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Laab Kua (Spicy Pork Salad)

Zone Northern

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Laab Kua (Spicy Pork Salad)


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.



  • 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

Zone Northeast

SaiKrokIsan (Isan Sausage)

  Background Isan Sausageis the Isan local sausage, with all the full flavors of the distinctive identity and ancient wisdom of preservation method.   Nutrition Facts Sausage is rich with protein. Lemongrass prevents from fever and coughs. Thai garlic repairs and builds body tissues.   Ingredients 1 kilogram pig’s intestines 1 kilogram minced pork (loin) ½ kilogram minced pork (fat) 2 tablespoons crushed lemongrass 2 tablespoons salt 1 tablespoon sugar 2 tablespoons crushed white pepper 2 tablespoons crushed black pepper 1 cup of cooked rice  


Zone Central

Massaman Kai (Massaman Curry with Chicken and Potatoes)

Background The dish is influenced by Indian and it is made from various kinds of Indian herbs such as cumin, cinnamon, nutmeg, cloves and cardamom. The dish has been a popular dish since King Rama II, and it is shown in a poetry of the King. Recently, CNNgo website credits the dish as the most delicious dish of the world.   Nutrition facts Massamun curry with chicken and potatoes is aromatic from Indian herbs which are healing herbs. Cinnamon and Cardamom relive flatulence, nausea and vomiting. Cumin and cloves help pass gas in the intestines and reduce blood cholesterol. Ingredients 5 cups coconut cream 500 grams chicken, cut into 4 inch-size pieces 400 grams potatoes 500 grams onion 10 cardamom seeds 1 cinnamon stick, 2 inch long ¾ cup peanut, roasted 4 fish sauce 2-3 palm sugar 3-4 tamarind juice Massamun curry paste ingredients 11 dried chilies, soaked and removed seeds ½ cup shallots ½ cup garlic cloves 1 tbsp. coriander roots, finely chopped ¼ tbsp. lemon grass, shredded 1 tsp. shrimp paste 1 tbsp. black pepper ½ tsp. nutmeg ½ tsp. star anise ½ tsp. cloves ½ tsp. cardamom 2 tbsp. coriander seeds 1 tbsp. cumin


Zone South

Mamaung-Bao-Chae-Im (Sour mango in syrup)

    Background Mamaungbao is local mango of southern part of Thailand which has same size as chicken egg. Moreover, raw mango has sour taste, crispy meat and natural smell so it is often mixed in many recipe; pounded mango as namprik or pickled mango.   Nutrition facts The high levels of fiber, pectin and vitamin C help to lower cholesterol levels, boost immune system, prevent from cold and strengthen our hair, teeth, gum and bones Sour mango absorbs syrup so it becomes sour by itself and sweet by sugar. However, eating in high amount can gain more weight.   Ingredients 50 mamuangbua (Sourmangoes ) 1 cup lime water (nam poon sai ) ½ cup salt 1 kg sugar 3 cups water