Background Lanna’s tamarind leaves salad has many cooking recipes up to each community in the Northern Thailand. Tamarind leaves have sour taste and often used as ingredient to compliment the taste.   Nutrition Facts Tamarind leaves are used as laxatives and carminatives, sooth the cold and coughing. Onions is rich with Vitamin C and antioxidant agent, which help to prevent from diseases.   Ingredients 2 cups young tamarind leaves 1 cup sliced onion ½ cup fried shallots 1 tablespoon fish sauce 80 grams large tomatoes sliced in half 1 cup sliced pork rind 3 fried dry chilies

more

  Background “Mhok” means wrapped by banana leaf and steamed in order to keep all nutrients. The ingredients can be widely found so Mhok Catfish is easy to cook.   Nutrition Facts Grilled catfish is high in protein and low fat. Dill can stop growing up of bacteria and helps lower cholesterol and gastro-esophageal reflux disease. It can also heal the sleepless symptom and its high calcium can help maintain bone and teeth healthy.   Ingredients 600 grams Catfish cut into pieces 5 bird’s eye chilies 2 tablespoons lemongrass, chopped 2 tablespoonsFish sauce ½ cup Hairy basil ½ cupspring onion, chopped ½ cup dill, chopped 2 tablespoons Fermented fish sauce 2 tablespoons Burned sticky rice powder

more

    Background Jaew Bong is chili sauce that is very popular in Northeast of Thailand because it is very easy to cook and it can be kept for longtime. It is easy to pack and bring to eat during break time from farming work.   Nutrition Facts JaewBong  main ingredient is fermented fish sauce (Pla Ra). It is rich in protein and herb such as bird chili full of vitamin, shallot increases antioxidant, galangal helps about digestive system and garlic helps about maintaining the growth of connective tissue in the body.   Ingredients 1 cup of fermented fish sauce 20 dried chilies 30 dried bird’s eye chilies 40 grams pieces garlic 80 grams shallots 60 gramslemongrass, chopped 10 grams young galangal Tamarind juice Lime juice  

more