Background Chicken curry puff is an appetizer that is very popular as for local souvenir food and for daily eating and it is the signature of Saraburi province. The original ingredient of Chicken curry puff is curry powder so it is called curry puff but the pronunciation was distorted to “Kari puff” nowadays.   Nutrition Facts Curry powder helps about gas in the body and excretory system. Chicken is full with protein that has many benefits to the body. Vegetable has high vitamin such as onion and potato.   Ingredients for first puff 5cups flour ½ cup lime stone water 100 grams white butter 3 tablespoons sugar ¾ cup salt   Ingredients of second puff 2 cups flour 100 grams white butter   Ingredients of chicken curry 300 grams chopped chicken 200 grams chopped onion 500 grams baked potato 2 tablespoons seasoning sauce 1 teaspoon pepper powder 1 teaspoon curry powder 7 tablespoons sugar 1 ½ teaspoons salt 3 tablespoons butter Water

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  Background “Yong Tau Foo” is well-known as traditional recipe of Hakka before transformed to “Yen Ta Fo”It is Hakka’s signature recipe but the original cooking was tofu stuffed with minced pork. Then became tofu stuffed with fish. Nowadays, it is adapted to serve with fish balls and steamed morning glory, crispy squid, jelly fish and sweet -spicy red sauce that gives this dish its iconic flavor.   Nutrition facts Yen-Ta-Fo gives us energy in the same range as the clear noodles soup recipe, but we gain more energy and cholesterol from crispy squid, fish balls contains protein, steamed morning glory gives us vitamins, minerals and fibers. Yen-ta-fo sauce or sweet-spicy red sauce gives this dish its iconic flavor and has 5 groups of nutrients. Lastly, 1 portion served contains 352 kcal.   Ingredients 120 grams fine cut or flat rice noodles 50 grams Thai morning glory 15 grams crispy squid 15 gramsjelly fish 20 gramsrounded fish balls 20 gramssliced fish balls 2 pieces of fried wonton 2 tablespoon of Yen ta fo sauce Chilies vinegar, sugar and fish sauce  

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    Background Tod-Mun-Pla is one of the most popular Thai recipes combining red chili paste with fresh water fish such as PlaGrai which has chewy texture. Good Thai fish cakes must be well-seasoned with firm and bouncy texture. The seasoning part begins with red chili paste, long bean and winged bean with all these ingredient makes the best fish cake. Finally deep fried, please try to move the fish cakes around to allow for browning. Once one side is golden brown, flip them and served with spicy, sweet and sour sauce.   Nutrition facts PlaGrai contains high protein with low fat, vitamins and minerals from long bean and winged bean. Moreover, chili paste has variety ingredient mixing all Thai herbs such as chili, galangal, shallot and garlic together, these help release gas in digestion and kaffir lime helps refresh. 1 portion served with 3 pieces contains 111 kcal.   Ingredients 300 grams smashed fish meat (plagrai ) 100 grams long bean or winged bean, thinly sliced 5 grams kaffir lime leaves, finely chopped 50 grams red chili paste 1 tablespoon fish sauce ½ duck egg   Dipping sauce ingredients 3 chilies without seeds 3 tablespoons garlic, coarsely chopped ½ cup vinegar ½ cup sugar 1 teaspoon salt 6 cucumbers, diced cut Coriander and crushed peanut

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