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Kua Nhor Mai (Fried Bamboo Shoot)

Zone Northern

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Kua Nhor Mai (Fried Bamboo Shoot)


The Northern Thai word for “Kua” means fry. This dish is very famous almost in every household.


Nutrition Facts

Bamboo shoot is high in fiber, it controls the colon thus when bamboo shoot is consumed, the nutrients will be absorbed easily into the blood vessels. Moreover, it is rich with the protein from the pork and the condiments.



  • 300 grams bamboo shoot
  • 50 gram streaky pork
  • 15 grams red chili
  • 1 tablespoon chopped garlic
  • Vegetable oil for frying

Chili paste ingredients

  • 7 bird’s eye chilies
  • 15 grams clove of garlic
  • 20 grams shallot
  • 1 teaspoon shrimp paste
  • 1 tablespoon fermented fish

1/2  teaspoon salt

Zone Central


  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    


Zone Central

Gai Tom Kha (Chicken and Galangal in Coconut Milk Soup)

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


Zone Central

Pla Somlee Tod, Yum Mamung (Deep fried black-banded trevally and green mango salad)

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