Background Catfish is very popular in Northeast of Thailand because it is affordable and delicious. Grilled Catfish is popular to eat with sticky rice and papaya salad because the tastes can get along well.   Nutrition Facts Catfish is full with protein. It is good for digestive system. It helps about maintaining the growth of connective tissue in the body. Fat in catfish is full with essential vitamins and minerals. It helps the body work properly.   Ingredients 2 Catfish without entrails ½ cup lemongrass, chopped 5 grams turmeric 10 grams garlic 2 tablespoons soy sauces ½ teaspoon black pepper

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  Background Som Tam Pu Ma Dong (Fermented blue crab papaya salad) is very popular in seafood restaurants. Fermented blue craps compliments the papaya salad’s flavour.   Nutrition Facts The nutrition value ofSom Tam Poo Ma Dong (Fermented blue crab papaya salad) is the same as Som Tam Thai, that is it contains Papain enzyme , which plays a key role in digestive processes of protein fibers. The lime juice, tomatoes and chilies are high in Vitamin C, including protection against immune system deficiencies, and delay aging.   Ingredients 100 grams shredded green papaya 20 grams cup shredded carrot 1 blue crab 5 grams cloves of garlic 4 bird eye chilies 30 grams sliced cherry tomatoes 25 grams long bean sliced in small chunks 1 tablespoon fish sauce ¼ cup lime juice 1 tablespoon palm sugar    

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    Background Mhok bamboo is wrapped in banana leaf and steamed. It is similar to Tom Preu but it has to be wrapped with banana leaf and then steamed. This cooking style makes Mhok Bamboo full flavored and tastier than Tom Preu.   Nutrition Facts Mhok bamboo is full of health benefits such as YaNang  juice to support the immune system. Bamboo also has high fiber that helps the excretory system. Moreover lemon grass also helps the digestive system and good for blood circulation.   Ingredients 300 grams bamboo shoot, thinly sliced 10 grams bird’s eye chili 1 cupYanang leaf juice 30 grams lemongrass stalk cut into pieces 2 tablespoons Burned sticky rice powder 30 grams shallot 200 grams Streaky pork cut in to pieces 3 tablespoons Fermented fish sauce ½ tablespoon Fish sauce 10 grams Hairy basil Banana leaf for wrapping

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