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 Thai Food to The World   
  
Thai Food to The World (English)   

Thai Food Recipes for Health



Thai food is the cultural heritage that represents the Thai nationality and presently very popular worldwide. It is outstanding in term of tastes, high nutritional values and the diverse of herbs and spices that useful for health.
Soup
Tom Yum Kung

Main Ingredient
Shrimp 500 g.
Rice straw mushroom 600 g.
Chilli paste 150 g.
Soup stock 2,500 g.
Citric acid 10 g.
Salt 15 g.
Fish sauce 100 g.
Sugar 20 g.
Lime juice
 15 g.
Hot chilli
 10 g.
Chilli paste Ingredient
Dried chilli
 10 g.
Lamon gress
 40 g.
Shallots
 40 g.
Galangal
 10 g.
Kaffir lime leaves
 5 g.
Vegetable oil 100 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 5 persons
Cooking Method
Chilli paste cooking
  • Roast the chilli paste mixture and pound until ground then fry with oil and take aside.
  • Peel the shrimp except its tail
  • Peel the mushroom, divide by two
  • Heat the soup stock and mix with all seasonings until boiling, add shrimps and mushroom and boil until done
  • Add the chilli paste to favorite taste
Nutrition Fact
Energy
(kCal.)
43.47
Protein
(g.)
3.6
Fat
(g.)
2.15
Carbohydrate
(g.)
2.43
Fiber
(g.)
0.9
Calcium
(mg.)
24.66
Iron
(mg.)
0.23

Strong point of Tom Yum Kung
Low fat and low calories.
Medicinal Benefits * āļ—āļĩāđˆāļĄāļē : āļœāļĻ.āļ”āļĢ.āļ­āļąāļāļŠāļ™āļĩāļĒāđŒ āļ­āļļāļ—āļąāļĒāļžāļąāļ’āļ™āļēāļŠāļĩāļž āđāļĨāļ°āļ„āļ“āļ°āļŊ
  • Shallots : Relief cold, catarrh
  • Dried Chilli : Digestive, laxative, expectorant, cold relief
  • Kaffir lime leaves : Protect and heal cancer
  • Lemon grass : Carminative
  • Lime juice : Eject toxic, stomachic
Tom Kha Kai

Main Ingredient
Chicken 500 g.
Coconut Milk 1,000 g.
Rice straw mushroom 200 g.
Fresh galangal
 50 g.
Bashed galangal
 25 g.
Bashed lemon grass
 100 g.
Kaffir lime leaves
3 g.
Coriander root
 37 g.
Soup powder 11 g.
Salt 10 g.
Hot chilli
 10 g.
Lime juice
 50 g.
Fish sauce 50 g.
Coriander leaves 5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
* Serve size 6 persons

Cooking Method
  • Cut up the chicken
  • Mix galangal, lemon grass, kaffir lime leaves and coriander root, all bashed, add coconut milk and heat until fragrant, add chicken and low heat until done then season with salt, soup powder, fish sauce, hot chilli, mushroom, remove from heat, add lime juice and sprinkle with coriander leaves
Nutrition Fact
Energy
(kCal.)
95.96
Protein
(g.)
7.44
Fat
(g.)
5.96
Carbohydrate
(g.)
3.14
Fiber
(g.)
1.06
Calcium
(mg.)
11.31
Iron
(mg.)
0.24

Strong point of Tom Kha Kai
Low fat compared to other coconut dishes. Provide phosphorus and rather low calories.
Medicinal Benefits * āļ—āļĩāđˆāļĄāļē : āļœāļĻ.āļ”āļĢ.āļ­āļąāļāļŠāļ™āļĩāļĒāđŒ āļ­āļļāļ—āļąāļĒāļžāļąāļ’āļ™āļēāļŠāļĩāļž āđāļĨāļ°āļ„āļ“āļ°āļŊ
  • Fresh galangal : Carminative, expectorant
  • Bashed lemon grass : Carminative
  • Kaffir lime leaves : Protect and heal cancer
  • Lime juice : Expectorant, tonic, cooling, antiscorbutic
  • Hot chilli : Digestive, laxative, expectorant, cold relief
  • Coriander leaves : Eject toxic, stomachic
Fried and Salad
Som Tum

