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 This recipe is called kanom-klauy or kaonom-klauy. Lanna people always cook this dish as a dessert. It has rice flour, ripe bananas and sugar as the main ingredients in which sugar can be dissolved in water before mixing.   Nutrition facts A ripe banana is rich in tannin. Tannin is a suitable source of natural antioxidant that biologically accessible in the stomach, preventing stomachache against colon infection and reducing stomach acid.   Ingredients 500 grams ripe banana 300 grams sugar 300 grams rice flour 100 grams cassava flour 1 cup grated coconut 3 cups coconut milk 1 teaspoon of salt      

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    Background Jone is a Thai word for a robber. As the robber works fast so this menu is a fast preparing menu without any complex process. Just pound and mix all ingredients together.   Nutrition facts Combination of ingredients like chopped shrimp and herbs such as shallot, garlic and fresh chilies make this recipe nourished with variety of vitamins, minerals, fiber and protein.   Ingredients 200 gramscooked shrimp, diced 30 grams shallot, thinly sliced 10 grams garlic, thinly sliced 5 grams bird’s eye chili, chopped 2 tablespoons shrimp paste 2 tablespoons fish sauce 2 tablespoons lime juice 2 tablespoons coconut sugar    

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