Cooking Method for Cho Phak Kat (Northern Thai Food)

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 green 1 Kg. 

2. Pork ribs 400 Gm. 

3. Shallots 5 

4. Garlic 10 Cloves 

5. Roasted Fermented soy bean sheets 2 

6. Shrimp paste 2 Tbsp. 

7. Tamarind juice 3 Tbsp. 

8. Salt 1 Tsp. 

9. Vegetable oil 2 Tbsp. 

Cooking method

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 on cooking

Fresh tamarind must be parboiled to peal easily. Use the meat and liquid to add to the soup to make it slightly sour.

Tips on selecting ingredients

Select fresh mustard greens for the best taste.

References

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).

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