Main Ingredient
Shredded papaya 400 g.
Som Tum sauce 120 g.
Long beans 80 g.
Tomato 120 g.
Hot chilli
 5 g.
Dried shrimp 25 g.
Garlic
 8 g.
Lemon juice
 20 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
* Serve size 4 persons
Cooking Method
  • Pound chilli and garlic roughly
  • Add papaya, spring beans, tomato and dried shrimp and pound roughly
  • Mix Som Tam sauce and season to sour taste with lemon juice and serve with fresh vegetables; cabbage, swamp cabbage and spring beans
Nutrition Fact
Energy
(kCal.)
62.23
Protein
(g.)
3.36
Fat
(g.)
0.51
Carbohydrate
(g.)
11.05
Fiber
(g.)
1.75
Calcium
(mg.)
55.06
Iron
(mg.)
0.58

Strong point of Som Tum
Low fat and calories. Adequate fibers.
Medicinal Benefits * āļ—āļĩāđˆāļĄāļē : āļœāļĻ.āļ”āļĢ.āļ­āļąāļāļŠāļ™āļĩāļĒāđŒ āļ­āļļāļ—āļąāļĒāļžāļąāļ’āļ™āļēāļŠāļĩāļž āđāļĨāļ°āļ„āļ“āļ°āļŊ
  • Long beans : Release tension, high blood pressure
  • Tomato : Healthy skin, vitamin C
  • Garlic : Reduce cholesterol, cancer, infection, antifungal
  • Lemon juice : Expectorant, tonic, cooling, antiscorbutic
  • : Laxative
Phanaeng Kai

Main Ingredient
Chicken 500 g.
Coconut milk 500 g.
Dried chilli
 18 g.
Galangal
 6 g.
Lemon grass
 12 g.
Shallot
 25 g.
Garlic
 60 g.
Coriander root
 15 g.
Kaffir lime skin
 5 g.
Pepper
 6 g.
Palm sugar 60 g.
Shrimp paste 25 g.
Coriander seed 8 g.
Roasted peanut 20 g.
Cumin
 4 g.
Chilli
 100 g.
Kaffir lime leaves
 2 g.
Fish sauce 10 g.
Salt 10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 5 persons
Cooking Method
  • Cut up the chicken and take aside
  • Pound the chilli mixture with dried chilli, galangal, lemon grass, shallot, garlic, coriander root, pepper, kaffir lime skin thoroughly, add roasted peanut
  • Roast coriander seed and cumin and pound thoroughly
  • Heat the pan and pour an amount of coconut milk, add chilli paste and fry until fragrant and shine, add spices and chicken and fry until done, add coconut milk and simmer with low heat until rather dried
  • Season with fish sauce, palm sugar and sprinkle with sliced kaffir lime leaves and chilli
Nutrition Fact
Energy
(kCal.)
174.15
Protein
(g.)
13.24
Fat
(g.)
9.19
Carbohydrate
(g.)
9.62
Fiber
(g.)
2.6
Calcium
(mg.)
37.99
Iron
(mg.)
8.32

Strong point of Phanaeng Kai
Adequate protein. Fat, calories and fibers from chilli paste.
Medicinal Benefits * āļ—āļĩāđˆāļĄāļē : āļœāļĻ.āļ”āļĢ.āļ­āļąāļāļŠāļ™āļĩāļĒāđŒ āļ­āļļāļ—āļąāļĒāļžāļąāļ’āļ™āļēāļŠāļĩāļž āđāļĨāļ°āļ„āļ“āļ°āļŊ
  • Galangal : Carminative, expectorant
  • Lemon grass : Carminative
  • Shallot : Relief cold, catarrh
  • Garlic : Reduce cholesterol, cancer, infection, antifungal
  • Coriander root : Eject toxic, stomachic
  • Pepper : Peptic, carminative, cooling
  • Kaffir lime leaves : Protect and heal cancer
  • Cumin : Carminative, digestive
Kai Phad Phed

Main Ingredient
Chicken 442 g.
Krachai
 6 g.
Dried chilli
 18 g.
Pepper
 2 g.
Kaffir lime skin
 4 g.
Galangal
 12 g.
Lemon grass
 20 g.
Shallot
 28 g.
Salt 4 g.
Garlic
 44 g.
Shrimp paste 6 g.
Coriander root
 2 g.
Fresh pepper
 18 g.
Water 536 g.
Oil 10 g.
Fish sauce 17 g.
Palm sugar 14 g.
Sweet basil 10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 4 persons
Cooking Method
  • Cup up the chicken
  • Pound the chilli mixture with krachai, chilli, pepper, kaffir lime skin, galangal, lemon grass, shallot, garlic, salt, coriander root and shrimp paste thoroughly
  • Heat the pan and fry the chilli paste with oil
  • Add chicken and fry until done, add water and simmer with low heat
  • Season with fish sauce and palm sugar and sprinkle with sliced krachai, fresh pepper and sweet basil
Nutrition Fact
Energy
(kCal.)
122.88
Protein
(g.)
10.88
Fat
(g.)
5.68
Carbohydrate
(g.)
7.06
Fiber
(g.)
2.32
Calcium
(mg.)
40.43
Iron
(mg.)
1.29

