Nang kwai jih, which translates to ‘grilled buffalo skin’, is a traditional food preservation method from Isaan. Salted and dry-cured for longevity and flavor, the skin is grilled over charcoal for a smoky aroma.

Then  it is pounded until soft and chewy. It can be eaten alone or used in various dishes. It is similar to the Zebu hides that are, together with the ears, also consumed as food in Isaan (fig.).