Street

Namwa bananas (choose ones that are yellow with a hint of green, not overly ripe) • palm oil (1 liter) • banana fritter flour mix (about 350 grams) • granulated sugar (about 100 grams) • salt • water (use as needed) • grated coconut (squeeze out the coconut milk first) • white sesame seeds

chicken thighs • Three-Spice Paste (cilantro roots, garlic, black pepper) • oyster sauce • palm sugar • light soy sauce • fish sauce • Dark soy sauce, as desired, for color • Oil, enough to lightly coat the skillet

coconut milk (400 ml, about 1 can) • Khanom Krok flour mix (250 g) or substitute with a mix of rice flour and a little tapioca flour • clear limewater (120 ml) or use hot water if unavailable • hot water (100 ml) • granulated sugar • ladle cooked jasmine rice • coconut cream or canned coconut milk (400 ml) • salt (adjust to taste if you prefer less salty) • Khanom Krok flour mix • granulated sugar (60 g) / For less sweetness, use 3–4 tablespoons (40–50 g) / For more sweetness, use 1/3 cup (70–80 g)

fresh shrimp, peeled • roasted peanuts • Diced ginger • limes, peeled and cut into pieces • shallots, sliced • Bird’s eye chilies • palm sugar • lemongrass • sliced galangal • shrimp paste • Wild betel leaves (cha plu leaves) • Dried shrimp •

wild betel leaves (cha plu), washed thoroughly • coconut (cut into small pieces), toasted until fragrant • small red onion (diced) • fresh ginger (diced) • lime (cut with peel into small cubes) • Thai bird’s eye chilies (thinly sliced) • peanuts (toasted) • dried shrimp (unsalted type) • ## Miang Kham Sauce Ingredients ## • palm sugar • shrimp paste (grilled until fragrant) • good-quality fish sauce •

palm sugar (1 kg) • salt (3 teaspoons) • mature ginger (250 grams)

whole tilapia • palm sugar • shrimp paste • fish sauce • wild betel leaves (or substitute with spinach leaves if unavailable) • crispy frying flour (tempura flour or all-purpose flour) • roasted peanuts • ginger • shallots • bird's eye chilies • lime

galangal • ginger • lemongrass • shallots • shrimp paste • coconut sugar (300-400 grams) • finely toasted coconut

coconut sugar (500 grams) • galangal and lemongrass (100 grams) • ginger and shallots (50 grams) • shrimp paste • Roasted peanuts, toasted coconut • Ground dried shrimp • water (about 240 ml) • Lotus petals, lotus stamens • Bird’s eye chilies • Diced ginger, shallots, and lime • Roasted peanuts, dried shrimp, toasted coconut

peanuts • dried coconut • dried shrimp • shallots • limes • ginger • lemongrass • Thai bird's eye chilies • wild betel leaves (cha plu leaves) • palm sugar • roasted peanuts • roasted dried shrimp •

~~~Miang Kham Sauce • sliced galangal (about 16 grams) • sliced lemongrass (about 16 grams) • shrimp paste (about 20 grams) • dried shrimp (about 50 grams) • toasted coconut (about 80 grams) • palm sugar (about 1 kg) • water (about 1 liter) • fried shallots (about 36 grams) • ~~~Miang Kham Fillings • diced shallots • bird's eye chilies •

coconut sugar (about 500 grams) • galangal and lemongrass (about 100 grams) • ginger and shallots (about 50 grams) • grilled shrimp paste • roasted peanuts, crushed • toasted coconut, shredded • dried shrimp, ground • water (about 120 ml)

roasted shallots, peeled • young galangal • roasted mature ginger • high-quality roasted shrimp paste • finely pounded toasted coconut • palm sugar • water • lightly crushed roasted peanuts

large egg • cake flour (150 g) • vanilla extract • vegetable oil • baking powder • salt • sugar (100 g) • milk (100 ml) • water (70 ml) or clear limewater • egg yolks • sugar (60 g) • salt •

boneless, skinless chicken breast • uncooked white rice (about 200 grams) • water (about 720 ml) • small pat of butter • coconut oil • salt • chicken bouillon powder • cooked chickpeas (about 80 grams)

firm tofu • Chinese sausages • Japanese cucumber or regular cucumber • large eggs • shiitake mushrooms • pork loin (about 400 grams) • Blanched bean sprouts • Chinese five-spice powder • cinnamon, 1 star anise, and 1/2 tablespoon other five-spice seeds • light soy sauce • salt • palm sugar •

Red holy basil • ground pork • Thai chili peppers • garlic • oyster sauce • dark soy sauce • Vegetable oil • fish sauce • granulated sugar • water

oysters (120 grams) • duck egg • all-purpose flour (about 8 grams) • water (about 30 ml) • To taste: black pepper, fish sauce • To taste: sliced green onions, cilantro, red chili • To taste: bean sprouts or pea shoots • To taste: lime

boneless chicken thighs, cut into pieces • chicken wings • chicken frames (carcasses) • duck beaks (1 kilogram) • whole black peppercorns (25 grams) • garlic (about 50 grams) • cilantro roots • lemongrass, thinly sliced • palm sugar (230 grams) • soy sauce (60 grams) • oyster sauce (125 grams) • seasoning powder •

chicken meat, trimmed (500 grams) • Thai herb paste (sam kler) • palm sugar (120 grams) • salt • soy sauce • small amount of orange food coloring

Ingredients • . Chicken wings 2.2 lbs (1 kg) • . Garlic 1 1/2 bulbs • . Ground black pepper 1 teaspoon (5 grams) • . Cilantro 1 bunch • . Oyster sauce 1 tablespoon (15 ml) • . Seasoning sauce 2 tablespoons (30 ml) • . Sugar 2 tablespoons (25 grams) • . Turmeric powder 2 teaspoons (5 grams) • . Dark soy sauce 1 teaspoon (5 ml) • . Bamboo skewers • Ingredients •

ground pork (250 grams) • Shiitake mushrooms, as desired • small head green cabbage • carrot • large cloves garlic • glass noodles • large egg • Black pepper, to taste • cilantro roots • green onions • sesame oil (15 ml) • sugar (8 grams) •

chicken tenderloins • rice • old ginger • cilantro roots • garlic • warm water • fermented soybeans • sugar • juice of 1 lime wedge • chopped ginger and sliced chili