“Phak Kood”, or vegetable fern, is a member of the Athyriaceae family and grows well in the rainy season. Its young leaves are popular in cooking. When it is cooked with coconut milk and prawns, it creates an impressive dish with a creamy sweet taste.
Nutrition
Phak Kood is high in beta carotene, iron and vitamins. Having the dish maintains eyesight, increases immunity and hemoglobin and reduces high blood pressure. Prawns have Omega 3 which helps nourish the brain and nervous system.Ingredient
200 grams Phak Kood (edible oak fern)
2 tbsp. fish sauce
2 tbsp. lime juice
2 tsp. sugar
2 tbsp. chili paste
6 each blanched prawns
1 tbsp. sliced red shallot
1 each chee fah chili, crosswise sliced
How-to
1. Blanch the phak kood. Soak in cool water, and drain well. Set aside.2. Combine the fish sauce, lime juice, sugar and chili paste in a bowl. Stir until well mixed and the sugar is dissolved
3. Pour the mixture over the phak kood. Add the shallots, chee fah chili and prawns. Stir until mixed well. Serve on a plate.
