorating with a combination of warm and cool colors, or using minimal settings like arranging dessert on a simple green plate is more than enough to create an appealing dish. When designing food decoration, it is also important to consider natural materials, as well as selecting a small and nifty food container and decorating with pretty flowers. When the deliciousness of the food is combined with the lovely appearance of the flowers, your mobile phone will be automatically ready to do its work. The beauty of the Eastern Lanna community transforms local items into value in all dimensions, resulting in the establishment of a foundational economy.
EAT MAIN DISH LIKE A LOCAL
Sustainable Phayao 157 Thai-Style Shrimp Fritter Ingredients 500g fresh water shrimp 30g all-purpose flour 30g condensed milk 20g red chili paste ½ tsp pepper powder ¼ tsp salt 1 tbsp baking powder 1 egg palm oil for frying Instructions 1. Seasoning the shrimp - Mix the flour, baking powder, pepper powder, salt, eggs, and condensed milk together. - Put the chilli paste and stir the mixture until it is combined. Then, pour in the shrimp and stir again. 2. Frying - Place a large frying pan over medium-high heat and add the palm oil. - Once the oil is shimmering, scoop some of the mixture with one spoon and use another spoon to flatten the mounds slightly before placing onto the pan. Cook the fritters for 5 to 10 minutes until they’re golden brown and crispy. - Once all are cooked, transfer them with a sieve to drain out the oil. 3. Serving - Serve the fritters along with any sauce or dip of your choice. TIP : When one side starts to turn golden brown, continuously flip the fritter so then it is evenly cooked.
Sustainable Phayao 158 Deep Fried Tilapia with Sweet Chili Sauce Ingredients 1 whole tilapia salt pepper powder 2 tbsp vegetable oil 2 tbsp minced garlic 2 tbsp minced red chilli 4 tsp fish sauce 3 tbsp palm sugar 3 tbsp tamarind juice 3 tbsp water frying oil Instructions 1. Make sure your fish is scaled and gutted, and then score the fish with diagonal incisions on each side of the fish. Dry the fish thoroughly then sprinkle some salt and pepper powder on both sides of the fish. Set aside. 2. Heat the oil to a medium-high temperature. Deep fry the fish until it is golden brown and cooked through on both sides. At the end, heat the oil to the highest in order to drain out any excess oil in the fish. Remove fish from the oil and place on a serving platter. 3. Prepare the sauce by stir-frying minced garlic and chili until it is slightly cooked. Add the tamarind juice, fish sauce, palm sugar, and a little water, then stir well until the sauce becomes sticky. 4. Pour the sauce over the fish and garnish as preferred. Serve immediately.
Sustainable Phayao 161 Pepper Ribs with Crispy Lemongrass Ingredients 300g pork ribs 150g lemongrass 3 coriander roots 20g garlic 20g pepper 30g kaffir lime leaves 50g all-purpose flour 2 cups water 2 tbsp soy sauce 1 tbsp salt 2 cups frying oil Instructions 1. Boiling pork - Boil the water with coriander roots, peppers, garlic, lemongrass, and ribs. Add soy sauce and salt then bring to boil for 1 hour or until the ribs are all tender. 2. Frying - Mince the lemongrass and mix with flour batter, then place into a pan with heated oil along with kaffir lime leaves. Fry until cooked through and golden brown. Remove from oil and place on kitchen towels to drain excess oil. 3. Serving - Place the ribs on a platter and sprinkle crispy lemongrass and kaffir lime leaves on top and serve with Sriracha sauce as a dip.
Sustainable Phayao 162 Northern-style Fish Salad (Larb Pla) Ingredients 1 whole tilapia 2 spring onions, minced 1 cup minced coriander 5 red shallots 2 tbsp lime juice 2 tbsp toasted rice powder 1 tbsp red chili powder 1 tbsp fish sauce Instructions 1. Remove the skin and meat from the fish; discard the bones. Chop the fish into small pieces. 2. Slightly boil the fish until cooked. 3. Place a skillet over medium-low heat, add a small amount of oil. When the oil is heated, add the minced red shallot and stir-cook until it turns golden brown. Set aside the cooked shallot. 4. Add all remaining ingredients (except the cooked shallot) and mix well. Taste to see if the seasoning needs correcting. Adjust the seasoning as needed. 5. Serve immediately with the cooked shallot on top.
