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Khao Yum Songkla (Southern Thai rice salad)

Zone South

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Khao Yum Songkla (Southern Thai rice salad)

Background

Khao Yum is a rice salad and nearly ubiquitous in the South. The dish is a Southern Thai mishmash of rice and julienned herbs and vegetables, held together with generous lashings of Nam Budu, a Southern Thai fermented fish sauce.

 

Nutrition facts

Khao Yum is a healthy and dietary food which is low fat but high carbohydrates, and the mishmash of herbs and vegetables, are enriched with beta-carotene, vitamin and dietary fiber.

 

Ingredients

  • 1 ½ cup steamed rice
  • 1 cup crispy fried rice
  • 4 coconut, desiccated
  • 4 tbsp. dried shrimp, pounded
  • ½ cup Nam Budu
  • Dried chilies, pounded

Julienned herbs and vegetables whatever growing in a garden home.

Zone Northern

Nam Prik Ong (Northern style Pork Chili Dip)

  Background Nam Prik Ongis one of the best known Lanna chili paste. The highlight characteristic is the sour, sweet, salty and spicy taste.  Mostly taken as a side dish with fresh or boiled vegetables.   Nutrition Facts Tomatoes freshen the skin, produce antioxidant that help to reduce and delay the signs of aging. Enhance the immune system as well as enriched with vitamin A, nourishing the eyes.   Ingredients 200 gram small tomatoes 300 gram minced pork 2 tablespoons vegetable oil 2 tablespoons fish sauce 3 tablespoons chopped leeks Chili Paste ingredients 8 Thai bird’s eye chilies 10 grams garlic 1 teaspoon salt 20 grams sliced shallots 20grams grilled fermented soybean 1 tablespoon coriander roots 1 teaspoon shrimp paste    


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Zone South

Pad-Mee-Chai-Ya

    Background It is originally called “ PadMee ” founded more than 100 years as a local dish of Chaiya district in SuratThani province. It is imilar to Pad Thai dish but the different is that Chaiya noodles have ingredients as pound dried chilies with shrimp paste and shallots and simmered with coconut cream and seasoned the flavor as sweet, salty and sour.   Nutrition facts Pad-Mee-Chai-Ya contains high carbohydrate from rice noodles that made from water and rice flour. Rice noodles provide you enough carbohydrate at 40% of your recommended daily consumption. The carbohydrate found in rice noodles promotes waste elimination and improves your digestive system as well. Shrimp contains high protein and we gain fat from coconut milk, vitamins and minerals from fresh vegetables.   Ingredients 200 grams soaked thin rice noodles or Chan noodles 120 grams shrimp, peeled 5 pieces dried red chilies without seeds 30 grams shallot, sliced ½ teaspoon shrimp paste 1/3 cup coconut milk 1 tablespoon fish sauce 1 tablespoon palm sugar 1tablespoon tamarind juice    


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Zone Central

Gaeng Ped Gai (Red curry with chicken)

Background Red curry with chicken is adapted from the Arabs recipe since Ayutthaya Kingdom. Milk is a main ingredient of the Arab recipe while original Thai dish is not added milk. After adapting the Arab recipe, Thai people use the coconut cream instead of milk.  Gaeng Ped Gai is made from chicken, red chilies, herbs and coconut cream so the dish becomes aromatic and strong taste soup.   Nutrition facts The dish contains calcium, iron, phosphorus and beta-carotene from herbs and vegetables. Having the dish reduces a risk of blood clots, reduces blood sugar, relives coughing and improves a digestion system.   Ingredients 4 cups coconut cream 300 grams chicken ½ cup red curry paste 100 grams eggplant 20 grams pea eggplant 50 grams sweet basil leaves 10 grams Chee Fah chili, shredded Fish sauce Palm sugar Red curry paste ingredients 9 dried chilies, soaked ¼ cup lemongrass, thinly sliced ¼ cup shallots, shredded 2 tbsp. garlic cloves, crushed 1 tsp. sliced kaffir lime zest 1 tsp. coriander roots, sliced 1 tsp. black pepper corns 1 tsp. shrimp paste 4 tsp. coriander seeds, roasted 2 tsp. cumin, roasted Put all of ingredients in a mortar and keep pounding until everything is well-blended.


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