Khao Soi (Northern Thai Noodle Curry Soup)
-History
Khao Soi is the origin of Chinese Muslims who migrated to the northern part of Thailand and Laos.
- The benefits.
Khao Soi chicken to eat the food of the region is concentrated flavors that add energy to the body and increase warmth.
-Nutritional value.
Khao Soi chicken, a series of energy to the body, consisting of 5717 kcal.
Beta - carotene 301.65 mg.
fiber 84.1 g.
dietary fiber 1.5 g.
carbohydrates 224.5 g.
protein 278.9 g.
fat 370.2 g.
water 3392.6 g.
Iron 456.9 mg.
phosphorus 3772.5 mg.
Niacin 92.95 mg.
Vitamin C 270.15 mg.
Vitamin B 1514 mg.
Vitamin A 27678 IU.
Khao Soi is the origin of Chinese Muslims who migrated to the northern part of Thailand and Laos.
- The benefits.
Khao Soi chicken to eat the food of the region is concentrated flavors that add energy to the body and increase warmth.
-Nutritional value.
Khao Soi chicken, a series of energy to the body, consisting of 5717 kcal.
Beta - carotene 301.65 mg.
fiber 84.1 g.
dietary fiber 1.5 g.
carbohydrates 224.5 g.
protein 278.9 g.
fat 370.2 g.
water 3392.6 g.
Iron 456.9 mg.
phosphorus 3772.5 mg.
Niacin 92.95 mg.
Vitamin C 270.15 mg.
Vitamin B 1514 mg.
Vitamin A 27678 IU.
-The main ingredients.
The chicken thigh 1/2 kg. Noodles 12 pieces. soy sauce 25 g. salt 3.5 g. dark soy sauce 30 g. Coconut, grated 1/2 kg. water 1 liter -Curry ingredient. Washed rind, roasted lamb in a large ball Ginger Roasted Soi 8 g. dried chili, roasted grain 1 salt 5 g. Roasted coriander 15 g. Shallots, roasted 5 Turmeric 8 g. Component side. pickled cabbage 250 g. Shallots 250g. oil, cayenne pepper sauce. 30 g Lemon 3 | -direction
1.Wash and clean chicken, chopped into pieces about 1 inch of water and 2 liters of juice, coconut juice and coconut milk to make about 3 cups of juice left to get about 7 cups. 2. Remove the pot, spoon, cup coconut milk 7 Laihnga to bring to boil salted chicken. 3. Remove the coconut milk, half a cup of hot pan to heat. Add the spices and fry the onion. Remove from heat boil chicken until tender add coconut milk. 4. Season with soy sauce. Dark soy sauce and salt. 5. 2-3 pieces roughly the noodles to soften for 2 pieces fried in hot oil until golden frame, scoop out the drain. 6. Wash pickled cabbage. Cut into small pieces. Peel the shallots. Cut into small pieces. Lemon, cut into half. Serve in a bowl. 7. The boiled noodles on a plate. Spoon chicken and sauce topped with crispy noodles. Serve with lettuce, pickled red onion, lemon and cayenne pepper stir-fry oil. | -description
Khao Soi is the food of northern Thailand, formerly known as "Hong noodles." |
Hangle curry
-History
Hangle curry regarded as the most popular of the Forum is considered auspicious one. To present the most important occasion.
-The benefits
Eating Hangle curry the energy of pig meat it provides warmth for cold weather.
-Nutritional value.
Hangle curry a series of energy to the body, consisting of 3740 kcal.
water 1268.5 g.
protein 266.9 g.
fat 261.6 g.
Carbohydrates 80.1 g.
fiber 3.7 g.
dietary fiber 3.6 g.
Calcium 1462.8 mg.
Phosphorus 810.3 mg.
iron. 35.2 mg.
Beta – carotene 3 mg.
Vitamin A 3584.1 IU.
Vitamin B 92.95 mg.
Niacin 76.25 mg.
Vitamin C 60.15 mg.
Hangle curry regarded as the most popular of the Forum is considered auspicious one. To present the most important occasion.
-The benefits
Eating Hangle curry the energy of pig meat it provides warmth for cold weather.
-Nutritional value.
Hangle curry a series of energy to the body, consisting of 3740 kcal.
water 1268.5 g.
protein 266.9 g.
fat 261.6 g.
Carbohydrates 80.1 g.
fiber 3.7 g.
dietary fiber 3.6 g.
Calcium 1462.8 mg.
Phosphorus 810.3 mg.
iron. 35.2 mg.
Beta – carotene 3 mg.
Vitamin A 3584.1 IU.
Vitamin B 92.95 mg.
Niacin 76.25 mg.
Vitamin C 60.15 mg.
