“Ho” means putting together. So, “kaeng ho” means putting all kinds of food (sometimes leftovers) together, and adding noodles, bamboo shoots, kaffir lime leaves and chopped and smashed lemongrass according to one’s desire. (Rattana Phromphichai, 1999, p. 490) Nowadays, fresh ingredients are preferred with hang le curry ass the main ingredients. (Dikit Kanthakalang, personal communication, June 20, 2007)
Ingredients
1. Glass noodles 100 Gm.
2. Pickled bamboo shoots
50 Gm.
3. Long beans
20 Gm.
4. Berry eggplant
20 Gm.
5. Eggplant
20 Gm.
6. Lemongrass
1 Stalk
7. Ivy gourd leaves
10 Gm.
8. Bird chilies
5
9. Chopped Spring onion
1 Tbsp.
10. Chopped Coriander
1 Tbsp.
11. Vegetable oil 2 Tbsp.
12. Coconut milk 2 Tbsp.
13. Hang le powder 1/2 Tsp.
14. Hang le curry 1 Cup
Curry paste ingredients
1. Dried Chilies
7
2. Dried Bird chilies
4
3. Shallots
3
4. Garlic
10 Cloves
5. Chopped Lemongrass
2 Tbsp.
6. Chopped Galangal
1/2 Tbsp.
7. Shrimp paste 1/2 Tbsp.
8. Salt 1 Tsp.
Cooking Method
1
2
3
4
5
1. Pound together chili paste ingredients until pulverized.
2. Stir fry chili paste in hot oil to release the aroma. Add tough vegetables and bamboo shoots. Stir fry until cooked.
3. Add a little water and stir in glass noodles.
4. Add hang le powder and hang le curry paste and stir.
5. Add coconut milk and easy to cook vegetables. Stir fry until cooked. Remove from heat.
Tips on cooking
Add a little water when putting in glass noodles as it will absorb water while stir frying. Put vegetables that take longer to cook in first.
Tips on selecting ingredients
Select fresh vegetables that are in season.
Bamboo shoots should be pickled for 2 days. Discard liquid and rinse off one time if it is too sour.
References
Rattana Phromphichai. (1999). Kaeng Ho. in Saranukrom wattanathamthai pak nuea. (Vol. 1, p. 490). Bangkok: Foundation for Thai Culture Encyclopedia, Siam Commercial Bank.
Saowapha Sakayaphan and Yuphayong Wichitsin. (1995). Ahan phueanban pak nues. Chiang Mai: Home Economics Department, Rajabhat Institute Chiang Mai.
Mr. Deekit Kantakalung, Lanna Food. http://library.cmu.ac.th
/ntic/en_lannafood/detail_lannafood.php?id_food=70.17 ก.ค. 2552.
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