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Moo Hong (Stewed pork belly)

Zone South

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Moo Hong (Stewed pork belly)

Background

Stewed pork belly tastes salty and sweetness. The dish is influenced by Chinese, and seasoned with coriander leaves.

 

Nutrition facts

Pork is high in protein, vitamin B and zinc. 100 grams of pork provide energy to body 376 kcal, 14.4 grams protein and 35 grams fat.

 

Ingredients

  • 2 pork belly
  • 1/3 garlic clove, rough crushed
  • ¼ cup coriander leaves, finely chopped
  • 2 tbsp. black pepper
  • 3 tbsp. oil
  • 1 cinnamon stick
  • 2 star anise
  • 6 tbsp. back soy sauce
  • 2 tbsp. palm sugar
  • 1 litter water
  • 5 light soy sauce
  • 1 sugar

 

Zone South

Phak Lieng Tom Kati Goong (Melindjo leaves in coconut milk soup with prawn)

Background Lieng or Melindjo, a local tree of the South is 1-2 meters tall and has long leaves. Its young leaves are cooked in different dishes. Lieng leaves in coconut milk soup with prawn is a favorite dish among people in the South.   Nutrition facts Lieng leaves are rich in beta carotene which is an antioxidant and provides vitamin B, calcium and phosphorus. Having the dish helps maintain good eyesight, nourishes the skin and strengthens bones and teeth. Coconut milk has moderate fat which helps digestion and stimulates the thyroid gland to work better which is good for burning fat.   Ingredients 500 grams Lieng leaves 200 grams prawn 4 cups coconut milk 40 grams shallots 1 shrimp paste 2 sugar 1 salt


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Zone Central

Nam Prik Kapi (Spicy shrimp paste)

Background The spicy shrimp past is a spicy dip that is one of the classic of Thailand. Nam prik kapi is a household Thai food, available nearly everywhere and widely loved.  Nam prik kapi should be salty first, then sour and spicy, with a tiny hint of sweetness coming in at the end from the palm sugar. The spicy dip is normally served with cooked rice, vegetables and deep-fried fish (short mackerel).   Nutrition facts Kapi (the shrimp paste) is made from either shrimp or krill, which is heavily salted and high in calcium. 100 grams of Kapi contains 1,554 milligrams of calcium which help strengthen bone and teeth. Various kinds of vegetables serving with the chili dip is high in dietary fiber and vitamin.   Ingredients 2 tbsp. shrimp past, grilled 10 grams garlic cloves 2 tbsp. dried shrimp, finely pounded 10 grams, mix of red and green chilies 60 grams solanum ferox (Ma Uek), scrape the hair and sliced finely 1 tbsp. palm sugar 2 tsp. fish sauce 2 tbsp. lime juice 10 grams pea eggplants, roughly crushed   Side dish: deep-fried short mackerel, blanched vegetables and omelets made with climbing wattle (cha om kai)


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Zone Northern

KhaoSoi Kai (Northern Style Curried Noodle Soup with Chicken)

Background KhaoSoi is the Northern Thai or Lanna cuisine, influenced by the Muslim’s dish. The main ingredient cooked is chicken or beef for savoury and aromatic curry.   Nutrition Facts KhaoSoi is enriched with protein from the meat and nutritious with the ingredients used such as lemongrass helps to boost the appetite, galangal nourishes the body and turmeric powder boost the immunity and increase breast milk. Dried chilies contain capsaisin, energizing the body.   Ingredients 120 gramsKhaoSoi noodle 80 grams drumsticks 3 cups of coconut milk 1/2 teaspoons of turmeric powder Chili paste ingredients 7 dried chilies 1 tablespoon of chopped lemongrass 5 grams cloves of Thai garlic 20 gramsshallots 1 teaspoon of galangal 1 teaspoon of shrimp paste 1/2 teaspoon of kaffir lime skin Condiments Chili fried with oil Shallot Pickles cabbage Lime Coriander Leek    


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