Background Nam-prik-long-rua is originally served in the palace kitchen by HRH Queen SadubLadawan, she was the first person who created the recipe of Nam-prik-long-rua. She was a person who took care of all meals for Princess, in one day while she was searching for the ingredients in the kitchen of the boat she found just only a leftover of some Nam-prik-ka-pi and other condiments, for example, Sweet pork ( Moo Waan ), Pladuk Fu (Crispy catfish) and red salted eggs that were already cooked. She fried them all together. Finally Princess was satisfied with that dish and it became a popular dish from short time preparing.   Nutritions facts Nam-prik-long-rua is extraordinary by its ingredients as having 5 groups of nutrients and full of flavor. This dish has various tastes such as salty, spicy and sour from nam-prik, sweet from moo-waan and pla-duk-fu is crispy and crunchy also high in protein that is really good combination with vitamins in fresh vegetables.   Ingredients 2 cup of steamed rice 3 tablespoons nam-prik-ka-pi 3 tablespoons sweet pork (moo-waan) 1 red salted egg 2 tablespoon crispy catfish, chopped 1 tablespoon pickled garlic, sliced Fresh variety of vegetables such as white turmeric, winged bean and cucumber    

more

Background Chicken and Galangal in Coconut Milk Soup is a kind of spicy soup that is made mild by coconut cream. The dish is aromatic from herbs such as galangal, lemon-grass and kaffir lime leaves.  Only chicken is used in this dish. It is very popular with Thai people and foreigners alike.   Nutrition facts The dish is high in vitamin C and contains protein and phosphorus. Karri lime leaves make the dish be a refreshing food and having the dish relieves flatulence.   Ingredients 2 cup coconut cream 150 grams chicken, cut into bite-size pieces ½ cup straw mushroom ¼ cup sliced young galangal 50 grams lemongrass stalks, rough crushed 5 grams kaffir lime leaves Chili, rough crushed Fish sauce Lemon juice Coriander leaves

more

Background The most popular fish for deep-frying is the black-banded trevally and also called cotton fish (pla sumlee) in Thai which is soft and white meat. The deep-fried fish is served with mango salad (Yum Mamuang). Nutrition facts Fish is high in protein but low in fat and provide omega 3 which is good for brain and prevents from blood clots. Nutritionists recommend that we should eat marine fish two dishes per a week. Yum Mamuang is enriched with vitamin C from green mango and lemon juice. Ingredients 1 fish pla sumlee (300-400 grams) 80 grams green mango, chopped ¼ cup shallots, sliced 2 tbsp. dried shrimp, pounded 10 grams chilies, chopped Garnish with coriander leaves and roasted peanuts/cashew nut Seasoning: 2 tbsp. of each: fish sauce, sugar and lemon juice

more