Background Jinn-Humm is a dish from a tough meat part, more preferably cooked with dried beef. As pork has a nice flavor and a chewy texture, nowadays being cooked with pork becomes more popular.   Nutrition facts Curry paste in Jinn-Humm is nutritious from variety of mixture. Lemongrass relieves coughs and colds moreover galangal nourishes in strengthen body. Garlic is beneficial in enhancing the growth of tissue in our body, strengthening body immune from cancer and containing a strong antioxidant.   Ingredients   400 grams pork legs 40 grams lemongrass ½ cup fresh dill ( phak chi lao ) 20grams coriander root ( rakphak chi ) 1 tablespoon coriander, thinly sliced 1tablespoon garlic, thinly sliced Ingredients of chili paste 5 dried chilies 5 grams Thai garlic, peeled 30 grams shallots ½ tablespoon galangal, sliced 1 tablespoon lemongrass, thinly sliced 5grams sliced turmeric 1 teaspoon shrimp paste ½ teaspoon salt      

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    Background Khai – Pam or Ook-Khai is another simple dish made from eggs cooked in banana leaf cups. The eggs can be cooked in banana leaf cups on a charcoal stove without using oil.   Nutrition facts Egg is a very good source of high quality protein, variety of vitamins and minerals such as zinc, iron and copper. Reducing high blood pressure and keeping the immune system healthy are benefits of eggs suitable for vegetarian dietary as well.   Ingredients 5 chicken eggs 2 tablespoons spring onion, thinly sliced 2 tablespoons bell pepper, thinly sliced ½teaspoon of salt      

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    Background Khai-Kwam is traditional recipe of local people in Northern Thailand. Using duck eggs is highly recommended as the larger size than chicken eggs and the shells are harder to crack. It will make your dish look more appetizing.   Nutrition facts Being rich in many vitamins and minerals, this makes duck eggs beneficial in reducing blood pressure. Pork is well known for a highly-protein source. Garlic enhances the growth of tissue in our body.   Ingredients 3 duck eggs 2 chicken eggs 200 grams minced pork 1 teaspoon sugar 1 tablespoon garlic, finely chopped 1 teaspoon grounded pepper ½ tablespoon coriander, thinly sliced ½ tablespoon spring onion, thinly sliced ½ teaspoon salt vegetable oil        

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    Background “Khaotan” or well-known as rice cracker is the local famous dessert of traditional ceremony in the northern part of Thailand during the Northern Thai New Year and annual temple ceremonies.  At the present Khao-tan is easy to find and extremely tasty with various flavors.   Nutrition facts Sesame seeds are extremely beneficial for health include the ability to prevent diabetes, build strong bones, boost respiratory health, aid in healthy growth, improve circulation, detoxify the body, eliminate depression and chronic stress.   Ingredients ½ kg. Glutinous rice grains 1 cup of watermelon juice 2 tablespoon of black sesame 1 teaspoon of salt vegetable oil      

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    Background Khao-Khaeb is another kind of snack that will be served when we entertain the visitors during the Northern Thai New Year, a buddhist ordination and other festivities.   Nutrition facts Sesame seed is a powerful food that contains quality protein and magnesium.  Various nutrients contribute reduction of blood pressure, lower cholesterol levels and good for digestion. The high fiber content of sesame seeds helps the intestines with elimination. Sesame prevents lower cholesterol levels, because it contains phytosterols that block cholesterol production.   Ingredients 1 kg. Glutinous rice grains 3 tablespoon of black sesame 1 tablespoon of salt      

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    Background Khanom-Taeng-Thai or Khaonom-Ba-Taeng is made in the same way as Kanom-Klauy and this recipe is also popular.   Nutrition facts The muskmelons are a powerful fruit for health as they are loaded with so many nutrients especially vitamin A. It is beneficial in controlling blood pressure, preventing the ulcers,helping the eye sight. Moreover they are good in reducing heart diseases, bringing oxygen to brain, relieving cough, lung disease, protecting against tuberculosis symptom.   Ingredients 500 grams Ripe Muskmelon 500 grams sugar 400 grams rice flour 100 grams cassava flour 1 cup grated coconut 3 cups coconut milk 1 teaspoon of salt      

