ก๋วยเตี๋ยวราดหน้า Kuay-Teow-Rad-Na (Chinese noodle with pork and gravy sauce) 浇汁米粉
Background
Kuay-Teow-Rad-Na is a Cantonese single noodle dish. Originated in China, this dish is commonly found when Chinese people started their business for restaurant or noodles shop. In the first period, they cooked only fried noodles dish for Chinese people. Once it was an easy single dish, it become popular among Chinese and Thai people.
Nutritions facts
Kuay-Teow-Rad-Na dish has 5 groups of nutrients, for example, rice noodles made from rice flour. 100 G of noodles consumption contains 220 kcal from oily fried noodles while 100 G of steamed rice contains 110 kcal and for 1 portion served contains 397 kcal.
Ingredients
120 grams fat rice noodles
50 grams pork, sliced
50 grams Chinese kale, cut in pieces
2 tablespoons fermented soy bean sauce
1 tablespoon light soy sauce
1 cup pork or chicken stock
2 tablespoons corn flour mixed with some water
2 tablespoons vegetable oil for frying
Zone Northeast
Background Moo Yor is a popular food in Northeast of Thailand such as Ubonratchathani province. It is a kind of Vietnamese pork sausage that can be created to other menus just by steam or deep fried. Nutrition Facts Moo Yor and herbs inside are very beneficial such as pepper which has piperine as an antioxidant and it can help reduce Alzheimer disease in elderly. Ingredients Moo Yor Palm Oil
Zone Northern
Background KhanomJeen or Khao Nom Sen is eaten with a stew calledNam Ngiaw. It isa popular Lanna dish. The recipes vary demographically, some local use fermented soybean in the chili paste to flavor the taste. Nutrition Facts KhanomJeen Nam Ngiawis rich with protein from the minced pork and spare ribs, and vitamin C from the tomatoes. Moreover, tomatoes help to nourish and moisten the skin and provide antioxidant. Ingredients 1/2 kilogram pork Spare Ribs, chopped into bite-size pieces 1/2 kilogram diced curdled blood 400 grams minced pork 1/2 kilogram small size tomatoes sliced in half 2 tablespoons salt 2 tablespoons vegetable oil 6 cups of water Chili paste ingredient 7 dried chilies 1 teaspoon of chopped coriander roots 1 teaspoon chopped galangal 2 teaspoons lemongrass 2 teaspoons shrimp paste 40 grams shallots 60 grams garlic
Zone South
Background Stewed pork belly tastes salty and sweetness. The dish is influenced by Chinese, and seasoned with coriander leaves. Nutrition facts Pork is high in protein, vitamin B and zinc. 100 grams of pork provide energy to body 376 kcal, 14.4 grams protein and 35 grams fat. Ingredients 2 pork belly 1/3 garlic clove, rough crushed ¼ cup coriander leaves, finely chopped 2 tbsp. black pepper 3 tbsp. oil 1 cinnamon stick 2 star anise 6 tbsp. back soy sauce 2 tbsp. palm sugar 1 litter water 5 light soy sauce 1 sugar
