Background Nam-prik-long-rua is originally served in the palace kitchen by HRH Queen SadubLadawan, she was the first person who created the recipe of Nam-prik-long-rua. She was a person who took care of all meals for Princess, in one day while she was searching for the ingredients in the kitchen of the boat she found just only a leftover of some Nam-prik-ka-pi and other condiments, for example, Sweet pork ( Moo Waan ), Pladuk Fu (Crispy catfish) and red salted eggs that were already cooked. She fried them all together. Finally Princess was satisfied with that dish and it became a popular dish from short time preparing.   Nutritions facts Nam-prik-long-rua is extraordinary by its ingredients as having 5 groups of nutrients and full of flavor. This dish has various tastes such as salty, spicy and sour from nam-prik, sweet from moo-waan and pla-duk-fu is crispy and crunchy also high in protein that is really good combination with vitamins in fresh vegetables.   Ingredients 2 cup of steamed rice 3 tablespoons nam-prik-ka-pi 3 tablespoons sweet pork (moo-waan) 1 red salted egg 2 tablespoon crispy catfish, chopped 1 tablespoon pickled garlic, sliced Fresh variety of vegetables such as white turmeric, winged bean and cucumber    

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Background Although jackfruit is a fruit but young jackfruit is used as a side dish or vegetable for dipping with namphrik (chili paste). The Northeastern Thais (Isan) use jackfruits to flavor the taste.   Nutrition Facts Young jackfruit contains calcium, phosphorus, iron, vitamin A, B1,B nourishing  the body with energy, fat, protein, fiber, calcium, sodium, potassium, as well as also provides high antioxidants.   Ingredients 300 grams Young jackfruits 3 tablespoons roasted rice 3 tablespoons cayenne chili 3 tablespoons shrimp paste 3 tablespoons fish sauce 2 tablespoons sliced leeks 10grams peppermint ½ tablespoon roasted sesame seed    

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Background Yum, Thai salad, is a favorite dish among people in the central and the south. The dish is made with Bai Bua Bok (Gotu kola), dried coconut, dried shrimp and shallots.   Nutrition facts Bai Bua Bok (Gotu kola or Centella asiatica) has been used in many conditions for thousands of year. It was used to heal wounds, improve mental clarity, and treat skin conditions such as leprosy and psoriasis. 100 grams of Bai Bua Bok provide 0.24 milligrams of vitamin B1, 238 micrograms of beta-carotene.   Ingredients 2 cups Bai Bua Bok, sliced 1 cup shallots, sliced ¼ cup dried shrimp, pounded ¼ cup dried coconut, roasted 100 grams shrimps, grilled or blanched   Dressing sauce ingredients 1 ½ tbsp. palm sugar 2 fish sauce 2 lime juice 2 shrimp paste, grilled 5 grams bird’s eye chilies    

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