Sustainable Phayao 165 Shrimp Paste Chili Dip (Nam Prik Kapi) with Deep-Fried Vegetables and Short Mackerel Ingredients 12 bird’s eye chilis 5 garlic cloves 2 tbsp shrimp paste ½ tbsp fish sauce 1½ tbsp palm sugar Turkey berry Cha-om 2 eggs 1 piece spotted mackerels vegetables as preferred 1 tbsp lime juice 1 short mackerel 200g each yardlong bean oyster mushroom / carrot Instructions 1. Making the dip - Put bird’s eye chilli and garlic into a mortar. Pound roughly. Add the shrimp paste and palm sugar and pound lightly until well-mixed. 2. Tasting - Add the turkey berry, fish sauce, and lime juice. Keep pounding lightly until well mixed. Add some water. Stir well then pour the mix into a small bowl. 3. Frying - Heat the oil to a medium-high temperature. Coat the vegetables with prepared flour batter then place into hot oil. - See if the fried vegetables are floating in the oil. If not, they are not yet ready. You can fill the pan with as many vegetables as the pan can hold at once. Try not to over-fill it. - Once the vegetables turn golden brown, flip and continue frying until they are thoroughly cooked. Remove from the oil and place on any kitchen towel to drain excess oil. 4. Serving - Serve Nam Prik Kapi with any kind of fresh or blanched vegetables or with deep-fried vegetables and short mackerel. Tip : If you want the shrimp paste to smell even more fragrant, wrap the paste with banana leaf then grill until fragrant.
Sustainable Phayao 166 Spicy Pickled Fish Ingredients 500g pickled fish 100g lemongrass 100g dried Chili 100g red chili 100g culantro 50g red shallot 50g garlic 1 tbsp oyster sauce pepper powder 2 tbsp lime juice Instructions 1. Chop stalks of lemongrass, red chilis, dried chilis, culantro, red shallot, and garlic into small pieces. 2. Chop the pickled fish into small pieces. Fry the fish until it turns golden brown. Set aside to drain out excess oil. 3. Stir-fry the fish with all vegetables from the first step. 4. Add seasoning, oyster sauce, pepper powder, and lime juice. 5. Stir-fry and mix well. Serve immediately.
Sustainable Phayao 169 Thai Lemongrass and Shrimps Spicy Salad Ingredients 200g fresh shrimp, peeled and deveined 1½ tbsp lime juice 1 tbsp fish sauce 2 tsp suger 5 lemongrass stalks, thinly sliced 2 red shallots, minced 1 tbsp minced Bird’s eye chili 1 tbsp chopped culantro 1 tbsp coarsely chopped coriander fresh mint Instructions 1. Add the shrimp in the boiling water and boil until they are cooked through. Scoop them out and drop into a bowl. 2. In a medium-large bowl, combine the lime juice, fish sauce, and sugar and mix them well. Add the cooked shrimp, lemongrass, red shallot, culantro, coriander and mix well again. Transfer all to a platter and top with mint leaves. Serve immeditely.
Sustainable Phayao 170 Steamed Tilapia with Northern Thai Green Chili Dip (Nam Prik Noom) Ingredients For the steamed fish 1 whole tilapia 100g spring onion 100g coriander 200g chinese cabbage 100g elery 50g sliced ginger 50g kaffir lime leaves 50g young galangal (For serving fresh with the fish) 200h pumpkin 100g mushroom For seasoning the fish 30g Rod-dee seasoning 20g oyster sauce 30g soy sauce For Nam Prik Noom 300g Thai green chilis (Prik num) 100g each red shallots / garlic / salt 50g MSG Instructions 1. Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Marinate the fish with all ingredients for seasoning the fish. Let it sit for 5-10 minutes. 2. Place the cleaned vegetable into a steamer, starting with the chinese cabbage then place the fish. Add celery, spring onion, chopped coriander, galangal, sliced ginger, and chopped kaffir lime leaves. 3. Place pumpkin and mushroom on the other side of the steamer. Steam the fish over medium-high boiling water for about 30 minutes. Constantly check after 20 minutes to see if it is overcooked. 4. While steaming the fish, prepare the chili dip. Grill chilis, garlic, and shallots over a medium heat. 5. After they are cooked and let cool, peel the skins from the shallots, chilis, and garlic. Place chilis, shallots, and garlic in a mortar. Pound the ingredients together until they form a coarse consistency and are thoroughly mixed. Taste and add fermented juice or salt if necessary. Then add the MSG. 6. Add lime juice, sugar, fishs auce, and pound a couple more times. Serve with some coriander on top alongside the steamed fish and vegetables.
