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) |