Khua fak pheka on - 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

Khua Fak Pheka On or Khua Ba-lit-mai is a favorite dish mostly among the older people as its flavor is a little sour and bitter. It goes well when stir fried with sour or fermented pork (naem) (Sirawit Jamras, personal communication, June 15, 2007; Rattana Phromphichai, 1999, p. 628)


1.	Young pods of Indian trumpet flower (Pheka)	200	Gm.
2.	Sour pork	100	Gm.
3.	Crushed Garlic	1	Tbsp.
4.	Vegetable oil	2	Tbsp.


1.	Bird chili	7	0
2.	Garlic	10	Cloves
3.	Shallots	5	0
4.	Shrimp paste	1	Tsp.
5.	Boiled Fermented fish	1	Tbsp.
6.	Salt	1/2	Tsp.

1	2	3
4

1 Roast the indicum pods and scrape off the burnt part and soak in cold water. Then slice thinly.
2 Pound together the ingredients of the chili paste until they are pulverized and make a fine paste.
3 Brown garlic in a little oil and add chili paste and sour pork.
4 Add sliced indicum pods and stir fry until pods are tender. Remove from heat.

Soak pods for 5 minutes in cold water to get rid of the bitter taste.

Select young, tender pods, tasting by bending it a little. The young pods are more flexible and easy to bend.

Rattana Phromphichai. (1999). Khua Ba Lit Mai. inSaranukrom wattanathamthai phak nuea (V. 2,p. 628). Bangkok:Foundation for Thai Cultural Encyclopedia: Siam Commercial Bank.


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.