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Mhok Bamboo (Curried bamboo shoot wrapped in banana leaf and steamed)

Zone Northeast

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Mhok Bamboo (Curried bamboo shoot wrapped in banana leaf and steamed)




Mhok bamboo is wrapped in banana leaf and steamed. It is similar to Tom Preu but it has to be wrapped with banana leaf and then steamed. This cooking style makes Mhok Bamboo full flavored and tastier than Tom Preu.


Nutrition Facts

Mhok bamboo is full of health benefits such as YaNang  juice to support the immune system. Bamboo also has high fiber that helps the excretory system. Moreover lemon grass also helps the digestive system and good for blood circulation.



300 grams bamboo shoot, thinly sliced

10 grams bird’s eye chili

1 cupYanang leaf juice

30 grams lemongrass stalk cut into pieces

2 tablespoons Burned sticky rice powder

30 grams shallot

200 grams Streaky pork cut in to pieces

3 tablespoons Fermented fish sauce

½ tablespoon Fish sauce

10 grams Hairy basil

Banana leaf for wrapping

Zone Northeast

Pla Ra Sab Song Kruang (Minced Fermented Fish) ปลาร้าสับทรงเครื่อง

  Bcakground Pla Ra or fermented fish is made by preservation, very famous in the Northern and Northeastern Thailand. Northeasterners love to use fermented fish as the main ingredient in almost every dish. Pla Ra Sab Song Kruang is one of the most well known menus.   Nutrition Facts Protein from the fermented fish prevents the formation of saturated fat or cholesterol. Lime juice is packed with Vitamin C. Galangal, lemongrass and kaffir lime leaf boost the appetite, expel the gas and aid the vascular circulation.   Ingredients 1 cup fermented fish (only the meat) 8 grams Bird’s eye chilies 6 tablespoon thinly sliced lemongrass 2 tablespoons thinly sliced young galangal 2 tablespoons shredded kaffir lime leaves 2 tablespoons chopped galingale 7 tablespoons chopped shallots 7 tablespoons chopped garlic Tamarind juice Sugar    


Zone South


  Background Gai-Yang-Kor-Lae is original recipe of Muslim in southern Thailand especially in Pattani and also very popular in Malaysia. In Melayu language called “ Ar-Yair-Kor-Lae ”  that means rolling chicken, some recipe served with grilled coconut sticky rice.   Nutrition facts Chicken is rich in protein but low fat even marinated in coconut milk, it still contains low fat but soft texture. Before grill chicken, it has to be marinated with Thai herbs to make yummy aroma. It is also beneficial in relieving gas in stomach and reducing flatulence.   Ingredients 1 kg chicken thigh 1 cup coconut milk 5 dried red chilies without seeds, soaked 30 grams shallot, sliced 20 grams garlic, peeled 2 teaspoons turmeric, sliced 1 teaspoon pepper seeds ½ teaspoon grounded cumin 1 teaspoon shrimp paste 10grams ginger, sliced 2 tablespoons tamarind juice    


Zone Northern


    Background Tam-kha-nun or tam bak-nun is made by cutting the boiled young jackfruit mixed with the chili paste. Many recipes prepared with young jackfruit because of its delicious taste like vegetable. Moreover jackfruit can be served in many ways of cooking.   Nutrition facts Young Jackfruit is packed with many nutrients and benefits.  It is a rich source of protein, vitamins, minerals, fiber and fat. Moreover it contains a very good amount of antioxidant.   Ingredients 400 grams young jackfruit 100 grams minced pork 5 pieces of kaffir lime leaf 1 tablespoon fried garlic 1 tablespoon coriander, chopped 1 tablespoon spring onion, chopped 5 dried chilies 2 tablespoons vegetable oil 1 tablespoon garlic, finely chopped Ingredients of chili paste 15 dried chilies 10 grams Thai garlic, peeled 30 grams shallot 1 tablespoon galangal, sliced 1 tablespoon lemongrass, thinly sliced 1 teaspoon shrimp paste 1 tablespoon boiled fermented fish ( namplaraa ) 1 teaspoon salt