Background Khao Mun Gai is a Thai dish adapted from early Chinese immigrants originally from Hainan province in southern China. The dish is widespread to neighboring countries such as Singapore and Malaysia. Chinese people generally use only capon meat which is soft and chewy test. Stock is used in the cooking of the rice, producing an oily, aroma and flavorful rice.   Nutrition facts Chicken meat is high in protein but low in fat. 100 grams of chicken is only 8.2% fat. Chicken breasts contain the highest protein which helps to build our muscles.   Ingredients 200 grams steamed rice 2 ½ cups of chicken stock 30 grams thinly sliced ginger 20 grams slightly crushed garlic A pinch of salt

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Background Lanna’s tamarind leaves salad has many cooking recipes up to each community in the Northern Thailand. Tamarind leaves have sour taste and often used as ingredient to compliment the taste.   Nutrition Facts Tamarind leaves are used as laxatives and carminatives, sooth the cold and coughing. Onions is rich with Vitamin C and antioxidant agent, which help to prevent from diseases.   Ingredients 2 cups young tamarind leaves 1 cup sliced onion ½ cup fried shallots 1 tablespoon fish sauce 80 grams large tomatoes sliced in half 1 cup sliced pork rind 3 fried dry chilies

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  Background Tamarind leafis easy to find. It has sour taste thus the Northeastern people or Isan use tamarind leaf to flavor the sour taste, a distinct taste from lime and tamarind juice.   Nutrition Facts Tamarind leaf or the young tamarind leaf is used as laxative, expel intestinal gas, cure the fever and coughs. Shallot is packed with Vitamin C and antioxidants beneficial to the immune system.   Ingredients 1 kg. chopped chicken meat with bones 1 cup young tamarind leaves 4 kaffir shredded lime leaves 15 grams galangal chopped in chunks 5 grams crushed bird eye chilies 30 grams crushed lemongrass chopped in chunks 15 grams crushed shallots Fish sauce    

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