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Chiang Mai Food:
Khao Ngiew

Among the gastronomic highlights of Northern Thailand, Khao Ngiew aka Khao Gun Jin, steamed rice with minced pork and pork blood wrapped in banana leaf, has a high rating. The first of the two named is kham muang - the Northern dialect...what you hear around town and in the markets, khao meaning 'rice' and jin pork, the second term coming from the Ngiew (Tai Yai or Shan) people who have been settled in the Northern region for decades and brought the dish with them. Several all-time-favourite recipes of the North today are influenced by them, Hung Lay curry, an example. You want to try making them yourself? Here's how:

Ingredients

	Steamed rice 2 cups Minced pork 200 gm Garlic 10 gm Chopped onion 5 gm Fried dried chili handful Pepper to taste Salt to taste Fish Sauce to taste Leek and coriander to garnish Banana leaves 2

Instructions

1. Peel and chop the garlic.

2. Saute the garlic until it turns yellow and crispy.

3. Mix together the rice, minced pork, pepper, salt and fish sauce.

4. Tear the banana leaves into rectangle pieces. Wrap the mixture with the leaves into triangular shapes.

5. Steam the wrapped mixture for 10 - 15 minutes.

6. Garnish with chopped leek and coriander. Ready to serve, add crispy garlic, dried chili and chopped onion.

Text: Jiratorn S.
Photos: Apirak