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KhanomJeen Nam Ngiaw

Zone Northern

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  • recipe image cover

KhanomJeen Nam Ngiaw


KhanomJeen or Khao Nom Sen is eaten with a stew calledNam Ngiaw. It isa popular Lanna dish. The recipes vary demographically, some local use fermented soybean in the chili paste to flavor the taste.


Nutrition Facts

KhanomJeen Nam Ngiawis rich with protein from the minced pork and spare ribs, and vitamin C from the tomatoes. Moreover, tomatoes help to nourish and moisten the skin and provide antioxidant.



  • 1/2 kilogram pork Spare Ribs, chopped into bite-size pieces
  • 1/2 kilogram diced curdled blood
  • 400 grams minced pork
  • 1/2 kilogram small size tomatoes sliced in half
  • 2 tablespoons salt
  • 2 tablespoons vegetable oil
  • 6 cups of water

Chili paste ingredient

  • 7 dried chilies
  • 1 teaspoon of chopped coriander roots
  • 1 teaspoon chopped galangal
  • 2 teaspoons lemongrass
  • 2 teaspoons shrimp paste
  • 40 grams shallots
  • 60 grams garlic



Zone Central

Kanom Cheen Saw Nam (Fresh Thai rice noodles with coconut milk)

Background Kanom, the word is from Mon language, and Cheen means well cooked. So, it is assumed that the dish is influenced by Mon people since King Rama IV era. In summer, the weather is very hot so Thai people create the cold dish to serve during the summer. Its taste is a mix of sweetness and sour. The dish is similar to salads, and Kanom Cheen Saw Nam is accepted as a healthy dish.   Nutrition facts    About 72 grams of Kanom Cheen (Thai rice noodles) provides only 80 kcal. The dish is mad of pineapple and lemon juice which contain high vitamin C. The ingredients are dried shrimp providing protein and garlic helping to reduce fat from coconut cream.   Ingredients 150 grams Thai rice noodles 1 cup pineapple, chopped ½ cup dried shrimp, pounded ¼ cup ginger, thinly sliced 2 tbsp. garlic, thinly sliced 3 fish sauce 3 sugar ½ coconut cream A pinch of salt


Zone Northeast

Khao Tom Mud (Steamed sticky rice with banana)

    Background Khao Tom Mud is a Thai snack made from banana wrapped by steamed sticky rice with coconut milk and then again wrapped by banana leaf or young coconut leaf. It is very popular for festivities.   Nutrition Facts Banana is full of benefits such as to help about gastritis because it has tannin that can coat the stomach and intestine and it also decrease gas in stomach.   Ingredients 800 grams steamed sticky rice 10 whole bananas 100 grams steamed black bean 100 grams sugar 1 teaspoon salt 3 cups coconut milk Banana leaf


Zone Central

Gaeng Liang (Spicy herb vegetable soup with prawns)

Background Gaeng Liang (spicy herb vegetable soup with prawns) might be influenced by the Portugal in Siam since Ayutthaya Kingdom. The dish is made from local vegetables and herbs. It is salty and spicy from herbs and aromatic from sweet basil leaves.   Nutrition facts Gaeng Liang is a healthy dish. It is pepper hot rather than chili hot.  Proper having pepper is good for a digestion system and blood circulation system. Pumpkin provides vitamin A which helps keep your eyes healthy. East Indian Spinach (Tum luang) is high in beta-carotene which contains antioxidant. Luffa is high in Fiber. Hairy basil is high in iron and helps relive coughing and cold. Finally, the dish provides protein from shrimp and prawns.   Gaeng Liang paste ingredients ½ cup dried shrimp, pounded ¼ cup shallot, chopped 1 tbsp. black pepper 1 tsp. shrimp paste Ingredients 200 grams prawn, peeled and de-veined 300 grams pumpkin, cut into bite-size piece 300 grams luffa, cut into bite-size piece 1 cup East Indian spinach 100 grams baby corn 1 cup hairy basil Fish sauce