Background Green beef curry is mad from beef, coconut cream, green chilies and herbs. The dish is influenced by Muslim who are preferred eating meat and refrain from eating pork. Nutrition facts The dish is high in protein, iron, zinc and phosphorus. The fat from coconut cream is balance with various kinds of herbs from Keow-wan curry paste. Ingredients ·       4 cups coconut cream ·       ½ cup Keow-wan curry paste ·       300 grams beef, thinly sliced ·       100 grams Thai eggplants, cut into bite-size ·       20 grams pea eggplants ·       3 tbsp. fish sauce ·       1 tpsp. palm sugar ·       50 grams sweet basil ·       Chee Fah chilies (spur chilies), sliced Keow-wan curry paste ingredients ·       11 Chee-fah chilies (green chilies), remove seeds ·       ¼ cup lemon grass, thinly sliced ·       ¼ cup shallots, sliced ·       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. Chili leaves can be added for stronger green color.

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Background This recipe has glass vermicelli and shrimp as the main ingredients cooked together in a pot with lots of ginger, garlic and pepper. It is really classical with a unique flavor that makes it an iconic dish of Chinese cooking   Nutrition facts The main ingredients and seasoning condiment are oyster sauce mixed with soy sauce and sugar until it is thick and creamy. The dish is high in minerals and rich in many vitamins and minerals such as iron, copper and zinc. Oyster is to help your blood circulation buy contains high calorie and high level of sugar. For 1 portion served contains 300 Kcal.   Ingredients 150 grams vermicelli, already soak in water 200 gramstiger prawn 50 grams pork belly, sliced 3 tablespoons Thai spice mixed paste (coriander roots, garlic and black pepper) 1 tablespoon roasted Sichuan chilies, crushed 3 tablespoons oyster sauce 1 tablespoon soy sauce 1 cup chicken stock 30 grams Chinese celery, cut into 1 inch size  

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  Background The good taste of Kuay-Teow-Moo-Sen-Lek-Tom-Yum comes from various flavors; sour, salty, spicy and sweet taste that is really popular mixed flavor among Thai people. This menu is served without herb smell but it will be seasoned by chili powder, vinegar or lime juice, fish sauce and sugar instead.                     Nutritions facts This recipe gives us energy in the same range as the clear noodles soup recipe, the difference is only “ tom yum flavor ”. This dish refreshes us and encourages the oxygen to flow throughout the brain and we can feel relaxing. Moreover, capsaicin in chilies send signals to your brain then sweat is released from the glands and relieve the gas in stomach. 1 portion served contains 335 kcal.   Ingredients 300 grams fine cut rice noodle ( senlek ) 150 grams minced pork 100 grams grilled red pork ( moodaeng ) ½ cup of garlic and pork rinds oil 100 grams fresh bean sprouts Finely chopped of spring onion and coriander for topping Tom Yum condiments with chilies powder, sugar, fish sauce and vinegar Soup ingredients Boiled rib bones and spinal bones together in light heat.    

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