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.

Member: 1 Mr.Peerapat Puttatap no.1 m6/2

2 Mr. Sawai samakkee no.2 m6/2

3 Mr. Narongsak Bunprajong no.3 m6/2

4 Mr.Anuphat Suthi no.4 m6/2

5 Miss. Nattawan Chaiyapol no.14 m6/2

Highlights of the dish:

"The flavor of bamboo shoot curry is spicy, rich, and aromatic from the combination of Thai chilies, garlic, and lemongrass, along with the savory flavor from fish sauce and the sweetness from palm sugar. Additionally, the dish is infused with the fragrance of kaffir lime leaves and Thai basil, making it a well-rounded and delicious culinary experience."

Importance to the community:

Bamboo shoot curry is a dish of great importance to communities in northern and northeastern Thailand, where it has been a staple food for many generations.

How to make:

1. Heat 2 tablespoons of vegetable oil in a pan.

2. Add minced garlic, ground black pepper, and minced lemongrass and sauté until fragrant.

3. Add fresh bamboo shoots and stir-fry until golden brown.

4. Pour in coconut milk, water, palm sugar, fish sauce, and ground red chili. Stir-fry until well combined.

5. Add kaffir lime leaves and Thai basil and stir-fry until combined.

6. Season with salt to taste.

7. Serve bamboo shoot curry with steamed rice or sticky rice.

Ingredients:

- 1 cup fresh bamboo shoots

- 2 tablespoons vegetable oil

- 1 tablespoon ground black pepper

- 1 tablespoon minced garlic

- 1 tablespoon minced lemongrass

- 2 cups coconut milk

- 1 cup water

- 1 tablespoon palm sugar

- 1 tablespoon fish sauce

- 1/2 tablespoon ground red chili

- Kaffir lime leaves and Thai basil for garnish

Taste:

"The flavor of bamboo shoot curry is spicy, rich, and aromatic from the combination of Thai chilies, garlic, and lemongrass, along with the savory flavor from fish sauce and the sweetness from palm sugar. Additionally, the dish is infused with the fragrance of kaffir lime leaves and Thai basil, making it a well-rounded and delicious culinary experience."

Member

1. Yuwanda Kingtha NO.17 M. 6/2

2. Kamonrat Buayai No.10 M. 6/2

3. Natnicha Phonthep No.13 M. 6/2

4. Thawewat Wanapen No.6 M.6/2

5. Sirawut Pinakan No.5 M.6/2

Highlight of the Dish:

• Bold and balanced flavors: sour, sweet, salty, and spicy

• Made with fresh ingredients

• Easy to prepare and pairs well with sticky rice or grilled chicken

Importance to the Community:

• A traditional dish from Northeastern Thailand (Isaan)

• Commonly served at celebrations and community events

• Supports the local economy through ingredient sourcing and food vendors

Taste:

• Spicy, sour, salty, slightly sweet, and rich

• Distinctive aroma from fermented fish sauce (pla ra), deeply flavorful

Ingredients:

• Shredded green papaya

• Chilies

• Garlic

• Boiled fermented fish sauce (pla ra)

• Fish sauce

• Lime juice or tamarind juice

• Palm sugar

• Tomatoes

• Long beans

• Roasted peanuts (optional)

How to Make :

1. Pound chilies and garlic together

2. Add boiled pla ra, fish sauce, lime juice, and palm sugar

3. Add tomatoes and long beans, lightly mix

4. Add shredded papaya and pound gently to blend

5. Taste and adjust as desired, then serve immediately!

Members :

1 wilailailalak Somsanoh No.7

2 lalita Buntha No.8

3 Kwaniira Konglan No.12

4 salinda Keawsod No.20

5 Tippawan Musaenko No.25

Highlight of the dish :

Isan sausage is a Thai fermented sausage made from pork and rice. It has a unique sour flavor from natural fermentation and is often grilled and served with sticky rice, cabbage, chilies, and ginger.

