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Kaeng-Prik-Hoykraeng-Bai-Yiraah

Zone South

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Kaeng-Prik-Hoykraeng-Bai-Yiraah

Background

“ Kraeng ” or “ Kraang ” words transformed from Javanese language “Kerang and finally become “ Kraeng ”. Cockles are easily found in shallow muddy coast especially Surat-Thani and Pattani provinces. Cockles are unique ingredients for tropical island recipe both steam and curry soup.

 

Nutrition facts

Cockles are similar to many other types of seafood which are rich in protein, iron and phosphorus. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism and good for your joint.

Cumin leaves are an excellent source of iron with mineral that plays many vital roles in the body. Additionally, iron is an instrument in keeping your immune system healthy.

 

Ingredients

150 grams cockles’ meat

¼ cup southern curry paste

2 tablespoons of shrimp paste

2 tablespoons of fish sauce

50 grams cumin leaves

2 cups water

 

 

Zone Northern

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    


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Zone Northeast

Tom Kai BaiMakham (Boiled Chicken with Tamarind Leaf)

  Background Tamarind leafis easy to find. It has sour taste thus the Northeastern people or Isan use tamarind leaf to flavor the sour taste, a distinct taste from lime and tamarind juice.   Nutrition Facts Tamarind leaf or the young tamarind leaf is used as laxative, expel intestinal gas, cure the fever and coughs. Shallot is packed with Vitamin C and antioxidants beneficial to the immune system.   Ingredients 1 kg. chopped chicken meat with bones 1 cup young tamarind leaves 4 kaffir shredded lime leaves 15 grams galangal chopped in chunks 5 grams crushed bird eye chilies 30 grams crushed lemongrass chopped in chunks 15 grams crushed shallots Fish sauce    


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Zone South

Yum Phak Kood Goong Sod (Phak Kood salad)

Background Phak Kood, oak fern, is a member of the Athyriaceae family and grows well in the rainy season. Its young leaves can be cooked in various kinds of dishes, including Yum Phak Kood (salad) and stir-fried.   Nutrition facts Phak Kood is source of beta carotene, iron and vitamins. Having the dish maintains good eyesight. Fat from coconut cream helps a beta-carotene absorption.   Ingredients 2 cup Phak Kood, blanched 80 grams shrimps, blanched ½ cup coconut cream ¼ cup peanut, roasted ½ cup shallots, chopped ¼ cup dried coconut, roasted ¼ cup dried shrimp, pounded 5 grams bird’s eye chilies 2 lime juice 2 sugar 1 salt    


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