This is a method for cooking vegetables by boiling water in a pot and adding salt, shrimp paste, fermented fish, and then add fresh tamarind or extract of tamarind juice (lime, tomatoes, or kaffir lime are not recommended). Pork and bone can be used for a richer flavor and finally vegetables such as mustard greens, fern tops, swamp morning glories. Sometimes roasted soybean chips and a little
brown sugar can be added.
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.
| 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 | Tbsp. |
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
Fresh tamarind must be parboiled to peal easily. Use the meat and liquid to add to the soup to make it slightly sour.
Select fresh mustard greens for the best taste.
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