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Moo Pad Kapi (Stir-fried pork in shrimp paste)

Zone South

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Moo Pad Kapi (Stir-fried pork in shrimp paste)


Stir-fried pork in shrimp past is a popular southern dish which is made from pork, shrimp paste, bitter bean (Sataw) and palm sugar. The dish is sweet and a little bit salty.


Nutrition facts

The dish is enriched with protein from pork, shrimp and bitter bean. Protein is an important component of every cell in the body. Our body use protein to build and repair tissues and also use protein to make enzymes, hormones, and other body chemicals.



  • 500 g. pork shoulder, sliced
  • ½ cup shrimp paste
  • ¼ cup garlic cloves
  • 3 tbsp. palm sugar
  • 1 tbsp. bird’s eye chilies
  • 1 cup bitter bean

Zone Northeast

Deep fried duck beaks

    Background Deep fried duck beak is very popular to eat along with alcoholic drinks because the taste is really good even though there is only few meat but many people still enjoy chewing it.   Nutrition Facts Duck meat is full with various benefits such as fat and nutrient. It helps liver and lung to work properly, nourish the blood, reduce mouth ulcer, diarrhea, cough, sore throat and toothache. The important thing is to increase sexual potency.   Ingredients 500 grams duck beak 1 tablespoon seasoning sauce 1 tablespoon soy sauce ½ teaspoon pepper powder 1 teaspoon seasoning powder 100 grams garlic, coarsely chopped Palm oil for deep frying ½ tablespoon salt 1 tablespoon vinegar


Zone Northern

Kaeng Hoy Khom (Freshwater snail curry)

History Hoy Khom is a small freshwater snail, with a thick and hard rounded whorl shell with green colour. Mostly cooked with curry as the thick curry will reached the snail with its full flavour.   Nutrition Facts Freshwater snail contains proteins healthy for the body and rich with various nutrients such as lemongrass boost the appetite, garlic increases the growth of body tissues and prevent the risk of cancer.   Ingredients 500 gram Freshwater snail 2 tablespoons fish sauce 4 tablespoons roasted rice 5 grams chili 30 grams long coriander cut in 1 inch size   Curry paste ingredients 5 dried chilies 1 teaspoon salt 1 tablespoon sliced lemongrass 2 tablespoons sliced garlic 3 tablespoons sliced shallot 1 teaspoon shrimp paste 1 tablespoon chopped fermented fish


Zone Central

Tod-Mun-Pla ( Deep fried fish cakes )

    Background Tod-Mun-Pla is one of the most popular Thai recipes combining red chili paste with fresh water fish such as PlaGrai which has chewy texture. Good Thai fish cakes must be well-seasoned with firm and bouncy texture. The seasoning part begins with red chili paste, long bean and winged bean with all these ingredient makes the best fish cake. Finally deep fried, please try to move the fish cakes around to allow for browning. Once one side is golden brown, flip them and served with spicy, sweet and sour sauce.   Nutrition facts PlaGrai contains high protein with low fat, vitamins and minerals from long bean and winged bean. Moreover, chili paste has variety ingredient mixing all Thai herbs such as chili, galangal, shallot and garlic together, these help release gas in digestion and kaffir lime helps refresh. 1 portion served with 3 pieces contains 111 kcal.   Ingredients 300 grams smashed fish meat (plagrai ) 100 grams long bean or winged bean, thinly sliced 5 grams kaffir lime leaves, finely chopped 50 grams red chili paste 1 tablespoon fish sauce ½ duck egg   Dipping sauce ingredients 3 chilies without seeds 3 tablespoons garlic, coarsely chopped ½ cup vinegar ½ cup sugar 1 teaspoon salt 6 cucumbers, diced cut Coriander and crushed peanut