Background Yum Jhin Kai was originated at a witchcraft ceremony, after the ceremony the chicken is cooked into Yum Jhin Kai. Although this dish is called a salad, but the cooking method is by boiling.   Nutrition Facts Chicken is high in protein, and the herbs contain vitamins and minerals. Straw mushroom is rich with Vitamin C, decrease infection and scurvy, gum disease, as well as rashes. Banana blossoms increase breast milk.   Ingredients 150 grams boiled chicken, shredded into pieces 80 grams boiled straw mushroom cut in half 100 grams boiled banana blossom, shredded into bite pieces 2 tablespoons chopped coriander 2 tablespoons thinly sliced spring onion 2 tablespoons thinly sliced long coriander Curry paste ingredients 5 dried chilies 1 teaspoon grilled slice galangal 1 grilled slice lemongrass 30 grams sliced shallot 40 grams clove garlic

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  Background Isan Sausageis the Isan local sausage, with all the full flavors of the distinctive identity and ancient wisdom of preservation method.   Nutrition Facts Sausage is rich with protein. Lemongrass prevents from fever and coughs. Thai garlic repairs and builds body tissues.   Ingredients 1 kilogram pig’s intestines 1 kilogram minced pork (loin) ½ kilogram minced pork (fat) 2 tablespoons crushed lemongrass 2 tablespoons salt 1 tablespoon sugar 2 tablespoons crushed white pepper 2 tablespoons crushed black pepper 1 cup of cooked rice  

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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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