Background KaengKhae is made with various kinds of local vegetables: Ivy gourd, ArcaciaPennata, WildbetalLeafbush (Cha Plu), parsley, Turkey berries/pea eggplants, and Sesban.   Nutrition Facts KaengKhae is full of minerals and vitamins, for example, calcium from the WildbetalLeafbush (Cha Plu) Leaf helps to the bones and teeth and prevents osteoporosis. Bog Choy eases the excretory system, prevents constipation. Acacia is rich with antioxidants agents because it is filled with Vitamin A.  Acacia leaves ease the warm temperature within the body.   Ingredients 400 grams snakehead fish cut into chunks 200 grams yard long beans 80 grams of Acacia 20 grams long coriander roughly chopped 10 grams WildbetalLeafbush 80 grams Thai eggplants 100 grams of Bok Choy 80 grams Ivy Gourd 2 tablespoons fish sauce 3 cups water Vegetable oil for frying Curry paste ingredients 10 dried chilies 1 teaspoon salt 1 teaspoon sliced galangal 2 tablespoons sliced lemongrass 1 tablespoon garlic 2 tablespoons shallots 2 teaspoons shrimp paste 1 tablespoon pla-ra (fermented fish liquid)

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Background It is a popular dish at ceremonies and special occasions of the Lanna tradition due to the reason that  “Laab” means lucky. However, the Northern recipe is different from the North –Eastern by cooking with meat and curry paste instead of roasted rice.   Nutrition Facts Laab Kua is high in energy and protein. The condiments such as garlic, galangal, lemongrass, kaffir leaves contain vitamins and minerals (zinc and calcium), help to expel the gas and good for the digestive system.   Ingredients 300 grams minced pork 100 grams pig’s intestine 100 grams pig’s liver 100 grams pig’s skin, boiled and cut into small pieces 3 tablespoons roughly chopped onion spring 3 tablespoons roughly chopped coriander 3 tablespoons fish sauce 2 tablespoons chopped garlic 4 tablespoons vegetable oil 2 tablespoons sliced long coriander 4 tablespoons roughly sliced Vietnamese Coriander 2 tablespoons sliced kaffir lime leaves   Curry paste ingredients 5 dried chilies, deep-fried 10 grams grilled garlic 30 grams grilled shallot 1 teaspoon chopped roasted galangal 1 tablespoon chopped lemongrass 1 teaspoon salt 1 teaspoon roasted coriander seeds

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Background Lanna’s tamarind leaves salad has many cooking recipes up to each community in the Northern Thailand. Tamarind leaves have sour taste and often used as ingredient to compliment the taste.   Nutrition Facts Tamarind leaves are used as laxatives and carminatives, sooth the cold and coughing. Onions is rich with Vitamin C and antioxidant agent, which help to prevent from diseases.   Ingredients 2 cups young tamarind leaves 1 cup sliced onion ½ cup fried shallots 1 tablespoon fish sauce 80 grams large tomatoes sliced in half 1 cup sliced pork rind 3 fried dry chilies

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