Lime leave

White tofu • Cooking oil • A. Seasoning powder: • Salt • White pepper • Garlic powder • Paprika powder • little sugar • MSG powder (optional) • Corn starch • Lime leafs. Remove the stem. Cut leafs in small • Garlic •

glutinous rice • makrut lime leaves

smoked roa fish, finely shredded (ready-to-use or store-bought) • shallots • garlic • red bird’s eye chilies (adjust to taste) - me skip • curly red chilies (adjust to taste) - me use 3 big red chili's • salt (to taste) • mushroom stock powder • sugar (to taste) • kaffir lime leaves, remove the center ribs and slice thinly • Cooking oil (enough for sautéing)

grams of fatty beef • grams of coconut milk • grams of Panang curry paste • grams of shrimp paste • kaffir lime leaves • red chili pepper

diced chunky chicken • squids or octopus (OPT) • TOM YUM paste (heaped) • bird eye chilies - crushed (opt) - use Thai chili paste if you can find it from Asian Grocery • big tomato - wedged or diced • Keffir lime leaves - bruised • garlic - crushed - OPT • lemongrass - crushed • big chunk galangal - sliced & crushed • medium brown onion - sliced • evaporated milk • sugar - or to taste •

Ingredients A • red onion diced • garlic minced • lemongrass • chilli paste • ginger,minced • shrimp paste • tamarind paste • organic coconut milk • Ingredients • golden monkfruit sweetener • Lime leave •

dried chilies (see note) • galangal, chopped • lemongrass, bottom half only, thinly sliced • chopped shallots • garlic • Zest from half a kaffir lime (totally optional!) • fermented shrimp paste (gapi) • fish sauce • kaffir lime leaves thinly julienned and minced (I put into Sauce but if you like thicker pieces you can put direct into the meat) • Pork Shoulder - Course mince - I make my own • turmeric powder - Up to your taste • Corriander Stems - Very Finely Sliced •

lemongrass, chopped in 3” pieces and hit to release some juices • galangal • ginger, minced • garlic, minced • kaffir lime leaves • shallots, minced • chicken stock, unsalted • coconut milk • water • chicken thigh (boneless and skinless), cut in 1-in slices • salt • fish sauce •

green Thai chili (chopped, slightly seeded if you want to lessen the spice) • small green bell pepper (seeded & chopped) • kaffir lime leaves (discard end stem, minced) • rock sea salt • sugar • MSG • fresh lime/kumquat juice • condensed milk (1/2 can)

Chicken Thighs (bone in, Skin on) • sea salt • ground black pepper • turmeric powder • jasmine rice (washed & drained dry) • fresh ginger root (peeled & minced) • garlic (minced) • shallot (minced) • lemongrass (bruised & halved) • kaffire lime leaf • neutral oil • sea salt •

sliced skipjack tuna • water • lime leaves • Indonesian bay leaves (daun salam) • galangal (fresh) - smash • ginger (fresh) • garlic • shallots • tomatoes • lemongrass • red big chilli • palm sugar •

bamboo skewers for skewing • lemongrass paste • brown sugar • cooking oil • red pepper powder • fish sauce • black pepper • chicken bouillon powder • salt • msg (optional) • oyster sauce • soy sauce •

chicken thigh • panang curry paste • coconut milk • kaffir lime leaves • palm sugar • fish sauce • Red chillies

bean sprouts, boiled 1 minute max • long bean, cut into 5 cm long • medium sized potatoes, peeled and diced • carrots, peeled and sliced • cabbage, roughly chopped • tofu, diced and fried • eggs, boiled • peanut • garlic • red chilli peppers (if you desired) • palm sugar (sweet taste) • tamarind water •

ground pork • lemongrass (bottom half only) • sliced rounds galangal • knobs turmeric • makrut lime zest from 1/2 lime • dried thai chilis • garlic • shallot • makrut lime leaves • shrimp paste • fish sauce

homemade chicken stock • boneless skinless chicken thighs, thinly sliced • kosher salt • cans coconut milk • makrut lime leaves, torn • knob of galangal, sliced • lemongrass, cut into 1-2 inch pieces • fresh Thai chilies • fish sauce, plus more to taste • palm sugar or regular sugar • mushrooms (oyster, shimeji, shiitake, whatever mix you'd like!) • Lime juice from 2 limes, plus more to taste •

