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Gaeng Ped Pla Saai Bai Ra (Red curry with fish and cumin leaves)

Zone South

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Gaeng Ped Pla Saai Bai Ra (Red curry with fish and cumin leaves)

Background

Red curry with fish and cumin leaves is a local and spicy dish which is made from pla saai (threadfin Bream fish), chilies, cumin leaves and herbs.

 

Nutrition facts

Fish, sea fish, is source of Omega 3 fatty acid which is acknowledged to protect against cardiovascular disease by reducing blood pressure and the cholesterol and triglyceride in the blood. Consuming on a regular basis, it reduces the risk of heart disease and strengthens the immune system. Cumin leaves are extremely good for digestion and related problems, its ability to aid in digestion and improve immunity.

 

Ingredients

  • 700 grams fish, Pla Saai
  • ¼ cup chili paste
  • ½ cup cumin leaves
  • 3 cups water
  • 20 grams young galangal, sliced
  • 15 grams green pepper
  • 3 karri lime leaves
  • Sliced Chee fah chilies for garnishing

 

Chili paste ingredients: 15 grams chilies, 5 grams pieces of sliced galangal, 2 inch long turmeric, 40 grams shallots, 10 grams garlic cloves, 1 tbsp. black pepper, 2 tbsp. shrimp paste and 1 tsp. salt.  Put all of ingredients in a mortar and keep pounding until everything is well-blended.

Zone Northern

KaengKradang (Jelly Pork Curry)

Background KaengKradang or Kaeng Mu Kradang is usually cooked with pig’s leg which makes the curry thick and jelly. KaengKradang has two recipes: Chiang Mai’s and Chiang Rai’s. Chiang Rai’s menu is cooked by adding the chili paste while boiling the pig’s leg.   Nutrition Facts Pig’s leg contains necessity protein for the body. The ingredients are rich with nutrients such as shallots fight the free radicals and healthy for the heart.   Ingredients 1 kilogram pig’s leg (boneless) 30 grams shallot 20 grams garlic 1 teaspoon grind pepper 2 teaspoons sliced coriander roots 1 teaspoon salt 2 tablespoons fish sauce 2 tablespoons sliced coriander


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Zone Northeast

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    Background Mham is a way of food preservation. It is similar to Northeastern sausage but Mham’s ingredients are entrails. It is very popular in Khonkaen province.   Nutrition Facts Garlic helps maintain the growth of connective tissue in the body. Pork meat helps cure the body deterioration. The iron helps produce the erythrocyte.   Ingredients 2 Kg pork meat 2 Kg entrails 1 Kg Chitterlings 200 grams salt 300 grams garlic 300 grams roasted rice powder  


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Zone Central

Khao Mok Gai (Curried rice and chicken)

Background Khao Mok Gai originates from Muslim and Arabs. It is a favorite dish among of Muslim people in Thailand who become specialize in making the dish. Herbs such as cinnamon, cardamom, clove and saffron or turmeric are used in cooking of rice to produce aromatic yellow rice.   Nutrition facts There are different health benefits of the aromatic herbs. For example, cinnamon is carminative, cloves improve digestion, cardamom helps to get rid of phlegm, saffron is good for eyesight and helps you relax and turmeric relives flatulence.   Yellow rice ingredients 300 grams rice 3 tbsp. oil or Ghee 3 ½ cups water 5 grams cardamom seeds 2-inch cinnamon stick 3 clove flowers 1 tbsp. saffron/2 tbsp. turmeric power (mixed with a little water) A pinch of salt Garnishing with fried shallots Chicken mixture ingredients 1 kg. chicken 2 tsp. turmeric powder 2 tsp. coriander seed powder 1 tsp. cumin powder 1 tsp. black pepper 1 tsp. salt 1 cup yogurt


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