Background The red ant eggs or kai-mod-daeng is another well-known ingredient very popular among the Northern part and the Eastern part of Thailand. Its flavor is tasty, yummy and easy to cook.   Nutrition facts The variety of nutrition especially protein and various vitamins are the benefits of red ant eggs. Furthermore when we mix together with many ingredients and chicken eggs, it becomes a powerful supplement.   Ingredients 50 grams of red ant eggs 2 chicken eggs 80 grams tomatoes 15 grams shallot 1 tablespoon coriander, chopped 1 tablespoon spring onion, chopped   Chili paste ingredients 3 dried chilies 10grams Thai garlic, peeled 15 grams shallot 1 teaspoon of shrimp paste ½ teaspoon of salt      

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  Background Kaeng Om Mu in Northern Thailand is different from the Northeast due to the curry paste and spicy taste. In the olden days, Kaeng Om was cooked by the Lanna community only on special occasions.   Nutrition Facts The curry paste of Kaeng Om has high nutrition for example lemongrass can combat sickness, including the common cold and coughing. Galangal nourishes the body. Garlic is highly nutritious and lower the risk of cancer, as well as contains antioxidant.   Ingredients 200 grams pork streaky, sliced into small pieces 10 grams sliced young galangal 15 grams sliced lemongrass 4 kaffir lime leaves 10 grams coriander root 1 tablespoon roughly sliced parsley 1 tablespoon sliced coriander root 1 tablespoon sliced leek Vegetable oil for frying Curry paste ingredients 7 dried chilies 30 grams shallot 15grams garlic 1 tablespoon sliced galangal 1 tablespoon sliced lemongrass 1 teaspoon sliced Coriander root 1 teaspoon shrimp paste    

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Background It is a popular dish at ceremonies and special occasions of the Lanna tradition due to the reason that  “Laab” means lucky. However, the Northern recipe is different from the North –Eastern by cooking with meat and curry paste instead of roasted rice.   Nutrition Facts Laab Kua is high in energy and protein. The condiments such as garlic, galangal, lemongrass, kaffir leaves contain vitamins and minerals (zinc and calcium), help to expel the gas and good for the digestive system.   Ingredients 300 grams minced pork 100 grams pig’s intestine 100 grams pig’s liver 100 grams pig’s skin, boiled and cut into small pieces 3 tablespoons roughly chopped onion spring 3 tablespoons roughly chopped coriander 3 tablespoons fish sauce 2 tablespoons chopped garlic 4 tablespoons vegetable oil 2 tablespoons sliced long coriander 4 tablespoons roughly sliced Vietnamese Coriander 2 tablespoons sliced kaffir lime leaves   Curry paste ingredients 5 dried chilies, deep-fried 10 grams grilled garlic 30 grams grilled shallot 1 teaspoon chopped roasted galangal 1 tablespoon chopped lemongrass 1 teaspoon salt 1 teaspoon roasted coriander seeds

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