Background Pork neck is rich in fat so this part is not hard. It has a better taste after fermentation and grill. This menu is very popular eaten with sticky rice and papaya salad.   Nutrition Facts Pork meat is full of protein which helps reduce body deterioration. The iron helps to produce the red blood cell.   Ingredients 300 grams pork neck meat 10 tablespoon of condensed milk 5 tablespoons seasoning sauce 2 tablespoons oyster sauces 1 tablespoon grounded pepper 1 tablespoon sugar 5 tablespoon water 1 tablespoon salt 1 tablespoon coriander root, mashed

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Background Lieng or Melindjo, a local tree of the South is 1-2 meters tall and has long leaves. Its young leaves are cooked in different dishes. Lieng leaves in coconut milk soup with prawn is a favorite dish among people in the South.   Nutrition facts Lieng leaves are rich in beta carotene which is an antioxidant and provides vitamin B, calcium and phosphorus. Having the dish helps maintain good eyesight, nourishes the skin and strengthens bones and teeth. Coconut milk has moderate fat which helps digestion and stimulates the thyroid gland to work better which is good for burning fat.   Ingredients 500 grams Lieng leaves 200 grams prawn 4 cups coconut milk 40 grams shallots 1 shrimp paste 2 sugar 1 salt

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Background Laab is the local menu of the Northeast and North of Thailand. The dish is cooked by using minced meat and combined with the condiments. Laab is a menu with cooked meat before consuming.   Nutrition Facts Laab is high in protein from the pork. The condiments such as shallot improves 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, leeks  prevent constipation and lower the cholesterol in the vascular.   Ingredients 150 gram minced pork 10 grams sliced shallots 1 tablespoon sliced leeks 1 tablespoon roughly sliced parsley 10grams peppermint leaves 2 tablespoons roasted rice 1 tablespoon cayenne chili 2 tablespoons fish sauce 2 tablespoons lime juice  

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