Background Kab Moo is a common supplement to almost every Northern Thai dish. In northern culinary tradition, kab moo can be part of every meal and also a tasty snack. Nam-Prik-Kab-moo is unique for its thick, creamy and tasty form mixing with kab-moo and green chili ( Prik-noom ).   Nutrition facts Green chili or called Prik-noomcontains a substance called capsaicin which reduces amount of insulin, blood cholesterol and triglyceride levels. Spicing your meals with chili protects the fats in your blood.   Ingredients 50 grams of Kab-Moo ( fried pork skin ) 200 gramsroastedgreen chili 15grams garlic, peeled ½  teaspoon of salt      

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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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    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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