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‘’Morgranbong – Fermented Chili Paste”:

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🛶 MORGRANBONG

Authentic Isaan Fermented Chili Paste

Crafted from tradition. Loved by generations.

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🌟 Highlight of the Dish

A bold and flavorful chili paste with the rich aroma of fermented fish, blended with grilled herbs and spices. Perfect as a dip, side dish, or flavor enhancer for every Thai meal.

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🤝 Importance to the Community

Morgranbong is more than just a recipe — it’s a symbol of local pride. Made by villagers using homegrown ingredients, it supports community income and preserves the cultural roots of Northeastern Thailand.

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👅 Taste Profile

• 🌶️ Spicy

• 🧂 Savory

• 🍋 Slightly Tangy

• 🐟 Rich Fermented Aroma

A punch of flavor in every bite.

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🧄 Key Ingredients

• Cooked fermented fish (Pla-ra)

• Shallots

• Garlic

• Dried chili

• Lemongrass

• Galangal

• Palm sugar (optional)

• Fermented fish sauce

• Seasoning powder (optional)

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👩‍🍳 How It’s Made

1. Grill the herbs: shallots, garlic, lemongrass, galangal, and dried chili.

2. Pound everything together using a mortar and pestle.

3. Add cooked fermented fish and mix thoroughly.

4. Add fermented fish sauce and sugar to balance the flavor.

5. Stir-fry the mixture until fragrant and slightly dry.

6. Jar it up — ready to enjoy!

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📦 Perfect with:

Sticky rice · Fresh veggies · Grilled meats · Thai noodles

🔥 Handmade with heart. From the Northeast, to the world.

Try Morgranbong today!

1.Thawin Wannakham

2.Bunyakorn Srijan

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Kaeng Hed Khon (Termite Mushroom Curry) has a rich, earthy flavor from the mushrooms, which are naturally aromatic and slightly sweet. The curry is usually seasoned with Thai herbs and spices, giving it a warm, spicy, and fragrant taste. It’s comforting, flavorful, and full of natural umami from the fresh mushrooms.

Name

1.Anchalee Sareepan

2.Khanittha Saensuk

3.Pratchaya Wannabut

4.Kittiya Banthao

5.Benjamas Wannawet

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Appearance: Served in a small bowl with dark brown soup, often topped with sliced pork or beef, meatballs, bean sprouts, and morning glory. The broth may look thick because it contains spices and a bit of pig or cow blood (optional).

Flavor: Rich, savory, and aromatic. The soup has a deep umami taste with hints of cinnamon, star anise, and sometimes a spicy kick.

Khrongsin sammawong

Anuwat lhaomenag

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A traditional Thai dessert made of soft sticky rice topped with ripe durian and rich coconut cream. Sweet, creamy, and aromatic.

1 Pitchaya Lafia

2 Maliwan Kaewbutta

3 Kanlaya Sombat

4 Panita Thangern

5 Supachok wanmola

6 Mongkol

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Som Tum (Green Papaya Salad) is a popular Thai dish known for its vibrant look and bold flavors.

Appearance

It's typically served with shredded green papaya as the base, mixed with bright red tomatoes, green long beans, and often crushed peanuts. You'll also see bits of fresh chilies and sometimes dried shrimp, all coated in a clear to slightly cloudy dressing. It looks very fresh and colorful!

Taste

Suwannida wanpan no22

Ilada Karaket no19

Yanasri sihanan no24

Arisa Thamsaart no26

Sarisa Kanta no25

Som Tum offers an exciting mix of flavors: primarily spicy (from chilies), sour (from lime), salty (from fish sauce), and a touch of sweetness (from palm sugar). It's incredibly crunchy from the papaya and beans, with a savory, garlicky kick. It's a truly refreshing and complex taste experience!

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Post your picture and a prompt on Padlet.
Then, answer to the question
“Why you choose this dish?”.

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Suwannida wanpen No.22 M.6/1

Ilada Karaket No.19 M.6/1

Arisa Thamsaart No.26 M.6/1

Sarisa Kanta No25 M6/1

Yanasri Sihanan No.24 M6/1

Highlight of the Dish

“Som Tum stands out for its bold combination of spicy, sour, salty, and sweet flavors, along with the refreshing crunch of shredded green papaya.”

