Nam Prik Kapi or Thai chili shrimp paste dipping sauce serve with Climbing Wattle Omelette and fried Eggplant.🟡Full Recipe Here : youtu.be/I4nWjr1NfsU

I wanted to try another Cookpad recipe that called for pork and Chinese chives, but I only had ground pork. (Rats!) But I decided go to go through with cooking anyway, and it turned out delicious!The soup/sauce is mixed with the somen noodles so it should be very well flavored. The soup prevents the somen noodles from sticking together. You can omit the lemon juice if you like, but the flavor is much better with it added in. For 3-4 servings. Recipe by Love lunch sato

This is similar to Bún Mắm Nước Lèo, which uses a couple different types of fermented fishes to make the broth, as well as a variety of different toppings (roasted pork, stuffed peppers fish cakes, squid, ect.). This is shortened and made a bit more simple with less toppings. The broth is almost identical, using (air) fried snake head fish (cá lóc) as the main topping and local pre fried fish cake for quick light work. The bitter veggies and mix varieties of herbs and chives is what I love eating this soup the most. The funky salted savory sweet soup broth balances with the bitterness fresh veggies, along with the spicy chili and a squeeze of lime, just makes this bowl of noodle soup overwhelmingly flavorful. With sweet, savory, salty, bitterness, crunchy, fresh, funky, spicy, citrusy… just so much going on!

Several months ago I posted a recipe for green seafood curry. Today it's red's turn. To be honest, I actually prefer red curry to green. I love the extra kick of heat. The addition of sweet bell pepper gives this version a bit of additional freshness, almost like a fruitiness. As written below, this curry is pretty mild (so that my daughter could eat it). If you'd like more heat, just add extra Thai chilies. Also, feel free to play around with the veg. I used carrots and bok choy because they happened to be in my fridge.

According KBBI (Indonesian dictionary), pepes/pe.pes/pépés/ is a side dish made of fish (oncom etc.) that is seasoned and wrapped in banana leaves, then baked or steamed.Pepes, an Indonesia dish which common throughout the region, is a way to process foodstuffs (usually to fish) with the help of banana leaves to wrap a side dish along with the marinade. This time I made it with the ingredients I had at home - including dried fish and young mango, then wrapped in banana leaves and steamed.

It is oil less healthy dish... I learn it from my mom

This is a traditional dish of kapampangan locals. usually served with boiled eggplant or mustard leaves. Please bear in mind to have a clean hands clean utensils and clean cooking area without any flies or bugs, it may ruin the fermentation process .(showing you the preparation of buro from scratch ,cooking of it is another recipe)

"We start by making a less-oily, less-salty, less-sweet version of Nam Prik Pao or Thai chili jam.""We’ve switched it up for one of the best sweeteners on the planet: Date sugar.""Dried dates are a storehouse of vitamins, antioxidants and phytonutrients."Ramp up the heat and explosive flavor with a handy jar of chili jam like this. You can eat it as condiment to rice or season a Tom Yum Paste.

A fresh and delicious raw salmon salad from Isan. Ingredients are all to taste, so this recipe is super easy! Serve with cut cucumber, mint, basil, chilli, Thai eggplant, cauliflower, and rice.

My first one here is going to be fish that I do almost every week. It's easy. And its awesome!!! You just have to find a way to steam the fish ( there are special fish steamers or you can find some kind of dish that can half boil the fish).

Side dish..for Thai Food ..Prik Nam Pla..

You can find these very often as a topping for ramen. Adjust the boiling time for hardness of the eggs to your taste. You can add in a salad, soba (buckwheat) noodles, udon, pasta, gratin, on the rice, toast, with meat...and so on. Nitamago can be used for various dishes (or of course only the egg itself is enough) so it's good for you to make many at once when you have time.