Table of Contents
Recipe
| Ingredients | Original Recipe | Low Sodium (Salt) |
|---|---|---|
| Bamboo shoot | 4 teblespoons (25g) | 4 teblespoons (25g) |
| Pumpkin | 4 teblespoons (35g) | 4 teblespoons (35g) |
| Ground sponge angled | 4 teblespoons (25g) | 4 teblespoons (25g) |
| Cha-om (Acacia pennata) | 2 teblespoons (5g) | 2 teblespoons (5g) |
| Indian oyster mushroom | 4 teblespoons (25g) | 4 teblespoons (25g) |
| Shallot | 1 teaspoon (5g) | 2 teaspoons (10g) |
| Garlic | 1 teaspoon (5g) | 1 teaspoon (5g) |
| Chili bird | 1 1/2 teaspoons (7.5g) | 1 1/2 teaspoons (7.5g) |
| Lemon grass | 1 teaspoon (5 g) | 1 teaspoon (5 g) |
| Wild ginger | 1 teaspoon (5 g) | 1 teaspoon (5 g) |
| Kapi (Shrimp paste) | 1/2 teaspoon (2.5g) | 1/4 teaspoon (1.25g) |
| Bai-ya-nang (Tiliacora) | 2 teblespoons (5g) | 2 teblespoons (5g) |
| Galangal | – | 1/2 teaspoon (2.5g) |
| Bitter orange peels (Kaffir lime peels) | – | 1/2 teaspoon (2.5g) |
| Fermented fish | 2 teaspoons (10g) | 1 teaspoon (5g) |
| Fish sauce | 1 teaspoon (5g) | 1 teaspoon (5g) |
| Hairy basil leaves | 2 teblespoons (5g) | 2 teblespoons (5g) |
| Glutinous rice | 1/2 teaspoon (2.5g) | 1/2 teaspoon (2.5g) |
| Kaffir lime leaves | 2 leaves | 2 leaves |
Method
- Soak glutinous rice in water for 30 minutes then pound sticky rice. Add 2 tablespoons of water.
- Wash and pound Bai-ya-nang leaves with 1 cup of water then filter and use only the liquid.
- Boil fermented fish and throw away the fish use only the fermented juice.
- Slice bamboo shoot into small pieces, boil and rinse the water three times in order to get rid of the astringent taste.
- Chop Indian oyster mushroom, ground sponge angled, pumpkin. Add Cha-om and hairy basil leaves.
- Prepare chili paste by pounding chili bird, shallot, garlic, lemon grass, wild ginger and shrimp paste together.
- Boil Bai-ya-nang juice wait until it boils then add pumpkin.
- After pumpkin is cooked, add ground sponge angled, Indian oyster mushroom, bamboo shoot, chili paste and sticky rice.
- Bring to a boil then add fermented fish sauce, fish sauce cha-om and Bai-ya-nang.
- Top with red chili and kaffir lime leaves and serve.
Tip
In low sodium (salt) recipe, adding shallot galangal and kaffir lime leaves in chili paste and pound together make this recipe tastier.
Nutritional information
| Recipe | Energy (Kcal) | CHO (g) | Protein (g) | Fat (g) | Sodium (Salt) (mg) |
|---|---|---|---|---|---|
| Original | 88 | 15 | 5 | 0.8 | 1485 |
| Low Sodium (Salt) | 83 | 15 | 4 | 0.7 | 725 |
| % Reduction | 6 | 0 | 20 | 13 | 51 |
Acknowledgement
Saisuwan Yamprayoon, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC
