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Rod DuanTod (Fried Bamboo Caterpillars)

Zone Northern

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  • recipe image cover
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Rod DuanTod (Fried Bamboo Caterpillars)

 

Background

Rod duan or bamboo caterpillarshabitat in the bamboos and consume bamboo. Rod duan is best eaten when deeply fried. The taste is crunchy and is high in protein. Moreover, it can be cooked with a chili paste.

 

Nutrition Facts

Bamboo caterpillarsis nourished with high protein and low fat and healthy for the body.

 

Ingredients

  • 300 gram of bamboo caterpillars
  • 1 teaspoon salt
  • Vegetable oil for frying

 

 

Zone Northeast

LaabTord (Fried spicy minced pork salad)

    Background This menu is recreated from Spicy minced  pork salad. It is fried after mixing all the ingredients so the taste is much better.   Nutrition Facts The ingredients have various health benefits such as shallot helps about antioxidant and good for heart. Coriander maintains bone and teeth healthy. Mint helps nourish the eyes and relaxing. Spring onion is good for excretory system and lower cholesterol.   Ingredients 250 grams minced pork ¼ cup shallot, chopped 2 tablespoons coriander, chopped 2 tablespoons spring onion, chopped 2 tablespoons long coriander, chopped 4 tablespoons fish sauces 4 tablespoons lime juice 2 teaspoons Cayenne pepper powder 2 tablespoons roasted rice powder 2 tablespoonsall-purpose flour Palm oil


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Zone Northern

Kanom-Klauy

    Background This recipe is called kanom-klauy or kaonom-klauy. Lanna people always cook this dish as a dessert. It has rice flour, ripe bananas and sugar as the main ingredients in which sugar can be dissolved in water before mixing.   Nutrition facts A ripe banana is rich in tannin. Tannin is a suitable source of natural antioxidant that biologically accessible in the stomach, preventing stomachache against colon infection and reducing stomach acid.   Ingredients 500 grams ripe banana 300 grams sugar 300 grams rice flour 100 grams cassava flour 1 cup grated coconut 3 cups coconut milk 1 teaspoon of salt      


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Zone South

Goong-Mae-Nam-Tom-Mamuang (Sour soup with river prawn and raw mango)

Background This recipe is classic soup by mixing fruits together with river prawns. The red color from fat in head part of prawns makes colorful clear soup. We get sour taste from mangoes instead of adding lime juice. This is similar to Tom Yam of central part of Thailand.   Nutrition facts River prawns highly contains protein and fat. The main ingredient is variety of herbs for example shallots, lemongrass and fresh chilies and refreshed by the aroma of herbs. Furthermore, this recipe is popular eating in summer as you get a lot of sweat from it.   Ingredients 1 kg river prawns, deveined 100 grams rawgreen mango, shredded 30 gramsshallot, thinly sliced 10 grams garlic, crushed 5 grams bird’s eye chili, crushed Salt, fish sauce and lime juice 2 cups water


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