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Yum Khai Mod Daeng (Ant Eggs Spicy Salad with Herbs)

Zone Northeast

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Yum Khai Mod Daeng (Ant Eggs Spicy Salad with Herbs)


In the Northeast or Isan Thailand, many natural raw materials are used as ingredients. Yum Khai Mod Daeng is one of the easy-to-make and find local menu, especially in the rainy season.


Nutrition Facts

Ant eggs are high in protein and low fat, when combined with the condiments, fully compliment with the nutrients.



  • 1 cup Ant eggs
  • 4 tablespoons shredded shallots
  • 3 tablespoons shredded leeks
  • 3 grams bird’s eye sliced chilies
  • 2 tablespoons shredded leeks
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice



Zone Northern

KhanomJeen Nam Ngiaw

Background KhanomJeen or Khao Nom Sen is eaten with a stew calledNam Ngiaw. It isa popular Lanna dish. The recipes vary demographically, some local use fermented soybean in the chili paste to flavor the taste.   Nutrition Facts KhanomJeen Nam Ngiawis rich with protein from the minced pork and spare ribs, and vitamin C from the tomatoes. Moreover, tomatoes help to nourish and moisten the skin and provide antioxidant.   Ingredients 1/2 kilogram pork Spare Ribs, chopped into bite-size pieces 1/2 kilogram diced curdled blood 400 grams minced pork 1/2 kilogram small size tomatoes sliced in half 2 tablespoons salt 2 tablespoons vegetable oil 6 cups of water Chili paste ingredient 7 dried chilies 1 teaspoon of chopped coriander roots 1 teaspoon chopped galangal 2 teaspoons lemongrass 2 teaspoons shrimp paste 40 grams shallots 60 grams garlic    


Zone Northeast

Tam Sua (Northeastern style Spicy Papaya Salad and Vermicelli)

  Background Tam Sua is the papaya salad with vermicelli. Some tam sua recipe use prickles, roasted rice, oyster or bean sprout. It is very famous in the Northeastern Thailand.   Nutrition Facts Tam Sua is nourished with nutrients from the papaya which contains an enzyme called papain that aids in digestion. Lime juice, tomatoes and chilies are high in Vitamin C and including protection against immune system deficiencies. Thai garlic benefits for the growth of body tissues and protein from the fermented fish prevent the formation of Saturated fat or cholesterol.   Ingredients 50 grams cup shredded green papaya 80 grams vermicelli 30 grams tomatoes 15 grams Thai eggplant 8 bird eye chilies 5grams cloves of garlic 25 grams long bean sliced in small chunks 1 tbsp. lime juice ½ tbsp. fish sauce 2 boiled fermented fish


Zone Central

Pad-Priew-Waan-Goong-Moo (Sweet and sour shrimp and pork)

    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