Background Whenever we think about the favorite dish that both Thai and Chinese usually cook, this dish becomes a winner as the ingredients can be adapted to many styles. For Chinese, they prefer sourer to top over fried fish while Thai people prefer to stir fry with shrimp and pork. Both recipes gain the sour taste from vinegar and sweetness from sugar only.   Nutrition facts A combination of sweet and sour bring this recipe classic and high nutritious source. Pork and shrimp are rich in high protein, fresh onion has the high content of antioxidant compounds that can lower cholesterols, resists fat absorbtion in our blood circulation, prevents blood clotting and improves the dissolution of a blood clot.   Ingredients 120 grams sliced pork and minced shrimp 5 grams Thai garlic, smashed 1 cup chicken stock 80 grams cucumber, Batonnet cut 80 grams onion, diced 50 grams bell pepper or sweet chili, diced 20 grams spring onion, cut into 1 inch sized 3 tablespoons vinegar 2 tablespoons sugar 2 tablespoons fish sauce Tapioca flour mixed with a little water

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  Bcakground Pla Ra or fermented fish is made by preservation, very famous in the Northern and Northeastern Thailand. Northeasterners love to use fermented fish as the main ingredient in almost every dish. Pla Ra Sab Song Kruang is one of the most well known menus.   Nutrition Facts Protein from the fermented fish prevents the formation of saturated fat or cholesterol. Lime juice is packed with Vitamin C. Galangal, lemongrass and kaffir lime leaf boost the appetite, expel the gas and aid the vascular circulation.   Ingredients 1 cup fermented fish (only the meat) 8 grams Bird’s eye chilies 6 tablespoon thinly sliced lemongrass 2 tablespoons thinly sliced young galangal 2 tablespoons shredded kaffir lime leaves 2 tablespoons chopped galingale 7 tablespoons chopped shallots 7 tablespoons chopped garlic Tamarind juice Sugar    

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Background Kua Kling is a southern dish and it is made with pork and curry paste. The cooking technique is to stir-fry until it is dried out or roasting the mixture on a pan until dried. It has a strong taste of salt and spice, always served with fresh vegetables.   Nutrition facts The dish is yellow from turmeric and herbs. The herbs are good for digestion and relieve pain associated stomach aches and flatulence. Having the dish provides an antioxidant and reduces the risk of colorectal cancer.   Red curry paste ingredients:  20 dried chilies, 20 grams pieces of sliced galangal, 1 tbsp. black pepper, 2 inch long turmeric, 50 grams sliced lemongrass stalks, 40 grams shallots, 10 grams garlic cloves, ½ karri lime zest, 1 tbsp. shrimp paste and 1 tsp. salt. Put all of ingredients into a mortar and keep pounding everything until well-blended.   Ingredients 500 grams minced pork ½ cup red curry paste 30 grams lemon grass stalks, sliced 3 tbsp. galangal, chopped ¼ cup karri lime zest, sliced 2 tbsp. cooking oil 1 cup water 1 tbsp. sugar    

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