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Tod-Mun-Pak-Tai

Zone South

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Tod-Mun-Pak-Tai

 

Background

One of the most popular ingredients for people in the southern part of Thailand is coconut as it is easy to find with various forms such as coconut milk, fresh sliced coconut or mix with other ingredients such as pork and herb. This technique becomes a signature recipe.

 

Nutrition facts

Coconut highly contains fiber and good fat. 100 G of coconut meat contains 312 Kcal. Easy for digest and give high energy. Coconut is well-balance nutrition with pork and Thai herbs.

 

Ingredients

500 grams fresh coconut, grated

300 grams minced pork

30 pieces dried chilies

½ cup shallot, sliced

3 tablespoons garlic, sliced

1tablespoon galangal, sliced

3 tablespoons turmeric, sliced

½ cup lemongrass, sliced

5 pieces kaffir lime leave, thinly sliced

2 teaspoons pepper seeds

2 tablespoons shrimp paste

1 cup rice flour

1 tablespoon sugar

1 teaspoon salt

 

 

Zone Central

Tom Yum Goong (Spicy prawn soup with milk and chili paste)

Background Tom Yum Goong is a signature Thai dish, popular at both national and international levels. Simultaneously sour, salty, spicy and sweet, the dish can be divided into two types: a light soup and a soup made stronger by adding coconut milk and chili paste. In the past, people are preferred to add freshwater prawn to the dish then the soup turns red with fat from a head of the prawn. Now, freshwater prawn is expensive then people use the chili paste instead of the prawn.   Nutrition Facts Tom Yum Goong is a refresh dish. It is aromatic from herbs and contains proteins, minerals, vitamin B12, good cholesterol, zinc and selenium. Having the dish increases immunity, and relieves flatulence, coughing and nausea.   Ingredients 200 grams Freshwater prawn/prawn, peeled and de-veined 1 cup straw mushrooms 20 grams galangal 80 grams lemongrass, rough crushed 5 grams kaffir lime leaves, shredded 5 grams chilies Fish sauce Lemon juice Coriander leaves


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Zone South

Gaeng Ped Pla Saai Bai Ra (Red curry with fish and cumin leaves)

Background Red curry with fish and cumin leaves is a local and spicy dish which is made from pla saai (threadfin Bream fish), chilies, cumin leaves and herbs.   Nutrition facts Fish, sea fish, is source of Omega 3 fatty acid which is acknowledged to protect against cardiovascular disease by reducing blood pressure and the cholesterol and triglyceride in the blood. Consuming on a regular basis, it reduces the risk of heart disease and strengthens the immune system. Cumin leaves are extremely good for digestion and related problems, its ability to aid in digestion and improve immunity.   Ingredients 700 grams fish, Pla Saai ¼ cup chili paste ½ cup cumin leaves 3 cups water 20 grams young galangal, sliced 15 grams green pepper 3 karri lime leaves Sliced Chee fah chilies for garnishing   Chili paste ingredients: 15 grams chilies, 5 grams pieces of sliced galangal, 2 inch long turmeric, 40 grams shallots, 10 grams garlic cloves, 1 tbsp. black pepper, 2 tbsp. shrimp paste and 1 tsp. salt.  Put all of ingredients in a mortar and keep pounding until everything is well-blended.


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Zone Northern

Nam-Prik-Ta-Daeng

    Background Another traditional dipping sauce or nam-prik of local people in Northern Thailand is Nam-Prik-Ta-Daeng. It is popular mixing with roasted fermented soy bean sheets ( tauhoo-nao ) to make it creamy and tasty. Nowadays tauhoo-nao is rarely to find, however eating with sticky rice and fresh vegetable is really a good combination and delicious.   Nutrition facts Garlic in nam-prik-ta-daeng is necessary for the growth of body tissue and strengthens body immune from cancer. Shallot is well-known for a high antioxidant which can protect against strokes and heart diseases. Also dried chilies in nam-prik is beneficial in building up the appetite, clear mucus from your stuffed nose or congested lungs, stimulate the kidneys to produce more urine and relieve your uncomfortable bloat.   Ingredients ½ cup dried chili 60 grams garlic 60 grams shallot 1 tablespoon shrimp paste 2 cup dried fish 4 tablespoons palm sugar ¼ cup fish sauce ¼ cup tamarind, seedless and chopped      


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