Phak kad - jor (pak choy) can be found all over Thailand. It grows well in all seasons. In the Northeast, it is cooked with pork soup and seasoned with salt, pla-ra, shrimp paste and tamarind juice. It is one of favorite dishes of the North.
Nutrition
The dish contains vitamins, protein and dietary fiber. Moreover pak choy contains essential vitamins and calcium which strengthens bones and teeth.Ingredient
1 kg. pak choy
400 grams pork ribs, cut into small pieces
5 each red shallots
10 each garlic cloves
100 grams tua-nao (soybean fermented), roasted
2 tbsp. shrimp paste
3 tbsp. tamarind juice
1 tsp. salt
2 tbsp. vegetable oil
3 cups water
5 each dried bird eye chilies
How-to
1. Boil the water in a sauce pan over medium heat. Add the ribs, and simmer until they become tender.2. Pound the garlic, shallot, shrimp paste and salt in a mortar until well blended. Add the mixture to the ribs and water.
3. Cut pak choy into 3 inch pieces, add them and simmer until cooked.
4. Add tua-nao and tamarind juice, stir until dissolved. Simmer for a few minutes. Remove from the heat.
5. Stir-fry the chilies in oil until they become crispy. Set aside.
6. Add the chopped garlic to the oil. Stir-fry until it becomes brown and add to them to the pot. Stir until mixed.
7. Serve in a bowl. Garnish with the deep-fried chilies.
