Chin hum is a cooking method to deal with a rather tough kind of meat like beef, salted dried beef or chicken. With chicken it is called “Uk kai”, with beef or dried beef, it is called “Chin hum”. The meat is mixed with chili paste and cooked on a low fire for 1-2 hours or steamed for over 2 hours until the meat is tender and only a little liquid is left. (Inthon Wongkut , personal communication, June 25, 2007; Sunthon Bunmi, 2006, p. 58; Nongyao Wiriya, personal communication, July 2, 2007)
Ingredients
1. Pork ribs 400 Gm.
2. Chopped Lemongrass 3
3. Sliced Parsley 1/2 Cup
4. Coriander roots 3 Roots
5. Chopped Coriander 1 Tbsp.
6. Chopped Spring onion 1 Tbsp.
Curry paste ingredients
1. Dried Chili spur pepper 5
2. Garlic 5 Cloves
3. Shallots 5
4. Sliced Galangal 1/2 Tbsp.
5. Lemongrass 1 Tbsp.
6. Sliced Tumeric 3
7. Shrimp paste 1 Tsp.
8. Salt 1/2 Tsp.
Cooking method
1. Pound together the ingredients for chili paste to a fine paste.
2 Put into a pot of boiling water (2-3 cups)
3. Add chopped pork ribs.
4. Add sliced fennel.
5. Add chopped lemongrass, crushed coriander roots, sliced coriander and spring onions.
Tips on cooking
It may take as long as 2 hours for the meat to get tender.
Tips on selecting ingredients
If buffalo meat is used instead of pork, select the shank part since it will have a nice flavor and a chewy texture.
References
Sunthon Bunmi. (2006). Khongkinbanhao: Uk kai. Rom Phayom, 8 (4), 58-59.
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