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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 hueat Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng phak hueat
 
            This is a local vegetable that goes well with pork slices, ribs, bone or ground pork. Some recipes also require adding tamarind juice. (Pratum Unsi, personal communication, June 25, 2007)
 
Ingredients
1. Tender leaves of Phak hueat100 Gm.
2. Chopped Pork ribs200 Gm.
3. Cherry tomato5 0
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 hueat
Click for cooking method of Kaeng phak hueat
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
3
คลิ๊กเพื่อดูรูปใหญ่
4
คลิ๊กเพื่อดูรูปใหญ่
5
 
1. Pound together chili paste ingredients until pulverized.
2. Bring water to a boil and stir in chili paste.
3. Add pork ribs and cook until tender.
4. Add vegetables and cook until vegetables are tender.
5. Add tomatoes. Stir and wait until tomatoes are cooked. Remove from heat.
 
Tips
Remove leaves axis (petal like) from the infectoria or keep just one last one since too many of them will cause a sour taste.