Ong Puna North Food

Ong Puna North Food Which is quite difficult to find to eat The specialty of this menu is Will use seasoned tapioca chips into the crab shell Then roasted to cook. Popular to eat with sticky rice. Mellow taste and aroma.

 

1. Field crab

2. Seasoning powder

3. Soy sauce

4. Seasoning sauce

5. Crispy flour

 

1. Bring the crab to sauna or rinse thoroughly. And knock on ice for about 30 minutes, sprinkle salt to the ice to increase the freezing. 

2. Drain the water completely and separate all the crab shells Then pick but manpoo out and wash the shells of the crab thoroughly

3. Season the crab oil with seasoning powder and soy sauce.

4. Put crab in seasoning powder and seasoning sauce, add crispy flour. Mix well Then fry until golden and crispy.

5. Drop it into the crab shell prepared. Grilled over low heat by roasting until cooked and dry as you like

6. Arrange a plate to eat Ong Puna. Paired with crispy crab and sticky rice.
 

 

A: Aong Pu Na is a traditional Northern Thai dish made by seasoning crab fat, placing it back into the crab shell, and grilling it until aromatic.

 

A: It requires fresh rice field crabs and involves a detailed preparation process, making it uncommon in modern restaurants.

 

A: It has a rich, creamy texture with a savory and slightly salty flavor, enhanced by a smoky aroma from grilling.

 

A: The crabs are cleaned thoroughly, the shells are separated, and the crab fat is extracted and seasoned before being returned to the shell.

 

A: Low heat ensures even cooking, prevents burning, and helps preserve the delicate flavor and aroma of the crab fat.

 

A: It is typically served with sticky rice and crispy fried crab for a contrast of textures.

 

A: Fresh rice field crabs are used, as they provide rich and flavorful crab fat.

 

A: Using fresh crabs, seasoning carefully, and grilling slowly over low heat are essential to achieving the best flavor and texture.