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    Background This recipe is called kanom-klauy or kaonom-klauy. Lanna people always cook this dish as a dessert. It has rice flour, ripe bananas and sugar as the main ingredients in which sugar can be dissolved in water before mixing.   Nutrition facts A ripe banana is rich in tannin. Tannin is a suitable source of natural antioxidant that biologically accessible in the stomach, preventing stomachache against colon infection and reducing stomach acid.   Ingredients 500 grams ripe banana 300 grams sugar 300 grams rice flour 100 grams cassava flour 1 cup grated coconut 3 cups coconut milk 1 teaspoon of salt      

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    Background A common way to prepare Hor-Mok is steaming that was inspired by Chinese tradition.    It is also possible to mix all ingredients such as chili paste, coconut milk and fish meat in small clay pots until well blended. But steam cooking in banana leaves with thick coconut cream and holy basil leaves are classic ingredients.   Nutrition facts The curry fish custard has all of the delicious flavors of a traditional Thai red curry, protein from fish, fat from coconut cream and it is easily digested. Although you eat a lot, you won’t feel uncomfortable because the red curry paste has chili and herbs to reduce gas in stomach. Moreover, all dipping ingredients contain high vitamins and fiber.   Ingredients 1 kg filets snakehead fish 3 cups coconut milk, chilled ½ cup coconut cream, for topping ½ cup red curry paste 1 chicken egg 3 tablespoons of fish sauce Lay a generous layer of holy basil leaves, baiyor( Morindacitrifolia ), steamed shredded lettuce and steamed shredded cabbage on the bottom of banana leaf bowl. Thinly sliced red chilies and coriander for topping      

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    Background Suki-Yaki is originated from Japanese cuisine which means to roast or BBQ in a hot pan. However, Thailand’s Sukiyaki was influenced by Chinese as main red sauce ingredients was made from pickled bean curd( Tao-hoo-yee ). Normally we will mix all ingredients such as vegetables or variety of meat in a big hot pot but nowadays it is transformed to be a quick single dish by stir-fried glass vermicelli, meat, egg and sukiyaki sauce.   Nutrition facts It is rich in protein from variety of meat like pork, beef and seafood. This recipe also contains many vitamins, minerals and fiber from lettuce and morning glory.   Sukiyaki sauce made from pickled bean curd and likewise soybean which is well-known as high source of minerals, iron and potassium. These can strengthen bones and enhances blood circulation.  We can say that this menu contains 5 major food groups.   Sukiyaki sauce ingredients 1 clot pickled bean curd 2 tablespoons chopped pickled garlic with juice 1 tablespoon palm sugar 1 tablespoon vinegar 1 tablespoon smashed toasted white sesame 1 tablespoon sesame oil 2 pieces chopped dried roasted chili 2 tablespoon water Mix all ingredients in order to make Sukiyaki sauce   Ingredients 80 grams glass vermicelli, already soak in water 50 grams sliced beef or pork 50 grams sliced chicken 50 grams seafood combination such as shrimp and squid 50 gramsChinese cabbage, sliced 50 grams morning glory, cut into 1 inch size 20 gramsChinese celery, cut into 1 inch size 2 chicken eggs ½ cup suki-yaki sauce 2 tablespoons vegetable oil for stir-fried 2 cloves Thai garlic, crushed      

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  Background Woon is a sweet and creamy jelly dessert that easy to find in Thai dessert shop. The texture of woon is similar to chewy jelly but woon has thicker texture. Thai people prefer to add salt as its taste can balance the sweetness. The creamy coconut top layer is both delicious, and pleasing to the eyes with creative presentation.   Nutrition facts Woon is extracted from seaweed that called “ Agar ” which contains iodine. It helps woon texture more stable as well. From its layer ingredients mixed with more coconut milk , we should beware of eating in high amount. 1oo G of Woon-kati contains 133 Kcal.   Jelly Ingredients 1 tablespoon gelatine powder 2 ¼ cups jasmine floated water ½ cup sugar Pandan juice or food coloring essence   Coconut cream ingredients 1 tablespoon gelatin powder 2 ¼ cups coconut cream ¼ cup sugar 2 teaspoons salt    

