Background The spicy shrimp past is a spicy dip that is one of the classic of Thailand. Nam prik kapi is a household Thai food, available nearly everywhere and widely loved.  Nam prik kapi should be salty first, then sour and spicy, with a tiny hint of sweetness coming in at the end from the palm sugar. The spicy dip is normally served with cooked rice, vegetables and deep-fried fish (short mackerel).   Nutrition facts Kapi (the shrimp paste) is made from either shrimp or krill, which is heavily salted and high in calcium. 100 grams of Kapi contains 1,554 milligrams of calcium which help strengthen bone and teeth. Various kinds of vegetables serving with the chili dip is high in dietary fiber and vitamin.   Ingredients 2 tbsp. shrimp past, grilled 10 grams garlic cloves 2 tbsp. dried shrimp, finely pounded 10 grams, mix of red and green chilies 60 grams solanum ferox (Ma Uek), scrape the hair and sliced finely 1 tbsp. palm sugar 2 tsp. fish sauce 2 tbsp. lime juice 10 grams pea eggplants, roughly crushed   Side dish: deep-fried short mackerel, blanched vegetables and omelets made with climbing wattle (cha om kai)

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Background Red curry with chicken is adapted from the Arabs recipe since Ayutthaya Kingdom. Milk is a main ingredient of the Arab recipe while original Thai dish is not added milk. After adapting the Arab recipe, Thai people use the coconut cream instead of milk.  Gaeng Ped Gai is made from chicken, red chilies, herbs and coconut cream so the dish becomes aromatic and strong taste soup.   Nutrition facts The dish contains calcium, iron, phosphorus and beta-carotene from herbs and vegetables. Having the dish reduces a risk of blood clots, reduces blood sugar, relives coughing and improves a digestion system.   Ingredients 4 cups coconut cream 300 grams chicken ½ cup red curry paste 100 grams eggplant 20 grams pea eggplant 50 grams sweet basil leaves 10 grams Chee Fah chili, shredded Fish sauce Palm sugar Red curry paste ingredients 9 dried chilies, soaked ¼ cup lemongrass, thinly sliced ¼ cup shallots, shredded 2 tbsp. garlic cloves, crushed 1 tsp. sliced kaffir lime zest 1 tsp. coriander roots, sliced 1 tsp. black pepper corns 1 tsp. shrimp paste 4 tsp. coriander seeds, roasted 2 tsp. cumin, roasted Put all of ingredients in a mortar and keep pounding until everything is well-blended.

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  Background Jum-Pa-Da or Cempedak is a tropical and exotic food of southern Thailand. It is similar to jackfruit and very popular in Southeast Asia, particularly in Malaysia. The size of the Cempedak fruit is much smaller than Jackfruit. The texture of the Cempedak flesh is soft, sweet, and has a strong aroma. It can be eaten fresh; but, it tastes much better in fritter. Deep-fried Cempedak Fritters are commonly sold in the southern part only.   Nutrition facts Jum-Pa-Da or Cempedak has a sweet flavor, highly rich in vitamin A that mainly helps keep the cornea of eye healthier. This also contains dietary fiber which is high enough to maintain digestive tract health. Vitamin C also decreases the cholesterol content in the blood. Deep-Fried Cempedak is to coat the Cempedak flesh with sliced coconut batter and fry. Beware of eating too much because you can get sore throat as it has high amount of oil from deep-fry and coconut.   Ingredients 400 gramsJum-Pa-Da or Cempedak 300 grams rice flour 1 cup sugar 2 cupscoconut, grated 1 ½ cups water 2 tablespoons lime water (nam-poon-khao) 2 chicken eggs 3 tablespoons white or black sesame 1 tablespoon salt Vegetables oil for fry    

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