Tag Archives: Northeasthern Food

Som Tum (Spicy Papaya Salad)

Som Tum

          Som tum is one of  favorite dishes of Thais. To prepare papaya salad, pounded grated papaya with tomatoes, roasted peanuts, dried shrimp, chili, and garlic in a mortar. Cook with palm sugar, fish sauce, pickled crab, or fermented fish. It is usually served as a side dish with sticky rice and grilled chicken, as well as cabbage, long beans, and morning glories. Som Tam is from the Northeast, according to legend. There is no doubt that this is Isaan cuisine. It is, however, impossible to estimate how long it has been. The key ingredient in Som Tum, however, was introduced into Thailand during the early Ayutthaya period. Nicola’s Chevas and de la Loubert were French ambassadors who came to Ayudhya during King Narai the Great’s reign. They recount how the papaya had become an indigenous plant in Siam at the time. As a result, it was determined that Papaya Salad had most likely existed for an extended period of time. Currently, Papaya Salad has been changed in a number of ways to suit the tastes of each local, such as Thai papaya salad, Som Tam Pu (crab salad), and papaya salad with salted eggs, among others. The term “Som Tum” is a mixture of two words: “Som,” which is a local language of the Northeast region that means “sour flavour,” and “Tum,” which is the usage of a cooking equipment or pestle, which we use to pound down all the components. When these two words are combined, it denotes sour food that has been pounded.

Som Tum Nutrition information

                 Thai medicinal elements such as papaya, tomato, long beans, fresh paprika, garlic, sugar Pail, lime, and fish sauce are among the key ingredients in Som Tum. Almost all papaya contains vitamin C, calcium, phosphorus, and iron, which aid in the prevention and treatment of colds and scurvy, as well as the strengthening of bones and teeth and acting as a mild laxative. Tomatoes have a lot of antioxidants, which help slow down the ageing process. Thai pepper can be used to treat wind colic, bloating, and flatulence in order to increase perspiration. Garlic is an expectorant, perspiration inducer, diuretic, and aids in fat, cholesterol, and blood sugar lowering. Palm sugar contains vitamins such as calcium, phosphorus, and iron. The anti-inflammatory benefits of lemon are well known. Toxins are removed, vitamin C and citric acid are present, and blood vessels are strengthened. Fish sauce contains a lot of protein and amino acids. Yard Long bean has water-soluble fibre and is strong in vitamin C. Used as a kidney and spleen tonic.

Som Tum

Ingredients of Som Tum

                      2 cups shredded green papaya, 1/2 cup shredded carrot, 1/2 cup sting bean (cut into 1’long), 2 teaspoons fish sauce, 1 1/2 tablespoons palm sugar, 3 tablespoons lime juice, 1/2 cup tomato (wedged), 1/3 cup dried shrimp, 1/4 cup peanuts, 10 green chilies, 5 garlic cloves

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Kaeng Om (Curry with lemongrass)

Kaeng Om

           Kaeng Om (Curry with lemongrass) is a northeastern and northern Thai dish with less water than traditional Thai curry. The main ingredient is dill, and you can cook it with a variety of meats such as beef, pork, chicken, or fish. The method begins by stir-frying the curry paste with the meat until it is cooked, then add water to bring all of the ingredients to a boil, and finally, add vegetables and turn off the heat when ready to serve. For Kaeng Om, use fish or any meat that can easily become mushy. When the water boils, it will add the fish fillets instead of stir-frying the meat with the curry paste. Kaeng Om has a salty, spicy flavor with an herbal aroma. Some recipes call for fermented fish sauce or para for a more concentrated flavor, which is popular in the northeast.

Kaeng Om

Nutrition of Kaeng Om

Nutrition: Kaeng Om is ideal for health-conscious individuals because the curry is packed with herbs that have numerous body-nourishing properties. Dill is an essential ingredient in this recipe because it has properties that aid digestion, relieve flatulence, lower blood pressure, is high in calcium, which can nourish bones and teeth, nourish eyes, and has antioxidants that help slow the aging process. Kaeng Om curry paste contains a lot of nutrients, such as lemongrass, which can help with illnesses like the common cold and coughing. Galangal is a food that nourishes the body. Garlic is high in nutrients, reduces the risk of cancer, and contains antioxidants. 100 g recipe contains 55 kcal, 3.5 g protein, 3.6 g fat, and 2.0 g carbohydrate.

Kaeng Om Ingredients

Ingredients: 200 g sliced meat, 2 tbsp sliced dills, 2 tbsp sliced long coriander, 15 g galangal slices, 15 g sliced lemongrass, 2 kaffir lime leaves, 20 g Thai eggplants, 20 g sliced leeks, 3 tbsp fermented fish, 1 tbsp roasted rice, 1 tbsp fish sauce, 500 ml water. Ingredients for curry paste: 10 grams bird’s eye chilies, 30 grams shallots, and 10 grams garlic cloves.

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Nam Prik Para (Fermented fish spicy dip)

Nam Prik Para

          Nam Prik has existed since the reign of Ayutthaya. The term “nam prik” refers to the method of cooking in which herbs, chili, garlic, onions, and spices are ground together. Nam Prik is used for dipping vegetables such as Agasta flowers, eggplants, cucumbers, long beans, and fried fish or shrimp, among others. Nam Prik Para originated in the northeastern region of Thailand. The region’s main ingredient is fermented fish, also known as para. It is used to make a variety of foods in the Isan style, which adds flavor to any recipe. Because the para that is sold in the market has already been boiled, it can be used to cook food easily and safely. Para has a salty, oily flavor and a pleasant aroma of fish meat. Another popular food in the central region is para. As a result, they combined chili paste (Nam Prik) and Para to create Nam Prik Para, which is now a popular menu item. It demonstrates that fermented fish or Para has had some influence on central food.

Nam Prik Para

Nutrition of Nam Prik Para

Nutrition: Because fish is fermented for a long time, protein from fermented fish is broken down into smaller molecules that are easier to digest than protein from general meat. The fatty acids in fermented fish are good fatty acids that the body requires. The body still requires healthy fats to nourish various parts of the body, particularly the brain. The brain component is high in good fats, which aid in the nourishment of the coronary arteries. Omega-3 fatty acids found in fermented fish aid in platelet adhesion inhibition. It also reduces the clogging of blood vessels with fat and cholesterol. Furthermore, it lowers the risk of cancer and promotes blood vessel flexibility. Because the whole bone of the fish is fermented during the fermentation process, it is high in calcium. Probiotics can help to improve digestion, alleviate constipation, and strengthen the body’s immune system. There are 63 kcal of total energy, 3.4 g protein, 0 g carbohydrate, and 8 g fat in 200g. It should be eaten with a vegetable side dish to get more nutrition.

Nam Prik Para Ingredient

Ingredient: 10 chili, 100 g fermented fish, 30 g shallots, 30 g garlic, Fermented fish sauce that has been boiled 2 ½ tablespoons, 1 tablespoon lemon juice, 1 tablespoon granulated sugar, 1 spring onion, coriander, vegetable side dishes

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