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  Background “Yong Tau Foo” is well-known as traditional recipe of Hakka before transformed to “Yen Ta Fo”It is Hakka’s signature recipe but the original cooking was tofu stuffed with minced pork. Then became tofu stuffed with fish. Nowadays, it is adapted to serve with fish balls and steamed morning glory, crispy squid, jelly fish and sweet -spicy red sauce that gives this dish its iconic flavor.   Nutrition facts Yen-Ta-Fo gives us energy in the same range as the clear noodles soup recipe, but we gain more energy and cholesterol from crispy squid, fish balls contains protein, steamed morning glory gives us vitamins, minerals and fibers. Yen-ta-fo sauce or sweet-spicy red sauce gives this dish its iconic flavor and has 5 groups of nutrients. Lastly, 1 portion served contains 352 kcal.   Ingredients 120 grams fine cut or flat rice noodles 50 grams Thai morning glory 15 grams crispy squid 15 gramsjelly fish 20 gramsrounded fish balls 20 gramssliced fish balls 2 pieces of fried wonton 2 tablespoon of Yen ta fo sauce Chilies vinegar, sugar and fish sauce  

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    Background This dish is actually quite elegant in its simplicity. The seasoned vermicelli glass noodles are the real star as well as it is very popular dish among Chinese because of its tiny shape and sticky. Chinese people frequently cook as soup and stir fried dish, but for Thai people, they prefer spicy taste. So glass vermicelli becomes tasty in spicy salad with pork, shrimp and crispy dried shrimp.   Nutrition facts Vermicelli glass noodles made from green bean that contains high carbohydrates and less proteins. This dish is not suitable for a person who is on diet but really good response to low blood sugar and ideal for people with diabetes. The combination of ingredients and seasonings like pork and shrimp contain protein, onion reduces cholesterol and sour taste regains oxygen to brain for refreshment. 1 portion served contains 120 kcal.   Ingredients 120 grams glass vermicelli 60 grams minced pork or shrimp, cooked 2 tablespoons of crispy dried shrimp 20 gramsshallot, thinly sliced 30grams Jew’s ear mushroom, sliced 2 tablespoons fried garlic 30 grams Chinese celery, cut into 1 inch size 60 grams tomato, sliced   Spicy salad ingredients 5-10 pieces of chopped red chilies 2 tablespoons fish sauce 2 tablespoonssugar 2 tablespoonslime juice

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    Background Whenever we think about the favorite dish that both Thai and Chinese usually cook, this dish becomes a winner as the ingredients can be adapted to many styles. For Chinese, they prefer sourer to top over fried fish while Thai people prefer to stir fry with shrimp and pork. Both recipes gain the sour taste from vinegar and sweetness from sugar only.   Nutrition facts A combination of sweet and sour bring this recipe classic and high nutritious source. Pork and shrimp are rich in high protein, fresh onion has the high content of antioxidant compounds that can lower cholesterols, resists fat absorbtion in our blood circulation, prevents blood clotting and improves the dissolution of a blood clot.   Ingredients 120 grams sliced pork and minced shrimp 5 grams Thai garlic, smashed 1 cup chicken stock 80 grams cucumber, Batonnet cut 80 grams onion, diced 50 grams bell pepper or sweet chili, diced 20 grams spring onion, cut into 1 inch sized 3 tablespoons vinegar 2 tablespoons sugar 2 tablespoons fish sauce Tapioca flour mixed with a little water

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    Background This is the authentic Vietnamese recipe well-known for its own high quality spring roll wrapper, simple and easy to cook. The spring roll wrapper is made from rice flour, easily found both fresh and fried. It is a tasty appetizer dish as well.   Nutrition facts Deep fried spring roll is one of the healthy foods with 39 Kcal served per piece. It is often made with vermicelli noodles, sliced cabbage, minced pork, Jew’s ear mushroom with less energy. Make sure the oil is heated, whenever the oil is not hot enough, Spring rolls will easily absorb the fried oil. However, we always eat together with fresh holy basil leaves, fresh cabbage that contains Vitamins and minerals.   Ingredients 150 grams vermicelli, already soak in water 80 grams minced pork 50 grams Jew’s ear mushroom, chopped 80 grams cabbage, thinly sliced 30 grams carrot, shredded Soy sauce and fish sauce for seasoning Vegetables oil for stir fried and deep fried Spring roll wrapping Fresh holy basil leaves and fresh cabbage   Dipping sauce ingredients 3 pieces red chilies, chopped 4-5 cloves Thai garlic, peeled ¾ cup vinegar ¼ cup sugar 2 teaspoon salt    

