Background Geang Tai Pla is a chili curry of southern Thai cuisine. Its name is derived from Tai Pla, a salty sauce made from fermented fish entrails which gives the curry a strong smell and flavor. The Tai Pla is used to make this soup using a heavy dose of local spices and large chunks of dried fish meat.   Nutrition The dish contains vitamin A, protein and dietary fiber. Having the dish prevents constipation and relives flatulence.   Tai Pla ingredients:  1 cup fermented fish entrails,  3 crushed lemon grass,  4-5 karri lime leaves,  10 sliced galangal and  2 tbsp. black pepper. Boil everything into melt and filter out the waste, then set aside.   Chili paste ingredients: 15 grams garlic cloves, 5 grams shallots,  1 tbsp. black pepper,  15 dried chilies,  15 grams bird eye chilies and 2 inch long galangal. Put all of ingredients in a mortar and keep pounding until everything is well-blended.   Ingredients 1 cup tai pla, boiled fermented fish entrails 1 cup chunks of dried fish meat 1 cup bamboo shoots, cut into small-size pieces 80 grams eggplants ½ pea eggplants ½ cup long beans, cut into one-inch pieces 80 grams pumpkin, cut into one-inch pieces 3 cups water 5 karri lime leaves, shredded

more

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

more

  Background Som Tam Pu Ma Dong (Fermented blue crab papaya salad) is very popular in seafood restaurants. Fermented blue craps compliments the papaya salad’s flavour.   Nutrition Facts The nutrition value ofSom Tam Poo Ma Dong (Fermented blue crab papaya salad) is the same as Som Tam Thai, that is it contains Papain enzyme , which plays a key role in digestive processes of protein fibers. The lime juice, tomatoes and chilies are high in Vitamin C, including protection against immune system deficiencies, and delay aging.   Ingredients 100 grams shredded green papaya 20 grams cup shredded carrot 1 blue crab 5 grams cloves of garlic 4 bird eye chilies 30 grams sliced cherry tomatoes 25 grams long bean sliced in small chunks 1 tablespoon fish sauce ¼ cup lime juice 1 tablespoon palm sugar    

more