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Kaeng-Kua-Kadookmoo-Aon

Zone South

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Kaeng-Kua-Kadookmoo-Aon

Background

Spare ribs are soft part of pork meat that is delicious with soft bone. It is popular in boiling, frying and stewing. Just add more red curry paste into the recipe makes this dish become hot, spicy and delicious.

 

Nutrition facts

Pork is a very good source of high quality protein, variety of vitamins and minerals such as zinc, iron and copper reducing high blood pressure and keeping the immune system healthy. Red curry paste is a mixture of turmeric that helps relieve the discomfort caused in stomach and good for your health. Kaffir lime has benefit in relieving dizzy symptom.

 

Ingredients

350 grams spare ribs, cut into bite size

1/4 cup southern curry paste

5 pieces kaffir lime

2 tablespoons of vegetable oil

3 tablespoons of fish sauce

1 teaspoon of sugar

Water

Zone Central

Pad-Priew-Waan-Goong-Moo (Sweet and sour shrimp and pork)

    Background Whenever we think about the favorite dish that both Thai and Chinese usually cook, this dish becomes a winner as the ingredients can be adapted to many styles. For Chinese, they prefer sourer to top over fried fish while Thai people prefer to stir fry with shrimp and pork. Both recipes gain the sour taste from vinegar and sweetness from sugar only.   Nutrition facts A combination of sweet and sour bring this recipe classic and high nutritious source. Pork and shrimp are rich in high protein, fresh onion has the high content of antioxidant compounds that can lower cholesterols, resists fat absorbtion in our blood circulation, prevents blood clotting and improves the dissolution of a blood clot.   Ingredients 120 grams sliced pork and minced shrimp 5 grams Thai garlic, smashed 1 cup chicken stock 80 grams cucumber, Batonnet cut 80 grams onion, diced 50 grams bell pepper or sweet chili, diced 20 grams spring onion, cut into 1 inch sized 3 tablespoons vinegar 2 tablespoons sugar 2 tablespoons fish sauce Tapioca flour mixed with a little water


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Zone Central

Moo Bai Chamuang (Pork belly curry with sour Chamuang leaves)

Background Moo Bai Chamuang (Chamuang leaves) is made from pork belly, herbs and sour Chamuang leaves which is a popular dish of Chanthaburi province.   Nutrition facts The sour Chamuang leaves contains beta-carotene, vitamin B1, calcium, iron and phosphorus. Beef is enriched with protein. Having the dish reduces a risk of constipation and relives coughing.   Curry paste ingredients 1 tbsp. black pepper 15 grams, thinly sliced galangal 2 shallots 2 tbsp. garlic cloves 2 coriander roots, chopped 15 grams Chee fah chilie, removed seeds 1 tsp. shrimp paste, grilled   Ingredients 500 grams pork belly, cut into dice pieces 80 grams Cha Muang leaves, young leaves 1 tbsp. oil 4 cups water 3 tbsp. fish sauce 3 tbsp. palm sugar      


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Zone South

Khao Yum Songkla (Southern Thai rice salad)

Background Khao Yum is a rice salad and nearly ubiquitous in the South. The dish is a Southern Thai mishmash of rice and julienned herbs and vegetables, held together with generous lashings of Nam Budu, a Southern Thai fermented fish sauce.   Nutrition facts Khao Yum is a healthy and dietary food which is low fat but high carbohydrates, and the mishmash of herbs and vegetables, are enriched with beta-carotene, vitamin and dietary fiber.   Ingredients 1 ½ cup steamed rice 1 cup crispy fried rice 4 coconut, desiccated 4 tbsp. dried shrimp, pounded ½ cup Nam Budu Dried chilies, pounded Julienned herbs and vegetables whatever growing in a garden home.


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