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Laab Mu (Spicy Minced Pork with Condiments)

Zone Northeast

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Laab Mu (Spicy Minced Pork with Condiments)


Laab is the local menu of the Northeast and North of Thailand. The dish is cooked by using minced meat and combined with the condiments. Laab is a menu with cooked meat before consuming.


Nutrition Facts

Laab is high in protein from the pork. The condiments such as shallot improves the immune system and is beneficial to the heart, parsley help strengthens the bones and teeth,   peppermint leaves play a role in improving the vision, leeks  prevent constipation and lower the cholesterol in the vascular.



  • 150 gram minced pork
  • 10 grams sliced shallots
  • 1 tablespoon sliced leeks
  • 1 tablespoon roughly sliced parsley
  • 10grams peppermint leaves
  • 2 tablespoons roasted rice
  • 1 tablespoon cayenne chili
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice


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 Northern

KaengNhor Mai (Bamboo Shoot Curry)

Background GaengNhor Mai or GaengNhor is cooked by using fresh bamboo shoots and any kind of meat such as spare ribs, snakehead fish or catfish.   Nutrition Facts Bamboo shoot is high in fiber, it controls the colon thus when bamboo shoot is consumed, the nutrients will be absorbed into the blood vessels.   Ingredients 200 grams grilled fish (only use the meat) 400 grams fresh bamboo shoots 50 grams Cha-om or Acacia Pennata 50grams straw mushrooms cut in half 20gramsWildbetalLeafbush 5cups soup stock Curry paste ingredients 3 dried chilies 30 gramsshallot 10 grams of garlic 1 tablespoon shrimp paste 1 tablespoon fermented fish    


Zone South

Kua Kling Moo (Dried Pork Curry)

Background Kua Kling is a southern dish and it is made with pork and curry paste. The cooking technique is to stir-fry until it is dried out or roasting the mixture on a pan until dried. It has a strong taste of salt and spice, always served with fresh vegetables.   Nutrition facts The dish is yellow from turmeric and herbs. The herbs are good for digestion and relieve pain associated stomach aches and flatulence. Having the dish provides an antioxidant and reduces the risk of colorectal cancer.   Red curry paste ingredients:  20 dried chilies, 20 grams pieces of sliced galangal, 1 tbsp. black pepper, 2 inch long turmeric, 50 grams sliced lemongrass stalks, 40 grams shallots, 10 grams garlic cloves, ½ karri lime zest, 1 tbsp. shrimp paste and 1 tsp. salt. Put all of ingredients into a mortar and keep pounding everything until well-blended.   Ingredients 500 grams minced pork ½ cup red curry paste 30 grams lemon grass stalks, sliced 3 tbsp. galangal, chopped ¼ cup karri lime zest, sliced 2 tbsp. cooking oil 1 cup water 1 tbsp. sugar