แกงพริกหอยแครงใบยี่หร่า Kaeng-Prik-Hoykraeng-Bai-Yiraah 毛蛤咖喱
Background
“ Kraeng ” or “ Kraang ” words transformed from Javanese language “Kerang and finally become “ Kraeng ”. Cockles are easily found in shallow muddy coast especially Surat-Thani and Pattani provinces. Cockles are unique ingredients for tropical island recipe both steam and curry soup.
Nutrition facts
Cockles are similar to many other types of seafood which are rich in protein, iron and phosphorus. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism and good for your joint.
Cumin leaves are an excellent source of iron with mineral that plays many vital roles in the body. Additionally, iron is an instrument in keeping your immune system healthy.
Ingredients
150 grams cockles’ meat
¼ cup southern curry paste
2 tablespoons of shrimp paste
2 tablespoons of fish sauce
50 grams cumin leaves
2 cups water
Zone Northeast
Background Pork meat must be fermented first after that dried under the sun for 1 day. It will create a better taste and it won’t be hard for chewing. Nutrition Facts Pork meat is full with protein which helps the body maintain deterioration. The iron helps to produce the erythrocyte. Ingredients 1 Kilogram Pork cut into pieces. 20 grams garlic 40 gramscoriander roots 2 teaspoons pepper 4 teaspoons sugar 2 tablespoons water 4 tablespoons oyster sauce
Zone Northern
Background SaiUa is made by a method of preservation. The word “ua” means to insert. “SaiUa” means to stuff intestines with different sorts of meat. Nutrition Facts SaiUa is nourished with protein from the meat, as well as the condimentsused containing healthy benefitssuch as the lemongrass helps to ease the cold and coughs. Galangal nourishes the body. Garlic increases the growth of body tissues, prevent cancer and stimulate antioxidants. Ingredients 1 kilogram minced pork with fat 3 tablespoons sliced kaffir lime leaves 2 tablespoons chopped leeks and corianders 2 tablespoons fish salt 1/2 kilogram pork intestine Chili paste ingredient 8 dried chilies 1 teaspoon grind salt 2 teaspoons chopped galangal 2 tablespoons chopped lemongrass 60grams chopped shallots 3 tablespoons chopped garlic 1 teaspoon shrimp paste 2 teaspoons corianderroots ½ teaspoon turmeric powder
Zone Central
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)
