Background In Isan, bamboo shoots are commonly eaten. Bamboo shoot flavors the dish as well as loaded with valuable nutrients.   Nutrition Facts Bamboo shoot contains high fiber, very beneficial for the excretory system. Moreover, Bai-ya-nang orTiliacoratriandra leaves increase the immune system   Ingredients 150 grams Boiled bamboo shoots 2 cups Bai-ya-nang juice  orTiliacoratriandra 15 grams sliced shallots 1 tablespoon sliced leeks 1 tablespoon roughly sliced parsley 10 grams peppermint leaves 2 tablespoons roasted rice 3 tablespoons cayenne chili 2 tablespoons fish sauce 2 tablespoons lime juice    

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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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    Background The red ant eggs or kai-mod-daeng is another well-known ingredient very popular among the Northern part and the Eastern part of Thailand. Its flavor is tasty, yummy and easy to cook.   Nutrition facts The variety of nutrition especially protein and various vitamins are the benefits of red ant eggs. Furthermore when we mix together with many ingredients and chicken eggs, it becomes a powerful supplement.   Ingredients 50 grams of red ant eggs 2 chicken eggs 80 grams tomatoes 15 grams shallot 1 tablespoon coriander, chopped 1 tablespoon spring onion, chopped   Chili paste ingredients 3 dried chilies 10grams Thai garlic, peeled 15 grams shallot 1 teaspoon of shrimp paste ½ teaspoon of salt      

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