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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 chiangda Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng phak chiangda
 
            Kaeng phak chiangda or phak cheng required the same cooking method as that of kaeng phak wan, without the class noodles. Grilled fish or dried fish can be used. Some recipes also call for phak sio and/or cha-om (acacia insuvais). (Prathum Unsi, personal communication, June 25, 2007)
 
Ingredients
1. Phak chiangda100 Gm.
2. Dried fish50 Gm.
3. Cherry tomato5 0
Curry
1. Dried chilies5 0
2. Garlic5 Cloves
3. Shallots5 0
4. Shrimp paste1 Tsp.
5. Salt1 Tsp.
Cooking method of Kaeng phak chiangda
Click for cooking method of Kaeng phak chiangda
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
3
คลิ๊กเพื่อดูรูปใหญ่
4
 
1. Pound together chili paste ingredients until pulverized.
2. Bring water to a boil and stir in the chili paste.
3. Add dried fish and cook until fish is tender
4. Add inodorum and tomatoes and wait until the vegetables are almost cooked. Remove from heat.
 
Tips
Do not overcook young and tender vegetables. Best when served hot.