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    

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    Background This dish is actually quite elegant in its simplicity. The seasoned vermicelli glass noodles are the real star as well as it is very popular dish among Chinese because of its tiny shape and sticky. Chinese people frequently cook as soup and stir fried dish, but for Thai people, they prefer spicy taste. So glass vermicelli becomes tasty in spicy salad with pork, shrimp and crispy dried shrimp.   Nutrition facts Vermicelli glass noodles made from green bean that contains high carbohydrates and less proteins. This dish is not suitable for a person who is on diet but really good response to low blood sugar and ideal for people with diabetes. The combination of ingredients and seasonings like pork and shrimp contain protein, onion reduces cholesterol and sour taste regains oxygen to brain for refreshment. 1 portion served contains 120 kcal.   Ingredients 120 grams glass vermicelli 60 grams minced pork or shrimp, cooked 2 tablespoons of crispy dried shrimp 20 gramsshallot, thinly sliced 30grams Jew’s ear mushroom, sliced 2 tablespoons fried garlic 30 grams Chinese celery, cut into 1 inch size 60 grams tomato, sliced   Spicy salad ingredients 5-10 pieces of chopped red chilies 2 tablespoons fish sauce 2 tablespoonssugar 2 tablespoonslime juice

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Background From popular pickled fish bladder or Tai-Pla, people create another amazing recipe called “ Yam-Tai-Pla ”, it is a spicy salad with coconut milk and herbs. Tai-pla is one kind of food preservations in southern part of Thailand that normally cooked as “ Kaeng Tai Pla” recipe. It is a legendary recipe developed by people in the fishing community of Southern Thailand. They want to find a way to use the fish guts rather than toss them out. Nutrition facts Tai-Pla is a pickled fish bladder as a great source of lean protein and omega-3 fat, even more combined with grilled fish, it totally becomes plenty of protein. Coconut milk contains beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Coconut milk can help lower cholesterol levels, improve blood pressure, and prevent heart attacks or stroke. Ingredients 200 grams Tai-Pla Smashed Turmeric and lemongrass, 4-5 pieces of kaffir lime leaves for boiling with Tai-Pla 1 cup coconut cream ½ cup lemongrass, sliced ½ cup shallot, sliced 1 tablespoon galangal, sliced ¼ cup finger root, sliced 5 grams chili, chopped 5 pieces of kaffir lime leaves 2 tablespoons lime juice 2 tablespoons coconut sugar 80 grams grilled mackerel fist or Pla-O

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