Background Kaeng Om can be found both in Northern and Northeastern Thailand. The difference is that the Isan’s uses the dill and different type of curry paste.   Nutrition Facts The dill in Kaeng Om is nutritious, delaying the growth of infections, lower the cholesterol level, reduce symptoms of Gastro-Esophageal Reflux Disease or GERD, reduce insomnia and rich with calcium for stronger bones and teeth.   Ingredients 200 gram beef shank, sliced 2 tablespoons sliced dills 2 tablespoons sliced long coriander 15 grams slices of galangal 15 grams sliced lemongrass 2 kaffir lime leaves 20 grams Thai eggplants 20 grams sliced leeks 3 tablespoons fermented fish (liquid) 1 tablespoon roasted rice 1 tablespoon fish sauce 500 ml. water Curry paste ingredients 10 grams bird’s eye chilies 30 grams shallots 10 grams cloves garlic    

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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 Khanom-Tako is made from rice flour or mung bean flour, sugar and mix with jasmine floated water. Blend all together and keep mixing until become creamy and sticky, top with seasoning thick coconut cream similar to Western whipping cream. This is a super simple Thai dessert recipe that has high demand in Western country.   Nutrition facts The outstanding taste and flavor of this recipe is the sweetness of sugar that categorized in carbohydrate group as same as the flour. In digestion system, sugar will transformed to be glucose. Even though, the thick coconut cream on top of Ta ko contains fats, we should not eat too much. Nutritionist suggests that per one day we should not eat sugar more than 6-8 teaspoons.   Ingredients 1 cup rice flour ½ cup tapioca flour ¼ cup mung bean starch 4 cups jasmine floated water 1 cup chopped chestnut, steamed taro and steamed lotus seed Syrup ingredients : 1 cup of water, 2 cups of sugar Thick coconut cream ingredients : ½ cupcoconut cream ¾ cup rice flour 1½ teaspoon salt    

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