Background Suki-Yaki is originated from Japanese cuisine which means to roast or BBQ in a hot pan. However, Thailand’s Sukiyaki was influenced by Chinese as main red sauce ingredients was made from pickled bean curd( Tao-hoo-yee ). Normally we will mix all ingredients such as vegetables or variety of meat in a big hot pot but nowadays it is transformed to be a quick single dish by stir-fried glass vermicelli, meat, egg and sukiyaki sauce.   Nutrition facts It is rich in protein from variety of meat like pork, beef and seafood. This recipe also contains many vitamins, minerals and fiber from lettuce and morning glory.   Sukiyaki sauce made from pickled bean curd and likewise soybean which is well-known as high source of minerals, iron and potassium. These can strengthen bones and enhances blood circulation.  We can say that this menu contains 5 major food groups.   Sukiyaki sauce ingredients 1 clot pickled bean curd 2 tablespoons chopped pickled garlic with juice 1 tablespoon palm sugar 1 tablespoon vinegar 1 tablespoon smashed toasted white sesame 1 tablespoon sesame oil 2 pieces chopped dried roasted chili 2 tablespoon water Mix all ingredients in order to make Sukiyaki sauce   Ingredients 80 grams glass vermicelli, already soak in water 50 grams sliced beef or pork 50 grams sliced chicken 50 grams seafood combination such as shrimp and squid 50 gramsChinese cabbage, sliced 50 grams morning glory, cut into 1 inch size 20 gramsChinese celery, cut into 1 inch size 2 chicken eggs ½ cup suki-yaki sauce 2 tablespoons vegetable oil for stir-fried 2 cloves Thai garlic, crushed      

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    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 SaiUa is made by a method of preservation. The word “ua” means to insert. “SaiUa” means to stuff intestines with different sorts of meat.   Nutrition Facts SaiUa is nourished with protein from the meat, as well as the condimentsused containing healthy benefitssuch as the lemongrass helps to ease the cold and coughs. Galangal nourishes the body. Garlic increases the growth of body tissues, prevent cancer and stimulate antioxidants.   Ingredients 1 kilogram minced pork with fat 3 tablespoons sliced kaffir lime leaves 2 tablespoons chopped leeks and corianders 2 tablespoons fish salt 1/2 kilogram pork intestine Chili paste ingredient 8 dried chilies 1 teaspoon grind salt 2 teaspoons chopped galangal 2 tablespoons chopped lemongrass 60grams chopped shallots 3 tablespoons chopped garlic 1 teaspoon shrimp paste 2 teaspoons corianderroots ½ teaspoon turmeric powder    

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