SLider section


Zone Northern

  • recipe image cover





Tam-kra-thon or tam bak-tuen is another Northern Thai cuisine recognized for tasty and fresh ingredients. Cooked with chopped fresh santolfruit  is very delicious.


Nutrition facts

Santol, a rich source of vitamins C, A and pectin, helps to improve digestion and prevents constipation. The health benefits of phosphorus include improving digestion, regulating excretion, protein formation, improving energy extraction, cellular repairing and proper nutrient utilization.



300 grams fresh santols

5 grams bird’s eye chili

5 grams Thai garlic, peeled

1 tablespoon palm sugar

2tablespoons boiled fermented fish ( namplaraa )

1/2teaspoonnam-pu( crabpaste )

1 tablespoon dried shrimp




Zone South

Yum Bai Bua Bok (Spicy dressing sauce with Bai Bua Bok)

Background Yum, Thai salad, is a favorite dish among people in the central and the south. The dish is made with Bai Bua Bok (Gotu kola), dried coconut, dried shrimp and shallots.   Nutrition facts Bai Bua Bok (Gotu kola or Centella asiatica) has been used in many conditions for thousands of year. It was used to heal wounds, improve mental clarity, and treat skin conditions such as leprosy and psoriasis. 100 grams of Bai Bua Bok provide 0.24 milligrams of vitamin B1, 238 micrograms of beta-carotene.   Ingredients 2 cups Bai Bua Bok, sliced 1 cup shallots, sliced ¼ cup dried shrimp, pounded ¼ cup dried coconut, roasted 100 grams shrimps, grilled or blanched   Dressing sauce ingredients 1 ½ tbsp. palm sugar 2 fish sauce 2 lime juice 2 shrimp paste, grilled 5 grams bird’s eye chilies    


Zone Northeast

Jaew Hon (Isan Hot Pot with Pork/Beef/Seafood) แจ่วฮ้อน

Background The making of Jaew Hon (Isan Hotpot) is like the suki or hot pot in the central region but the ingredients used are the local raw materials for the distinct flavours.   Nutrition Facts Jaew Hon is full of healthy ingredients such as galangal, lemongrass, kaffir lime leaf are great for the appetite, expel the gas, nutritious for the body and stimulate the flow of vascular.   Ingredients Your choice of meat: pork, chicken, shrimp, squid 1 cup spare rip soup stock 15 grams thinly sliced galangal 30 grams lemongrass, chopped in chunks 10 grams crushed coriander root 3 kaffir lime leaves 1 teaspoon salt 15 grams thinly sliced long coriander 20 grams sliced leeks Basil leaves Fish sauce Sugar Chili sauce ingredients 1 tablespoon cayenne pepper 2 tablespoons fish sauce 2 tablespoons roasted rice 2 tablespoons tamarind juice 1 teaspoon sugar      


Zone Northern

KaengKradang (Jelly Pork Curry)

Background KaengKradang or Kaeng Mu Kradang is usually cooked with pig’s leg which makes the curry thick and jelly. KaengKradang has two recipes: Chiang Mai’s and Chiang Rai’s. Chiang Rai’s menu is cooked by adding the chili paste while boiling the pig’s leg.   Nutrition Facts Pig’s leg contains necessity protein for the body. The ingredients are rich with nutrients such as shallots fight the free radicals and healthy for the heart.   Ingredients 1 kilogram pig’s leg (boneless) 30 grams shallot 20 grams garlic 1 teaspoon grind pepper 2 teaspoons sliced coriander roots 1 teaspoon salt 2 tablespoons fish sauce 2 tablespoons sliced coriander