Background Gaeng Liang (spicy herb vegetable soup with prawns) might be influenced by the Portugal in Siam since Ayutthaya Kingdom. The dish is made from local vegetables and herbs. It is salty and spicy from herbs and aromatic from sweet basil leaves.   Nutrition facts Gaeng Liang is a healthy dish. It is pepper hot rather than chili hot.  Proper having pepper is good for a digestion system and blood circulation system. Pumpkin provides vitamin A which helps keep your eyes healthy. East Indian Spinach (Tum luang) is high in beta-carotene which contains antioxidant. Luffa is high in Fiber. Hairy basil is high in iron and helps relive coughing and cold. Finally, the dish provides protein from shrimp and prawns.   Gaeng Liang paste ingredients ½ cup dried shrimp, pounded ¼ cup shallot, chopped 1 tbsp. black pepper 1 tsp. shrimp paste Ingredients 200 grams prawn, peeled and de-veined 300 grams pumpkin, cut into bite-size piece 300 grams luffa, cut into bite-size piece 1 cup East Indian spinach 100 grams baby corn 1 cup hairy basil Fish sauce

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    Background Khanom-Tako is made from rice flour or mung bean flour, sugar and mix with jasmine floated water. Blend all together and keep mixing until become creamy and sticky, top with seasoning thick coconut cream similar to Western whipping cream. This is a super simple Thai dessert recipe that has high demand in Western country.   Nutrition facts The outstanding taste and flavor of this recipe is the sweetness of sugar that categorized in carbohydrate group as same as the flour. In digestion system, sugar will transformed to be glucose. Even though, the thick coconut cream on top of Ta ko contains fats, we should not eat too much. Nutritionist suggests that per one day we should not eat sugar more than 6-8 teaspoons.   Ingredients 1 cup rice flour ½ cup tapioca flour ¼ cup mung bean starch 4 cups jasmine floated water 1 cup chopped chestnut, steamed taro and steamed lotus seed Syrup ingredients : 1 cup of water, 2 cups of sugar Thick coconut cream ingredients : ½ cupcoconut cream ¾ cup rice flour 1½ teaspoon salt    

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Background The most popular fish for deep-frying is the black-banded trevally and also called cotton fish (pla sumlee) in Thai which is soft and white meat. The deep-fried fish is served with mango salad (Yum Mamuang). Nutrition facts Fish is high in protein but low in fat and provide omega 3 which is good for brain and prevents from blood clots. Nutritionists recommend that we should eat marine fish two dishes per a week. Yum Mamuang is enriched with vitamin C from green mango and lemon juice. Ingredients 1 fish pla sumlee (300-400 grams) 80 grams green mango, chopped ¼ cup shallots, sliced 2 tbsp. dried shrimp, pounded 10 grams chilies, chopped Garnish with coriander leaves and roasted peanuts/cashew nut Seasoning: 2 tbsp. of each: fish sauce, sugar and lemon juice

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