Sustainable Phayao 173 Golden Turmeric Fried Chicken Wings Ingredients 500g chicken wings 3 tbsp minced fresh turmeric ½ cup garlic 1½ tbsp fish sauce vegetable oil for frying Instructions 1. Roughly crush the turmeric and garlic together. 2. Mix the mixture with chicken wings. Season with some fish sauce then let it sit for 15-20 minutes. 3. Heat the oil in a skillet over a medium-high heat. When the oil is hot, add the chicken wings. Cook until the chicken is thoroughly cooked through and golden brown. Drain on a paper towel, lined plate or rack. Serve immediately.
Sustainable Phayao 174 Crispy Morning Glory Spicy Salad Ingredients 300g morning glory 200g shrimp 100g minced pork 1 cup all-purpose flour 30g roasted peanuts 30g roasted cashew nuts 1 tbsp sugar 2 fish sauce 2 tbsp lime juice 2 tbsp coarsely minced red chili minced red shallot vegetable oil coriander for garnish Instructions 1. Bring a large pot of water to a rolling boil. Add the shrimp and cook until the shrimp is well cooked, promptly remove them from the water. Repeat the step with minced pork. 2. In a bowl, mix the flour and water, and stir to combine. 3. Add morning glory into the flour. Knead all over the morning glory. Heat oil. Fry morning glory until golden and crispy. Set aside to drain 4. Season salad dressing by adding fish sauce, sugar, lime juice, minced shallot, and chili. Stir to combine. Move the mixture into a tiny bowl, topped with cashew, peanuts, and coriander. Serve by placing the fried morning glory on the dish, follow with salad dressing.
Sustainable Phayao 177 Northern-style Appetizers Ingredients 500g Northern spicy sausages 500g cooked pickled pork 500g Vietnamese sausages 300g pumpkin 300g yu choy (Kwang-toong) 300g Chinese okra 300g oyster mushroom 50g green chili 100g big garlic cloves Instructions 1. Chop the vegetable to a bite-size. 2. Boil the water and add one teaspoon of salt and oil. The salt will help maintain the vegetable’s color and the oil will help make them look watery. After that, blanch the vegetable for 2-4 minutes in boiling water. Then scoop out and immediately put them in a bowl of ice water in order to make them crisp-tender. 3. Chop the spicy sausages, pickled pork, and Vietnamese sausages and serve along with the vegetables.
Sustainable Phayao 178 Northern-style Spicy Sausage (Sai-Oua) Ingredients 1kg minced pork (red meat 700g + fat 300g) 300g pork intestines 20 kaffir lime leaves 2 tbsp chopped coriander 2 tbsp chopped spring onion 1 cup minced lemongrass 1 tbsp soy sauce 2 tbsp seasoning powder For Chili paste 20 dried goat chilis 3 tsp kaffir lime peel 10 dried bird’s eye chili 3 tsp coriander roots 3 tbsp chopped galangal 1 tbsp fermented black soybeans 5 tbsp minced lemongrass 70g minced red shallot 20 (40g) garlic cloves 1 tbsp shrimp paste 1 tsp salt 1 tsp turmeric Instructions 1. Add ingredients for chili paste to a mortar and crush until you are left with thick paste. 2. Clean the intestines thoroughly. 3. Add the paste to a mixing bowl along with minced pork. Mix everything together thoroughly. 4. Add the chopped shallots, kaffir lime leaves, and lemongrass. Mix well. 5. Stuff the pork inside the intestine tubes using a pusher. 6. Tie off the end of the tube when finishing stuffing. 7. Prick with sausage poker or toothpicks where you see air pockets, to prevent the sausage from bursting. 8. Grill on a low heat for about 45 minutes, turning regularly so that they are cooked evenly all over. 9. Serve with fresh chili and garlic.
Sustainable Phayao 181 Stir-Fry Shrimp with Egg Ingredients 2 eggs 500g shrimp spring onion 1 garlic clove, minced chopped onion 1 tbsp seasoning sauce 1 tbsp fish sauce vegetable oil Instructions 1. Clean, remove the shell and head, and devein the shrimps. Seperate the shrimp into 2 bowls, one to be minced and another to be used as a whole. 2. Crack and beat the eggs. Add some fish sauce and seasoning sauce as preferred. Mix well. 3. Bring the oil onto a hot pan. Add the minced garlic and stir-fry until fragrant. Add the onion and shrimp and stir to combine. 4. Cook until the shrimp is only half-done. Add the beaten egg and stir well. 5. Add the chopped spring onion. Continue stirring until all ingredients are well cooked. Remove from heat, and garnish with pepper powder and coriander leaves. Serve immediately.
