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Zone South

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The south has a huge coastline where squid is easily found. People usually cook squid by mixing with turmeric to help reduce smell and also yellow color from turmeric makes food attractive.


Nutrition facts

Squid highly contains cholesterol but also has omega 3 fat. The health benefits of good fats mainly provide oxygen to organ systems through red blood cell production. Turmeric helps comfort stomach and anti-virus in digestion system.



500 grams squid

4 tablespoons turmeric, sliced

4 tablespoons garlic, sliced

1 tablespoon pepper seeds

2 teaspoon of salt



Zone Central

Khao Kluk Kapi (Fried rice with shrimp paste)

Background Kapi (shrimp paste) is a common ingredient of Thai dishes for a long time. It is used as an ingredient in many dishes and its taste is salty. Khao Kluk Kabi, fried rice with shrimp paste, is one of a traditional Thai dishes garnished with sweet pork, chopped mango, chili, crispy dried shrimp and omelet.   Nutrition facts Kapi (shrimp paste) is made from fermented ground shrimp mixed with salt and it contain high calcium, omega3 and vitamin B12 which naturally present in some foods. The vitamin B12 helps strengthen bone and increase red blood cells. Omega3 helps to prevent from blood clots.   Ingredients 4 cups steamed rice 2 tbsp. roasted shrimp paste 2 tbsp. chopped garlic cloves 4 tbsp. cooking oil 150 grams sweet pork 20 grams dried shrimp, deep-fried 2 tbsp. lemon juice 40 grams shallots, sliced 40 grams mango, chopped 80 grams omelet, ribbon-sliced Garnish with sliced chili and coriander leaves


Zone Northern

Yum Yod Makham (Tamarind leaves Salad)

Background Lanna’s tamarind leaves salad has many cooking recipes up to each community in the Northern Thailand. Tamarind leaves have sour taste and often used as ingredient to compliment the taste.   Nutrition Facts Tamarind leaves are used as laxatives and carminatives, sooth the cold and coughing. Onions is rich with Vitamin C and antioxidant agent, which help to prevent from diseases.   Ingredients 2 cups young tamarind leaves 1 cup sliced onion ½ cup fried shallots 1 tablespoon fish sauce 80 grams large tomatoes sliced in half 1 cup sliced pork rind 3 fried dry chilies


Zone South

Gang Pu Bai Cha Plu (Crab curry with Cha Plu leaves)

Background Crab curry with Cha Plu leaves is Thai noodles with crab curry. The curry is spicy and salty and its color is yellow from turmeric. The dish is served with Thai noodles or rice vermicelli, Sen Mee or Mee Hoon.   Nutrition facts Crab contains high potassium and iron. 100 grams of crab contain 19.5 grams of protein. Cha Plu leaves are source of vitamins, calcium and beta-carotene.   Ingredients 1 cup, crab meat 2 chili curry 1 ½ cups coconut milk 1 tbsp. palm sugar 2 tbsp. fish sauce 2 Kaffir lime leaves 80 grams Cha Plu leaves, sliced 100 grams Thai noodles or rice vermicelli Curry paste ingredients: 7 Chee fah chilies,  5 dried chilies, 5-10 bird’s eye chilies,  1 tbsp. white peppers,  1 tbsp. sliced galangal,  2 tbsp. sliced lemon grass,  1 tsp. sliced kaffir lime zest,  1 tbsp. sliced turmeric,  2 tbsp. shallots,  1 tbsp. garlic clove,  1 tbsp. shrimp paste,  1 tsp. salt. Keep pounding all ingredients until everything is well-blended.