Background From the ancient people usually bring fruits to cook as containing natural sour taste from pineapple without adding monosodium glutamate. Pineapple is sweet and sour fruit that popular cook in clear yellow curry soup. Adding pork as ingredient will be placed in stir-fry recipe.   Nutrition facts Pineapple is an excellent source of vitamin C and fiber; its anti-inflammatory properties include the reduction of swelling and bruising and helping to clean up damaged cells. Bromelain enzyme seems to work for a production of substances that fight against pain and reduce swelling, and it contains chemicals that prevent the blood from clotting.   Ingredients 200 grams pineapple, diced 80 grams bacon, diced 5 gramsgarlic, crushed Fish sauce, salt and sugar    

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History The making of Nam Tok is similar to Laab but uses sliced pork instead of minced pork Grilled pork and beef is commonly used. Nutrition Facts This menu is high in protein from the pork. The ingredients such as shallot fight the immune system and is beneficial to the heart, parsley help strengthens the bones and teeth, peppermint leaves play a role in improving the vision and relief stress leeks prevent constipation and lower the cholesterol in the vascular. Ingredients • 350 gram pork (sirloin) • 10 grams sliced shallots • 1 tablespoon sliced leeks • 1 tablespoon roughly sliced parsley • 10 grams handful of peppermint leaves • 2 tablespoons roasted rice • 1 tablespoon cayenne chili • 2 tablespoons fish sauce • 2 tablespoons lime juice

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Background It is a popular dish at ceremonies and special occasions of the Lanna tradition due to the reason that  “Laab” means lucky. However, the Northern recipe is different from the North –Eastern by cooking with meat and curry paste instead of roasted rice.   Nutrition Facts Laab Kua is high in energy and protein. The condiments such as garlic, galangal, lemongrass, kaffir leaves contain vitamins and minerals (zinc and calcium), help to expel the gas and good for the digestive system.   Ingredients 300 grams minced pork 100 grams pig’s intestine 100 grams pig’s liver 100 grams pig’s skin, boiled and cut into small pieces 3 tablespoons roughly chopped onion spring 3 tablespoons roughly chopped coriander 3 tablespoons fish sauce 2 tablespoons chopped garlic 4 tablespoons vegetable oil 2 tablespoons sliced long coriander 4 tablespoons roughly sliced Vietnamese Coriander 2 tablespoons sliced kaffir lime leaves   Curry paste ingredients 5 dried chilies, deep-fried 10 grams grilled garlic 30 grams grilled shallot 1 teaspoon chopped roasted galangal 1 tablespoon chopped lemongrass 1 teaspoon salt 1 teaspoon roasted coriander seeds

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