kha – thick relish made with roasted chilies, garlic, galangal, and salt. This specialty is often served as a dip for steamed mushrooms or steamed sliced beef shank. Nam phrik nam oi – brown sugar chili sauce – brown cane sugar sauce is good as a dip for such sour tasting fruit as green mangoes, mango plums, or tamarinds. Nam phrik nam pu – crab and chili Sauce – Namphrik nam pu is rather thick to almost dry. Many kinds of fresh chilies can be used also. Including smoked chilies. Nam phrik num – a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice. Nam phrik pla – fish chili sauce – Namphrik pla or fish chili sauce can be a little thick or thin depending on the amount of liquid from the boiling fish one puts in it. Grilled fish can be used instead of boiled fish. Any kinds of fresh chilies can be used from mild to the hottest kinds to suit one's taste. It goes well with water clover, tips of lead tree greens, or crispy eggplant. Nam phrik ong – resembling a thick Bolognese sauce, it is made with dried chilies, minced pork, fermented soy beans, and tomato; eaten with steamed and raw vegetables, and sticky rice. Sai ua – a grilled sausage of ground pork mixed with spices and herbs; it is often served with chopped fresh ginger and chilies at a meal. It is sold at markets in Chiang Mai as a snack. Tam som-o – a salad made from the slightly pounded flesh of a pomelo fruit, which is mixed with garlic, sliced lemongrass, and a thick pungent black paste (nam pu) made from boiling down the juices and meat of rice-paddy crab. Southern shared dishes Ahan Phak Tai (; lit. "southern region food") shares certain dishes with the cuisine of northern Malaysia. Southern Thais, just like the people of central Thailand to the north, and the people of Malaysia to the south, eat non-glutinous rice as their staple food. Kaeng matsaman – known in English as Massaman curry, is an Indian-Malay style curry of stewed beef containing roasted dried spices, such as coriander seeds, that are rarely found in other Thai curries. In 2011 CNNGo ranked massaman as number one in an article titled World's 50