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Geang-Pa Pla Dook, Bai Yee-la (Jungle curry with catfish and cumin leaves)

Zone South

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Geang-Pa Pla Dook, Bai Yee-la (Jungle curry with catfish and cumin leaves)

Background

Unlike most other Thai curries, Jungle Curry is made without coconut milk. The curry paste is hot and full of flavor. Cumin and Kaffir lime leaves give this curry distinctive and enticing flavor. Catfish which are available in rivers can be added, so the dish is one of traditional dishes.

 

Nutrition facts

100 grams catfish contain 23 grams of protein and the fish is high Omega 3. Having the dish reduces the risk of heart disease and strengthens the immune system. Moreover, herbs in chili paste and cumin leaves help relaxing and refreshing.

 

Ingredients

  • 300 grams catfish, cut into pieces
  • 3 tbsp. southern chili paste
  • 50 grams finger root, sliced
  • 5 grams karri lime leaves, shredded
  • 10 grams pepper
  • 40 grams cumin leaves
  • ½ tsp. salt

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 South

Kua Kling Moo (Dried Pork Curry)

Background Kua Kling is a southern dish and it is made with pork and curry paste. The cooking technique is to stir-fry until it is dried out or roasting the mixture on a pan until dried. It has a strong taste of salt and spice, always served with fresh vegetables.   Nutrition facts The dish is yellow from turmeric and herbs. The herbs are good for digestion and relieve pain associated stomach aches and flatulence. Having the dish provides an antioxidant and reduces the risk of colorectal cancer.   Red curry paste ingredients:  20 dried chilies, 20 grams pieces of sliced galangal, 1 tbsp. black pepper, 2 inch long turmeric, 50 grams sliced lemongrass stalks, 40 grams shallots, 10 grams garlic cloves, ½ karri lime zest, 1 tbsp. shrimp paste and 1 tsp. salt. Put all of ingredients into a mortar and keep pounding everything until well-blended.   Ingredients 500 grams minced pork ½ cup red curry paste 30 grams lemon grass stalks, sliced 3 tbsp. galangal, chopped ¼ cup karri lime zest, sliced 2 tbsp. cooking oil 1 cup water 1 tbsp. sugar    


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Zone Central

Yen-Ta-Fo

  Background “Yong Tau Foo” is well-known as traditional recipe of Hakka before transformed to “Yen Ta Fo”It is Hakka’s signature recipe but the original cooking was tofu stuffed with minced pork. Then became tofu stuffed with fish. Nowadays, it is adapted to serve with fish balls and steamed morning glory, crispy squid, jelly fish and sweet -spicy red sauce that gives this dish its iconic flavor.   Nutrition facts Yen-Ta-Fo gives us energy in the same range as the clear noodles soup recipe, but we gain more energy and cholesterol from crispy squid, fish balls contains protein, steamed morning glory gives us vitamins, minerals and fibers. Yen-ta-fo sauce or sweet-spicy red sauce gives this dish its iconic flavor and has 5 groups of nutrients. Lastly, 1 portion served contains 352 kcal.   Ingredients 120 grams fine cut or flat rice noodles 50 grams Thai morning glory 15 grams crispy squid 15 gramsjelly fish 20 gramsrounded fish balls 20 gramssliced fish balls 2 pieces of fried wonton 2 tablespoon of Yen ta fo sauce Chilies vinegar, sugar and fish sauce  


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