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- 1 dried quail, matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate
- 7 round eggplants
- 5 large fresh green chilli peppers
- 1 stalk lemon grass
- 3 straight-bulbed spring onions
- sa-kahn (an aromatic plant) cut into pieces about 5 cm long and 5 cm thick-about 10 pieces-washed
- 3 young shoots rattan, cooked by being placed directly on a charcoal fire and peeled so as to leave only the soft part, which is to be cut into pieces 2 cm long and washed
- 1 bunch phak tam nin (a leafy green) picked over, keeping only the leaves and tops, which are to be washed
- dill, washed and cut into pieces about 2 cm long
- spring onion, the green parts, cut into pieces about 2 cm long and washed
- sweet basil leaves, washed
- 1 piece of crisp-fried pork skin, cut into squares of 5 cm and put on a plate
- 2 yards long beans, cut into pieces about 2 cm long
- Put 2 metal jugfuls (2 pints) of water in a pot and place it on the fire.
- Add the prepared bird, the eggplants, the chilli peppers, the spring onions, the lemon grass, the so-kahn and salt.
- Cover and let it boil.
- Add the padek in a padek basket suspended in the soup.
- When the eggplants and the chilli peppers are done, spoon them out and pound them.
- Put this mixture back in the pot.
- When it returns to the boil add the phak toni nin and the yard-long beans.
- When all is done, add the pieces of pork skin and the chopped coriander leaves, taste and check the saltiness.
- Serve in a bowl, garnished with the chopped spring onion leaves.
- Accompany the dish with young cucumbers and older eggplants and other fresh vegetables (e.g. Salad leaves, watercress, etc.).