ไข่ลูกเขย Khai Luk Koei (Sweet and sour eggs) 女婿煮蛋
Background
Khai Luk Koei is one of a favorite dish among Thai people. Deep fried eggs are topped with a simple sweet tamarind sauce and crispy shallots. Then it tastes a little bit sweet and sour.
Nutrition facts
Eggs are enriched with protein, vitamin B12, and lecithin. 50 grams of egg provide 6.5 grams fat and 180-250 milligrams cholesterol.
Ingredients
Zone Northern
Background Rod duan or bamboo caterpillarshabitat in the bamboos and consume bamboo. Rod duan is best eaten when deeply fried. The taste is crunchy and is high in protein. Moreover, it can be cooked with a chili paste. Nutrition Facts Bamboo caterpillarsis nourished with high protein and low fat and healthy for the body. Ingredients 300 gram of bamboo caterpillars 1 teaspoon salt Vegetable oil for frying
Zone Northern
Background Jinn-Humm is a dish from a tough meat part, more preferably cooked with dried beef. As pork has a nice flavor and a chewy texture, nowadays being cooked with pork becomes more popular. Nutrition facts Curry paste in Jinn-Humm is nutritious from variety of mixture. Lemongrass relieves coughs and colds moreover galangal nourishes in strengthen body. Garlic is beneficial in enhancing the growth of tissue in our body, strengthening body immune from cancer and containing a strong antioxidant. Ingredients 400 grams pork legs 40 grams lemongrass ½ cup fresh dill ( phak chi lao ) 20grams coriander root ( rakphak chi ) 1 tablespoon coriander, thinly sliced 1tablespoon garlic, thinly sliced Ingredients of chili paste 5 dried chilies 5 grams Thai garlic, peeled 30 grams shallots ½ tablespoon galangal, sliced 1 tablespoon lemongrass, thinly sliced 5grams sliced turmeric 1 teaspoon shrimp paste ½ teaspoon salt
Zone Central
Background Green beef curry is mad from beef, coconut cream, green chilies and herbs. The dish is influenced by Muslim who are preferred eating meat and refrain from eating pork. Nutrition facts The dish is high in protein, iron, zinc and phosphorus. The fat from coconut cream is balance with various kinds of herbs from Keow-wan curry paste. Ingredients · 4 cups coconut cream · ½ cup Keow-wan curry paste · 300 grams beef, thinly sliced · 100 grams Thai eggplants, cut into bite-size · 20 grams pea eggplants · 3 tbsp. fish sauce · 1 tpsp. palm sugar · 50 grams sweet basil · Chee Fah chilies (spur chilies), sliced Keow-wan curry paste ingredients · 11 Chee-fah chilies (green chilies), remove seeds · ¼ cup lemon grass, thinly sliced · ¼ cup shallots, sliced · 2 tbsp. garlic cloves, crushed · 1 tsp. sliced kaffir lime zest · 1 tsp. coriander roots, sliced · 1 tsp. black pepper corns · 1 tsp. shrimp paste · 4 tsp. coriander seeds, roasted · 2 tsp. cumin, roasted Put all of ingredients in a mortar and keep pounding until everything is well-blended. Chili leaves can be added for stronger green color.
