SLider section


Zone South

  • recipe image cover





As Chinese people love noodles, so this dish is inspired by their favorite. Chinese immigrants prefer to cook with rice vermicelli and black soy sauce. The great combination and well-blend of the taste among all ingredients like chilies, shallot, shrimp paste, and crab meat make this dish simple but outstanding.


Nutrition facts

Rice vermicelli is a thin form of rice noodles that made from mung bean flour. For 100 G of rice vermicelli contains 150 Kcal, 100 G of crab meat contains 19.5 G of Protein, 100 G of coconut milk contains 110 Kcal with 24 G of fat. This menu gives you enough energy.



300 grams soaked rice vermicelli

300 grams crab meat

2 cups coconut milk

15 dried chilies without seeds, soaked

1/4 cup shallot, sliced

½ teaspoon pepper seeds

3 tablespoons palm sugar

½ teaspoon salt

1 tablespoon soy sauce



Zone South

Pad Sataw Moo Goong (Stir-fried pork and prawns with bitter bean)

  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    


Zone Northeast

Mhok Bamboo (Curried bamboo shoot wrapped in banana leaf and steamed)

    Background Mhok bamboo is wrapped in banana leaf and steamed. It is similar to Tom Preu but it has to be wrapped with banana leaf and then steamed. This cooking style makes Mhok Bamboo full flavored and tastier than Tom Preu.   Nutrition Facts Mhok bamboo is full of health benefits such as YaNang  juice to support the immune system. Bamboo also has high fiber that helps the excretory system. Moreover lemon grass also helps the digestive system and good for blood circulation.   Ingredients 300 grams bamboo shoot, thinly sliced 10 grams bird’s eye chili 1 cupYanang leaf juice 30 grams lemongrass stalk cut into pieces 2 tablespoons Burned sticky rice powder 30 grams shallot 200 grams Streaky pork cut in to pieces 3 tablespoons Fermented fish sauce ½ tablespoon Fish sauce 10 grams Hairy basil Banana leaf for wrapping


Zone Central

Kanom Cheen Num Ya (Fresh Thai rice noodle and a fish based sauce)

Background Kanom Cheen Num Ya originates with Mon people. In the past, Mon Kingdom is powerful and influence toward neighbor countries. Burma and Thai adapted the dish called Kanom Cheen Num Ya from Mon but they were preferred in different taste. Burma prefer thick sauce (Nam Ya) so they add some soft banana stalk to the sauce while Thai like to eat fish then they add shredded fish meat to the sauce.   Nutrition facts Kanom Cheen Num Ya is a nutrient food. The dish provides carbohydrate from rice noodles, protein from fish, and verities of vitamins from vegetables which are good for excretory system. The fingerroot is not only help reduce fish smell but it also provides anti-aging and anti-bacteria.   Ingredients 1 kg. Fresh Thai rice noodles ½ cup chili paste, without herbs ½ cup fingerroot, sliced 2 cups fish meat, boiled ½ cup salted fish, grilled and bone removed 4 cups coconut milk 1 cup fish stock Serve with hairy basil leaves, fresh bean sprouts and sliced bitter melon