Comments on: How To Make: Kaeng hang lay http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html Just another WordPress weblog Thu, 29 Jul 2010 14:34:23 +0000 http://wordpress.org/?v=2.2.3 By: New Mabuhay - Austin Bush Photography http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-29191 New Mabuhay - Austin Bush Photography Mon, 21 Dec 2009 08:55:29 +0000 http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-29191 [...] And justifiably so — this was my first adobo, and I loved the combination of vinegar sourness and black pepper bite. In fact, the dish, with its use of fatty pork and copious shallots, reminded me a lot of Mae Hong Son-style kaeng hang lay. [...] […] And justifiably so — this was my first adobo, and I loved the combination of vinegar sourness and black pepper bite. In fact, the dish, with its use of fatty pork and copious shallots, reminded me a lot of Mae Hong Son-style kaeng hang lay. […]

]]> By: mycookinghut http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-26309 mycookinghut Sat, 12 Sep 2009 19:09:43 +0000 http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-26309 This dish looks absolutely delicious! What a comfort dish! This dish looks absolutely delicious! What a comfort dish!

]]> By: Northern Thai in Western Melbourne - Austin Bush Photography http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-20325 Northern Thai in Western Melbourne - Austin Bush Photography Thu, 14 May 2009 13:06:00 +0000 http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-20325 [...] While Phil was grilling the sausage, I made two Mae Hong Son dishes: saa, a salad of pea shoots, and kaeng hang lay. I had brought with me a couple of the more obscure ingredients, but again, we were able to find everything we needed, including pork belly, at Footscray market. I marinated the meat a la Khun Yai’s recipe: [...] […] While Phil was grilling the sausage, I made two Mae Hong Son dishes: saa, a salad of pea shoots, and kaeng hang lay. I had brought with me a couple of the more obscure ingredients, but again, we were able to find everything we needed, including pork belly, at Footscray market. I marinated the meat a la Khun Yai’s recipe: […]

]]> By: Northern Thai in Western Melbourne: Bonus Content - The Last Appetite http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-19900 Northern Thai in Western Melbourne: Bonus Content - The Last Appetite Sun, 10 May 2009 01:49:23 +0000 http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-19900 [...] spices from Mae Hong Song, including the freshest turmeric powder I have ever smelled and the local Mae Hong Son “masala” powder, so we hit up Footscray for fresh ingredients. If you’re keen on making this particular curry, [...] […] spices from Mae Hong Song, including the freshest turmeric powder I have ever smelled and the local Mae Hong Son “masala” powder, so we hit up Footscray for fresh ingredients. If you’re keen on making this particular curry, […]

]]> By: Aung Zeya http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9864 Aung Zeya Mon, 23 Feb 2009 13:12:13 +0000 http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9864 HedgePoker, I'm sure Austin is right about the masala . In Burma it's also called masala ( obviously from the Indian ) and if it helps the garam masala you get in places like the Uk tastes virtually identical - you can substitute it anyway when cooking Burmese dishes that require "masala" HedgePoker,

I’m sure Austin is right about the masala . In Burma it’s also called masala ( obviously from the Indian ) and if it helps the garam masala you get in places like the Uk tastes virtually identical - you can substitute it anyway when cooking Burmese dishes that require “masala”

]]> By: Austin Bush http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9859 Austin Bush Mon, 23 Feb 2009 07:59:43 +0000 http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9859 Aung Zeya: So it's all about abbreviation! I think I've got it... And I agree w/ you re. khao soi. In Thai these words can be translated as 'sliced rice' or something like that, and some people think this is the origin of the name, but I reckon it's simply a borrowing from Burmese. Aung Zeya: So it’s all about abbreviation! I think I’ve got it… And I agree w/ you re. khao soi. In Thai these words can be translated as ’sliced rice’ or something like that, and some people think this is the origin of the name, but I reckon it’s simply a borrowing from Burmese.

]]> By: Aung Zeya http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9838 Aung Zeya Sun, 22 Feb 2009 16:05:57 +0000 http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9838 Wet tha - pig meat ie pork Wet tha hin - pork dish ( curry ) Wet tha hin lay chet ( jet ) - pig meat dish small cooked ^^ this is the original name of the dish . it's also just known as hin lay jet Therefore wet-tha hin-lay = kaeng hang lay similar to how in ohn no khauk swe - coconut milk fold pull ( fold pull = generic term for noodles ) it's the khauk swe that's retained in khao soi . Hope that clarifies Wet tha - pig meat ie pork
Wet tha hin - pork dish ( curry )

Wet tha hin lay chet ( jet ) - pig meat dish small cooked

^^ this is the original name of the dish .

it’s also just known as hin lay jet

Therefore wet-tha hin-lay = kaeng hang lay

similar to how in ohn no khauk swe - coconut milk fold pull ( fold pull = generic term for noodles ) it’s the khauk swe that’s retained in khao soi .