Sustainable Phayao 182 Deep-fried Tilapia with Herbs Ingredients 1 whole tilapia (700-800 g.) 3-4 tbsp minced lemongrass stalks 3-4 tbsp sliced red shallot 8-9 kaffir lime leaves 4-5 cups palm oil 1 cup spicy seafood sauce 1-2 tsp salt Instructions 1. De-bone the fish but try to keep the shape as it is. Clean the fish with salt then water. 2. Marinate the fish with a mixture of salt, pepper powder, sugar, and fish sauce for 10 minutes. 3. Place the fish in the hot oil and cook until turning golden brown. Remove from oil and place on the platter. 4. Fry the kaffir lime leaves and lemongrass until crispy. Springle onto the fish then serve immediately.
Sustainable Phayao 185 Bamboo Shoot Spicy Salad Ingredients 3-4 boiled bamboo shoots 10 chilis 2 red shallots 1 garlic clove ½ tsp salt ½ tbsp crab paste 2 tbsp cooked fermented fish sauce MSG (optional) coriander, spring onion, hairy basil, mint, ginger leaves Instructions 1. Clean and boil bamboo shoots for 20-30 minutes until they are cooked and tender. Set aside to cool them down, then shred the bamboo shoots with a fork into long pieces, starting from the top to bottom. Squeeze out some excess water. 2. Grill the chilis, red shallots, and garlic cloves until fragrant. Roughly pound the grilled vegetables with salt. Add the bamboo shoots and the crab paste and mix well. Taste and season as preferred. Finish off with coriander, spring onion, hairy basil, and mint. 3. Serve immediately.
Sustainable Phayao 186 Deep-Fried Pickled Fish Ingredients 500g pickled fish 500g vegetable oil 100g all-purpose flour 1 egg 3 tbsp water 50g fresh or dried chilis 50g red shallots 50g garlic 50g lime Instructions 1. Seperate the fish if the pickled fish comes in a pack with rice and garlic. 2. Add the flour with water and egg. Mix well then coat the fish with the batter. 3. Place a large frying pan over medium-high heat and add the oil. 4. Place the fish in the hot oil. Remember to place the skin up first so that the fish will not stick to the pan. Cook until turning golden brown and flip to cook the other side. 5. While waiting for the fish to be well cooked, chop the chili, garlic, and shallot, and slice the lime into several thin pieces. 6. Once the fish is thoroughly cooked, remove from oil and place on the platter. Serve with chopped chili, garlic, shallot, and sliced lime on the side. Garnish with some dried chilis.
Sustainable Phayao 189 Northern-style Chili Dip (Nam Prik Ong) with Vegetables and Pork Rinds Ingredients 20 cherry tomatoes 300g ground pork 5 dried chilis 1 garlic clove 2 red shallots 2 tbsp shrimp paste 1 tsp salt 1 tbsp oil spring onion / coriander 1/2 cup water pork rinds yardlong bean Chinese cabbage Instructions 1. Preparing the paste - In a large mortar, pound the dried chilis, garlic, red shallots, salt, and shrimp paste until a coarse paste forms. 2. Cooking the paste - Heat the oil and add minced garlic. Cook until turning slightly yellow. - Add the chili paste and cook until fragrant. Add the pork and cook until the pork is no longer pink. If the paste looks rather dry, add a little bit of water. - Add the tomatoes and cook until the tomatoes have completely softened and the pork is cooked through. Add some fish sauce and sugar. 3. Serving - Remove from the heat and stir in the coriander and scallions.
Sustainable Phayao 190 Northern-style Pork Curry (Kaeng Hung-lay) Ingredients 300g cubed pork tenderloin 200g cubed streaky pork sugar 3 tbsp tamarind juice ½ cup sliced ginger ½ cup garlic 2 tbsp roasted peanut 2 tbsp pineapple Curry paste mixture 7 dried chilis 3 red scallot 20 garlic gloves 2 tbsp sliced lemongrass stalks 1 tbsp sliced galangal 1 tsp salt ½ tbsp coarse shrimp paste Instructions 1. Mixing the chili paste - Pound dried chilis, sliced galangal, garlic, sliced lemongrass, red shallot, and salt until all are mixed and blended. Add the coarse shrimp paste and continue pounding. Once the mixture looks well-mixed, set aside. 2. Marinating pork - Mix the prepared chili paste with the pineapple then add the mixture to the cubed pork tenderloin and streaky pork. Let the pork soak for 1 hour. 3. Preparing the curry - Stir-fry the marinated pork with a little bit of water. Continue to stir until the pork is starting to be cooked. Keep gradually adding water and let the pork simmer well. - Add the tamarind juice, followed by garlic and sliced galangal. Stir well and let it simmer for some minutes. - Finally, add the roasted peanuts. Boil for another 15 minutes then serve immediately.
