Kaeng phak phokha-timia (fern sprout) - 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

คลิ๊กเพื่อดูรูปใหญ่่Kaeng phak phokha-timia (fern sprout)

Another name for the vegetable is phak phokha timai. It takes longer to become tender. The cooking method is similar to that of kaeng khanun and kaeng marum. Some people like to add ear or black mushrooms and/or angel mushrooms with it. (Prathum Unsi, personal communication, June 25, 2007)


1.	Tip of Phak pho kha ti mia	200	Gm.
2.	Dried fish	100	Gm.
3.	Angel mushrooms	100	Gm.
4.	Ear mushrooms	100	Gm.
5.	Cha om (Acacia insuavis)	100	Gm.
6.	Cherry tomato	5	0


1.	Dried Chili spur pepper	5	0
2.	Garlic	5	Cloves
3.	Shallots	5	0
4.	Shrimp paste	1	Tbsp.
5.	Salt	1	Tsp.

1	2	3
4	5	6

1. Pound chili paste ingredients until pulverized.
2. Stir chili paste into boiling water.
3. Add dried fish and cook until tender.
4. Add mushrooms and cook.
5. Add Argentea and cook until tender.
6. Add tomatoes and blend well.
7. Add acacia insuvais. Cover and remove from heat.

This kind of vegetable takes a while to become tender. Keep tasting it and if it becomes sweet, its done.


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