-ingredients
pork sirloin. 1 kg. streaky pork. 500 g. dark soy sauce. 4 cups 1 tablespoon The shell casing of garlic 1/4 cup Fresh ginger, cut into thin 1/4 cup tamarind water. 3-4 tablespoons Hangle curry powder or curry powder 1 tbsp. -Curry dried galangal 5 pieces chopped 1 tsp. Lemon grass, sliced 1 tbsp. Garlic, peeled and sliced 1 tbsp. Shallots, peeled and sliced 2 tbsp. Shrimp paste 1 tsp. Salt 1 tsp. | - direction
1. The shredded pork and a 2x2-inch square piece dress with black soy sauce is fermented. 2. Mix the spices, and pork together. Marinate for about 1 hour. 3. Put the pork into the pot. Using low heat stir-fried pork tight enough. Put water to boil in a pot, cover and so on. 4. Put the peeled garlic cloves, ginger alley. Add curry powder or curry powder Hangle. Simmer until the pork is tender and the water. 5. Tamarind sauce with a sour taste, salty, spicy, if you have 3 low salinity and salt. | -description
Hangle curry originated from Burma by the word "hin" in the Burmese curry and "le" in Burmese means meat. |
Kanom Jeen Nam Ngeaw
-History
Nam Ngeaw is curved, a group of people that live in Shan State, Shan, Burma The Burmese refugees fleeing the fighting with the government. It was the general distribution of all the northern provinces.
- The benefits.
Love is tortuous water for weight loss. The faster metabolism and obesity.
- Nutritional value
1 serving equals 420 g.
Noodles. 100 g.
Water snake 235 g.
Vegetables and side dishes 85 g.
Energy 311 kgcal.
Fat 12.2 g.
Protein 19.7 g.
Carbohydrate 31.1 g.
Nam Ngeaw is curved, a group of people that live in Shan State, Shan, Burma The Burmese refugees fleeing the fighting with the government. It was the general distribution of all the northern provinces.
- The benefits.
Love is tortuous water for weight loss. The faster metabolism and obesity.
- Nutritional value
1 serving equals 420 g.
Noodles. 100 g.
Water snake 235 g.
Vegetables and side dishes 85 g.
Energy 311 kgcal.
Fat 12.2 g.
Protein 19.7 g.
Carbohydrate 31.1 g.
-Ingredients
noodles 1 kg pork 250 g . pork ribs 250 g . pork minced 100 g . Blood, blood, pork or chicken, cut into large pieces 1 loaf, about 1x1 inches. tomatoes 200 g . Soak until soft, 15 flowers, flowers opera. Salt 1 ½ tsp. Soya sauce 2 tbsp. water 12 cups vegetable oil 2 tbsp. chopped onion alley ½ cup garlic ½ cup the chili fries 20 tablets -Curry Dried pellets of sheep, grains are soaked in water until soft 10 tablets. galangal Soi 1½ tbsp. The medium red onion 7 Soi coriander root, root 3 garlic 15 cloves shrimp paste 1½ tbsp. bean paste 2 ½ tbsp. | -direction
1. Pound by pound dried chili pepper soup with galangal, garlic, coriander root, but good resolution and shallots to the pound and good resolution. Add shrimp paste and bean paste to decrease until very homogeneous dip in a bowl and set aside. 2. Rinse pork and pork ribs done more thoroughly. To clean the parts may be in hot water before a time set aside. 3. Set a pot of water on high heat until hot enough to boil the bones, pork, salted water to a boil again. Meantime, if there are bubbles in the froth off a spoon. Spoon off all but a bubble, reduce the heat down to medium. Cover pot for about 30 minutes to accelerate the action of heat to boil pork ribs together. If a bubble is a bubble, leaving the other box. Reduce the heat down to medium, cover the pot. 4. Set the pan over medium heat until oil is hot add the curry paste and stir until fragrant and pounded the oil out. Add pork and stir together until pork is cooked well, add tomatoes and flowers alley opera and stir together. Stir well enough to turn off the lights. Spoon into pan of boiling pork bones. Boil for about 30 minutes to heat up your chicken or pork into the blood. Followed by soy. When water boils again. Reduce the heat down to medium boil for about 20 minutes, reduce the heat down to medium low. Season to taste and taste the salty water. Until cooked to taste good. 5. To draw water that has curved bowl served with noodles. Onion, coriander, paprika, dry-fried vegetables alley. Serve with hot garlic. | -Description
Kanom Jeen Nam Ngeaw a popular food of the people over a long time. |
Nam Prik Aong
-History
Nam Prik Aong adapted from Kanom Jeen Nam Ngeaw.
-The benefits.
