Phakplang is a local vegetable. Its young leaves are served with dipping sauces or added to Northern curry dishes.
Nutrition
Phak plang contains vitamins, minerals, beta carotene and niacin (B3) which is good for eyesight, the excretory system and has anti-oxidant properties.Ingredient
1 cup phak plang, young leaves (local vegetable – Ceylon spinach)
200 grams fermented pork-skins sausage (naem)
8 each tomatoes
½ tsp. salt
1 tbsp. fish sauce
2 tbsp. lime juice
3 cups water
Ingredients for curry paste
5 each chee-fah chilies
6 each garlic cloves
1 each red shallots
½ tbsp. shrimp paste
How-to
1. Clean phak plang, drain and set aside. Break the fermented pig-skin sausage with your fingers.2. Pound all spices until well blended. Add the shrimp paste. Pound until well mixed.
3. Boil the water in a pot over medium heat. Add the paste mixture, stir until dissolved. Let it come to a boil again.
4. Add phak plang, when it is cooked, add the fermented pigskin sausage. Season with fish sauce and tomatoes. Remove from the heat. Season with lime juice and taste.
