Nam pla

chicken thighs or your fave part • cooking oil • Patis or any Asian fish sauce • Ground black or white pepper, • Garlic salt, • lemon or kalamansi, garnish

Chicken cutlets or fave parts • Ground Black Pepper • Salt • cooking wine • ACV or apple cider vinegar • Patis or Asian Fish Sauce or Nam Pla or Nuoc Nam • Oyster Sauce • garlic head, smashed and peeled • cloves

raw head-on shrimp, body peeled and deveined, front legs trimmed off • jalapeño, thinly sliced • habanero, thinly sliced • garlic, thinly sliced • chiles de arbol, thinly sliced • about 1.5" knob of ginger, peeled and finely julienned • crushed chili flakes • optional: 2 dried Kaffir lime leaves, finely julienned • the zest and juice of 1 Kaffir lime (or a regular lime if that's what you've got) • + 1 Tablespoon fish sauce • soy sauce • water •

chicken breast • flour • onion (thinly sliced) • Japanese mustard spinach • green curry paste • oil • Coriander, • nam pla (Thai fish sauce) • coconut milk • water • Shiitake powder

Pasta • Sunflower Oil • Garlic • Dry Red Chillies(broken into pieces) • Tomato Ketchup • Red Chilli Sauce • Soya Sauce • Fish Sauce(Nam Pla) • Black Pepper • Salt • Sugar • Water •

Ground chicken • Eggplant • Dried shrimp • Garlic • Ginger • Lemon juice • Dried basil • Red chili peppers (sliced into rounds) • Sugar • Fish sauce (nam pla) • Sake • Vegetable oil

sheets Rice paper (small) • Water • Garlic • knob Ginger • Chicken soup stock granules • Nam Pla (or usukuchi soy sauce) • Mushrooms • Ground Chicken • leaves Celery leaves (optional) • Cashew nuts or peanuts (optional)

Cellophane noodles • Ground pork • counts Peeled shrimp • Cucumber • Carrot • Celery • Tomato • pieces Dried wood ear mushrooms • Yellow bell pepper • Red onion • Grated garlic • pod Chili pepper (sliced) •

Caster sugar (Elislim sugar substitute ※ + pure brown sugar) • ★Vinegar (grain vinegar) • ★Boiling water • ♡Nam pla • ♡Lemon Juice (or vinegar) • clove- Garlic • plus Red chili pepper

chopped Thai chilies • fish sauce • lime juice • garlic, thinly sliced or choapped • thinly sliced shallots

Shallots • Garlic • Chilli • Chopped tomato • Lemon Grass • Kaffir Lime Leaves • Nam Pla Fish Sauce • cornflour mixed with a little water • Vietnamese River Cobbler

Lime Juice • Fish Sauce • Chopped birds eye Chillies • Large Clove Garlic - Finely chopped • Sugar Syrup - or white sugar • Hot water (Hot helps dissolve sugar if using)

Fish Sauce • Palm Sugar • Soy Sauce • Drinking Water • Green Mango - Peeled and thinly sliced • Small Shallots • Thai Birds Eyes Chili • Fish Sauce • Lime Juice • Palm Sugar • Stem coriander - chopped • Seabass (approx) Cleaned and "Butterflied" •

Thai Red chillies/ Thai Bird's eye Chilli (or any Red Chilli) • Fish sauce • Lemon juice • Brown Sugar (optional) • Minced Garlic (optional)

whole seabass, deboned and cut up in to bite size pieces • plan flour • salt and pepper • Some vegetable cooking oil • small raw and sour mango or 2 Granny Smith apple • shallots, finely sliced • fishsauce • bird eyes chilli • lime juice • brown sugar or palm sugar • finely sliced garlic, handful of coriander, 1 tsp finely sliced red chilli, 1 tbsp shallots

minced pork • spring onion • oyster sauce • Gyoza skin

sea bass fillet • Salt • pepper • cooking oil • sriracha sauce • baby shallots (finely chopped) • brown sugar • big red chilli • red chilli • fish sauce • lime • shichimi (optional)

Red& Green Chillies • Granulated Sugar • Fish Sauce • Lemon Juice • Crushed Garlic

pork (I prefer skinless ribs) • kimchi • garlic • Nam pla: fish source • vegetable oil

Chinese thick noodles • minced pork • grated garlic • grated ginger • 豆板醤 : Chinese Chili Bean Sauce • canola oil • spring onions (filled part) • 搾菜 : Szechuan pickles • 花椒 : Sichuan pepper • 甜麺醤 : sweet bean paste • Nam pla : Fish sauce • Shaoxing wine (or rice wine) •

Cooked Rice • Fresh Chilli sliced • Garlic Sliced / chopped • Onion sliced /Chopped • Few Cabbage leaves roughly Chopped or tear with hand only • Freshly crushed White Peppercorns • Sugar • Thai Fish Sauce • Light Soya sauce • Eggs with a pinch of salt • Green onion Chopped • Cilantro Chopped •

Beef mince (or chicken or pork) • Oil • Garlic, minced • Large Dried Chillies (mild), roughly pounded • Small Dried Chillies (hot), roughly pounded • Oyster Sauce • Thai Seasoning Sauce • Fish Sasuce • Sweet Soy Sauce (or Kecap Manis) • Light Soy Sauce • Basil or Thai Holy Basil • Eggs •

boiled kettle water (cooking the rice vermicelli) • peeled & pre-cooked prawns, halved (1 box, use more or less depending on preference) • rice vermicelli (use more or less depending on preference) • round rice paper wrappers • fresh mint leaves • of a large red pepper, julienned (any colour depending on preference) • baby gem lettuce, thinly sliced across • ripe avocados, thinly sliced lengthways • gloves garlic, finely minced • fish sauce (nam pla, add more or less) • water, room temperature • Juice 1 lime (add more or less) •

chicken breast • Goujchang • fish sauce/nam pla • sesame oil • Basmati rice • Cos lettuce • dark soy

large onion • garlic cloves • lemongrass stalks, rough ends removed • Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice • ground turmeric • fresh ginger or galangel root (or more to taste) • fish sauce (nam pla) • tamari (or tamari soy sauce) • maple syrup (instead of sugar) • fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste) • tin of coconut milk • white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option) •

medium carrots, peeled and sliced on an angle not too thin • brussel sprouts. Finely sliced • medium onion, thinly sliced • garlic, sliced • Salt and white pepper • Some stock. I used half and half veg stock and chickpea water • gochujang • nam pla (Thai fish sauce)