Important to community

“Som Tum is more than just a dish — it represents community bonding, cultural pride, and a shared love for authentic Thai flavors.”

The taste

Som Tum (Papaya Salad) is a harmonious blend of spicy, sour, salty, and sweet, with a fresh, aromatic essence from herbs like raw papaya, long beans, chilies, garlic, fish sauce, lime, and roasted peanuts.

Ingredients (for Papaya Salad - Som Tum

• papaya มะละกอ

• Garlic กระเทียม

• chili พริก

• tomatoes มะเขือเทศ

• Long beans ถั่วฝักยาว

• Roasted peanuts ถั่วลิสงคั่ว

• sugar น้ำตาล

• Fish sauce น้ำปลา

• Lime juice น้ำมะนาว

Steps to Make Som Tum (Papaya Salad

1. Shred green papaya into thin strips.

2. Crush garlic and chilies in a mortar.

3. Add long beans, tomatoes, and shredded papaya.

4. Season with fish sauce, lime juice, sugar, and dried shrimp.

5. Mix and pound everything lightly in the mortar.

6. Serve with sticky rice or fresh vegetables.

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2. Highlight of the dish

The highlight of the dish is its rich broth, fresh noodles, and variety of toppings such as pork, beef, chicken, or seafood, which can be customized to suit different tastes.

3. Importance to the community

Noodles are an important part of Thai culinary culture. They bring people together at street food stalls and restaurants, supporting local vendors and preserving traditional recipes.

4. Taste

The taste is savory, slightly sweet, and sometimes spicy, with umami flavors from the broth and seasonings. The flavor can be adjusted with condiments like chili, vinegar, sugar, and fish sauce.

5. Ingredients

Main ingredients include rice noodles, broth (pork, beef, or chicken), meat or seafood, vegetables, herbs, garlic, soy sauce, fish sauce, and seasonings.

6. How to make

1. Prepare the broth by simmering bones, meat, and herbs until flavorful.

2. Boil the noodles until cooked, then rinse briefly.

3. Add noodles to a bowl.

4. Pour hot broth over the noodles.

5. Add meat, vegetables, and toppings.

6. Season with condiments to taste before serving.

Krongsin sammawong

Anuwat lhaomeang

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Jaew Bong: A Bold and Flavorful Laotian-Chili Dip

Jaew Bong is a traditional Lao chili paste known for its bold, rich, and complex flavor. It combines the smoky heat of dried chilies with the savory umami of fermented fish (padek), the subtle sweetness of palm sugar, and the aromatic depth of garlic and shallots. The result is a perfect balance of spicy, salty, sweet, and slightly tangy notes.

Often described as pungent yet addictive, Jaew Bong offers a deep, earthy spiciness that lingers on the palate. It’s commonly enjoyed as a dipping sauce for sticky rice, vegetables, or grilled meats and is a beloved staple in Lao and Northeastern Thai (Isan) cuisine.

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Name : Bunyakorn srijan

Thawin wannakham

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Pad Kra Pao (Stir-Fried Holy Basil) is a bold and flavorful Thai dish known for its spicy, savory, and aromatic profile. The key flavors come from a combination of garlic, chili, soy sauce, and fish sauce, all stir-fried together with meat—commonly pork, chicken, or beef. The addition of holy basil gives the dish a distinct peppery and slightly minty aroma, which sets it apart from other stir-fries.

The taste is a perfect balance of spiciness, saltiness, and a touch of sweetness, depending on the recipe. When served over hot jasmine rice and topped with a crispy fried egg, it becomes a hearty and comforting meal with layers of textures and flavors—from the crisp edges of the egg to the tender, juicy meat and fragrant herbs.

Name

Apirak Wannavet

Kajornsak Mangtakan

Tanapat Bamrung

Phanthila phongpa

Supaporn Sada

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Apirak Wannavet no.13

Kajornsak Mangtakan no.3

Tanapat Bamrung no.5

Phanthila phongpa no.16

Supaporn Sada no.17

Highlight of the Dish

The highlight of Pad Kra Pao is the distinctive aroma of holy basil, which gives a slightly spicy and refreshing herbal note. The dish is known for its bold, savory flavor and is often served with a crispy-edged fried egg on top, offering a variety of textures in one plate.

