Background Khao-Nieow-Mamuang is one of the best signature and popular Thai desserts. It is super tasty and surprisingly simple to make. The sticky rice is mixed with a sweet coconut cream and sugar mixture and topped with sliced ripe mango. The most important thing is to use a sweet and soft ripe mango, the popular mango will be “Namdokmai” or “Okrong” This is a wonderful recipe and authentic-tasting Thai dessert.   Nutrition facts Mango is called as a king of fruit as contains high nutrition for health. The yellow ripe mango has generous amounts of vitamin C and beta-carotene that easy the digestion,keep your immune system healthy and reduce the absorption of sugar from the sweet sticky rice slowly.  Moreover coconut milk boosts vitamin A and E easily to be absorbed to our body. It also contains high level of fat and energy. For 1 portion served: 100 G of sweet sticky rice and ½ ripe mango contain 350 Kcal.   Ingredients 4 cups sticky rice 2 cups coconut cream (scoop from the top of coconut milk ) ¼ cup sugar 2 teaspoon salt Ripe mango;Namdokmai or Okrong    

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  Background The well-balanced ingredients of shrimp cakes makes this recipe popular among Thai and Chinese, while shrimp and seafood have sweet and delicious flavor, they are also well-known for a high protein source. In addition of pork fat helps the inside of the cakes stay moist and not dry out during the cooking process. It is actually very simple to make by mixing the ingredients with pork fat and chopped shrimp, a traditional technique to well blend. Similar to place bread crumbs before deep fry for crispy skin with soft texture.   Nutrition facts Shrimp contains high calcium and vitamins B12 that enhances the growth of cells and benefits through red blood cell production and brain membrane. Furthermore, iodine controls the functioning of thyroid glands in human body, which also has a significant influence on the metabolic processes in the body. It helps in the optimal utilization of calorie.   Ingredients ½ kg shrimp, peeled 50 grams pork fat 1 white egg 1 tablespoon corn flour 1/2 teaspoon sesame oil 1 teaspoon Chinese cooking wine A pinch Pepper powder 1 cup of bread crumbs Vegetables oil for deep-fry    

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Background Kapi (shrimp paste) is a common ingredient of Thai dishes for a long time. It is used as an ingredient in many dishes and its taste is salty. Khao Kluk Kabi, fried rice with shrimp paste, is one of a traditional Thai dishes garnished with sweet pork, chopped mango, chili, crispy dried shrimp and omelet.   Nutrition facts Kapi (shrimp paste) is made from fermented ground shrimp mixed with salt and it contain high calcium, omega3 and vitamin B12 which naturally present in some foods. The vitamin B12 helps strengthen bone and increase red blood cells. Omega3 helps to prevent from blood clots.   Ingredients 4 cups steamed rice 2 tbsp. roasted shrimp paste 2 tbsp. chopped garlic cloves 4 tbsp. cooking oil 150 grams sweet pork 20 grams dried shrimp, deep-fried 2 tbsp. lemon juice 40 grams shallots, sliced 40 grams mango, chopped 80 grams omelet, ribbon-sliced Garnish with sliced chili and coriander leaves

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