Background Nham or fermented pork is made with preservation method, thus it has a sour taste. Nham is mostly cooked by adapting into Yum or salad for a better taste.   Nutrition Facts Nham or fermented pork is full of protein, iron and Vitamin B. Galangal eases constipation and helps relieve migraine headache.   Ingredients 120 grams fermented pork cut into bite size pieces 30grams sliced galangal 2 tablespoons shredded bird eye chilies 3 grams fried dry chilies 2 tablespoons shredded leeks 2 tablespoons shredded corianders 2 tablespoons shredded shallots 2 tablespoons lime juice 3 tablespoons fish sauce 1 tablespoon sugar 2 tablespoons roasted peanuts    

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Background Formerly, KaengKhanun or KaengBumnun is cooked when important ceremonies because theNorthern people believe that khanun (jackfruit) is a lucky name in Thai.                                      Nutrition Facts Young jackfruit is high in protein, fat, fiber, with high antioxidants.   Ingredients 300 grams pork ribs 500 grams young jackfruit, cut into bite-size pieces 200 grams roughly pounded tomatoes 50 grams handful Cha-om or Acacia Pennata 3 tablespoons fish sauce 5 cups water   Curry Paste ingredients 8 large dried chilies 1 teaspoon salt 1 tablespoon sliced galangal 3 tablespoons sliced garlic 4 tablespoons sliced shallots 1 tablespoon fermented fish    

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Background Beef curry is a type of red curry which is salty and sweet and thick with a nutty peanut flavor. Some Thai people believe that the dish is influenced by Indonesia since King Rama VI because the dish is similar to an Indonesia dish named “Rendang” which is made from thick beef but Thai are preferred thinly sliced beef.   Nutrition facts The dish is enriched with protein from beef and fat from coconut cream. Herbs in the dish reduces cholesterol.   Ingredients 2 cups coconut cream 300 grams beef, thinly sliced ½ cup red curry paste 2 tbsp. peanut, roasted 2-3 fish sauce 1 palm sugar 2 grams kaffir lime leaves, sliced 2 grams kaffir lime leaves, shredded

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