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KhaoJee (Grilled sticky rice egg dipped)

Zone Northeast

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KhaoJee (Grilled sticky rice egg dipped)

 

 

Background

This menu is a local food. It is very popular in Northeast and North of Thailand because most of their people love to eat sticky rice. Grilled sticky rice egg dipped is a very good appetizer.

 

Nutrition Facts

Sticky rice is rich in carbohydrate which makes the body warm and it is full of vitamins and minerals that the body needs such as iron helps to produce the erythrocyte.

 

Ingredients

500 grams Steamed rice

½ cup coconut milk

2 eggs

½ teaspoon salt

Zone Central

Khao Mun Gai (Chicken rice)

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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Zone Northern

Yum Jhin Kai (Chicken Salad with Herbs)

Background Yum Jhin Kai was originated at a witchcraft ceremony, after the ceremony the chicken is cooked into Yum Jhin Kai. Although this dish is called a salad, but the cooking method is by boiling.   Nutrition Facts Chicken is high in protein, and the herbs contain vitamins and minerals. Straw mushroom is rich with Vitamin C, decrease infection and scurvy, gum disease, as well as rashes. Banana blossoms increase breast milk.   Ingredients 150 grams boiled chicken, shredded into pieces 80 grams boiled straw mushroom cut in half 100 grams boiled banana blossom, shredded into bite pieces 2 tablespoons chopped coriander 2 tablespoons thinly sliced spring onion 2 tablespoons thinly sliced long coriander Curry paste ingredients 5 dried chilies 1 teaspoon grilled slice galangal 1 grilled slice lemongrass 30 grams sliced shallot 40 grams clove garlic


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Zone Central

Choo Chee Pla Too (Thai fried fish in red curry sauce)

Background The dis is quickly cooked in red curry sauce with a nutty peanut flavor, seasoned with kaffir lime leaves and served over steamed jasmine rice. The dish might originate in the south and it becomes a popular dish among people in the central that they are preferred to add coconut cream in red curry sauce for a creamy dish.   Nutrition facts The dish is made from a short mackerel (Pla Too) which provides Omega 3 fatty acid. 100 gram of a short mackerel (Pla Too) contains 2-3 grams of Omega 3, 0.4-1.8 milligrams of iron, 2-18 grams of fat and 81-93 Kcal.   Ingredients 4 short mackerel (Pla too) (120 grams / each) 1 ½ cups coconut cream ½ cup red curry paste 2 peanut, roasted 2 tbsp. fish sauce 1 tbsp. palm sugar 3 grams kaffir lime leaves, shredded Chee fah chilies for garnishing


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