SLider section

Tom Som Pla Kra Bork (Sweet and sour fish soup with lots of Ginger)

Zone Central

  • recipe image cover

Tom Som Pla Kra Bork (Sweet and sour fish soup with lots of Ginger)


Sour fish soup with lots of ginger is a refresh dish. Sour and sweetness of the soup is from tamarind and palm sugar. The dish is popular among people in the central.


Nutrition facts

The soup contains protein and vitamin C. Having the dish relieves flatulence and coughing, cold and constipation.

Chili paste ingredients

  • 1 tbsp. black pepper corns
  • ¼ shallots, sliced
  • 2 coriander roots
  • ½ tsp. shrimp paste


  • 300 grams Pla Kra Bork
  • 50 grams Ginger, sliced
  • Spring onion and coriander leaves
  • ½ cup tamarind juice
  • 2 tbsp. fish sauce
  • 2 tbsp. palm sugar

Zone Northern


    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      


Zone Northeast

Khao Tom Mud (Steamed sticky rice with banana)

    Background Khao Tom Mud is a Thai snack made from banana wrapped by steamed sticky rice with coconut milk and then again wrapped by banana leaf or young coconut leaf. It is very popular for festivities.   Nutrition Facts Banana is full of benefits such as to help about gastritis because it has tannin that can coat the stomach and intestine and it also decrease gas in stomach.   Ingredients 800 grams steamed sticky rice 10 whole bananas 100 grams steamed black bean 100 grams sugar 1 teaspoon salt 3 cups coconut milk Banana leaf


Zone Central

Suki-Yaki-Haeng (Stir fried Thai sukiyaki)

    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