Properties are determined by the taste of the food is spicy-sweet flavor is definitely appetizing.
-Nutritional value.
Nam Prik Aong a series of energy to the body, consisting of 520 kcal.
water 1254.2 g.
Protein 50.4 g.
Fat 9.1 g.
Carbohydrates 58 g.
fiber 16.9 g.
Calcium 885.3 mg.
Phosphorus 580.3 mg.
iron 53.1 mg.
Vitamin A 60796 IU.
Vitamin B 2.8 mg.
Nam Prik Aong adapted from Kanom Jeen Nam Ngeaw.
-The benefits.
Properties are determined by the taste of the food is spicy-sweet flavor is definitely appetizing.
-Nutritional value.
Nam Prik Aong a series of energy to the body, consisting of 520 kcal.
water 1254.2 g.
Protein 50.4 g.
Fat 9.1 g.
Carbohydrates 58 g.
fiber 16.9 g.
Calcium 885.3 mg.
Phosphorus 580.3 mg.
iron 53.1 mg.
Vitamin A 60796 IU.
Vitamin B 2.8 mg.
-Ingredients
Pork chop 250 g. Red Curry Paste 2 tbsp. Small tomatoes 20 Fish sauce 1 tbsp. Palm sugar 2 ½ tbsp. Tamarind water 1 tsp. Oil 2 tbsp. | -Direction
1. Clean and cut tomato into four parts. I put in a mortar with red curry paste. 2. Pound tomatoes with red curry paste together. 3. Preheat the oil over medium heat, put into the pot. Wait until the oil is hot put the pound into a paste. Stir fry until the onion is a nice pork chop down. 4. Fried pork chops to the sauce, until pork is cooked. Season with fish sauce, palm sugarand spices and the tamarind concentrate. Letall ingredients together and taste to taste, then turn off the oven and lift up. | -Description
Nam Prik Aong have pork as an ingredient similar to tamarind paste, or paste it into the ship's central region. Four foods be prepared without sugar. The sweet taste of the sweetness of the tomatoes. The orange flavor is derived from eggplant. |
Kaeng Khae Kai (Katurai Chilli Soup with Chicken)
-History
Kaeng Khae a traditional beef and vegetables were usually kept by the fence was made.
-The benefits
Kaeng Khae is the element in the body can adapt to the climate change.
-Nutritional value.
Kaeng Khae Kai a series of energy to the body, consisting of 1447 kcal.
water 1376.1 g.
protein 155.9 g.
Fat 53.9 g.
carbohydrates 76.4 g.
fiber 23 g.
Calcium 2477.4 mg.
iron 95.2 mg.
Vitamin A 52697 IU.
Vitamin B1 84.43 mg.
Vitamin B2 3.11 mg.
Niacin 53.99 mg.
Vitamin C 199.30 mg.
Kaeng Khae a traditional beef and vegetables were usually kept by the fence was made.
-The benefits
Kaeng Khae is the element in the body can adapt to the climate change.
-Nutritional value.
Kaeng Khae Kai a series of energy to the body, consisting of 1447 kcal.
water 1376.1 g.
protein 155.9 g.
Fat 53.9 g.
carbohydrates 76.4 g.
fiber 23 g.
Calcium 2477.4 mg.
iron 95.2 mg.
Vitamin A 52697 IU.
Vitamin B1 84.43 mg.
Vitamin B2 3.11 mg.
Niacin 53.99 mg.
Vitamin C 199.30 mg.
-Ingredients
Para cress 2 ½ cup Acacia pennata 1 cup Wild Betel Leaf bush 1 cup Basil White ½ cup Ivy gourd 1 cup Parsley ¼ cup Pepper leaves ¼ cup Cockroach Berry 6 bamboo shoot ½ cup String bean 5 Eggplant ½ cup Sliced chicken 2 cup Oil 3 tsp. Water 3 cup -Curry Dried chillies 7 Garlic 1 Shallots 3 Lemon grass 1 Salt 1 tsp. Shrimp paste 1 tbsp. pickled fish 1 tsp. | -Direction
1. Peel the eggplants, zucchini, cut into pieces a clean wash cloth beans, cut into pieces short. 2. Heat wok, add chicken and onion dip made of cooked and set aside. 3. Heat oil in a frying pan, heat the hot curry chicken, bamboo shoots, stir-fry the onion, put them together. 4. Dip chicken into water in a pot, stir them into the fire to boil the beans eggplant. 5. Eggplant gourd vegetables, I put them throughto a wart Chaplo leaves, pepper, parsley, basil, leaves, Cha stir it into the cooked vegetables. | -Description
Kaeng Khae a vegetable soup that consists of many kinds. The meat is mixed with one. |