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Nam Prik Ma Muang (Chili sauce with green mango)

Zone Central

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Nam Prik Ma Muang (Chili sauce with green mango)

Background

Nam Prik Ma Muang is made from green mangoes, shrimp past, garlic and chilies. Originally, lime juice is a main ingredient of many Thai chili sauce but in summer, Thai face with a lime shortage then green and sour mango compensates for a lack of lime during summer. Due to its favor taste, the dish is available in all seasons.

 

Nutrition facts

A green mango is enriched with vitamin C, Dietary fiber and beta-carotene. Having the dish reduces a risk of cancer and increase immunity.

 

Ingredients

  • 80 grams a sour mango, finely chopped
  • 1 tbsp. dried shrimp, pounded
  • 10 grams garlic cloves
  • 5 grams chilies
  • 15 grams Chee fah chili, sliced
  • 1 shrimp paste, grilled
  • 1 palm sugar
  • 1 tsp. fish sauce
  • 1 orange juice      

Side dish: fried salt gouramy fish (Pla Sa Lid) and vegetables

Zone Central

Woon-Kati ( Creamy coconut with pandan jelly )

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Zone Northern

PhakKad-Jor(Sour Soup with Pork Ribs and Thai Flowering Pak Choy)

Background Phakkad-jor or Jorphakkad is a dish using blooming Bok Choy. It is one of favorite dishes of the North. The recipes differentiate locally.   Nutrition Facts The dish contains high calcium which strengthens the eyesight, bones and teeth, as well as prevents osteoporosis. Moreover, Bok Choy helps cancer prevention.   Ingredients 2 kilograms chopped Bok Choy ½ kilogram pork rips, sliced into small pieces 30 grams shallots 20 grams garlics 2 tablespoons chopped garlic 1 tablespoon shrimp paste 1 tablespoon fermented fish 1 tablespoon salt 1 cup tamarind juice 3 tablespoons vegetable oil 5 fried dry chilies


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Zone Northern

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