Header
search
Food name
Ingredient
Local Vegetable
Left
 
Menu
Main Page
Project Background
Type of Foods
   icon1.gif Aep Show/Hide content
   icon1.gif Chio Show/Hide content
   icon1.gif Cho Show/Hide content
   icon1.gif Kaeng (Curry) Show/Hide content
   icon1.gif Khio Show/Hide content
   icon1.gif Khua Show/Hide content
   icon1.gif Lap/Lu Show/Hide content
   icon1.gif Mop Show/Hide content
   icon1.gif Namphrik Show/Hide content
   icon1.gif Nueng Show/Hide content
   icon1.gif Ok Show/Hide content
   icon1.gif Pickling and Fermenting Show/Hide content
   icon1.gif Ping/Yang/Thot Show/Hide content
   icon1.gif Sa Show/Hide content
   icon1.gif Tam/Yam Show/Hide content
   icon1.gif Uk/Hum Show/Hide content
   icon1.gif Desserts/Snacks Show/Hide content
.................................
The Lanna Eating Culture
.................................
Acknowledgements
.................................
Links
Chiang Mai University Library in collaboration with Information Technology Service Center
 
 
Cho phak kat Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Cho phak kat
 
            Cho phak kat is usually made from flowering mustard greens, or Phak Kat Chon, and flavored with salt, shrimp paste or fermented fish as well as tamarind and pork bones. Sometimes a little brown sugar can be added as well as roasted soybean sheets (thu-nao-khaep). Fried dry chilies go well with it, too. (Rattana Phromphichai, 1999, p.1790 ; Amphorn Moliphan, personal communication, July 6, 2007)
 
Ingredients
1. Mustard green1 Kg.
2. Pork ribs400 Gm.
3. Shallots5 0
4. Garlic10 Cloves
5. Roasted Fermented soy bean sheets2 0
6. Shrimp paste2 Tbsp.
7. Tamarind juice3 Tbsp.
8. Salt1 Tsp.
9. Vegetable oil2 Tbsp.
Cooking method of Cho phak kat
Click for cooking method of Cho phak kat
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
3
คลิ๊กเพื่อดูรูปใหญ่
4
คลิ๊กเพื่อดูรูปใหญ่
5
คลิ๊กเพื่อดูรูปใหญ่
6
 
1. Bring water to a boil and add pork ribs. Boil until the pork is tender.
2. Pound together shallots, shrimp paste and salt and add the pork.
3. Add chopped mustard greens.
4. When the greens are tender, add pounded bean sheets.
5. Flavor with tamarind paste and stir and bring to a boil again. Remove from heat.
6. Brown the garlic in a little oil and pour it into the mustard greens soup
 
Tips
Fresh tamarind must be parboiled to peal easily. Use the meat and liquid to add to the soup to make it slightly sour.
Tips
Select fresh mustard greens for the best taste.

Rattana Phromphichai. (1999). Cho Phak Kat/Phak Kat Cho. In Saranukrom Wattanathai Phak Nuea (Vol.4,p.1790-
���������� 1791). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in Thai).