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The Lanna Eating Culture
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Acknowledgements
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Links
Chiang Mai University Library in collaboration with Information Technology Service Center
 
 
Kaeng phak kat (mustard greens) Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng phak kat (mustard greens)
 
            The recipe varies depending on the types of mustard greens and meat (chicken, beef or fish). Roasted lemonella seeds produce a special aroma to enhance the taste. Some recipes call for an addition of dill leaves. (Rattana Phromphichai, 2542, p. 483; Prathum Unsi, personal communication, June 25, 2007)
 
Ingredients
1. Mustard green300 Gm.
2. Domestic raised chicken200 Gm.
3. Roasted Ma Khwaen1 Tsp.
4. Vegetable oil3 Tbsp.
Curry
1. Dried Chili spur pepper5 0
2. Garlic5 Cloves
3. Shallots5 0
4. Shrimp paste1 Tsp.
5. Salt1 Tsp.
Cooking method of Kaeng phak kat (mustard greens)
Click for cooking method of Kaeng phak kat (mustard greens)
 
คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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Tips
Roast lemonella seeds on a low fire and pound them. Remove from heat before adding.

Rattana Phromphichai. (1999). Kaeng Phak Kat. inSaranukrom watthanatham thai phak nuea. (Vol. 1,p. 483). Bangkok: Thai Encyclopedia Foundation, Siam Commercial Bank.