Hope that clarifies

]]> By: Austin Bush http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9806 Austin Bush Sat, 21 Feb 2009 06:06:46 +0000 http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9806 Aung Zeya: I was going to write what you said about hin lay, but then thought to myself, Isn't the Burmese word for pork we thaa? I assumed maybe I had remembered something incorrectly along the way and decided not to mention it. So why is it that pork is we thaa, and pork curry is hin lay (as opposed to we thaa hin)? HedgePorker: To be honest, I'm not exactly sure, but I think it's very similar to Garam Masala. I was hoping to stop by the factory next week, and will post on it if I do. Aung Zeya: I was going to write what you said about hin lay, but then thought to myself, Isn’t the Burmese word for pork we thaa? I assumed maybe I had remembered something incorrectly along the way and decided not to mention it. So why is it that pork is we thaa, and pork curry is hin lay (as opposed to we thaa hin)?

HedgePorker: To be honest, I’m not exactly sure, but I think it’s very similar to Garam Masala. I was hoping to stop by the factory next week, and will post on it if I do.

]]> By: HedgePorker http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9805 HedgePorker Sat, 21 Feb 2009 05:44:29 +0000 http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9805 How very interesting Aung Zeya! I'm always interested in the names of things and their from-whence-came. Nice aside. Austin, nice to see you enjoying yourself in the north. I'm from Chiang Rai and we always used to wonder why the other parts of Thailand always got all the attention... and forget about finding ahaan nuea anywhere else. Looks like thats changing though. Can you tell me what goes into mak salaa powder?Is it the same as the Indian Garam Masala? If it is great, no trouble getting that in London, if it isn't then I might just have to try and make a fresh version myself.... How very interesting Aung Zeya! I’m always interested in the names of things and their from-whence-came. Nice aside.

Austin, nice to see you enjoying yourself in the north. I’m from Chiang Rai and we always used to wonder why the other parts of Thailand always got all the attention… and forget about finding ahaan nuea anywhere else. Looks like thats changing though.

Can you tell me what goes into mak salaa powder?Is it the same as the Indian Garam Masala? If it is great, no trouble getting that in London, if it isn’t then I might just have to try and make a fresh version myself….

]]> By: Aung Zeya http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9784 Aung Zeya Fri, 20 Feb 2009 11:59:59 +0000 http://www.austinbushphotography.com/2009/02/how-to-make-kaeng-hang-lay.html#comment-9784 Austin, Hang lay is actually not a corruption as the middle Burmese pronunciation would have been the same . The Lanna Thai have simply retained the older way it's pronounced . ( other examples below ) In modern standard Burmese any -ang sound has now become - in and any Rs have been replaced with a Y and some S sounds especially for Pali words are now lisped to become a Th sound ( as it thousand ) eg Hang lay is now Hin lay in standard Burmese Thingyan in modern Burmese used to be pronounced Sangkran The Thais still know the Burmese King Bayinnaung as Burengnong which would have been the original pronunciation The Shan noviciation ceremony Poi Sang Long is from the Burmese Shin Laung Pwe There are some Burmese dialects that also retain the older pronunciation eg the Intha of Inle call themselves An'sa ( In-tha ) Austin,

Hang lay is actually not a corruption as the middle Burmese pronunciation would have been the same . The Lanna Thai have simply retained the older way it’s pronounced . ( other examples below )

In modern standard Burmese any -ang sound has now become - in and any Rs have been replaced with a Y and some S sounds especially for Pali words are now lisped to become a Th sound ( as it thousand )

eg

Hang lay is now Hin lay in standard Burmese

Thingyan in modern Burmese used to be pronounced Sangkran

The Thais still know the Burmese King Bayinnaung as Burengnong which would have been the original pronunciation

The Shan noviciation ceremony Poi Sang Long is from the Burmese Shin Laung Pwe

There are some Burmese dialects that also retain the older pronunciation eg the Intha of Inle call themselves An’sa ( In-tha )

]]>