Importance to the Community

Pad Kra Pao is a local staple that has been a part of Thai households for generations. Whether in everyday home kitchens, street-side eateries, school cafeterias, or factory canteens, it is a dish that everyone is familiar with. It’s simple to prepare, uses easily accessible ingredients, and is budget-friendly—making it a true representation of the simplicity and richness of local Thai cuisine.

Taste

Pad Kra Pao has a strong, bold flavor. It’s spicy, salty, and sometimes slightly sweet depending on the recipe. The heat comes from chili, the saltiness from fish sauce, and the aroma from holy basil. Garlic and perfectly cooked meat add an extra depth of flavor that completes the dish.

Ingredients

Main ingredients include:

• Ground or sliced meat (pork, chicken, or beef)

• Fresh holy basil leaves

• Garlic

• Fresh chilies (typically Thai bird’s eye chili)

• Cooking oil

• Fish sauce

• Soy sauce

• A touch of sugar

• Fried egg (served with steamed rice)

How to Make

Simple steps:

1. Pound or chop garlic and fresh chilies together roughly.

2. Heat oil in a pan, then stir-fry the garlic and chili until fragrant.

3. Add the meat and cook until done.

4. Season with fish sauce, soy sauce, and a small amount of sugar.

5. Add holy basil and stir-fry quickly until wilted, then remove from heat.

6. Serve hot with steamed rice and a crispy fried egg on top.

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1. Supachok Wanmola M.6/1 No.1

2. Mongkol Arraphong M.6/1 NO.12

3. Maliwan kaewbutta M.6/1 NO.32

4. kanlaya sombut M.6/1 NO.27

5. Pitchaya Lafia M.6/1 NO. 31

6. Panita Thangern M.6/1 NO.18

Highlight of the Dish:

Pork larb is known for its bold,

spicy-sour flavor and the use of fresh herbs and roasted rice powder. It‘s not only delicious but also a meaningful dish in thai culture.

Important to the Community:

Pork larb plays an important role in Thai communities,

especially in Isan culture. It brings people together during special events and reflects the region's culinary traditions and social values.

Taste:

Has a bold,flavrful taste that is spicy,

sour,salty and slightly. The dish fresh and aromatiic from herbs like mint and

coriander,with a nutty crunch from ground roasted rice.

Ingredients:

-Minced pork หมูบด

-Shallots หอมแดงซอย

-Spring onions ต้นหอมซอย

-Coriander ผักชี

-Mint leaves ใบสะระแหน่

-Roasted rice ข้าาวคั่ว

-Chili flakes พริกป่น

-Fish sauce น้ำปลา

-Lime juice น้ำมะนาว

-Sugar น้ำตาล

How to make:

1. Boil water until hot. Add the minced pork and blanch it over medium heat until fully cooked, then turn off the heat.

2. Add fish sauce, lime juice, chili powder, and toasted rice powder. Mix well.

3. Add sliced shallots, chopped green onions, and culantro (or sawtooth coriander). Toss gently

4. Add fresh mint leaves and serve with fresh vegetables such as cabbage, long beans, and lettuce.

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Fried chicken is a savory, crispy, and flavorful dish. It can be spicy or mild, depending on the recipe.

I chose fried chicken because it’s delicious, popular, and easy to find in my community.

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Name: (1) Praphatsorn Yaniwong

Class:M6/1 No:20

(2) Kamonporn Ratcham M6/1 No.23

(3) Paphaphon namwongsri M6/1 No 21

(4) Ratthita Buntang M.6/1 No.29

(5) Tinnakorn Anupan M.6/1

Slide 1: Cover Page

Title: 🍢 Sticky Rice with Grilled Pork

Subtitle:A Beloved Thai Breakfast Dish

Slide 2: Highlight of the Dish

Highlight of the Dish:

Juicy grilled pork marinated with Thai-style seasoning

Soft and fragrant sticky rice

Easy to eat, perfect for on-the-go

Served hot, wrapped in banana leaves or a plastic bag

Slide 3: Importance to the Community

Importance to the Community:

Popular local street food found in every Thai neighborhood

Provides income for small vendors and local markets

Part of daily morning life for students and workers

Represents Thai culinary identity and culture

Slide 4: Taste

Taste Profile:

