Or Lam Nok Kho

Ingredients

• dried quail

  matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate
  1 unit
• round eggplants
  7 unit
• fresh green chilli peppers
  5 large
• lemon grass
  1 stalk
• straight-bulbed spring onions
  3 unit
• sa-kahn (an aromatic plant) cut into pieces about 5 cm long and 5 cm thick-about 10 pieces-washed
  1 unit
• 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
  3 unit
• bunch phak tam nin (a leafy green) picked over

  keeping only the leaves and tops, which are to be washed
  1 unit
• dill

  washed and cut into pieces about 2 cm long
  1 unit
• spring onion

  the green parts, cut into pieces about 2 cm long and washed
  1 unit
• sweet basil leaves

  washed
  1 unit
• of crisp-fried pork skin

  cut into squares of 5 cm and put on a plate
  1 piece
• padek
  1 unit
• salt
  1 unit
• yards long beans

  cut into pieces about 2 cm long
  2 unit