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Budu Srong Kruang Pak Sud (Spicy shrimp dipping sauce with fresh vegetables)

Zone South

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  • recipe image cover

Budu Srong Kruang Pak Sud (Spicy shrimp dipping sauce with fresh vegetables)


Nam Budu is a Southern Thai fermented fish sauce and it is a house hold ingredient of people in the south. The dish is made with the fermented fish sauce, shrimps and herbs. Serve with fresh vegetables.


Nutrition facts

The dish is high in protein from the fermented fish sauce and shrimps. Fresh vegetables are a source of dietary fiber and vitamins. Herbs help passing gas in the intestines and relive flatulence.



  • 380 grams, budu, fermented fish sauce
  • 2 cups water
  • 300 grams shrimps, peeled and rough chopped
  • 200 grams dried fish meat
  • 1 cup shallots, sliced
  • 30 grams lemongrass stalks, rough crushed
  • 1 cup lemongrass, sliced
  • ½ cup kaffir lime leaves, sliced
  • ¼ cup chilies, sliced
  • ½ cup lime juice
  • 50 grams. palm sugar
  • Fresh vegetables



Zone Central

Hor-Mok (Thai Curry Fish Custard)

    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      


Zone Central

Tod-Mun-Pla ( Deep fried fish cakes )

    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


Zone Northern


    Background Nam – Pu is one of the most popular dipping sauces of local people in Northern Thailand. In additional nam – pu is also one of favorite seasonings that is widely used as a condiment. Mixing nam-pu with other ingredients is really tasty.   Nutrition facts Chilies in nam-pu carry a good amount of vitamin C that is an essential nutrient required for stimulating the appetite and the body for the development. Garlic is beneficial in enhancing the growth of tissue in our body, strengthening body immune from cancer and containing a strong antioxidant.   Ingredients 15 grams bird’s eye chili 15grams Thai garlic, peeled 30 grams shallot 1 tablespoon lemongrass, thinly sliced 1 tablespoon nam-pu( crab paste ) ½ teaspoon of salt