Background Another famous recipe of Abb is Abb-Pla-Koong. The main ingredient is a combination of small fish and small shrimp. This recipe is frequently cooked because it is easy to find and you can eat whole fish and shrimp.   Nutrition facts Small fish and small shrimp contain high calcium that strengthens bone and teeth.Lemongrass helps and relieves cold symptom and cough.Eating galangal helps in relieving the discomfort caused in stomach and good for your health. Garlic enhances the growth of tissue in our body, strengthens immune from cancer and boosts your immune system function properly.   Ingredients 200 grams of small fish 200 grams of small shrimp 2 tablespoonsspring onion, thinly sliced 2 tablespoons coriander, thinly sliced 2 tablespoons of kaffir lime leaf, thinly sliced Banana leaf for wrapping Small bamboo pins   Ingredients of Chili paste 7 grams fresh chili 3 tablespoon lemongrass, thinly sliced 1 teaspoon turmeric, thinly sliced 1 teaspoon galangal, thinly sliced 2 tablespoons garlic, thinly sliced 3 tablespoons shallot, thinly sliced 1 teaspoon of shrimp paste 1 teaspoon of salt      

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  Background Jum-Pa-Da or Cempedak is a tropical and exotic food of southern Thailand. It is similar to jackfruit and very popular in Southeast Asia, particularly in Malaysia. The size of the Cempedak fruit is much smaller than Jackfruit. The texture of the Cempedak flesh is soft, sweet, and has a strong aroma. It can be eaten fresh; but, it tastes much better in fritter. Deep-fried Cempedak Fritters are commonly sold in the southern part only.   Nutrition facts Jum-Pa-Da or Cempedak has a sweet flavor, highly rich in vitamin A that mainly helps keep the cornea of eye healthier. This also contains dietary fiber which is high enough to maintain digestive tract health. Vitamin C also decreases the cholesterol content in the blood. Deep-Fried Cempedak is to coat the Cempedak flesh with sliced coconut batter and fry. Beware of eating too much because you can get sore throat as it has high amount of oil from deep-fry and coconut.   Ingredients 400 gramsJum-Pa-Da or Cempedak 300 grams rice flour 1 cup sugar 2 cupscoconut, grated 1 ½ cups water 2 tablespoons lime water (nam-poon-khao) 2 chicken eggs 3 tablespoons white or black sesame 1 tablespoon salt Vegetables oil for fry    

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Background Red curry with chicken is adapted from the Arabs recipe since Ayutthaya Kingdom. Milk is a main ingredient of the Arab recipe while original Thai dish is not added milk. After adapting the Arab recipe, Thai people use the coconut cream instead of milk.  Gaeng Ped Gai is made from chicken, red chilies, herbs and coconut cream so the dish becomes aromatic and strong taste soup.   Nutrition facts The dish contains calcium, iron, phosphorus and beta-carotene from herbs and vegetables. Having the dish reduces a risk of blood clots, reduces blood sugar, relives coughing and improves a digestion system.   Ingredients 4 cups coconut cream 300 grams chicken ½ cup red curry paste 100 grams eggplant 20 grams pea eggplant 50 grams sweet basil leaves 10 grams Chee Fah chili, shredded Fish sauce Palm sugar Red curry paste ingredients 9 dried chilies, soaked ¼ cup lemongrass, thinly sliced ¼ cup shallots, shredded 2 tbsp. garlic cloves, crushed 1 tsp. sliced kaffir lime zest 1 tsp. coriander roots, sliced 1 tsp. black pepper corns 1 tsp. shrimp paste 4 tsp. coriander seeds, roasted 2 tsp. cumin, roasted Put all of ingredients in a mortar and keep pounding until everything is well-blended.

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