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Kaeng Hoy Khom (Freshwater snail curry)

Zone Northern

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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 South

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Zone South

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    Background Having some sweet food among all spicy foods can balance the food consumption among southern people whose local taste is mostly spicy. There are plenty of Pla-O or mackerel, so stewed mackerel in sweet soup for this recipe is based on sweet taste, stewed and seasoned with sugar and black soy sauce.   Nutrition facts Pla-O is one kind of mackerels that has red meat, always made canned fish as having stable texture.  We can gain Omega 3 fat from mackerel which is at the high level of sea fish. The health benefits of good fats mainly to provide oxygen to organ systems for red blood cell production.   Ingredients 300 gramsPla-O, steak cut 10 grams garlic, crushed 20grams shallots, crushed 30 gramslemongrass stalk, crushed 2 cups water 3 tablespoons coconut sugar 2 teaspoonsdark soy sauce 1 teaspoon salt    


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Zone South

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