Background Moo Bai Chamuang (Chamuang leaves) is made from pork belly, herbs and sour Chamuang leaves which is a popular dish of Chanthaburi province.   Nutrition facts The sour Chamuang leaves contains beta-carotene, vitamin B1, calcium, iron and phosphorus. Beef is enriched with protein. Having the dish reduces a risk of constipation and relives coughing.   Curry paste ingredients 1 tbsp. black pepper 15 grams, thinly sliced galangal 2 shallots 2 tbsp. garlic cloves 2 coriander roots, chopped 15 grams Chee fah chilie, removed seeds 1 tsp. shrimp paste, grilled   Ingredients 500 grams pork belly, cut into dice pieces 80 grams Cha Muang leaves, young leaves 1 tbsp. oil 4 cups water 3 tbsp. fish sauce 3 tbsp. palm sugar      

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Background The dish is influenced by Indian and it is made from various kinds of Indian herbs such as cumin, cinnamon, nutmeg, cloves and cardamom. The dish has been a popular dish since King Rama II, and it is shown in a poetry of the King. Recently, CNNgo website credits the dish as the most delicious dish of the world.   Nutrition facts Massamun curry with chicken and potatoes is aromatic from Indian herbs which are healing herbs. Cinnamon and Cardamom relive flatulence, nausea and vomiting. Cumin and cloves help pass gas in the intestines and reduce blood cholesterol. Ingredients 5 cups coconut cream 500 grams chicken, cut into 4 inch-size pieces 400 grams potatoes 500 grams onion 10 cardamom seeds 1 cinnamon stick, 2 inch long ¾ cup peanut, roasted 4 fish sauce 2-3 palm sugar 3-4 tamarind juice Massamun curry paste ingredients 11 dried chilies, soaked and removed seeds ½ cup shallots ½ cup garlic cloves 1 tbsp. coriander roots, finely chopped ¼ tbsp. lemon grass, shredded 1 tsp. shrimp paste 1 tbsp. black pepper ½ tsp. nutmeg ½ tsp. star anise ½ tsp. cloves ½ tsp. cardamom 2 tbsp. coriander seeds 1 tbsp. cumin

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    Background Jinn-Humm is a dish from a tough meat part, more preferably cooked with dried beef. As pork has a nice flavor and a chewy texture, nowadays being cooked with pork becomes more popular.   Nutrition facts Curry paste in Jinn-Humm is nutritious from variety of mixture. Lemongrass relieves coughs and colds moreover galangal nourishes in strengthen body. Garlic is beneficial in enhancing the growth of tissue in our body, strengthening body immune from cancer and containing a strong antioxidant.   Ingredients   400 grams pork legs 40 grams lemongrass ½ cup fresh dill ( phak chi lao ) 20grams coriander root ( rakphak chi ) 1 tablespoon coriander, thinly sliced 1tablespoon garlic, thinly sliced Ingredients of chili paste 5 dried chilies 5 grams Thai garlic, peeled 30 grams shallots ½ tablespoon galangal, sliced 1 tablespoon lemongrass, thinly sliced 5grams sliced turmeric 1 teaspoon shrimp paste ½ teaspoon salt      

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