Kaeng hang le
Kaeng hang le (also known as Burmese-style pork curry) is a traditional dish originating from the Northern region of Thailand. It is a popular dish in Thai cuisine, particularly in the Chiang Mai region. The dish is known for its rich and aromatic flavors, which are derived from a unique blend of herbs and spices.
History[edit | edit source]
Kaeng hang le has its roots in the cuisine of Burma, and was brought to Thailand by the Tai Yai people, an ethnic group from Shan State, Burma. The dish has since been adapted to suit Thai tastes and has become a staple in Northern Thai cuisine.
Ingredients and Preparation[edit | edit source]
The main ingredient in kaeng hang le is pork, typically pork belly or shoulder. The meat is slow-cooked in a mixture of garlic, ginger, turmeric, tamarind juice, and palm sugar. Other key ingredients include pickled garlic, shallots, chili peppers, and a variety of spices such as coriander, cumin, and cardamom.
The dish is typically served with sticky rice, and may be garnished with fresh cilantro and spring onions.
Cultural Significance[edit | edit source]
Kaeng hang le is often served at special occasions and festivals in Northern Thailand, such as the Songkran festival. It is also a popular dish in local food markets and street food stalls.
See Also[edit | edit source]
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