Sweet, salty, and slightly smoky flavor

Tender pork that melts in your mouth

Balanced taste from traditional Thai marinades

Delicious both hot and at room temperature

Slide 5: Ingredients

Main Ingredients:

Pork shoulder or pork neck

Sticky rice (glutinous rice)

Coconut milk (optional, for richness)

Garlic, coriander root, and white pepper

Palm sugar, soy sauce, and fish sauce

Bamboo skewers

Slide 6: How to Make It

Steps to Make Sticky Rice with Grilled Pork:

1. Soak sticky rice and steam until soft

2. Slice pork and marinate with seasoning for several hours

3. Skewer the marinated pork

4. Grill the pork over charcoal until golden brown and fragrant

5. Serve with warm sticky rice

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อัพโหลด prompt ที่เราให้ Ai สร้างภาพไว้ด้วย

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Group: Pang Pang Go Go

Member:

1. Gornrawee Khanthong No.111

Highlight of the Dish:

Mango Sticky Rice is a famous Thai dessert that beautifully combines soft sticky rice, sweet ripe mango, and creamy coconut sauce. Its colorful presentation and perfect balance of flavors make it a beloved treat for both locals and tourists.

Importance to the Community:

This dessert represents Thai hospitality and is often served during Songkran Festival (Thai New Year) or family gatherings. It also supports local farmers who grow glutinous rice, coconuts, and tropical fruits like mangoes.

Taste:

Mango Sticky Rice is a delightful mix of sweet, creamy, and slightly salty flavors. The sticky rice is rich and fragrant, the coconut milk adds creaminess, and the mango offers a fresh and juicy contrast.

Ingredients:

sticky rice

Ripe mango

Coconut milk

Sugar

Salt

Mung beans (optional for topping)

How to Make:

Soak the sticky rice in water for at least 4 hours, then steam until cooked.

Prepare the coconut sauce by heating coconut milk with sugar and a pinch of salt.

Mix some coconut sauce into the cooked sticky rice and let it absorb.

Slice the mango into thin pieces.

Serve the sticky rice with mango slices, then drizzle with extra coconut sauce. Top with toasted mung beans if desired.

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1.Pratchaya Wannabut No.6

2.Anchalee Sareepan No.28

3.Khanittha Saensuk No.30

4.Kittiya Banthao No.15

5.Benjamas Wannawet No.14

Highlight of the Dish

“A rare seasonal Thai curry made with termite mushrooms, known for their naturally sweet, earthy flavor and rich aroma, blended with local herbs for a truly authentic taste.”

Importance to the community

“Termite mushroom curry plays an important role in Thai rural communities by preserving cultural traditions, promoting social bonds, and providing seasonal income through sustainable foraging.”

Taste

"The flavor of termite mushroom curry (Kaeng Hed Khon) is rich, earthy, and aromatic. The termite mushrooms have a naturally umami taste with a slightly nutty and meaty profile. When combined with Thai herbs and spices, the curry becomes fragrant, slightly spicy, and deeply savory, with a comforting, rustic feel."

Ingredients

• Kron Mushroom เห็ดโคลน

• sugar น้ำตาล

• pickled fish ปลาร้า

• salt เกลือ

• water น้ำ

• monosodium glutamate ผงชูรส

• Chili พริก

• fish sauce น้ำปลา

• Vietnamese Coriander ผักติ้ว

• lemon grass ตะไคร้

• Kaffir lime leaves ใบมะกรูด

How to make

1. Clean the mushrooms

Wash the mud mushrooms thoroughly to remove dirt and soil. Drain and set aside.

2. Prepare the curry paste

Heat a tablespoon of oil in a pot over medium heat. Add red curry paste and stir-fry until fragrant.

3. Add coconut milk

Slowly pour in the coconut milk while stirring. Simmer until the oil starts to rise to the top.

4. Cook the mushrooms

Add the cleaned mushrooms to the curry. Stir gently to coat them in the sauce.

5. Season the curry

Add fish sauce (or soy sauce), palm sugar, and kaffir lime leaves. Add a little water if needed. Simmer for 5–10 minutes until the mushrooms are soft.

6. Finish and garnish

Taste and adjust the flavor. Add sliced red chilies and sweet basil leaves if desired. Turn off the heat.

7. Serve

Serve hot with steamed rice.