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Khao kan chin

From Wikipedia, the free encyclopedia
Khao kan chin
Khao kan chin
Alternative namesKhao ngiao, chin som ngiao
TypeSteamed rice
Place of originNorthern Thailand (adapted from the original Tai Yai recipe)
Serving temperatureHot
Main ingredientsRice, pork, and pork blood

Khao kan chin (Thai: ข้าวกั๊นจิ๊น, pronounced [kʰâːw kán t͡ɕín]), khao ngiao (ข้าวเงี้ยว), or chin som ngiao (จิ๊นส้มเงี้ยว), also known as a steamed pudding with rice, is a dish from Northern Thailand. It is rice mixed with minced pork and pork blood, flavored with salt, sugar, a little garlic, shallot, vegetable oil, and then steamed inside a banana leaf. It is commonly served with fried chopped garlic, fried dried bird chilies, and cucumber.[1]

Etymology

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In Northern Thailand, the word kan means 'squeeze' and chin means 'meat'. It is believed to be the origin of a dish name according to the cooking method.

History

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Khao kan chin was originally a dish from the Tai Yai ethnic group before spreading to the Lanna Kingdom or Northern Thailand. It is sometimes called khao ngiao because, in ancient times, Lanna ethnic people used to call them "Ngiao", which implied racism in terms of insincere and tricky people. Therefore, Tai Yai cultures in northern Thailand of Thailand use the word "ngiao" at the end of their names. Tai Yai was the only ethnic group that consumed rice, apart from other ethnic groups who preferred sticky rice for the main course. This has made Khao Kan Chin one of the few Lanna dishes that is made with rice.[2]

Preparation

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Squeezing the pork with lemongrass leaves can improve the smell before mixing it with rice, minced pork, then adding salt and sugar. Now the puddling rice is ready to be steamed, putting the rice on prepared banana leaves, folding both ends to the middle tightly, and steaming it for half an hour.[3]

Side dishes

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It can be served with fried chopped garlic, fried chopped shallot, fried dried bird chilies, onions, and cucumber. Also, it can be served as a side dish of nam ngiao.

References

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  1. ^ "Khao Kanchin". Lanna Food. Chiang Mai University. Archived from the original on 2020-07-17. Retrieved 2016-03-14.
  2. ^ "ข้าวน้ำคำกิน". Social Research Institute. Social Research Institute Chiang Mai University.
  3. ^ บางสุด, สิริรักษ์; อารมณ์, พลวัฒน์ (2015). โอชะแห่งล้านนา มรดกวัฒนธรรมอาหารเมือง. Bangkok, Thailand: สำนักพิมพ์แสงแดด.