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Yam-Tai-Pla

Zone South

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Yam-Tai-Pla

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

Zone Northern

Khanom-Taeng-Thai

    Background Khanom-Taeng-Thai or Khaonom-Ba-Taeng is made in the same way as Kanom-Klauy and this recipe is also popular.   Nutrition facts The muskmelons are a powerful fruit for health as they are loaded with so many nutrients especially vitamin A. It is beneficial in controlling blood pressure, preventing the ulcers,helping the eye sight. Moreover they are good in reducing heart diseases, bringing oxygen to brain, relieving cough, lung disease, protecting against tuberculosis symptom.   Ingredients 500 grams Ripe Muskmelon 500 grams sugar 400 grams rice flour 100 grams cassava flour 1 cup grated coconut 3 cups coconut milk 1 teaspoon of salt      


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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


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Zone Northern

Nam-Prik-Jin-Moo

    Background Young green chilies are recommended for this recipe also adding minced pork, shallot and garlic, it will become tasty and a very easy recipe for everyone.   Nutrition facts Being high in protein and rich in many vitamins and minerals is main benefit of pork with all the essential amino acids which are necessary for the growth and maintenance of our bodies.Shallot has the high content of antioxidant compounds and helps preventing from heart diseases, heart attacks and strokes. Garlic enhances the growth of tissue in our body, strengthens immune from cancer and boosts your immune system function properly.   Ingredients 100 grams minced pork 20grams grilled pepper chili( prik-chee-fah ) 30grams grilled shallot 10grams grilled garlic ½ teaspoon of salt      


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