Background Tamarind leafis easy to find. It has sour taste thus the Northeastern people or Isan use tamarind leaf to flavor the sour taste, a distinct taste from lime and tamarind juice.   Nutrition Facts Tamarind leaf or the young tamarind leaf is used as laxative, expel intestinal gas, cure the fever and coughs. Shallot is packed with Vitamin C and antioxidants beneficial to the immune system.   Ingredients 1 kg. chopped chicken meat with bones 1 cup young tamarind leaves 4 kaffir shredded lime leaves 15 grams galangal chopped in chunks 5 grams crushed bird eye chilies 30 grams crushed lemongrass chopped in chunks 15 grams crushed shallots Fish sauce    

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    Background Nam-prik dish is one of the most popular recipes that people in Northern part of Thailand love to cook. Its ingredients are easily found with simple taste and good flavor.   Nutrition facts Benefits of chilies and lemonade are mainly to prevent bleeding on your gum and teeth. Garlic boosts the growth of body tissue immune and strengthens body immune from cancer.   Ingredients 120 grams bitter eggplant, thinly sliced 50 grams pounded skin pork 5 grams grilled bird’s eye chilies 20 grams Thai garlic, peeled 1 tablespoon shrimp paste 2 tablespoon lime juice 1 tablespoon sugar      

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Background Num Som Nhod or Vinegar is made from Jaggery and it is created by southern people. Sour soup with mullet fish is made with Jaggery acid vinegar, palm sugar and mullet fish.   Nutrition Facts The dish contains protein, vitamin C and essential fat. Having the dish relives common cold and protects from, cardiovascular disease, eye disease, and skin wrinkling.   Ingredients 500 grams mullet fish, medium size ½ cup Num Som Nhod 2-inch long turmeric, crushed 30 grams lemongrass stalks, crushed 40 grams shallots, rough crushed 5 grams bird’s eye chilies 20 grams palm sugar 1 salt    

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