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Sun Dried Pork

Zone Northeast

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Sun Dried Pork

 

 

Background

Pork meat must be fermented first after that dried under the sun for 1 day. It will create a better taste and it won’t be hard for chewing.

 

Nutrition Facts

Pork meat is full with protein which helps the body maintain deterioration. The iron helps to produce the erythrocyte.

 

Ingredients

1 Kilogram Pork cut into pieces.

20 grams garlic

40 gramscoriander roots

2 teaspoons pepper

4 teaspoons sugar

2 tablespoons water

4 tablespoons oyster sauce

Zone Northeast

Soup Makher Prow (Thai Eggplants Spicy Salad)

Background The word soup in Isan means salad, thus Soup Makher Prow is also called Yum Makher Prow (Thai Eggplants Spicy Salad). The salad is made by using local vegetables to compliment the dish.   Nutrition Facts Eggplant is rich in vitamins and minerals which help to reduce cholesterol levels, as well as kill bacteria. Moreover, eggplant is beneficial to the pancreas.   Ingredients 400 grams Thai eggplants 100 grams minced pork 1 tablespoon shrimp paste 20 grams paprika 40 grams grounded cloves of garlic 30 grams grounded shallots 1 teaspoon shrimp paste 5 grams sliced leek 10grams sliced coriander roots Peppermint for garnish    


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Zone South

Kaeng-Ped-Moo-Tonkah-Oan

Background Local people usually plant homegrown vegetables like chili, galangal, lemongrass and kaffir lime. The ripe stalk of galangal can reduce fishy while young galangal and young stalk of galangal is popular among many Thai recipes such as “ KaengSom” and “ KaengPed ”   Nutrition facts Young galangal has medium spicy taste. Eating galangal helps relieve the discomfort caused in stomach and abdomen due to inflammation, reduce against cold and cough by improving blood circulatory. In addition, the rootstock of galangal has benefit in lower cholesterols in blood and its fiber is good for digestive system. Young stalk of galangal 100 G contains energy 20 Kcal, phosphorus 27 ml, vitamin C 23 ml, so it becomes rich in protein and fat when combined with coconut milk, pork and red curry paste.   Ingredients 300 grams pork, sliced 100 grams galangal, sliced ¼ cup curry paste 1 cup coconut cream 2 cups coconut milk 2 tablespoons fish sauce 2 teaspoons coconut sugar   Curry paste ingredients 20-30 bird’s eye chilies 1 teaspoon pepper powder 2 tablespoons garlic, chopped 2 tablespoons shallot, chopped 3 tablespoons lemongrass, chopped 2 teaspoons galangal, chopped 1 tablespoon turmeric, chopped 2 tablespoons shrimp paste 1 teaspoon salt Pound all ingredients together until blended.


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Zone Northern

KaengHor (Northern Mixed Curry)

Background “Hor” means combination. The dish is cooked by combining variety of food together. Formerly, GaengHor is made by cooking the leftover food, differentiate up to each local community. At present, the dish is cooked with fresh ingredient for nutrition.   Nutrition Facts The signature of GaengHor is its combination of various ingredients. Fresh turmeric is filled with carminative quality. Eggplant has pectin agent which helps control blood sugar levels in diabetics.   Ingredients 150 gram sliced chicken breast 200 gram streaky pork thinly sliced 100 gram eggplant cut into 4 pieces 200 gram pickled bamboo shoot 50 gram Turkey berries 150 gram glass noodles, soaked 100 gram chopped yard long beans 3 tablespoons chopped corianders 3 tablespoons chopped onion spring 3 teaspoons chopped parsley 5 grams crushed bird eye chilies 3 tablespoons fish sauce Vegetable oil for frying  Curry paste ingredients 8 Paprika 1 teaspoon salt 2 tablespoons thinly sliced lemongrass 2 tablespoons thinly sliced garlic 3 tablespoons thinly sliced shallots 1 teaspoons thinly slicedfresh turmeric 1 teaspoon shrimp paste    


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