<<<...The central part...>>>
(ภาคกลาง) 
1.Tom Yam Kung(ต้มยำกุ้ง)
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2. Khao khlook Kapi (ข้าวคลุกกะปิ)
Khao Khlook Kapi is a single dish of the central region using rice at the bottom of the pot or left over rice wich is mixed with good quality shrimp paste and then fried until aromatic. Dried shrimps are then added and mixed thoroughly until the taste is just right. The dish is eaten with side ingredients such as finely chopped raw mangoes, sliced shallots and sliced hot chillies. Sliced green shallots are sprinkled on top of the dish. Sweet pork is another indispensable ingredient. Khao Khlook Kapi is a dish that people in the old times thought up to make use of left over rice which ingredients usually found in the kitchen are added.
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3. Sadao-Nam Pla Wan (สะเดา น้ำปลาหวาน)
Sadao Num pla Wan is a dipping that is eaten during the cold season it is the time that the neem flowers ( dork sadao ) and river prawns become plentiful. In the old days the dish was eaten with baked river prawns which were plentiful during the cold season, as proved by the old saying: "kung pao, sadao luak, num pla wan" . Nowadays the dish is served eith grilled catfish. The dish shows off the cleverness of people in the ole times who mixed a bitter vegetable such as neem flowers ( dork sadao ) with the sweetnessof num pla wan to bring about just the right combionation.
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4.Nam Prik Long Rue - Mu Wan (น้ำพริกลงเรือ หมูหวาน)
Num Prik Long Rua-Mu Wwan is a kind of fried nam prik side dish that is eaten with lots of vegetables. It was invented to be served to noblemen in the old days who had to travel by boat. The meals also had to eaten on the boat. The cooks would fry the num prik kapi with various other ingredients to preserve the num orik for several days without spoiling. The other dishes served with the num priklong rua rwquired care and skill in preparation, such as pla duk fu, sweet poke, and beautifully carved vegetables.
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*_*;
1.Tom Yam Kung(ต้มยำกุ้ง)
Tom yam is a thai method of preparing a kind of soup. Some of the essential ingredients are galangal, lemongrass,kaffir lime leave, hot chilli and lime juice. Many kinds of tom yam can be prepraed , including fish tom yam, mushroom tom yam, chicken tom yam, and prawn tom yam. Tom Yam Kung is a Thai dish that is famous throughout the world, not only as a delicious meal but also as a herbal dish that helps to fight cancer. In the original recipe, the Tom Yam Kung soup was clear and aromatic. Nowadays the soup is usually thickened and colored with nam prick phao. Sometimes coconut milk or fresh milk is also added.
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2. Khao khlook Kapi (ข้าวคลุกกะปิ)
Khao Khlook Kapi is a single dish of the central region using rice at the bottom of the pot or left over rice wich is mixed with good quality shrimp paste and then fried until aromatic. Dried shrimps are then added and mixed thoroughly until the taste is just right. The dish is eaten with side ingredients such as finely chopped raw mangoes, sliced shallots and sliced hot chillies. Sliced green shallots are sprinkled on top of the dish. Sweet pork is another indispensable ingredient. Khao Khlook Kapi is a dish that people in the old times thought up to make use of left over rice which ingredients usually found in the kitchen are added.
++++++++++++++++++++++++++++++++++++
3. Sadao-Nam Pla Wan (สะเดา น้ำปลาหวาน)
Sadao Num pla Wan is a dipping that is eaten during the cold season it is the time that the neem flowers ( dork sadao ) and river prawns become plentiful. In the old days the dish was eaten with baked river prawns which were plentiful during the cold season, as proved by the old saying: "kung pao, sadao luak, num pla wan" . Nowadays the dish is served eith grilled catfish. The dish shows off the cleverness of people in the ole times who mixed a bitter vegetable such as neem flowers ( dork sadao ) with the sweetnessof num pla wan to bring about just the right combionation.
+++++++++++++++++++++++++++++++++++++++++
4.Nam Prik Long Rue - Mu Wan (น้ำพริกลงเรือ หมูหวาน)
Num Prik Long Rua-Mu Wwan is a kind of fried nam prik side dish that is eaten with lots of vegetables. It was invented to be served to noblemen in the old days who had to travel by boat. The meals also had to eaten on the boat. The cooks would fry the num prik kapi with various other ingredients to preserve the num orik for several days without spoiling. The other dishes served with the num priklong rua rwquired care and skill in preparation, such as pla duk fu, sweet poke, and beautifully carved vegetables.
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*_*;
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