Background Whenever we think about the favorite dish that both Thai and Chinese usually cook, this dish becomes a winner as the ingredients can be adapted to many styles. For Chinese, they prefer sourer to top over fried fish while Thai people prefer to stir fry with shrimp and pork. Both recipes gain the sour taste from vinegar and sweetness from sugar only.   Nutrition facts A combination of sweet and sour bring this recipe classic and high nutritious source. Pork and shrimp are rich in high protein, fresh onion has the high content of antioxidant compounds that can lower cholesterols, resists fat absorbtion in our blood circulation, prevents blood clotting and improves the dissolution of a blood clot.   Ingredients 120 grams sliced pork and minced shrimp 5 grams Thai garlic, smashed 1 cup chicken stock 80 grams cucumber, Batonnet cut 80 grams onion, diced 50 grams bell pepper or sweet chili, diced 20 grams spring onion, cut into 1 inch sized 3 tablespoons vinegar 2 tablespoons sugar 2 tablespoons fish sauce Tapioca flour mixed with a little water

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    Background Tod-Mun-Pla is one of the most popular Thai recipes combining red chili paste with fresh water fish such as PlaGrai which has chewy texture. Good Thai fish cakes must be well-seasoned with firm and bouncy texture. The seasoning part begins with red chili paste, long bean and winged bean with all these ingredient makes the best fish cake. Finally deep fried, please try to move the fish cakes around to allow for browning. Once one side is golden brown, flip them and served with spicy, sweet and sour sauce.   Nutrition facts PlaGrai contains high protein with low fat, vitamins and minerals from long bean and winged bean. Moreover, chili paste has variety ingredient mixing all Thai herbs such as chili, galangal, shallot and garlic together, these help release gas in digestion and kaffir lime helps refresh. 1 portion served with 3 pieces contains 111 kcal.   Ingredients 300 grams smashed fish meat (plagrai ) 100 grams long bean or winged bean, thinly sliced 5 grams kaffir lime leaves, finely chopped 50 grams red chili paste 1 tablespoon fish sauce ½ duck egg   Dipping sauce ingredients 3 chilies without seeds 3 tablespoons garlic, coarsely chopped ½ cup vinegar ½ cup sugar 1 teaspoon salt 6 cucumbers, diced cut Coriander and crushed peanut

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    Background In southern part, pumpkin is called “naam-tao” which can grow at backyard and popular for cooking for main dish and dessert by simple stir-fry.  It is naturally sweet without seasoning but black pepper powder should be added for spicy taste.   Nutrition facts Pumpkin is one of the best-known sources of the antioxidant beta-carotene that fights against cancer and also a rich source of vitamin A. The antioxidants and vitamins within pumpkins can prevent damage to the eyes. Additionally the potassium has a positive effect on blood pressure.   Ingredients 300 grams pumpkin, cut into bite size 10 grams shallot, sliced 5grams Thai garlic, peeled 1 teaspoon of black pepper 1 chicken egg 2 tablespoons of fish sauce 2 tablespoons of sugar Water    

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