Yam phakkatsom - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

The mustard greens have to be pickled for 2 days. The cooking method is the same as that of Phak kum with roasted dried chilies. (Saowapha Thakaew, personal communication, July 2, 2007)


1.	Mustard green	200	Gm.
2.	Steamed sticky rice	50	Gm.
3.	Rock Salt	1/2	Tsp.
4.	Liquid from rinsing rice grains	1	Cup
5.	Roasted dried Chili spur pepper	8	0
6.	Sliced Galangal	1	Tbsp.
7.	Chopped Garlic	1	Tbsp.
8.	Chopped Shallots	2	Tbsp.
9.	Sliced Lemongrass	2	Tbsp.
10.	Sliced Eggplant	1/2	Cup
11.	Chopped Coriander	1	Tbsp.
12.	Chopped Spring onion	1	Tbsp.

1	2	3
4	5	6
7	8

1. Wash and chop the greens.
2. Mix in the sticky rice.
3. Add salt and knead slightly
4. Add liquid from rinsing rice to cover the greens. Close the jar and let ferment for 1-2 days.
5. Pulverize the chilies, galangal, garlic, shallots and lemongrass together.
6. Mix well into the pickled greens.
7. Add sliced shallots and eggplants. Stir to mix well.
8. Top with coriander and spring onions.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.