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  Background Egg noodles is well-known as traditional technique noodles cooking of Chinese, made from mixing both wheat flour and eggs together. This made noodles become yellow and soft. Then add wonton and red grilled pork as original style from China. This dish is easily found in a local food shop or big restaurant. The good noodles has to be soft even kept for a long time. Moreover, shrimp wonton has to be fresh, wonton flour has to be thin and soft and grilled red pork has to be well smoked with smoke flavor.   Nutrition facts Egg noodles with grilled red pork has its own nutrition such as noodles contains carbohydrate, variety of vitamins from wheat flour and eggs, shrimp wontons has B-12 complex, iodine, selenium and calcium. Moo-daeng has protein and minerals while green vegetables have beta-carotene. Lastly, 1 portion served contains 225 kcal.   Ingredients 50 grams egg noodles 4 pieces shrimp wontons 30 grams sliced grilled red pork 50 gramsbokchoi, cut into bite size 1 tablespoon of garlic oil Stock soup    

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    Background Tod-Mun-Pla is one of the most popular Thai recipes combining red chili paste with fresh water fish such as PlaGrai which has chewy texture. Good Thai fish cakes must be well-seasoned with firm and bouncy texture. The seasoning part begins with red chili paste, long bean and winged bean with all these ingredient makes the best fish cake. Finally deep fried, please try to move the fish cakes around to allow for browning. Once one side is golden brown, flip them and served with spicy, sweet and sour sauce.   Nutrition facts PlaGrai contains high protein with low fat, vitamins and minerals from long bean and winged bean. Moreover, chili paste has variety ingredient mixing all Thai herbs such as chili, galangal, shallot and garlic together, these help release gas in digestion and kaffir lime helps refresh. 1 portion served with 3 pieces contains 111 kcal.   Ingredients 300 grams smashed fish meat (plagrai ) 100 grams long bean or winged bean, thinly sliced 5 grams kaffir lime leaves, finely chopped 50 grams red chili paste 1 tablespoon fish sauce ½ duck egg   Dipping sauce ingredients 3 chilies without seeds 3 tablespoons garlic, coarsely chopped ½ cup vinegar ½ cup sugar 1 teaspoon salt 6 cucumbers, diced cut Coriander and crushed peanut

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  Background The well-balanced ingredients of shrimp cakes makes this recipe popular among Thai and Chinese, while shrimp and seafood have sweet and delicious flavor, they are also well-known for a high protein source. In addition of pork fat helps the inside of the cakes stay moist and not dry out during the cooking process. It is actually very simple to make by mixing the ingredients with pork fat and chopped shrimp, a traditional technique to well blend. Similar to place bread crumbs before deep fry for crispy skin with soft texture.   Nutrition facts Shrimp contains high calcium and vitamins B12 that enhances the growth of cells and benefits through red blood cell production and brain membrane. Furthermore, iodine controls the functioning of thyroid glands in human body, which also has a significant influence on the metabolic processes in the body. It helps in the optimal utilization of calorie.   Ingredients ½ kg shrimp, peeled 50 grams pork fat 1 white egg 1 tablespoon corn flour 1/2 teaspoon sesame oil 1 teaspoon Chinese cooking wine A pinch Pepper powder 1 cup of bread crumbs Vegetables oil for deep-fry    

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    Background Khanom-Tako is made from rice flour or mung bean flour, sugar and mix with jasmine floated water. Blend all together and keep mixing until become creamy and sticky, top with seasoning thick coconut cream similar to Western whipping cream. This is a super simple Thai dessert recipe that has high demand in Western country.   Nutrition facts The outstanding taste and flavor of this recipe is the sweetness of sugar that categorized in carbohydrate group as same as the flour. In digestion system, sugar will transformed to be glucose. Even though, the thick coconut cream on top of Ta ko contains fats, we should not eat too much. Nutritionist suggests that per one day we should not eat sugar more than 6-8 teaspoons.   Ingredients 1 cup rice flour ½ cup tapioca flour ¼ cup mung bean starch 4 cups jasmine floated water 1 cup chopped chestnut, steamed taro and steamed lotus seed Syrup ingredients : 1 cup of water, 2 cups of sugar Thick coconut cream ingredients : ½ cupcoconut cream ¾ cup rice flour 1½ teaspoon salt    

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