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hotel puerto palace ,tenerife, ES


THAI KITCHEN TO THE WORLD
TAI KOK TSUI, HK
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Nam Ya Pla
Main Ingredient
Serpent head fish 500 g.
Coconut milk 1,000 g.
Dried chilli View ingredient detail 50 g.
Krachai View ingredient detail 220 g.
Shallot View ingredient detail 56 g.
Garlic View ingredient detail 75 g.
Lemon grass View ingredient detail 10 g.
Galangal View ingredient detail 10 g.
Shrimp paste 18 g.
Palm sugar 25 g.
Salt 8 g.
Salted fish 50 g.
Fish sauce 10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 6 persons
Cooking Method
  • Pound dried chilli, salt, garlic, galangal, lemon grass, shallot, krachai until ground, add shrimp paste and salted fish
  • Boil the fish until done, remove the fish meat and add with chilli paste
  • Boil an amount of coconut milk, add the chilli paste, stir, softly add the less coconut milk, stir together and season with fish sauce and palm sugar
  • To be served with Thai noodles and vegetables
Nutrition Fact
Energy
(kCal.)
149.7
Protein
(g.)
4.24
Fat
(g.)
12.74
Carbohydrate
(g.)
4.52
Fiber
(g.)
1.41
Calcium
(mg.)
28.12
Iron
(mg.)
7

Strong point of Nam Ya Pla
High fat and calories. Fibers from chilli paste and krachai.
Medicinal Benefits * : ..ѭ ط¾ѲҪվ Ф
  • Dried chilli : Digestive, laxative, expectorant, cold relief
  • Krachai : Carminative, relief fever and infection
  • Shallot : Relief cold, catarrh
  • Garlic : Reduce cholesterol, cancer, infection, antifungal
  • Galangal : Carminative, expectorant
  • Lemon grass : Carminative
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