Background Woon is a sweet and creamy jelly dessert that easy to find in Thai dessert shop. The texture of woon is similar to chewy jelly but woon has thicker texture. Thai people prefer to add salt as its taste can balance the sweetness. The creamy coconut top layer is both delicious, and pleasing to the eyes with creative presentation.   Nutrition facts Woon is extracted from seaweed that called “ Agar ” which contains iodine. It helps woon texture more stable as well. From its layer ingredients mixed with more coconut milk , we should beware of eating in high amount. 1oo G of Woon-kati contains 133 Kcal.   Jelly Ingredients 1 tablespoon gelatine powder 2 ¼ cups jasmine floated water ½ cup sugar Pandan juice or food coloring essence   Coconut cream ingredients 1 tablespoon gelatin powder 2 ¼ cups coconut cream ¼ cup sugar 2 teaspoons salt    

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Background Bai Lieng, Manlindjo leaves, a local tree of the South is 1-2 meters tall and has long leaves. Its young leaves are cooked in different dishes like stir-fried egg, minced pork soup, chili curry and sour soup. Fresh and blanched Bai Lieng leaves can be served as a side dish.   Nutrition facts Lieng leaves are enriched with beta carotene which is an antioxidant and provides vitamin B, calcium and phosphorus. Having the dish helps maintain good eyesight, nourishes the skin and strengthens bones and teeth. 100 grams of Lieng leaves provide energy to body 91 kcal. and 150.5 milligrams of calcium.   Ingredients 100 grams Bai Lieng leaves 2 eggs 5 grams garlic cloves 2 oil 1 fish sauce 1 sugar

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  Background Nam PrikKa Pi is traditional Thai namprik(chili dipping) that is one of the most popular cooking recipes in every home because it is easily cooked and can be kept long. The most delicious fish that always go with is “ Pla Too ” or mackerel fish so it becomes frequently called as “ Nam prikpla too ” If you have a leftover Nam Prik, just simply mix Nam Prik together with rice and mackerel fish. This is a good technique to make a new dish from the leftover.   Nutrition facts This recipe of fried rice contains the five food groups as adding some vegetables. We also get carbohydrates from rice, protein from shrimp paste ( ka-pi ), Omega 3 fat from mackerel fish which is at a high level of sea fish. In addition, the oil from frying and fresh vegetables that we eat together highly contain vitamins, minerals and fiber.   Ingredients 2 cups steamed rice 80 grams mackerel fish, fried 3 tablespoons nam-prik-ka-pi 1 tablespoon vegetable oil for frying    

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