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Yum Phak Kood Goong Sod (Phak Kood salad)

Zone South

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Yum Phak Kood Goong Sod (Phak Kood salad)

Background

Phak Kood, oak fern, is a member of the Athyriaceae family and grows well in the rainy season. Its young leaves can be cooked in various kinds of dishes, including Yum Phak Kood (salad) and stir-fried.

 

Nutrition facts

Phak Kood is source of beta carotene, iron and vitamins. Having the dish maintains good eyesight. Fat from coconut cream helps a beta-carotene absorption.

 

Ingredients

  • 2 cup Phak Kood, blanched
  • 80 grams shrimps, blanched
  • ½ cup coconut cream
  • ¼ cup peanut, roasted
  • ½ cup shallots, chopped
  • ¼ cup dried coconut, roasted
  • ¼ cup dried shrimp, pounded
  • 5 grams bird’s eye chilies
  • 2 lime juice
  • 2 sugar
  • 1 salt

 

 

Zone South

Khao Yum Songkla (Southern Thai rice salad)

Background Khao Yum is a rice salad and nearly ubiquitous in the South. The dish is a Southern Thai mishmash of rice and julienned herbs and vegetables, held together with generous lashings of Nam Budu, a Southern Thai fermented fish sauce.   Nutrition facts Khao Yum is a healthy and dietary food which is low fat but high carbohydrates, and the mishmash of herbs and vegetables, are enriched with beta-carotene, vitamin and dietary fiber.   Ingredients 1 ½ cup steamed rice 1 cup crispy fried rice 4 coconut, desiccated 4 tbsp. dried shrimp, pounded ½ cup Nam Budu Dried chilies, pounded Julienned herbs and vegetables whatever growing in a garden home.


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Zone South

Kaeng-Prik-Hoykraeng-Bai-Yiraah

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Zone Northern

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