Local Food Cooking Activity

The local food cooking is an activity that tourist jointly cook the food of Tha Ma-O Community, for example, Khao Pan (made only in Lampang). Khao Pan is regarded as a local food of Lampang people that looks like Heu Kway or Khanom Thuai (coconut milk custard) made of flour, molasses, pickled turnip, sesame, and topped with syrup as a snack.

Si Pean Curry is a food from the wisdom of Tai Yai people. Si Pean is Burmese. Si means oil, and pean means out. Together, they mean curry or roasting that uses low heat until the coconut milk splits its oil out in a large amount. It maybe means drying until the oil from coconut milk comes out. Chicken, potatoes, onions, Hung Ley powder, curry powder, which is similar to the one used in Chicken Yellow Curry, are popularly used. Si Pean Curry uses Hung Ley powder (made of cardamom seed, pepper, Prik Ho (chili), turmeric powder, clove, fenugreek seed, cumin, coriander seed, cabbage seed, and cardamom leaves), red curry paste (made of shrimp paste, shallot, dry chili, and garlic), and chicken wings. The steps are roasting fenugreek seed and coriander seed to be thoroughly pounded. Then, mix with red curry paste to be fried. After that, put chicken wings in. Once the wings are cooked, put potatoes and onions until it become stew. It is usually served in religious and ordination ceremonies.

Hung Ley Curry or Hin Ley Curry was originally from Myanmar. In the old area of this Tha Ma-O Community, there are descendants of Burmese families making Hung Ley powder (Basala powder) and turmeric powder for sale. Hin in Myanmar means curry. Ley means meat. This curry is popular in the north and popularly served in religious ceremonies, for example, ordination ceremony, house blessing ceremony, Khantok Ceremony, Poi Luang Ceremony, funeral. The cooking steps start from mixing pork with Hung Ley powder / Basala powder, turmeric powder, white soy sauce, and black soy sauce in a bowl with some small amount of water. Then, heat them up until the pork is soft for about 3-4 hours. Once the pork is soft, put some cloves of garlic, onions, ginger, pickled garlic, and stir. Next, put some tamarind juice as you like. It is popularly served with sticky rice.

Khai Pam or Pam Khai: Pam in the northen language means to grill. It is a northern local food cooked by grilling. The ingredients are eggs, salt, and sliced spring onion. Fresh red chili and carrots cut into small pieces are currently used for adding more colors to look appetizing. Mix them all well to be put into a Kratong (small container made from banana leaves). Pour the cooked egg into the container, and then grill it on a charcoal grill using low heat. Once cooked, it can be served. Now, some amount of sauce can be put as you like.

Khanom Pad is a northern dessert. Pad is an action of stewing/stirring dessert. It is popularly cooked in auspicious ceremonies, which are, ordination ceremony, Tan Khao Mai Ceremony, Thot Kathin Ceremony, and house blessing ceremony. Khanom Pad takes some time to be done and uses many people to stew/stir. It is a collaboration in auspicious ceremonies. The original Khanom Pad made of Khao San Chao (paddy that is colored or peeled off leaving only the flesh without any membrane attached), mixed with cassava starch, molasses, and diluted coconut milk into the flour. Then, put some quicklime and salt and heat up with medium heat. Always stir to do not let the liquid stick to the bottom of the pan. To know when it is cooked, lift the spoon up to check. The dessert itself should be peeled off the spoon. Pour it into a tray until it is cool down and topped with pieces of coconut and small amount of salt. After that, cut it into bites to be served.