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Kuay-Teow-Look-Chin-Pla (Noodles soup with fish balls)

Zone Central

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Kuay-Teow-Look-Chin-Pla (Noodles soup with fish balls)



Fish ball is well-known as traditional technique cooking of Chinese, made from fish meat  with blended all ingredients for a while until it becomes sticky. Then boil again after forming into balls shape, the good fish ball should be well mixed and not fishy. Fish ball is popular by its clear soup and stock soup that must be sweet, clear and delicious.


Nutritions facts

Fish ball contains similar protein as fish meat but we transform them to become more tasty, this recipe has rotein from fish, carbohydrate from rice noodles and soup from spines b

ones that Chinese people believe this will help warmer body. 1 portion served contains 225 kcal.



120 gramsflat, fine cut noodles, rice vermicelli or egg noodles

30 grams rounded fish balls

20 gramsshrimp balls

20 gramssliced fish balls

30 gramsbean sprouts

Finely chopped of spring onion and coriander for topping



Zone Central

Por-Pia (Deep fried spring roll)

    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    


Zone Northeast

MhokPla-Dook (Curried catfish wrapped in banana leaf and steamed )

  Background “Mhok” means wrapped by banana leaf and steamed in order to keep all nutrients. The ingredients can be widely found so Mhok Catfish is easy to cook.   Nutrition Facts Grilled catfish is high in protein and low fat. Dill can stop growing up of bacteria and helps lower cholesterol and gastro-esophageal reflux disease. It can also heal the sleepless symptom and its high calcium can help maintain bone and teeth healthy.   Ingredients 600 grams Catfish cut into pieces 5 bird’s eye chilies 2 tablespoons lemongrass, chopped 2 tablespoonsFish sauce ½ cup Hairy basil ½ cupspring onion, chopped ½ cup dill, chopped 2 tablespoons Fermented fish sauce 2 tablespoons Burned sticky rice powder


Zone Northern

KaengKradang (Jelly Pork Curry)

Background KaengKradang or Kaeng Mu Kradang is usually cooked with pig’s leg which makes the curry thick and jelly. KaengKradang has two recipes: Chiang Mai’s and Chiang Rai’s. Chiang Rai’s menu is cooked by adding the chili paste while boiling the pig’s leg.   Nutrition Facts Pig’s leg contains necessity protein for the body. The ingredients are rich with nutrients such as shallots fight the free radicals and healthy for the heart.   Ingredients 1 kilogram pig’s leg (boneless) 30 grams shallot 20 grams garlic 1 teaspoon grind pepper 2 teaspoons sliced coriander roots 1 teaspoon salt 2 tablespoons fish sauce 2 tablespoons sliced coriander