This is a kind of dish in which the ingredients (such as fish, chilies, shallots and garlic) are roasted first, then pounded together in a mortar and mixed with a little liquid from boiling fermented fish and assorted fresh vegetables cleanly washed and coarsely chopped or shredded by hand. The kind of greens used are young mango leaves and local vegetables known as phak phrae with a little bit of wild hog plums or lime juice for a tangy taste. (Siwan Chamrat, personal communication, June 20, 2007; Rattana Phromphichai, 1999, p. 6807) |