Thai Street Food

SLider section

KaengHor (Northern Mixed Curry)

Zone Northern

  • recipe image cover

KaengHor (Northern Mixed Curry)

  • แกงโฮ๊ะ
  • KaengHor (Northern Mixed Curry)
  • 杂烩汤

Background

“Hor” means combination. The dish is cooked by combining variety of food together. Formerly, GaengHor is made by cooking the leftover food, differentiate up to each local community. At present, the dish is cooked with fresh ingredient for nutrition.

 

Nutrition Facts

The signature of GaengHor is its combination of various ingredients. Fresh turmeric is filled with carminative quality. Eggplant has pectin agent which helps control blood sugar levels in diabetics.

 

Ingredients

  • 150 gram sliced chicken breast
  • 200 gram streaky pork thinly sliced
  • 100 gram eggplant cut into 4 pieces
  • 200 gram pickled bamboo shoot
  • 50 gram Turkey berries
  • 150 gram glass noodles, soaked
  • 100 gram chopped yard long beans
  • 3 tablespoons chopped corianders
  • 3 tablespoons chopped onion spring
  • 3 teaspoons chopped parsley
  • 5 grams crushed bird eye chilies
  • 3 tablespoons fish sauce
  • Vegetable oil for frying

 Curry paste ingredients

  • 8 Paprika
  • 1 teaspoon salt
  • 2 tablespoons thinly sliced lemongrass
  • 2 tablespoons thinly sliced garlic
  • 3 tablespoons thinly sliced shallots
  • 1 teaspoons thinly slicedfresh turmeric
  • 1 teaspoon shrimp paste

 

 

Regional Thai Style Food

Zone South

Phak Lieng Tom Kati Goong (Melindjo leaves in coconut milk soup with prawn)

By Administrator

Background Lieng or Melindjo, a local tree of the South is 1-2 meters tall and has long leaves. Its young leaves are cooked in different dishes. Lieng leaves in coconut milk soup with prawn is a favorite dish among people in the South.   Nutrition facts Lieng leaves are rich in beta carotene which is an antioxidant and provides vitamin B, calcium and phosphorus. Having the dish helps maintain good eyesight, nourishes the skin and strengthens bones and teeth. Coconut milk has moderate fat which helps digestion and stimulates the thyroid gland to work better which is good for burning fat.   Ingredients 500 grams Lieng leaves 200 grams prawn 4 cups coconut milk 40 grams shallots 1 shrimp paste 2 sugar 1 salt


more

Zone South

Goong-Mae-Nam-Tom-Mamuang (Sour soup with river prawn and raw mango)

By Administrator

Background This recipe is classic soup by mixing fruits together with river prawns. The red color from fat in head part of prawns makes colorful clear soup. We get sour taste from mangoes instead of adding lime juice. This is similar to Tom Yam of central part of Thailand.   Nutrition facts River prawns highly contains protein and fat. The main ingredient is variety of herbs for example shallots, lemongrass and fresh chilies and refreshed by the aroma of herbs. Furthermore, this recipe is popular eating in summer as you get a lot of sweat from it.   Ingredients 1 kg river prawns, deveined 100 grams rawgreen mango, shredded 30 gramsshallot, thinly sliced 10 grams garlic, crushed 5 grams bird’s eye chili, crushed Salt, fish sauce and lime juice 2 cups water


more

Zone Northeast

Soup Makher Prow (Thai Eggplants Spicy Salad)

By Administrator

Background The word soup in Isan means salad, thus Soup Makher Prow is also called Yum Makher Prow (Thai Eggplants Spicy Salad). The salad is made by using local vegetables to compliment the dish.   Nutrition Facts Eggplant is rich in vitamins and minerals which help to reduce cholesterol levels, as well as kill bacteria. Moreover, eggplant is beneficial to the pancreas.   Ingredients 400 grams Thai eggplants 100 grams minced pork 1 tablespoon shrimp paste 20 grams paprika 40 grams grounded cloves of garlic 30 grams grounded shallots 1 teaspoon shrimp paste 5 grams sliced leek 10grams sliced coriander roots Peppermint for garnish    


more

Realty footer

Follow us
Newsletter
Thai Street Food
close[x]
Questionnaire