Background Kaeng-Jued is one of the simplest Chinese clear soup that helps warmer body, easy to swallow and also good match with every dish. Kaeng-Jued is a plain, clear soup that’s unspiced and comfort to eat. Adding more tofu and ivy gourd bring this recipe popular.   Nutrition facts This dish has high nutrition as two sources of protein from pork and tofu, besides that ivy gourd has high beta-carotenes that support the eye-sights.   Ingredients 50 grams ivy gourd ( pak-tamloung ) 120 grams tofu, sliced 60 grams minced pork 2 cup pork stock Soy sauce or fish sauce for seasoning Ground pepper for topping    

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    Background Mangoes are easy to find in every season. Tam-ma-muang or tum-bak-muang is traditional dish of spicy salad with mango as the main ingredient. For tasty flavor, we will add more boiled fermented fish ( namplaraa ) and dried shrimp together. Moreover it goes well with fresh or soft boiled vegetables.   Nutrition facts Raw mango is one of the healthiest fruits. It is beneficial in treating blood disorders because of its vitamin C. Consuming raw mango increases the elasticity of the blood vessels, helps in the formation of new blood cells and also prevents bleeding of the gums, bad odour and tooth decay.Furthermore it helps in building the healthier immune system of the body keeping away from cancer.   Ingredients 2oo gramsraw mango, peeled and sliced 5 roasted dried bird’s eye chilies 5 grams Thai garlic, peeled 1 tablespoon of palm sugar 2 tablespoons of dried shrimp 2 tablespoons of boiled fermented fish ( namplaraa )      

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    Background Tom Preu or Gang Laos is very popular in Northeast of Thailand. The ingredients of Gang Preu is fully contained with health benefits such as Thai herb :Baiyanang, Bomboo shoot and vegetables.   Nutrition Facts Gang Preu is highly beneficial such as Ya Nang leaf juice helps support immune system. Bamboo shoot has high fiber which helps about excretory system and mushroom and bird chili have variety of vitamin. Lastly hairy basil helps about gas in intestine.   Ingredients 500 grams Bamboo shoot 4 cupsYa Nang leaf juice 10 grams bird’s eye chili ½ cup Hairy basil ½ cupSpring onion, chopped ½ cupAcacia 3 tablespoons Burned sticky rice powder ½ cup mushroom, sliced ½ cup Pumpkin leaves 3 tablespoons Fish Sauce 3 Tablespoons Fermented fish sauce

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