Background Geang Tai Pla is a chili curry of southern Thai cuisine. Its name is derived from Tai Pla, a salty sauce made from fermented fish entrails which gives the curry a strong smell and flavor. The Tai Pla is used to make this soup using a heavy dose of local spices and large chunks of dried fish meat.   Nutrition The dish contains vitamin A, protein and dietary fiber. Having the dish prevents constipation and relives flatulence.   Tai Pla ingredients:  1 cup fermented fish entrails,  3 crushed lemon grass,  4-5 karri lime leaves,  10 sliced galangal and  2 tbsp. black pepper. Boil everything into melt and filter out the waste, then set aside.   Chili paste ingredients: 15 grams garlic cloves, 5 grams shallots,  1 tbsp. black pepper,  15 dried chilies,  15 grams bird eye chilies and 2 inch long galangal. Put all of ingredients in a mortar and keep pounding until everything is well-blended.   Ingredients 1 cup tai pla, boiled fermented fish entrails 1 cup chunks of dried fish meat 1 cup bamboo shoots, cut into small-size pieces 80 grams eggplants ½ pea eggplants ½ cup long beans, cut into one-inch pieces 80 grams pumpkin, cut into one-inch pieces 3 cups water 5 karri lime leaves, shredded

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Background KaengKhae is made with various kinds of local vegetables: Ivy gourd, ArcaciaPennata, WildbetalLeafbush (Cha Plu), parsley, Turkey berries/pea eggplants, and Sesban.   Nutrition Facts KaengKhae is full of minerals and vitamins, for example, calcium from the WildbetalLeafbush (Cha Plu) Leaf helps to the bones and teeth and prevents osteoporosis. Bog Choy eases the excretory system, prevents constipation. Acacia is rich with antioxidants agents because it is filled with Vitamin A.  Acacia leaves ease the warm temperature within the body.   Ingredients 400 grams snakehead fish cut into chunks 200 grams yard long beans 80 grams of Acacia 20 grams long coriander roughly chopped 10 grams WildbetalLeafbush 80 grams Thai eggplants 100 grams of Bok Choy 80 grams Ivy Gourd 2 tablespoons fish sauce 3 cups water Vegetable oil for frying Curry paste ingredients 10 dried chilies 1 teaspoon salt 1 teaspoon sliced galangal 2 tablespoons sliced lemongrass 1 tablespoon garlic 2 tablespoons shallots 2 teaspoons shrimp paste 1 tablespoon pla-ra (fermented fish liquid)

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Background Thai people in provinces keep chickens as a source of food, consuming both their meat and their eggs. The chickens, domestic fowl, can be cooked in different way and they are delicious than farming chickens.   Nutrition facts Chicken is high in protein and it is the best muscle building food. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy. Turmeric also helps heal ulcers, intestinal absorption. Ingredients from the curry paste are good for the excretory system, relieve coughing, help passing gas in the intestines.   Ingredients 1 chicken, cut into bite-size pieces 2-inch long turmeric 40 grams lemongrass stalks, rough crushed 40 grams shallots 10 grams garlic cloves 5 grams bird’s eye chilies, rough crushed 2 salt

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