Background Long Eggplantis a local vegetable available in market throughout the year.It provides the excellent source of nutrients and also can be cooked in variety of dishes. For local people in Northern part, they usually pound and mix long eggplant for tasty nam-prik dishes.   Nutrition facts Long Eggplant is well-known for containing a strong antioxidant which can limit bad cholesterol.As it is high in bioflavonoids, this can help control high blood pressure and relieve stress.Regular consumption of long eggplant helps prevent heart disease and high blood pressure.Calcium in long eggplant can strengthen bone and teeth.   Ingredients 300 grams of long eggplants 60grams green chili ( Prik-noom ) 30 grams garlic 30grams shallot 1 teaspoon grilled shrimp paste 1 teaspoon salt 2 tablespoons coriander, chopped 2 tablespoons spring onion, chopped 1 tablespoon garlic, finely chopped 2 tablespoons fish sauce Vegetable oil        

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Background The dis is quickly cooked in red curry sauce with a nutty peanut flavor, seasoned with kaffir lime leaves and served over steamed jasmine rice. The dish might originate in the south and it becomes a popular dish among people in the central that they are preferred to add coconut cream in red curry sauce for a creamy dish.   Nutrition facts The dish is made from a short mackerel (Pla Too) which provides Omega 3 fatty acid. 100 gram of a short mackerel (Pla Too) contains 2-3 grams of Omega 3, 0.4-1.8 milligrams of iron, 2-18 grams of fat and 81-93 Kcal.   Ingredients 4 short mackerel (Pla too) (120 grams / each) 1 ½ cups coconut cream ½ cup red curry paste 2 peanut, roasted 2 tbsp. fish sauce 1 tbsp. palm sugar 3 grams kaffir lime leaves, shredded Chee fah chilies for garnishing

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Background From popular pickled fish bladder or Tai-Pla, people create another amazing recipe called “ Yam-Tai-Pla ”, it is a spicy salad with coconut milk and herbs. Tai-pla is one kind of food preservations in southern part of Thailand that normally cooked as “ Kaeng Tai Pla” recipe. It is a legendary recipe developed by people in the fishing community of Southern Thailand. They want to find a way to use the fish guts rather than toss them out. Nutrition facts Tai-Pla is a pickled fish bladder as a great source of lean protein and omega-3 fat, even more combined with grilled fish, it totally becomes plenty of protein. Coconut milk contains beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Coconut milk can help lower cholesterol levels, improve blood pressure, and prevent heart attacks or stroke. Ingredients 200 grams Tai-Pla Smashed Turmeric and lemongrass, 4-5 pieces of kaffir lime leaves for boiling with Tai-Pla 1 cup coconut cream ½ cup lemongrass, sliced ½ cup shallot, sliced 1 tablespoon galangal, sliced ¼ cup finger root, sliced 5 grams chili, chopped 5 pieces of kaffir lime leaves 2 tablespoons lime juice 2 tablespoons coconut sugar 80 grams grilled mackerel fist or Pla-O

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