Background Kaeng-Ped or red curry is one of the most popular recipes of Thai food with various ingredients such as green vegetables, meat, chicken and shrimp. Kaeng-Ped-Hed-Kraeng is one of the local and simple recipes that cooked with hed-kraeng (Log mushroom), coconut milk and shrimp. There are found in rainy season and mostly grow up at the cut rubber log.   Nutrition facts Hed-kraeng is local mushroom that is only found in Southern part. It looks like a fan with tiny size, no stalk, similar shape to cockle. It can last long for many days but needs to soak in water before cook. It has crunchy taste and well combined with coconut milk soup. It highly contains carbohydrate and protein for anti-virus.   Ingredients 150 gramshed-kraeng 150 grams shrimp, peeled 1 cup coconut cream 2 tablespoons southern red curry paste 1 tablespoon shrimp paste Salt    

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  Background “Yong Tau Foo” is well-known as traditional recipe of Hakka before transformed to “Yen Ta Fo”It is Hakka’s signature recipe but the original cooking was tofu stuffed with minced pork. Then became tofu stuffed with fish. Nowadays, it is adapted to serve with fish balls and steamed morning glory, crispy squid, jelly fish and sweet -spicy red sauce that gives this dish its iconic flavor.   Nutrition facts Yen-Ta-Fo gives us energy in the same range as the clear noodles soup recipe, but we gain more energy and cholesterol from crispy squid, fish balls contains protein, steamed morning glory gives us vitamins, minerals and fibers. Yen-ta-fo sauce or sweet-spicy red sauce gives this dish its iconic flavor and has 5 groups of nutrients. Lastly, 1 portion served contains 352 kcal.   Ingredients 120 grams fine cut or flat rice noodles 50 grams Thai morning glory 15 grams crispy squid 15 gramsjelly fish 20 gramsrounded fish balls 20 gramssliced fish balls 2 pieces of fried wonton 2 tablespoon of Yen ta fo sauce Chilies vinegar, sugar and fish sauce  

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Background This recipe is classic soup by mixing fruits together with river prawns. The red color from fat in head part of prawns makes colorful clear soup. We get sour taste from mangoes instead of adding lime juice. This is similar to Tom Yam of central part of Thailand.   Nutrition facts River prawns highly contains protein and fat. The main ingredient is variety of herbs for example shallots, lemongrass and fresh chilies and refreshed by the aroma of herbs. Furthermore, this recipe is popular eating in summer as you get a lot of sweat from it.   Ingredients 1 kg river prawns, deveined 100 grams rawgreen mango, shredded 30 gramsshallot, thinly sliced 10 grams garlic, crushed 5 grams bird’s eye chili, crushed Salt, fish sauce and lime juice 2 cups water

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