Background Khao-Nieow-Mamuang is one of the best signature and popular Thai desserts. It is super tasty and surprisingly simple to make. The sticky rice is mixed with a sweet coconut cream and sugar mixture and topped with sliced ripe mango. The most important thing is to use a sweet and soft ripe mango, the popular mango will be “Namdokmai” or “Okrong” This is a wonderful recipe and authentic-tasting Thai dessert.   Nutrition facts Mango is called as a king of fruit as contains high nutrition for health. The yellow ripe mango has generous amounts of vitamin C and beta-carotene that easy the digestion,keep your immune system healthy and reduce the absorption of sugar from the sweet sticky rice slowly.  Moreover coconut milk boosts vitamin A and E easily to be absorbed to our body. It also contains high level of fat and energy. For 1 portion served: 100 G of sweet sticky rice and ½ ripe mango contain 350 Kcal.   Ingredients 4 cups sticky rice 2 cups coconut cream (scoop from the top of coconut milk ) ¼ cup sugar 2 teaspoon salt Ripe mango;Namdokmai or Okrong    

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History Hoy Khom is a small freshwater snail, with a thick and hard rounded whorl shell with green colour. Mostly cooked with curry as the thick curry will reached the snail with its full flavour.   Nutrition Facts Freshwater snail contains proteins healthy for the body and rich with various nutrients such as lemongrass boost the appetite, garlic increases the growth of body tissues and prevent the risk of cancer.   Ingredients 500 gram Freshwater snail 2 tablespoons fish sauce 4 tablespoons roasted rice 5 grams chili 30 grams long coriander cut in 1 inch size   Curry paste ingredients 5 dried chilies 1 teaspoon salt 1 tablespoon sliced lemongrass 2 tablespoons sliced garlic 3 tablespoons sliced shallot 1 teaspoon shrimp paste 1 tablespoon chopped 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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