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

Header

search
Food name Ingredient Local Vegetable

Left

Aep

Chio

Cho

Kaeng (Curry) Show/Hide content

Khio

Khua

Lap/Lu Show/Hide content

Mop

Namphrik Show/Hide content

Nueng

Pickling and Fermenting Show/Hide content

Ping/Yang/Thot Show/Hide content

Tam/Yam Show/Hide content

Uk/Hum Show/Hide content

Desserts/Snacks Show/Hide content

.................................

Chiang Mai University Library in collaboration with Information Technology Service Center

Phak Chumpa or Phak Katna (napifolia) grows in rice paddy fields. It is slightly bitter. It can be eaten with chili sauce dip or made into a salad dish in the same way as phak hueat or thua paep. (Noi Chamrat, personal communication, June 18, 2007)


1.	Leaves of Phak chumpa	200	Gm.
2.	Minced pork	50	Gm.
3.	Pulverized Galangal	1/2	Tbsp.
4.	Coriander	1/2	Tbsp.
5.	Spring onion	1/2	Tbsp.
6.	Fried chopped garlic	1	Tbsp.
7.	Vegetable oil	2	Tbsp.
8.	Chopped Garlic	1	Tbsp.


1.	Dried Bird chili	7	0
2.	Garlic	7	Cloves
3.	Shallots	3	0
4.	Galangal	1	Tbsp.
5.	Lemongrass	1	Tbsp.
6.	Shrimp paste	1/2	Tbsp.
7.	Boiled Fermented fish	1/2	Tbsp.
8.	Salt	1	Tsp.

1	2	3
4	5

1. Blanch the greens of the napifolia and drain.
2. Chop the greens coarsely.
3. Pound together the ingredients for the chili paste until fine
4. Brown the garlic in oil and stir in the chili paste and minced pork. When the pork is cooked, add galangal.
5. Add chopped greens and mix well. Garnish with fried garlic, shallot slices, coriander and spring onions.

Quickly dip the greens of the napifolia in boiling water and set them aside to retain their green color.


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.