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Moo YorThod

Zone Northeast

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Moo YorThod




Moo Yor is a popular food in Northeast of Thailand such as Ubonratchathani province. It is a kind of Vietnamese pork sausage that can be created to other menus just by steam or deep fried.


Nutrition Facts

Moo Yor and herbs inside are very beneficial such as pepper which has piperine as an antioxidant and it can help reduce Alzheimer disease in elderly.



Moo Yor

Palm Oil

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


Zone Northern

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 Central

Gaeng Keow Wan Neua (Green beef curry)

Background Green beef curry is mad from beef, coconut cream, green chilies and herbs. The dish is influenced by Muslim who are preferred eating meat and refrain from eating pork. Nutrition facts The dish is high in protein, iron, zinc and phosphorus. The fat from coconut cream is balance with various kinds of herbs from Keow-wan curry paste. Ingredients ·       4 cups coconut cream ·       ½ cup Keow-wan curry paste ·       300 grams beef, thinly sliced ·       100 grams Thai eggplants, cut into bite-size ·       20 grams pea eggplants ·       3 tbsp. fish sauce ·       1 tpsp. palm sugar ·       50 grams sweet basil ·       Chee Fah chilies (spur chilies), sliced Keow-wan curry paste ingredients ·       11 Chee-fah chilies (green chilies), remove seeds ·       ¼ cup lemon grass, thinly sliced ·       ¼ cup shallots, sliced ·       2 tbsp. garlic cloves, crushed ·       1 tsp. sliced kaffir lime zest ·       1 tsp. coriander roots, sliced ·       1 tsp. black pepper corns ·       1 tsp. shrimp paste ·       4 tsp. coriander seeds, roasted ·       2 tsp. cumin, roasted Put all of ingredients in a mortar and keep pounding until everything is well-blended. Chili leaves can be added for stronger green color.