Also pronounced with a rising tone, Chio is a cooking method with a moderate amount of water. Water is brought to a boil and shrimp paste, a little salt or fish sauce, fermented fish, garlic, shallots and fresh chilies can be added to taste before adding vegetables or eggs. Season with chopped spring onions, coriander leaves and ground pepper. For a hotter taste, 3-5 whole chilies and roasted and pealed ones can be added or eaten as side vegetables. The cooking method and ingredients are more or less the same as a Cho but without the sour taste and a smaller amount of liquid. Variety depends on the ingredients such as spinach or red ant eggs which are called chio phak khom, chio khai mot-daeng.

Chio khai mot daeng or chio khai mot som requites some beaten egg also and seasoning with spring onions or coriander or ground pepper.

1.	Egg of the red ant	50	Gm.
2.	Chicken egg	2
3.	Tomato	3
4.	Shallots	5
5.	Chopped Coriander	1	Tbsp.
6.	Chopped Spring onion	1	Tbsp.

1. Dried Chili spur pepper 3 2. Garlic 5 Cloves 3. Shallots 3 4. Shrimp paste 1 Tsp. 5. Salt 1/2 Tsp.

1. Rinse ant eggs thoroughly.

2. Pound together all the ingredients for chili past until it becomes a fine paste.

3. Stir chili paste in two cups of water and bring to a boil.

4. Add ant eggs, shallots and tomatoes. Bring to a boil.

5. Bring to a second boil and stir in beaten egg. Turn off the fire

when the egg is cooked.

I hope you enjoy with Lanna Food

and

See you next time, I will search for many kind of food to you

Have a sweet time with Thai food na ka

This is a method for cooking vegetables by boiling water in a pot and adding salt, shrimp paste, fermented fish, and then add fresh tamarind or extract of tamarind juice (lime, tomatoes, or kaffir lime are not recommended). Pork and bone can be used for a richer flavor and finally vegetables such as mustard greens, fern tops, swamp morning glories. Sometimes roasted soybean chips and a little

brown sugar can be added.

Cho phak kat is usually made from flowering mustard greens, or Phak Kat Chon, and flavored with salt, shrimp paste or fermented fish as well as tamarind and pork bones. Sometimes a little brown sugar can be added as well as roasted soybean sheets (thu-nao-khaep). Fried dry chilies go well with it, too.

1.	Mustard green	1	Kg.
2.	Pork ribs	400	Gm.
3.	Shallots	5
4.	Garlic	10	Cloves
5.	Roasted Fermented soy bean sheets	2
6.	Shrimp paste	2	Tbsp.
7.	Tamarind juice	3	Tbsp.
8.	Salt	1	Tsp.
9.	Vegetable oil	2	Tbsp.

1. Bring water to a boil and add pork ribs. Boil until the pork is tender.

2. Pound together shallots, shrimp paste and salt and add the pork.

3. Add chopped mustard greens.

4. When the greens are tender, add pounded bean sheets.

5. Flavor with tamarind paste and stir and bring to a boil again. Remove from heat.

6. Brown the garlic in a little oil and pour it into the mustard greens soup

Fresh tamarind must be parboiled to peal easily. Use the meat and liquid to add to the soup to make it slightly sour.

Select fresh mustard greens for the best taste.

...I hope you have a good food for eat na ka...แล้วเจอกันใหม่ค่ะ...

Lanna people often drop the cluster "r" sound when pronouncing "nam phrik ", so the word becomes "nam phik". The main ingredients for this chili sauce or dip are chilies, salt, shallots, garlic and other additional things such as shrimp paste, dried soybean slabs, fermented fish, tomatoes, galangal, lemon grass. The ingredients are pounded together in a mortar like namphrik num, namphrik kop, namphrik pla

I have 3 interesting Namphrik for you

1.

Young green chilies are recommended. This is a popular dish and favorite kind fo chili sauce in the north as well as something visitors like to buy for their friends and relatives at home. The recipe varies when adding chopped fermented fish or roasted shrimp paste or fish sauce to it.

1. Roasted Chili spur pepper 5 2. Roasted Shallots 5 3. Roasted Garlic 8 Cloves 4. Salt 1/4 Tsp. 5. Chopped Coriander 1/2 Tbsp. 6. Chopped Spring onion 1/2 Tbsp.

1. Roast chilies garlic and shallots and discard the peels.
2. Pound them together. Add salt.
3. Serve in a bowl and garnish with finely chopped coriander and spring onions.

Roast or grill chilies over a charcoal or wood stove to get a nice aroma.

Discard the seeds of the chilies to make it less spicy hot if desired.

Lanna Food...

In North of Thailand have a lots kind of food

Today I would like to suggest you about Lanna Food

They have

- Kaeng แกง - Khua คั่ว - Khio เคี่ยว - Cho จอ

- Chio เจียว - Tom/Yam ต้ม/ยำ - Namphrik น้ำพริก

- Nueng นึ่ง - Ping/Yang ปิ้ง/ย่าง - Lap/Lu ลาบ/หลู

- Ok อ็อก - Mop ม็อบ - Ape แอ็บ - Hum ฮุ่ม

But I will exemplify just 3 kind of Lannd Food

1. Namphrik น้ำพริก

2. Cho จอ

3. Chio เจียว

I hope you will enjoy with Lanna Food