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Haw-Nueng-Kai

Zone Northern

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Haw-Nueng-Kai

 

 

Background

Chicken is the main ingredient for Haw-Nueng-Kai recipe.Starting cooking with stir- fried chicken with chili paste, it will become more tasty, then wrapped in banana leaf and finally steam cooked. This recipe is unique for its outstanding flavor.

 

Nutrition facts

Chicken is easy to find anywhere which is beneficial containing high protein, also has all the essential amino acids necessary for the growth and maintenance of our bodies. The mixture of ingredients is found with highly recommended nutrients. Lemongrass relives the cold symptom and cough. Turmeric can help boost the immune system. Garlic is beneficial in enhancing the growth of tissue in our body, strengthening body immune from cancer and containing a strong antioxidant.

 

Ingredients

200 grams chicken or kaibaan

½ cup roasted ground rice ( kaokwua )

5 grams kaffir lime leaves

1 tablespoon coriander, thinly sliced

1 tablespoon spring onion, thinly sliced

 

Ingredients of Chili paste

20 dried chilies

30 grams shallot

15 grams Thai garlic, peeled

1 tablespoon galangal, sliced

1 tablespoon lemongrass, thinly sliced

5grams sliced turmeric

1 tablespoon shrimp paste

1 teaspoon salt


 

 

Zone Northeast

SuaRongHai (Isan Steak)

  Background SuaRongHai is considered as the steak of the Northeast Thailand or Isan. SuaRongHai is grilled the same way as the steak by using the brisket marinated with spice and eaten with chili sauce.   Nutrition Facts Meat contains a large amount of protein, beneficial to the body and repair the worn out tissues.   Ingredients  400 gram meat 3 tablespoons soy sauce 1/2 teaspoon pepper 1 teaspoon fish sauce For the sauce 1/3 cup fish sauce 1/3 cup water 1/3 cup lime juice 15 grams thinly sliced shallots 1 teaspoon thinly sliced coriander roots 1 tablespoon roasted rice 2 teaspoons cayenne pepper    


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Zone Central

Gai Tom Kha (Chicken and Galangal in Coconut Milk Soup)

Background Chicken and Galangal in Coconut Milk Soup is a kind of spicy soup that is made mild by coconut cream. The dish is aromatic from herbs such as galangal, lemon-grass and kaffir lime leaves.  Only chicken is used in this dish. It is very popular with Thai people and foreigners alike.   Nutrition facts The dish is high in vitamin C and contains protein and phosphorus. Karri lime leaves make the dish be a refreshing food and having the dish relieves flatulence.   Ingredients 2 cup coconut cream 150 grams chicken, cut into bite-size pieces ½ cup straw mushroom ¼ cup sliced young galangal 50 grams lemongrass stalks, rough crushed 5 grams kaffir lime leaves Chili, rough crushed Fish sauce Lemon juice Coriander leaves


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Zone Central

Pla Somlee Tod, Yum Mamung (Deep fried black-banded trevally and green mango salad)

Background The most popular fish for deep-frying is the black-banded trevally and also called cotton fish (pla sumlee) in Thai which is soft and white meat. The deep-fried fish is served with mango salad (Yum Mamuang). Nutrition facts Fish is high in protein but low in fat and provide omega 3 which is good for brain and prevents from blood clots. Nutritionists recommend that we should eat marine fish two dishes per a week. Yum Mamuang is enriched with vitamin C from green mango and lemon juice. Ingredients 1 fish pla sumlee (300-400 grams) 80 grams green mango, chopped ¼ cup shallots, sliced 2 tbsp. dried shrimp, pounded 10 grams chilies, chopped Garnish with coriander leaves and roasted peanuts/cashew nut Seasoning: 2 tbsp. of each: fish sauce, sugar and lemon juice


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