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ข้าวกั้นจิ๊น
A traditional Northern Thai dish of Shan/Tai Yai origin, featuring jasmine rice mixed with ground pork and pork blood, steamed in banana leaf packets. The blood infuses the rice with deep savory notes and a subtle iron taste, creating a unique and flavorful rice dumpling. This humble yet complex dish exemplifies the resourceful nose-to-tail cooking tradition of the region.
Cook 2 cups of jasmine rice according to package directions. Spread the cooked rice on a parchment-lined tray and let it cool completely, stirring occasionally. The rice should be cold and slightly dry, somewhat firm. Refrigerate for best results.
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Place pork blood in a small bowl. Bruise the lemongrass stalk with the handle of a knife or pestle until fragrant. Cut into smaller pieces and add to the blood. Use a spoon to press and squeeze the lemongrass pieces for about 1 minute to release the juice and scent into the blood. Discard the lemongrass pieces. Stir salt into the blood mixture and set aside.
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In a large bowl, mix the cooled rice and ground pork by hand until well combined and evenly distributed. The pork should be thoroughly incorporated into the rice.
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Add the prepared blood mixture to the rice and pork. Stir well with a spoon or fold gently until the blood is evenly distributed throughout. The mixture will take on a pinkish-brown color.
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Wash banana leaf sheets thoroughly. Lay flat and wipe down the grain to avoid tearing. Cut into appropriate sizes (8x4 inches or 5x8 inches). For each packet, layer two banana leaf sheets with shiny side down.
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Place one-sixth of the rice mixture (about 1/2 cup) in the center of the layered banana leaves. Bring the long edges together and pinch to form a tent-shaped packet. Fold the short edges inward and secure with a toothpick. Repeat to make 6 packets total.
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Arrange packets in a steamer basket. Steam over medium-high heat for 20-30 minutes until the pork and blood are thoroughly cooked. The rice will become stickier and turn brownish with a dark maroon tinge when done.
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While packets are steaming, combine chopped garlic with cold oil in a 6-8 inch skillet. Cook on medium heat for 8-10 minutes, stirring occasionally, until the garlic turns light honey-colored. Remove from heat and let cool in the skillet; the residual heat will deepen the color to golden brown.
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Remove packets from steamer and let cool to slightly warmer than room temperature. To serve, open the banana leaf packet, top with fried garlic and its oil, and sprinkle generously with chopped green onions and cilantro.
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Per serving
Khao Kan Jin (also spelled Khao Kan Chin) originates from the Tai Yai (Shan) ethnic group before spreading throughout the Lanna Kingdom in Northern Thailand. In Northern Thai dialect, 'kan' means 'squeeze' and 'jin/chin' means 'meat,' referring to the cooking method of squeezing and mixing the ingredients. The dish exemplifies the traditional nose-to-tail cooking philosophy of Southeast Asian cuisine, where every part of the animal is utilized. Blood is valued not only for its nutritional content (high in iron and protein) but also as a binding agent and flavor enhancer. Khao Kan Jin is particularly associated with Mae Hong Son and Chiang Mai provinces and is often served during special occasions and festivals. The use of banana leaves for wrapping is both practical (imparting subtle flavor and keeping the rice moist) and traditional, connecting to ancient cooking methods throughout Southeast Asia.
An authentic Khao Kan Jin is characterized by several key elements: the use of fresh pork blood (not substitutes), steaming in banana leaf packets rather than other wrapping materials, the distinctive bruised lemongrass infused in the blood to neutralize strong odors, and the characteristic dark maroon-brown color from the blood. Traditional versions keep the seasoning minimal (primarily salt), letting the natural flavors of blood, pork, and rice shine. The dish should have a deep savory umami taste with only a faint hint of iron. Authentic preparation involves the ritual of hand-mixing the rice and pork, then gently folding in the blood. The banana leaf packets should be formed in the traditional tent or pillow shape. Serving with fried garlic in oil is essential, along with fresh herbs and fried dried chilies. The texture should be sticky but not mushy, with the rice grains still somewhat distinct. This dish remains highly location-specific to Northern Thailand and is rarely found elsewhere, making it a true marker of regional Lanna cuisine. The Shan/Tai Yai influence is evident in the cooking technique and flavor profile, distinguishing it from Central Thai dishes.
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