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Tom Som Pla Kra Bork (Sweet and sour fish soup with lots of Ginger)

Zone Central

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Tom Som Pla Kra Bork (Sweet and sour fish soup with lots of Ginger)

Background

Sour fish soup with lots of ginger is a refresh dish. Sour and sweetness of the soup is from tamarind and palm sugar. The dish is popular among people in the central.

 

Nutrition facts

The soup contains protein and vitamin C. Having the dish relieves flatulence and coughing, cold and constipation.

Chili paste ingredients

  • 1 tbsp. black pepper corns
  • ¼ shallots, sliced
  • 2 coriander roots
  • ½ tsp. shrimp paste

Ingredients

  • 300 grams Pla Kra Bork
  • 50 grams Ginger, sliced
  • Spring onion and coriander leaves
  • ½ cup tamarind juice
  • 2 tbsp. fish sauce
  • 2 tbsp. palm sugar

Zone Northern

Yum Yod Makham (Tamarind leaves Salad)

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


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Zone Northern

KaengKhanun (Young Jackfruit Curry)

Background Formerly, KaengKhanun or KaengBumnun is cooked when important ceremonies because theNorthern people believe that khanun (jackfruit) is a lucky name in Thai.                                      Nutrition Facts Young jackfruit is high in protein, fat, fiber, with high antioxidants.   Ingredients 300 grams pork ribs 500 grams young jackfruit, cut into bite-size pieces 200 grams roughly pounded tomatoes 50 grams handful Cha-om or Acacia Pennata 3 tablespoons fish sauce 5 cups water   Curry Paste ingredients 8 large dried chilies 1 teaspoon salt 1 tablespoon sliced galangal 3 tablespoons sliced garlic 4 tablespoons sliced shallots 1 tablespoon fermented fish    


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Zone South

Kaeng-Kua-Kadookmoo-Aon

Background Spare ribs are soft part of pork meat that is delicious with soft bone. It is popular in boiling, frying and stewing. Just add more red curry paste into the recipe makes this dish become hot, spicy and delicious.   Nutrition facts Pork is a very good source of high quality protein, variety of vitamins and minerals such as zinc, iron and copper reducing high blood pressure and keeping the immune system healthy. Red curry paste is a mixture of turmeric that helps relieve the discomfort caused in stomach and good for your health. Kaffir lime has benefit in relieving dizzy symptom.   Ingredients 350 grams spare ribs, cut into bite size 1/4 cup southern curry paste 5 pieces kaffir lime 2 tablespoons of vegetable oil 3 tablespoons of fish sauce 1 teaspoon of sugar Water


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