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Food By Suwannee

Cooking Northern Thai Food – Kang Hung-Lay



In Thailand the Hung-lay taste is might be changed from the original of Burma depending on the cook.


If you ask Thai people who come from the Northern part of Thailand, “What are the top-three Northern Thai dishes?”, they will definitely include “ Gang Hung Ley” as one of their answers. It is believed that Gang Hung Ley originally comes from Thai Neighbor country, Myanmar, and then it was adapted to suit Northern Thai

In Thailand many people they knew that “Hung-lay is the food of northern style” cause it is very common in North and spread to several areas in Thailand.

Hung-lay gives wonderful exotic aroma especially from garlic and ginger. The Hung-lay is good and smooth taste, because the meat is simmered to tenderize it, no need to use expensive cuts.

The main ingredients of Kang Hung Ley are pork and streaky pork. Since the temperature in the northern region is lower than other parts of the country, Kang Hung Ley can provide a good source of energy for the northern people to stay warm, especially in the winter. To reduce the oily taste, pineapple is added as another ingredient since it provides some sour taste to this menu (which is contrast to the oily taste from the streaky pork. Kang Hung Ley is known for not only its delicious flavour, but also its nutrition richness of Calcium, Phosphorus, Beta-carotene , as well as Vitamin B2 (riboflavin).

Suwannee Thai Cooking Class Chiangrai Thailand

The cooking class at Suwannee is an ideal home-style learning environment that is different from most of the opportunities in the hotels and restaurants in Thailand. Not will you be only watch and participate in the cooking of a number of traditional Thai dishes; also as part of our course we visit a local market to learn about local exotic fruits and vegetables, there is always an abundance of new things to see……and taste!


Hung Lay Curry

1 tablespoon diced galanga
2 tablespoons diced lemon grass
1 teaspoon whole coriander seeds
1 tablespoon sliced kaffir lime rind or leaves
6 whole seeded dried chili, soaked in warm water for 1 hour
6 cloves garlic
6 whole small shallots
1 teaspoon cinnamon powder
1 teaspoon star anise powder
1 teaspoon shrimp paste, optional

2 pounds chicken, pork, beef or lamb, cut into 1 inch cubes
1/4 cup curry powder
1 teaspoon turmeric powder
2 tablespoons sweet black bean sauce
1/4 cup olive or vegetable oil
1/4 cup red curry or panang curry paste
2 to 3 cups vegetable stock or fresh water
3/4 cup tamarind juice
3 tablespoons palm sugar, brown sugar or honey
4 tablespoons Thai fish sauce seasoning
1 cup unsalted raw peanuts, optional
16 cloves small pickle or regular garlic
1/4 cup thinly sliced ginger

Pound curry paste ingredients in a mortar and pestle or place in a food processor blends until it become paste or you can buy a jar of red or panang curry paste, it will do. Place pork into a large bowl adds curry powder, turmeric and sweet black bean sauce. Rub the chicken until it thoroughly coated and set aside for 20 minutes. Place oil into a large deep skillet over high heat, add curry paste and stir for a minute, until you be able to see red color from curry paste appear. Add marinated chicken and stir for 2 to 3 minutes, Add remaining ingredients and bring to boil. Reduced heat to low, cover the skillet and simmer for at least 1 hour or until meat soft and tender.


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