Background This spicy soup is very popular in north east of Thailand. It is similar to Tom yum in central of Thailand but the spicy ingredient for this soup is cayenne pepper and most of the time this soup was cooked with pork or beef. Its taste is not very sour but it has a mellow taste from all the ingredients.   Nutrition Facts Tom sab is full with health benefits from herbs and vegetables such as galangal, lemongrass and kaffir lime leaf. They help about digestive and circulatory system. Mushroom, bird chili and cherry tomato have high vitamin and parsley helps about gas in stomach and breathodour.   Ingredients 350 grams pork rib cut into pieces ½ cup Mushroom cut into half 30grams Lemongrass, cut in 1 inch size 10grams Galangal, sliced 80 grams whole Cherry tomato 40 grams whole Shallot 3 tablespoons Fish sauces 3 tablespoons Lemon juice 3 grams Kaffir lime leaves 15 grams sliced long coriander 8 Dried Bird chilies 1 teaspoon Cayenne pepper 10 grams Coriander leaves

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Background Mee Krob is a mix of Thai and Chinese dish. Noodles and deep-fried cooking techniques originate in China while its taste and seasoning are Thai style. The dish is seasoned with tamarind juice, palm sugar and fish salt so its blend of sweetness, sourness and saltiness all in one. Finely sliced bitter orange peel is needed and added on the top of the dish, usually served with Chinese chives and fresh bean sprouts.   Nutrition facts Rice Vermicelli Noodles,known as Sen-Mee in Thai, contain carbohydrate. The dish provides protein from pork and shrimp, and vitamin C and iron from fresh vegetables.   Ingredients 100 grams Rice Vermicelli Noodles 80 grams, mix of bite-sized shrimp and pork 2 cups chopped shallots 1 chopped garlic 50 grams hard tofu, cut into matchstick-size pieces 2 eggs Cooking oil for deep-fry and stir-fry Seasoning: 1 tbsp. of each: vinegar, fish sauce, palm sugar and fermented soybeans Garnish with sliced pickled garlic, bitter orange peel, Chee Fah chilies (spur chilies) and Parsley for garnishing. Serve with Chinese chives and fresh bean sprouts.

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Background Beef curry is a type of red curry which is salty and sweet and thick with a nutty peanut flavor. Some Thai people believe that the dish is influenced by Indonesia since King Rama VI because the dish is similar to an Indonesia dish named “Rendang” which is made from thick beef but Thai are preferred thinly sliced beef.   Nutrition facts The dish is enriched with protein from beef and fat from coconut cream. Herbs in the dish reduces cholesterol.   Ingredients 2 cups coconut cream 300 grams beef, thinly sliced ½ cup red curry paste 2 tbsp. peanut, roasted 2-3 fish sauce 1 palm sugar 2 grams kaffir lime leaves, sliced 2 grams kaffir lime leaves, shredded

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