Background Suki-Yaki is originated from Japanese cuisine which means to roast or BBQ in a hot pan. However, Thailand’s Sukiyaki was influenced by Chinese as main red sauce ingredients was made from pickled bean curd( Tao-hoo-yee ). Normally we will mix all ingredients such as vegetables or variety of meat in a big hot pot but nowadays it is transformed to be a quick single dish by stir-fried glass vermicelli, meat, egg and sukiyaki sauce.   Nutrition facts It is rich in protein from variety of meat like pork, beef and seafood. This recipe also contains many vitamins, minerals and fiber from lettuce and morning glory.   Sukiyaki sauce made from pickled bean curd and likewise soybean which is well-known as high source of minerals, iron and potassium. These can strengthen bones and enhances blood circulation.  We can say that this menu contains 5 major food groups.   Sukiyaki sauce ingredients 1 clot pickled bean curd 2 tablespoons chopped pickled garlic with juice 1 tablespoon palm sugar 1 tablespoon vinegar 1 tablespoon smashed toasted white sesame 1 tablespoon sesame oil 2 pieces chopped dried roasted chili 2 tablespoon water Mix all ingredients in order to make Sukiyaki sauce   Ingredients 80 grams glass vermicelli, already soak in water 50 grams sliced beef or pork 50 grams sliced chicken 50 grams seafood combination such as shrimp and squid 50 gramsChinese cabbage, sliced 50 grams morning glory, cut into 1 inch size 20 gramsChinese celery, cut into 1 inch size 2 chicken eggs ½ cup suki-yaki sauce 2 tablespoons vegetable oil for stir-fried 2 cloves Thai garlic, crushed      

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  Background The well-balanced ingredients of shrimp cakes makes this recipe popular among Thai and Chinese, while shrimp and seafood have sweet and delicious flavor, they are also well-known for a high protein source. In addition of pork fat helps the inside of the cakes stay moist and not dry out during the cooking process. It is actually very simple to make by mixing the ingredients with pork fat and chopped shrimp, a traditional technique to well blend. Similar to place bread crumbs before deep fry for crispy skin with soft texture.   Nutrition facts Shrimp contains high calcium and vitamins B12 that enhances the growth of cells and benefits through red blood cell production and brain membrane. Furthermore, iodine controls the functioning of thyroid glands in human body, which also has a significant influence on the metabolic processes in the body. It helps in the optimal utilization of calorie.   Ingredients ½ kg shrimp, peeled 50 grams pork fat 1 white egg 1 tablespoon corn flour 1/2 teaspoon sesame oil 1 teaspoon Chinese cooking wine A pinch Pepper powder 1 cup of bread crumbs Vegetables oil for deep-fry    

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Background Nam Budu is a Southern Thai fermented fish sauce and it is a house hold ingredient of people in the south. The dish is made with the fermented fish sauce, shrimps and herbs. Serve with fresh vegetables.   Nutrition facts The dish is high in protein from the fermented fish sauce and shrimps. Fresh vegetables are a source of dietary fiber and vitamins. Herbs help passing gas in the intestines and relive flatulence.   Ingredients 380 grams, budu, fermented fish sauce 2 cups water 300 grams shrimps, peeled and rough chopped 200 grams dried fish meat 1 cup shallots, sliced 30 grams lemongrass stalks, rough crushed 1 cup lemongrass, sliced ½ cup kaffir lime leaves, sliced ¼ cup chilies, sliced ½ cup lime juice 50 grams. palm sugar Fresh vegetables    

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