Background KhaiKrata or Fried egg served on pan is easy to find in northeast of Thailand such as provinces of Ubonratchatani and Udonthani. This menu is originated from French cuisine in the past when Vietnam was under French colonization.   Nutrition Facts Egg is full with vitamin and mineral. It helps circulatory system. It is a very proper food for the vegetarian.   Ingredients 2 eggs 20 grams minced pork, cooked 20 grams Sweet fried sausage, cooked 30 grams Vietnamese pork sausage ½ tablespoon butter Spring onion, chopped Pepper powder

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Background SaiUa is made by a method of preservation. The word “ua” means to insert. “SaiUa” means to stuff intestines with different sorts of meat.   Nutrition Facts SaiUa is nourished with protein from the meat, as well as the condimentsused containing healthy benefitssuch as the lemongrass helps to ease the cold and coughs. Galangal nourishes the body. Garlic increases the growth of body tissues, prevent cancer and stimulate antioxidants.   Ingredients 1 kilogram minced pork with fat 3 tablespoons sliced kaffir lime leaves 2 tablespoons chopped leeks and corianders 2 tablespoons fish salt 1/2 kilogram pork intestine Chili paste ingredient 8 dried chilies 1 teaspoon grind salt 2 teaspoons chopped galangal 2 tablespoons chopped lemongrass 60grams chopped shallots 3 tablespoons chopped garlic 1 teaspoon shrimp paste 2 teaspoons corianderroots ½ teaspoon turmeric powder    

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    Background Mhok bamboo is wrapped in banana leaf and steamed. It is similar to Tom Preu but it has to be wrapped with banana leaf and then steamed. This cooking style makes Mhok Bamboo full flavored and tastier than Tom Preu.   Nutrition Facts Mhok bamboo is full of health benefits such as YaNang  juice to support the immune system. Bamboo also has high fiber that helps the excretory system. Moreover lemon grass also helps the digestive system and good for blood circulation.   Ingredients 300 grams bamboo shoot, thinly sliced 10 grams bird’s eye chili 1 cupYanang leaf juice 30 grams lemongrass stalk cut into pieces 2 tablespoons Burned sticky rice powder 30 grams shallot 200 grams Streaky pork cut in to pieces 3 tablespoons Fermented fish sauce ½ tablespoon Fish sauce 10 grams Hairy basil Banana leaf for wrapping

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