Chicken (half, cut into 4) • Galangal, 2 sticks of lemongrass, 4 small green tomato, 4 small red tomato, 10 bird chilli, 4 Javanese bay leaves, 4 kefir lime leaves, 5 shallots, 4 garlic, coconut milk

red onion • garlic • curly chilies • chilies • coriander • tamarind • of water • lime leaves • salt • micin • flavoring

white basmati rice • a teaspoon salt • large can of coconut cream • panang curry paste (thank you Thai Chef Pearl!) made fresh with fresh and dry peppers, peanut oil, shallot, garlic, makrut lime leaves, coriander, lemongrass, galangal, trassi, seroendeng • pork or chicken, slivered • makrut leaves • Small carrot, thinly chopped rounds • Green pepper, slivered • palm sugar • Large can coconut cream $2.50, cup basmati rice 25 cents, pound pork or chicken $1.50, veggies 50 cents, home made panang paste 50 cents, $5.50 for four, $1.37 per dinner

For the panang paste: • raw peanuts, crushed • kemiri nut (candle nut), crushed • fresh Carmin red peppers, slivered • dried thai peppers, crushed • dried makrut leaf, pulverized • elephant garlic cloves, minced • shallot, minced • thumbnail fresh ginger, minced • fermented shrimp paste, called trassi • each cumin, coriander, galangal • lemon grass infused grape seed oil •

frozen silkworms • cuttings Kaffir lime leaves • ends Lemongrass • Thai bird's eye chili • salt • Healthy Boy soy sauce • fish sauce

For the mock beef: • whole wheatberries, makes one pound, 2 cup size wheat flour dough ball • water with 2 Tbs vinegar • cold beef or vegetable broth • more cups of cold broth to wash the starch out of the dough • For the Rendang marinade for the mock beef: • beef or vegetable broth • fermented pepper sauce, like sambal oelek or sambal Ijo • Palm sugar soy sauce • chopped shallots • thin long crushed ginger slices • galangal powder •

Make the mock pork: • Whole wheat berries to make 2 cups of spelt wheat flour • vegetable broth to make a dough ball • Ample vegetable broth to wash starch out of the dough, so stretchy gluten remains • Marinade the mock pork: • fresh ginger, pureed • kemiri nut, ground, also called candle nuts • elephant garlic • dried leaf of makrut, also called peroek, or lime leaf • shallot • Sweet thick soy sauce • Vegetable broth •

whole chicken • lemongrass • red onions • garlic • lemongrass (thinly chopped) • galangal • turmeric • bird’s eye chili • chili paste • tamarind paste • toasted desiccated coconut • star anise •

shrimp stock • fish sauce • sugar • Thai chilli paste • red bird's eye chillies - chopped (adjust to preference) • green bird's eye chillies - chopped • galangal • lemongrass (smashed and cut into 2 inch pieces) • makrut lime leaves - torn into chunks, center stems removed • fresh lime juice • button mushrooms - drained • cheese tofu (I add these for fun) - you can omit these •

mushrooms • rice flour • salt • sugar • ground white pepper • vegetable oil • juice of a small wedge of lime • kaffir lime leaves, finely shredded • finely minced galangal • lemongrass, thinly sliced • mint leaves • chopped coriander leaves •

Long dried chili • White peppercorn • Shallot • Garlic • Lemongrass • Galangal • Shrimp paste • Salt • Coriander root • Coriander seed • cloves • full Kaffir lime Leaves •

sticky rice (washed and soaked in water for 3-4 hours before using it) • coconut milk • pandan leaves • bay leaves • salt • chicken breast (boiled with 2 pcs of kaffir lime leaves to remove the odor then shredded into small pieces) • shallots • garlic • candlenuts • coriander seed • coconut milk (or you can replace it with chicken stock) • kaffir lime leaves •

beef (I prefer using tenderloins) • coconut milk • cinnamon • stems of lemongrass (pounded to release the aroma) • kaffir limes leaves • shallots • garlic • ginger • red chilli peppers (adjust to your spicy level) • coriander seeds • turmeric • (at least) •

Turkey breast, deboned, skinless, about a pound • Whole tamarind (amazon) • dried peroek leaves (Makrut Lime leaves) • honey • cornstarch in 3 Tbs cold water • turmeric • Sprinkle dried red pepper