Yam phak kat dong is another yam dish that requires pickled greens similar to Yam phak kat som and yam phak kum dong. This recipe prefers dried roasted chilies. (Siwan Chamrat, personal communication, June 14, 2007)
1. Chop pickled mustard greens and set aside.
2. Pulverize chilies and lemongrass (1 tbsp.).
3. Mix with liquid from boiled fermented fish, salt, galangal and pickled greens. Blend well.
4. Add the rest of the lemongrass and eggplant.
5. Top with coriander and onion.
Select good quality pickled mustard greens that have a nice color and are crispy, that are not too sour or salty.
