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Mak-lod
Mak-lod seeds can be planted in a bag of loose soil mixed with fertilizer.
The bag should not be exposed to too much sunlight. Later, the sapling
is planted near a big tree so that the plant can climb up the tree.
Mak-lod yields fruit from February to May every year. The round
fruit is green but turns red when mature. There are two types of
Mak-lod: sweet and sour. It provides vitamin C which prevents scurvy.
Maphrao Kaew
Maphrao kaew is sugar-coated dried coconut. The meat of the
coconut which is neither too young nor too mature is cut into slices
or shreds. Then it is cooked in a little water and mixed with natural
food colorants. After sugar is added, it is stirred over low heat
until the sugar caramelizes and sticks to the coconut. Finally it
is removed from the pan and left to cool, ready to be served or
packaged.
No-mai-wan (Sweet bamboo shoots)
Known locally as no-mai-bong-wan or no-mai-hok-wan, the sweet bamboo
shoots are grown at the beginning of the rainy season, from April
to July. They are grown in loose soil so that the roots can branch
out easily. The saplings are watered once every few days. After
a month, the plots are weeded to prevent insects.
Sweet bamboo shoots can be made into various kinds of dishes. They
provide protein, fat, carbohydrate, sugar, vitamins B1 and B2 as
well as fiber.
Tong
A spicy salad dish made with roast pork, eggplants, basil leaves,
garlic, bird peppers, cowpeas or string beans and winged beans.
The dish is seasoned with palm sugar, lime juice, fish sauce, and
fermented shrimp paste and provides protein, fat, vitamins and minerals.
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