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Tum-Jin - Haen

Zone Northern

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Tum-Jin - Haen




Jin Haeng is made from dried beef or grilled beef. It is one of the food preservations that can keep beef longer preventing beef from being spoiled by the action of enzymes. It will become more delicious and tasty by pounding chili paste together with dried beef.


Nutrition facts

Tum-Jin-Haeng contains high nutrition such as garlic is beneficial in enhancing the growth of   body tissue, strengthening immune from cancer and boosting a strong antioxidant. Shallot has the high content of antioxidant and helps preventing from heart diseases, heart attacks and strokes.



100 grams dried beef

1 tablespoon coriander, thinly sliced

1 tablespoonshallot, thinly sliced

1 tablespoon garlic, chopped

2 tablespoons vegetable oil


Ingredients of chili paste

15 dried chilies

15 grams Thai garlic, peeled

40 grams shallots

1 tablespoon galangal, finely sliced

1 teaspoonsalt




Zone South


    Background This is traditional local dessert of Phuket,Ow-Ew is one kind of herb which its seed is similar to basil seeds. When soak into water, it becomes mucilage, add jia-kor( agar ) to make it stable as jelly but without color. Add on syrup or red syrup, grass jelly, red bean as ice refreshment.   Nutrition facts Ow-Ew is one kind of herbs that has cold effect to balance the heat inside our body.  It is suitable and perfect for summer as refreshment dessert.   Ingredients 80 gramsOw-Ew 3 tablespoonsboiled red beans 30 gramsChinese black jelly, diced 3 tablespoons red syrup or syrup Shaved ice    


Zone Central

Gaeng Keow Wan Neua (Green beef curry)

Background Green beef curry is mad from beef, coconut cream, green chilies and herbs. The dish is influenced by Muslim who are preferred eating meat and refrain from eating pork. Nutrition facts The dish is high in protein, iron, zinc and phosphorus. The fat from coconut cream is balance with various kinds of herbs from Keow-wan curry paste. Ingredients ·       4 cups coconut cream ·       ½ cup Keow-wan curry paste ·       300 grams beef, thinly sliced ·       100 grams Thai eggplants, cut into bite-size ·       20 grams pea eggplants ·       3 tbsp. fish sauce ·       1 tpsp. palm sugar ·       50 grams sweet basil ·       Chee Fah chilies (spur chilies), sliced Keow-wan curry paste ingredients ·       11 Chee-fah chilies (green chilies), remove seeds ·       ¼ cup lemon grass, thinly sliced ·       ¼ cup shallots, sliced ·       2 tbsp. garlic cloves, crushed ·       1 tsp. sliced kaffir lime zest ·       1 tsp. coriander roots, sliced ·       1 tsp. black pepper corns ·       1 tsp. shrimp paste ·       4 tsp. coriander seeds, roasted ·       2 tsp. cumin, roasted Put all of ingredients in a mortar and keep pounding until everything is well-blended. Chili leaves can be added for stronger green color.


Zone South

Budu Srong Kruang Pak Sud (Spicy shrimp dipping sauce with fresh vegetables)

Background Nam Budu is a Southern Thai fermented fish sauce and it is a house hold ingredient of people in the south. The dish is made with the fermented fish sauce, shrimps and herbs. Serve with fresh vegetables.   Nutrition facts The dish is high in protein from the fermented fish sauce and shrimps. Fresh vegetables are a source of dietary fiber and vitamins. Herbs help passing gas in the intestines and relive flatulence.   Ingredients 380 grams, budu, fermented fish sauce 2 cups water 300 grams shrimps, peeled and rough chopped 200 grams dried fish meat 1 cup shallots, sliced 30 grams lemongrass stalks, rough crushed 1 cup lemongrass, sliced ½ cup kaffir lime leaves, sliced ¼ cup chilies, sliced ½ cup lime juice 50 grams. palm sugar Fresh vegetables