Tai Lue Cooking Activity

With the government policy about promoting the community tourism, Village No. 1-4 are required to create Meung Mang Meung Yuan Project by building notability of each village. Village No. 1, Ban That Sob Waen, will be a Tai Lue food learning center for tourists who wish to learn about the Tai Lue cooking process or for those who want to taste the food which is set into 2 sizes of Khantok set; small Khantok set for 600 baht, and large Khantok set for 800 baht. The tourists can choose dishes in Khantok. The remarkable menus of the community are Jin Sam Prik, Crab Chili Paste, etc.

Tai Lue food mostly focuses on food preservation because Tai Lue people do farming away from their homes and do not have much time for cooking. Thus, they cook food that can be kept for a long time, for example, Pickled Mustard Green, Ka Nom Sen Haeng, etc. The outstanding and special rare menu of the community is Ang Thae or Kreua Ma Noi that grows and can be found in every season. In the past, the menu would be made only in winter, but it is currently found in every season. The cooking steps are pounding the old leaves of Kreua Ma Noi with some water. Then, crush to get the juice and let it aside until it turns into jelly. After that, cut it into pieces and season it like in salad which consists of roasted peanuts, shrimp paste, olive, coriander, and so on. It mainly tastes sour, followed by salty and spicy.