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Budu Srong Kruang Pak Sud (Spicy shrimp dipping sauce with fresh vegetables)

Zone South

  • recipe image cover
  • recipe image cover

Budu Srong Kruang Pak Sud (Spicy shrimp dipping sauce with fresh vegetables)

Background

Nam Budu is a Southern Thai fermented fish sauce and it is a house hold ingredient of people in the south. The dish is made with the fermented fish sauce, shrimps and herbs. Serve with fresh vegetables.

 

Nutrition facts

The dish is high in protein from the fermented fish sauce and shrimps. Fresh vegetables are a source of dietary fiber and vitamins. Herbs help passing gas in the intestines and relive flatulence.

 

Ingredients

  • 380 grams, budu, fermented fish sauce
  • 2 cups water
  • 300 grams shrimps, peeled and rough chopped
  • 200 grams dried fish meat
  • 1 cup shallots, sliced
  • 30 grams lemongrass stalks, rough crushed
  • 1 cup lemongrass, sliced
  • ½ cup kaffir lime leaves, sliced
  • ¼ cup chilies, sliced
  • ½ cup lime juice
  • 50 grams. palm sugar
  • Fresh vegetables

 

 

Zone South

Gang Pu Bai Cha Plu (Crab curry with Cha Plu leaves)

Background Crab curry with Cha Plu leaves is Thai noodles with crab curry. The curry is spicy and salty and its color is yellow from turmeric. The dish is served with Thai noodles or rice vermicelli, Sen Mee or Mee Hoon.   Nutrition facts Crab contains high potassium and iron. 100 grams of crab contain 19.5 grams of protein. Cha Plu leaves are source of vitamins, calcium and beta-carotene.   Ingredients 1 cup, crab meat 2 chili curry 1 ½ cups coconut milk 1 tbsp. palm sugar 2 tbsp. fish sauce 2 Kaffir lime leaves 80 grams Cha Plu leaves, sliced 100 grams Thai noodles or rice vermicelli Curry paste ingredients: 7 Chee fah chilies,  5 dried chilies, 5-10 bird’s eye chilies,  1 tbsp. white peppers,  1 tbsp. sliced galangal,  2 tbsp. sliced lemon grass,  1 tsp. sliced kaffir lime zest,  1 tbsp. sliced turmeric,  2 tbsp. shallots,  1 tbsp. garlic clove,  1 tbsp. shrimp paste,  1 tsp. salt. Keep pounding all ingredients until everything is well-blended.


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Zone Northeast

Kai Yang (Grilled Chicken)

Background Kai Yang (Grilled chicken) is eaten together with sticky rice and papaya salad. In Isan, the menus of grilled chickenvary but the most famous are KhaoSuanKwang grilled chicken from KhonKaen and Vichienburi grilled chicken from Phetchabun. Nutrition Facts Grilled chickenis a huge source of protein, attributing to the growth of the body. Moreover, the herbs are nutritious, for example, garlic benefits the growth of body tissues. Ingredients • 1 chicken (2 kg. size) • 30 grams crushed lemongrass • 3 tablespoons crushed garlic • 2 tablespoons crushed coriander roots • 1 tablespoon crushed black pepper • 2 pandan leaves • 2 tablespoons oyster sauce • 1 tablespoon soy sauce • 3 tablespoons crushed shallots • ¼ cup of milk • 1 teaspoon salt


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Zone Northeast

Mhok Bamboo (Curried bamboo shoot wrapped in banana leaf and steamed)

    Background Mhok bamboo is wrapped in banana leaf and steamed. It is similar to Tom Preu but it has to be wrapped with banana leaf and then steamed. This cooking style makes Mhok Bamboo full flavored and tastier than Tom Preu.   Nutrition Facts Mhok bamboo is full of health benefits such as YaNang  juice to support the immune system. Bamboo also has high fiber that helps the excretory system. Moreover lemon grass also helps the digestive system and good for blood circulation.   Ingredients 300 grams bamboo shoot, thinly sliced 10 grams bird’s eye chili 1 cupYanang leaf juice 30 grams lemongrass stalk cut into pieces 2 tablespoons Burned sticky rice powder 30 grams shallot 200 grams Streaky pork cut in to pieces 3 tablespoons Fermented fish sauce ½ tablespoon Fish sauce 10 grams Hairy basil Banana leaf for wrapping


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