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Khao Mao Kluk Ma Praw (Young rice mixed with coconut)

Zone Northeast

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Khao Mao Kluk Ma Praw (Young rice mixed with coconut)




Rice cultivation is popular in Northeast of Thailand, So shredded rice grain is easy to find. Shredded rice grain can be adapted to many menus for snack and appetizer. Shredded rice grain is normally not for steamed cook.


Nutrition Facts

Shredded rice grain is rich in carbohydrate, protein, fat, vitamin, and mineral which are good for the body such as calcium, iron, magnesium and iodine.



100 grams shredded rice grain

50 grams sugar

1 cup shredded coconut, steamed

¼ tablespoon salt

2 cups water

Zone Northern


    Background Kab Moo is a common supplement to almost every Northern Thai dish. In northern culinary tradition, kab moo can be part of every meal and also a tasty snack. Nam-Prik-Kab-moo is unique for its thick, creamy and tasty form mixing with kab-moo and green chili ( Prik-noom ).   Nutrition facts Green chili or called Prik-noomcontains a substance called capsaicin which reduces amount of insulin, blood cholesterol and triglyceride levels. Spicing your meals with chili protects the fats in your blood.   Ingredients 50 grams of Kab-Moo ( fried pork skin ) 200 gramsroastedgreen chili 15grams garlic, peeled ½  teaspoon of salt      


Zone Northern

KaengKluay Dib (Thai Pork Red Curry with Unripe Green Bananas)

Background GaengKluay Dib is a curry using a cultivated banana as an ingredient because it can be found easily.   Nutrition Facts Cultivated banana contains tannins which help to treat gastric ulcer. Prevents from infection and help to decrease the acid in the stomach.   Ingredients 400 grams Unripe cultivated banana 100 grams streaky pork 50 grams Cha-om or Acacia Pennata 50 grams sliced WildbetalLeafbush (Cha Plu) 1 tablespoon sliced shallot Curry paste ingredients 15 bird’s eye chilies 10 grams cloves of garlic 30 grams shallot 1 tablespoon sliced galangal 1 tablespoon sliced lemongrass 1 tablespoon shrimp paste 1 tablespoon boiled fermented fish ½ teaspoon salt    


Zone Central

Tod-Mun-Goong (Deep fried shrimp cakes)

  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