Pad Sataw Moo Goong is a southern fast food and favorite dish of people. Stir-fried prawns and pork with bitter bean in shrimp paste is easy to cook but has an excellent taste.   Nutrition facts Sataw (bitter bean) grows well in the South. They have a strong smell. 100 grams of bitter bean give energy to body 130 kcal., and provide 8 grams of protein, 15.5 grams of carbohydrate, 76 milligrams of calcium and 83 milligrams of phosphorus   Ingredients 300 grams sliced pork 300 grams prawns ½ cup bitter bean 2 tbsp. cooking oil 1 tbsp. shrimp paste 10 grams garlic cloves 40 grams shallots 2 tsp. fish sauce ½ salt 1 Chee fah chili, sliced    

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Background Pork satay consists of marinated pork on bamboo skewers, charcoal barbequed then served with a tasty peanut sauce and a white vinegar cucumber sauce. It is originated in Indonesia but frequently cooked as beef satay. Once this recipe was transformed into Thailand, there were cooked as pork satay instead from popular consumption of Chinese. Its ingredients  for marinated pork are coriander seeds, cumin seeds, turmeric powder and curry powder. The delicious pork satay will be mostly cooked by Chinese. It is a whole day snack. Moreover, this dish becomes a famous appetizer .   Nutrition facts Being high in protein and rich in many vitamins and minerals, this becomes main benefit of pork with all the essential amino acids necessary for the growth and maintenance of our bodies. Pork should contain some fat for soften bite and good flavor but you should be aware of too much fat consumption.   Ingredients 1 kg pork loin, sliced into 1/4-inch thick pieces 1 cup coconut milk   Pork marinade ingredients 1 tablespoon coriander seeds powder 1 teaspoon cumin seeds powder 1 tablespoon sugar 1 tablespoon turmeric powder or yellow curry powder 1 teaspoon salt 3 tablespoons vegetable oil     Peanut sauce ingredients 3 cups coconut milk ½ cup red chili paste 1/3 cup roasted peanut, grounded 2 tablespoons fish sauce 2 tablespoons palm sugar 2 tablespoons tamarind juice   Cucumber Pickle (Ajaad) ingredients 1/3 cup vinegar ½ cup sugar 2 teaspoon salt 2 pieces cucumber, diced 3 tablespoon shallot, sliced ½ piece chili, sliced

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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

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