Importance to the community :

Isan sausage plays an important role in northeastern Thai communities in many ways:

1. Economic Value – It creates local income through small businesses and family-run food stalls. It also supports community enterprises.

2. Cultural Identity – The sausage reflects traditional Isaan flavors and showcases local wisdom in food preservation and fermentation.

taste :

"Isan sausage offers a perfect balance of sour, salty, and savory flavors, with a juicy, slightly tangy bite and a hint of garlic—bursting with rich, mouthwatering taste in every bite."

Ingredients :

1. Ground pork

2. Cooked rice

3. Minced garlic

4. Salt

5. Sugar

6. Pepper (white or black)

7. Sausage casing (pork intestine)

How to make :

1. Prepare ingredients: Mix ground pork, cooked rice, minced garlic, salt, sugar, and a bit of pepper.

2. Mix well: Combine all ingredients thoroughly.

3. Stuff into casing: Fill sausage casings with the mixture tightly.

4. Tie and shape: Twist into short links and tie with string.

5. Ferment: Leave sausages at room temperature for 2–3 days to ferment.

6. Grill: Cook the sausages over charcoal or pan-grill until golden and cooked through.

7. Serve: Slice and serve with cabbage, chili, and ginger.

1.Natthaya Namkort

No.9 M.6/2

2.Wirawan Samipak

No.18 M.6/2

3.Aritsara Srisuk

No.24 M.6/2

Highlight of the Dish :

Larb Moo is a famous Thai dish from the northeastern region (Isan). It is known for its unique blend of spicy, sour, salty, and fragrant flavors. The toasted rice gives it a nutty crunch, making it both delicious and satisfying.

Importance to the Community :

Larb Moo is often served at family gatherings and community events, symbolizing sharing and celebration. It showcases the richness of Thai-Isan culinary heritage and supports local farmers growing herbs, rice, and pork.

How to Make :

Cook the ground pork in a pan without oil until fully cooked.

Turn off the heat and let it cool slightly.

Add lime juice, fish sauce, chili flakes, and toasted rice powder.

Mix in sliced shallots, chopped spring onions, and mint leaves.

Stir well and taste to adjust seasoning.

Serve with fresh vegetables like cabbage, cucumber, or long beans.

Ingredients:

Ground pork

Lime juice

Fish sauce

Toasted rice powder

Chili flakes

Shallots

Spring onions

Mint leaves

Taste:

Larb Moo has a bold, savory flavor — a mix of sour from lime juice, spicy from chili, and the umami of fish sauce. The roasted rice adds texture, while herbs give it freshness. It’s both refreshing and filling!

1.Kanyaoan Bunkhum no11 M6/2

2.Nonglak Wannawet no15 M6/2

3.Pnadda Boonbut no16 M6/2

4.Sarisa Burapha no19 M6/2

5.Aranya Wannawet no21 M6/2

6.Intupha Suprom no23 M6/2

Highlight of the Dish:

-Intense flavor from Yanang leaf juice and curry paste

- Aroma from holy basil and cha-om leaves

- Variety of mushrooms

Importance to the Community:

- Traditional dish of the Northeastern region

- Reflects local culture and traditions

- Uses local ingredients

Taste:

- Spicy from chili

- Salty from fish sauce and fish paste sauce

- Umami from fish paste sauce and mushrooms

- Aroma from holy basil and cha-om leaves

Ingredients:

- Yanang leaf juice

- Cha-om

- Mixed mushrooms

- Holy basil leaves

- Chili

- Shallots

- Fermented fish paste

- Fish sauce

- Ground roasted rice

How to Make :

1.Set a pot with Yanang leaf juice.

2.Pound the curry paste with chili, shallots, garlic, salt, and roasted rice until fine. Add it to the pot.

3.When the water boils, add sliced cha-om and let it cook for a while, then add mushrooms (any type you prefer).

4.Season with fish paste sauce, fish sauce, and MSG.

5.Simmer until everything is tender.

6.Add holy basil and cha-om leaves to enhance the aroma. Turn off the heat.