Sustainable Phayao 193 Crispy Catfish Green Mango Salad (Yum Pla Dook Foo) Ingredients 1 whole grilled catfish 2 cups frying oil 1 lime 1 tbsp sugar 2 tbsp fish sauce 5 Jinda chilis half green mango 2 tbsp roasted cashew nuts 3 red shallots Instructions 1. Separate the flesh from the bones and flake the flesh into large pieces. Add some oil to make the fish crispier. Pound well then set aside to dry the fish before frying. 2. Heat oil in a deep bottomed pan. Deep fry the flaked fish in batches until golden brown. Place on paper towels to drain. 3. Pound the chilies and garlic in a mortar and pestle. Add fish sauce, lime juice, and sugar. 4. Transfer the fried fish to a serving plate and serve the thin-sliced mango and red shallot beside the fish. Garnish with cashew nuts, chopped chili, and mint. Serve with the spicy mixture and rice.
Sustainable Phayao 194 Steamed Fish with Herbs (Okk-Pla) Ingredients 300g snakehead fish 1 cup Thai eggplant, minced 5 kaffir lime leaves 5 Thai basil tops 2 turmeric leaves 1 tbsp minced garlic 2 tbsp oil For Chili paste 10 bird’s eye chilis 10 garlic cloves 10 red shallots 1 tbsp chopped galangal 2 tbsp chopped turmeric 2 tbsp minced lemongrass 2 tsp minced kaffir lime peel 7 coriander roots ½ tbsp shrimp paste 1 tbsp cooked fermented fish ½ salt Instructions 1. Put all ingredients for chilli paste into a mortar. Pound until all are mixed. 2. Fry some garlic until turning golden, then add the paste from the previous step, stir-fry until it is fragrant. Add some water (about 1 cup). 3. Put the water to a boil and add the fish. 4. Boil until the fish is cooked through. Add Thai eggplant and continue cooking until the eggplant is tender. Add kaffir lime leaves. 5. Before removing from heat, add Thai basil leaves and turmeric leaves.
Sustainable Phayao 197 Taro Stalk and Fish Spicy Soup (Kaeng Toon) Ingredients 1 whole tilapia 5 - 3 taro stalks 3 red shallot 5 Thai green chilis (Prik num) ½ tbsp shrimp paste 1 thsp pounded fermented fish 1 lemongrass stalk salt lime juice sweet basil leaves cherry tomatoes Knorr pork cube Instructions 1. Peel out taro stalk skin and chop it into several pieces. Then, gently squeeze the water out of the taro stalk to make it softer. Set aside. 2. Pound green chilis, red shallot, garlic, and lemongrass until all are mixed and blended. Add the shrimp paste and continue pounding. Once the mixture looks well-mixed, add the pounded fermented fish. 3. Put water to a boil and add 1 cube of Knorr pork cube. Add the chili paste from the previous step. 4. Add taro stalk. 5. Add tomatoes and wait until the water is boiling, then add the fish. 6. Boil until the fish is thoroughly cooked. Lastly, add the lime juice and sweet basil leaves. Dish out and serve immediately.
Sustainable Phayao 198 Spicy Tilapia Soup (Tom Yum Pla Nil) Ingredients 1 whole tilapia ½ cup straw mushroom 7-8 galangal, sliced 3-4 lemongrass stalks, crushed 7-8 kaffir lime leaves 4-5 red shallots, crushed 2½ cup chicken broth 2 tbsp fish sauce 1 tbsp lime juice 2 tbsp tamarind juice 1-2 cilantro 4-5 culantro 8-10 bird’s eye chilis, crushed 4-5 fried dried-chilis Instructions 1. Make sure your fish is scaled and gutted. Use the salt to get rid of the fishy smell. Chop the fish into several pieces, set aside. 2. In a medium pot, bring the water to a boil over medium heat. Crush the chilis, lemongrass, and salt together then add to the pot. Add galangal, kaffir lime leaves, and tamarind juice. Once the soup is boiling, add the fish and mushroom. (Do not add the fish if the water is not boiling otherwise the soup would produce the fish smell.) 3. Cook until the fish is cooked through. Season with salt and tamarind juice as preferred. 4. Finally, add the chopped culantro and turn off the heat. Server immediately.