S.P. Publishing Group Co., Ltd. 11/1 Soi 3 Bamrungburi Rd., T. Prasingh, A. Muang., Chiang Mai 50200 Tel. 053 - 814 455-6 Fax. 053 - 814 457 E-mail: guidelin@loxinfo.co.th

	---> MORE Delicious Recipes: _________________________________ Chiang Mai Food: Northern Ground Pork Paste Chiang Mai Food: LARB Chiang Mai Food: IVY GONRO Chiang Mai Food: KAB MOO Chiang Mai Food: GRILLED PORK ON SKEWERS Chiang Mai Food: ROASTED DRIED CHILI Chiang Mai Food: YAM NANG Chiang Mai Food: KAENG KRADANG Chiang Mai Food: JACKFRUIT CURRY Chiang Mai Food: LARB PLA Chiang Mai Food: CRISPY INSECTS Chiang Mai Food: KHAO NGIEW Chiang Mai Food: KRABONG THOD Chiang Mai Food: PAK SIENGDA SOUP Chiang Mai Food: KHAO SOI Chiang Mai Food: PAK WAN SOUP Chiang Mai Food: SALAER SOUP Chiang Mai Food: KEB MOO Chiang Mai Food: HINLAY Chiang Mai Food: KAENG YUAK Chiang Mai Food: HED KAMIN Chicken Curry Steamed Banana Cake Deep-fried Sea Bass with Herbs THAI FRIED NOODLES: Phad Thai SPICY TUBTIM FISH SALAD: Laab Pla Tubtim CRISPY SPICY SALAD: Yam Haa Krob BAKED LAMB IN RED CURRY SAUCE SPICY LEMON FLAVORED SOUP: Tom Kha Gai PORK CURRY: Kaeng Hung Lay Mu PORK AND TOMATO CHILLI DIP: Nam Phrik Ong LEMON GREEN TEA VEGETARIAN THAI STYLE FRIED NOODLES: Pad Thai Je CRISPY SPICY SALAD: Yam Haa Krob HED LOM CURRY WITH TOPS OF PUMPKIN FRIED NOODLES WITH FRESH PRAWN: PADTHAI ORIENTAL FRIED OSTRICH WITH CHILLI

Chiang Mai Food:
Gaeng Hung-lay or Hinlay

One of Chiang Mai's most famous foods is gaeng hung-lay or hinlay. In fact, this rich pork curry originated in Burma and was imported to Lanna dining cuisine by Tai Yai or Ngeao people. This minority group migrated to Chiang Mai and the North many generations ago. Naturally, many of their traditional dishes came with them and have been integrated into Thai cuisine.

There are two kinds of hung lay; maan hung-lay (Burmese/Tai Yai) and Chiang Saen hung-lay. These two differ in taste: the first is slightly sweeter and the other more sour. Chiang Mai hung-lay combines both flavours.

In the past, people tended to eat a more vegetable-oriented diet, and cooked hung-lay only on special occasions, because it was considered an expensive dish. Thus, hung-lay became the queen of Northern Thai foods, while laab (spicy minced meat) is regarded as king, and people therefore normally cooked only one of the two.

As gaeng hung-lay is a very oily curry, it is always served with vegetable soups and dips (nam prik) combined with fresh vegetables. For a health-concerned person, pork can be replaced by fish or chicken.

To sample genuine Burmese hinlay curry, try Hinlay Curry House (Na Wat Ket Rd, T. 053-242621). Ordinary hung-lay curry can be purchased in any market in Chiang Mai. One notable restaurant serving magnificent hung-lay curry is Aroon Rai (Kotchasarn Rd, T. 053-276947), and another Tong (Nimmanhaemin 13, T. 053-222207).

Ingredients

	Pork 1.5 kg Peeled garlic 1/4 Cup Tamarind Juice 3-4 tablespoons Curry powder 1 tablespoon Chopped ginger 1/4 cup Sweet soy sauce 1 tablespoon Peanuts to taste Water 4 cups

Paste

	Chili 11 Chopped lemon grass 1 tablespoon Peeled garlic 1 tablespoon Chopped red onion 2 tablespoons Salt 1 teaspoon Shrimp paste 1 1/2 teaspoon Pound all ingredients in a mortar.

Preparation

1. Mix pork curry powder, sweet soy sauce, and the paste together and leave for an hour.

2. Put the mixed pork and some water in a pot and cook using a low heat. Stir gently.

3. When the pork is soft and the soup becomes a little thick, put in the ginger, peanuts and tamarind juice, and season to taste.

Text: Anne
Photos: SP