American

cooked rice (about 480 grams) • ketchup (about 30 ml) • chili sauce (about 30 ml) • onion, thinly sliced • raisins (about 30 grams) • soy sauce (about 15 ml) • iceberg lettuce • poached eggs • cocktail sausages • ham • fried shallots (about 16 grams) • To taste: Thai chilies, lime juice, and fish sauce •

chicken breast (for frying) (about 100 grams) • sausage link • unsalted butter (about 20 grams) • garlic (diced) • chicken ham (diced) • diced onion (about 30 grams) • diced tomato (about 30 grams) • little green peas • jasmine rice • ketchup • soy sauce • seasoning sauce •

fried chicken • fried sausage • fried ham • fried egg • Various vegetables • .......Fried Rice Ingredients • cooked rice • minced garlic • salted butter • olive oil • Chopped onion • Raisins •

salmon head • pickled bamboo shoots (about 200 grams) • lime juice • seasoning powder • palm sugar • salt • fresh bird’s eye chilies • small red onion (shallot) • fresh turmeric • salt • shrimp paste • water (about 240 ml)

–10 oz catfish (200–300 grams) • –3 tablespoons Southern Thai curry paste • shrimp paste • –2 cups roughly chopped betel leaves (about 35–50 grams) • coconut cream (about 240 ml) • coconut milk (about 360 ml) • –2 ladles fish sauce (about 2–4 tablespoons) • sugar

medium green papaya • whole tilapia or snakehead fish, or sea bass (use whichever is convenient) • Southern Thai sour curry paste (about 50 grams) • good quality shrimp paste (about 20 grams) • fish sauce (about 15 ml) • limes, juiced • Fish sauce or salt, to taste

Eel, cut into • Seasonings, to taste • Southern Thai red curry paste (dried chilies, garlic, shallots, lemongrass, fingerroot, black pepper), to taste • Shrimp paste, to taste • Coconut cream, to taste • Kaffir lime leaves, thinly sliced

sea bass (about 200 grams) • pickled bamboo shoots (about 300 grams)

Small fresh bamboo shoot (enough for 1 serving) • Water spinach (optional) • Pork (substitute with fresh fish if preferred) • Water (enough to cover the vegetables) • fish sauce, 1/2 teaspoon salt • lime • ladles (about 1/2 cup or 120 ml) tamarind juice • palm sugar • shallots • garlic • small dried chilies plus 3 large dried chilies • lemongrass •

Omelet: 4 eggs and about 4 oz (115 grams) ground pork, seasoned with soy sauce • Vegetables for the curry: Use your favorites. Today I chose water spinach, green papaya, young watermelon, cabbage, and okra • shallots + 1 head garlic • large dried chilies + 15 small dried chilies • fermented soybean (or substitute with miso) + 1 small grilled dried fish • lemongrass + peel from 1/2 small kaffir lime • (if you have fingerroot, add a bit for extra flavor) + salt • ladles tamarind water (about 1 to 1 1/2 cups or 240-360 ml) • palm sugar + 2 tablespoons granulated sugar • large lime • salt + 2 tablespoons soy sauce • Water

young coconut shoots (about 450 grams) • large raw shrimp, peeled • Southern Thai yellow curry paste (gaeng som paste) • tamarind juice • lime juice • fish sauce (adjust to taste) • palm sugar • water (about 500 milliliters)

whole fried tilapia • Southern Thai curry paste • small green papaya • Thai water spinach (morning glory) • small cup tamarind paste

catfish, sliced into steaks (1 kg) • pickled bamboo shoots (1/2 kg) • Juice of 3 limes • mixed Thai bird’s eye chilies, wild chilies, and Karen chilies (100 grams) • fresh turmeric root • garlic • salt • shrimp paste

catfish (cleaned with salt water) (200 grams) • pickled bamboo shoots (100 grams) • tamarind paste • palm sugar • lime juice • seasoning powder • salt • For the curry paste: • fresh Thai bird’s eye chilies • garlic • small red onion (shallot) • fresh turmeric •

pork spare ribs • water (500 ml) • minced garlic • Southern yellow curry paste • red curry paste • granulated sugar • fish sauce • black pepper • red Thai chilies, chopped • kaffir lime leaves, sliced

pork leg meat • Parkia seeds (stink beans), as desired • Southern Thai curry paste • shrimp paste • kaffir lime leaves

pork ribs • Southern Thai curry paste (add more if you like it spicier) • coconut milk (about 250 ml) • fish sauce • palm sugar • kaffir lime leaves • red spur chilies • Broth (from boiling the pork ribs) • Knorr bouillon cube

ground beef • bacon • salt • ground black pepper • bell pepper • onion • strong black coffee • broth or water • tomato paste • canned tomatoes • turkey sauce • sugar •

shelled freshwater snails • Southern Thai curry paste • coconut milk • cumin leaves • palm sugar • fish sauce

rice vermicelli • coconut milk • shallots • palm sugar • Protein of choice: shrimp, chicken, crab, or shellfish • fish sauce • dried red chili peppers, seeds removed

chicken breast (cut into bite-sized pieces) (100 grams) • large egg (for stir-frying) • oil • small shallot (sliced) • little fried tofu (cut into small cubes) • little sweet preserved radish • bean sprouts • garlic chives • glass noodles (150 grams) • large egg (for wrapping the Pad Thai) • sugar • light soy sauce •

chicken drumsticks with thighs attached • Massaman curry paste • medium potatoes • yellow onions • palm sugar • salt • coconut milk • curry powder or turmeric powder • garlic, peeled • small shallots • water • small bag (about 1/3 cup or 50 grams) roasted peanuts •

sliced pork shoulder (about 400 grams) • small winter melon • red curry paste (about 25 grams) • Southern Thai roasted chili paste • canned coconut milk (about 500 ml) • Bone broth, to taste • Fresh Thai basil • Torn kaffir lime • Sliced red chili peppers, for garnish • Sea salt flakes • Fish sauce • Stevia syrup

(about 1.1 lbs) scraped fish meat (such as snakehead or similar white fish) • (about 9 oz) Southern Thai spicy curry paste • coconut milk • Thai eggplants • small bunch fingerroot (about 10 baht worth, or substitute with 1/2 cup sliced fingerroot (about 50 grams)) • shrimp paste • Thai basil leaves • Kaffir lime • Red chili peppers

boneless chicken thighs • chicken feet (cleaned, chopped, boiled with kaffir lime leaves, lemongrass, and galangal for 30 minutes to remove odor and soften, then set aside) • chicken blood (boil in water for 10 minutes, then cut and set aside) • Thai eggplants (cut and soaked in salted water to prevent browning) • large piece winter melon • large bunch pea eggplants • Thai chili peppers • Thai basil • green curry paste • Southern Thai red curry paste • shrimp paste • palm sugar •

ground pork (500 grams) • garlic • Thai bird’s eye chilies • wild holy basil (or regular holy basil) • fish sauce (7 ml) • seasoning sauce (7 ml) • vegetable oil (75 ml)

fresh fish (scaled and cut into pieces) • pickled bamboo shoots • lime juice • tamarind juice • seasoning powder • palm sugar • salt • water • Ingredients for the curry paste • fresh red and green bird's eye chilies • garlic • shallot •

pork shoulder • coconut milk • Panang curry paste • Southern Thai coconut curry paste • pea eggplants • kaffir lime • basil • red chili peppers • shrimp paste

bread • cheese • salted butter, or as needed

fettuccine noodles • chicken breast • large cloves garlic, minced • large onion • button mushrooms • chicken broth • olive oil • heavy cream • salt • black pepper • salted butter • Parmesan cheese, to taste