Strong point of Kai Phad Phed
Protein and fibers.
Medicinal Benefits * āļ—āļĩāđˆāļĄāļē : āļœāļĻ.āļ”āļĢ.āļ­āļąāļāļŠāļ™āļĩāļĒāđŒ āļ­āļļāļ—āļąāļĒāļžāļąāļ’āļ™āļēāļŠāļĩāļž āđāļĨāļ°āļ„āļ“āļ°āļŊ
  • Krachai : Carminative, relief fever and infection
  • Dried chilli : Digestive, laxative, expectorant, cold relief
  • Pepper : Peptic, carminative, cooling
  • Kaffir lime skin : Protect and heal cancer
  • Galangal : Carminative, expectorant
  • Lemon grass : Carminative
  • Shallot : Relief cold, catarrh
  • Garlic : Reduce cholesterol, cancer, infection, antifungal
  • Coriander root : Eject toxic, stomachic
  • Sweet basil : Carminative
Spices Mixture

Kaeng Khiao Wan Kai

Main Ingredient
Chicken 500 g.
Kaeng Khiao Wan chilli paste 200 g.
Coconut milk 1,000 g.
Coconut cream 250 g.
Ma-kheua phuang
 400 g.
Green & red chilli
 30 g.
Sweet basil
 40 g.
Kaffir lime leaves
 2 g.
Palm sugar 30 g.
Fish sauce 80 g.
Chilli paste Ingredient
Hot chilli
 30 g.
Chilli
 10 g.
Lemon grass
 15 g.
Galangal
 7 g.
Kaffir lime skin
 8 g.
Garlic
 60 g.
Coriander seed 5 g.
Shallot
 40 g.
Cumin
 2 g.
Pepper
 3 g.
Coriander root
 5 g.
Sweet basil
 20 g.
Shrimp paste 10 g.
Salt 5 g.
Oil 150 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 8 persons
Cooking Method
  • Pound all the mixture for chilli paste, fry with oil and take aside
  • Fry chilli paste with a bit coconut cream until fragrant, add chicken and fry rather done
  • Add coconut milk
  • Season with sugar, fish sauce, ma-kheua phuang, stir until done, add coconut cream, chilli, kaffir lime leaves and sweet basil
Nutrition Fact
Energy
(kCal.)
113.6
Protein
(g.)
6.41
Fat
(g.)
8.04
Carbohydrate
(g.)
3.85
Fiber
(g.)
2.34
Calcium
(mg.)
41.27
Iron
(mg.)
0.72

Strong point of Kaeng Khiao Wan Kai
Protein and fat. High fibers from ma-kheua phuang and the chilli paste.
Medicinal Benefits * āļ—āļĩāđˆāļĄāļē : āļœāļĻ.āļ”āļĢ.āļ­āļąāļāļŠāļ™āļĩāļĒāđŒ āļ­āļļāļ—āļąāļĒāļžāļąāļ’āļ™āļēāļŠāļĩāļž āđāļĨāļ°āļ„āļ“āļ°āļŊ
  • Ma-kheua phuang : Pain relief, anti haemorrhage, diuretic, heal bronchitis and rhumatic
  • Kaffir lime leaves : Protect and heal cancer
  • Sweet basil : Stomachic, carminative
  • Green & red chilli : Digestive, laxative, expectorant, cold relief
  • Shallot : Relief cold, catarrh
  • Garlic : Reduce cholesterol, cancer, infection, antifungal
  • Galangal : Carminative, expectorant
  • Lemon grass : Carminative
  • Coriander root : Eject toxic, stomachic
  • Pepper : Peptic, carminative, cooling
  • Cumin : Carminative, digestive
<<<<<<<<>>>>>>>>
Posted: 4/27/2008 at 14:41Read 328 times | 1 comment | Leave Comment 
Yuwie/MySpace Graphics
Yuwie&MySpace Comments at comments4yuwie.com
Food looks good :D
Reply | 5/9/2008 12:15:10 PM
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