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Chiang Mai Food:
Yam Nang
(Yummy Spicy Salad)

When Westerners talk about "Skin", this part of animal is always considered to be a left over. But in Thailand, deep-fried pork, fish, chicken, buffalo, cow or even frog skins are savory munchies for all locals, mostly served with chili dip or noodles. Apart from deep-frying, some villages in Northern Thailand also create other recipes with skin such as Yam Nang Hor (spicy thinly-sliced buffalo skin salad).

Ingredients

	Dried buffalo skin 100 grams Kaffir lime leaves 5 leaves Chopped garlic 1 tbsp Oil 1 tbsp Chopped spring shallots (garnish) Coriander (garnish) Deep-fried chopped garlic (garnish) Deep-fried dried chilies (garnish)

Paste

	Dried chilies 5 Garlic 10 cloves Red onions 5 Chopped galangal 1 tbsp Chopped lemongrass 1 tbsp Shrimp paste 1 tbsp Cooked fermented fish 1 tbsp Salt 0.5 tbsp Put everything in a mortar and pound it until it becomes a fine paste.

Instructions

1. Boil dried buffalo skin for 10 minutes and let it cool down.

2. Heat a wok and put vegetable oil in, followed by garlic and the paste, and keep stirring until it smells good. Put the skin in to the wok and try to make the paste mix well with the boiled skin. Then tear the kaffir lime leaves and throw them in.

3. Turn off the stove. Serve with deep-fried dry chilies, and garnish with coriander and chopped spring shallots.

Text: Ann
Photos: Apirak