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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
 
 
Cho phak plang  Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Cho phak plang
 
            Cho phak plang is made in the same way as Cho Phak Kat. Some recipes require chilies, shallots, garlic, shrimp paste and sour pork. The sour taste comes from lime juice and tomatoes. It goes well with roasted chilies. Whole fresh or roasted chilies can be thrown in at the last minute. (Phanthira Kanthakalang, personal communication, June 20, 2007; Nongyao Wiriya, personal communication, July 3, 2007)
 
Ingredients
1. Indian Spinach200 Gm.
2. Fermented pork50 Gm.
3. Lime juice2 Tbsp.
4. Roasted Chili spur pepper2 0
5. Cherry tomato4 0
Curry
1. Chili spur pepper1 0
2. Garlic5 Cloves
3. Shallots5 0
4. Shrimp paste1 Tsp.
5. Salt1/2 Tsp.
Cooking method of Cho phak plang
Click for cooking method of Cho phak plang
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
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คลิ๊กเพื่อดูรูปใหญ่
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1. Pound together all the ingredients for the chili paste until they form a fine paste.
2. Bring water to a boil and add the chili paste and sour pork.
3. Add vegetables and boil a few minutes.
4. Add lime juice and stir a little. After it comes to a boil remove from heat.
 
Tips
Do not boil vegetables too long since this is the kind that cook as easily as spinach.
Tips
Select sour pork that is not too sour.