Acid

ground pork (500 g) • cooked rice (100 g) • chopped garlic (50 g) • cooked pork rinds, sliced (200 g) • salt (about 22 g) • sugar (about 4 g) • seasoning powder (about 3 g) • (Freeze the pork for 20 minutes before mixing) • Ingredients for Betel Leaf Wrapped Grilled Sour Pork: • Sour pork (naem) • Betel

large raw shrimp • cha-om leaves (or substitute with chopped green onion tops if unavailable) • Chopped cabbage, as desired • long green beans, cut into pieces • baby corn • large eggs • sour curry paste (kaeng som paste) • fried mackerel (about 3.5 oz/100 grams) • large shallot • tamarind juice • palm sugar (or light brown sugar) • salt •

potatoes • –3 tablespoons olive oil • dried parsley • paprika or chili powder • –2 teaspoons salt • –2 teaspoons ground black pepper • sour cream (store-bought or homemade) • Dijon mustard • garlic powder • onion powder • Salt • Black pepper

dried bird’s eye chilies, soaked until soft • shallots • garlic • sliced fingerroot • shrimp paste or vegetarian shrimp paste • fish sauce (60 ml) • tamarind juice (120 ml) • palm sugar (about 25 grams) • water (1 liter) • dried fish powder (optional) • eggs, made into an omelet with pak wan leaves • green papaya, sliced •

pork pieces (choose your preferred cut, such as pork collar, pork ribs, or pork chunks) • salt • cooked white rice, cooled • Thai garlic, roughly crushed

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)

ladle (about 2 tablespoons) sour curry paste (gaeng som paste) • steamed mackerel (pla tu) • red chili peppers • granulated sugar • Chinese flowering cabbage (choy sum) • small head napa cabbage • lotus stems • long beans • sesbania flowers (dok khae) • ladles (about 1/2 to 2/3 cup; 120-160 ml) boiled fermented fish sauce (pla ra) • ladle (about 2 tablespoons) fish sauce • ladles (about 1/2 cup; 120 ml) tamarind juice •

Chinese broccoli (gai lan) • water spinach (morning glory) • napa cabbage • Thai sour curry seasoning mix • water (1.5 liters) • tamarind paste • palm sugar • fish sauce • Ground black pepper and chili flakes, to taste

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

whole tilapia • sour curry paste • young melons • baby bok choy • cabbage • winter melon • sesbania flowers • carrot • fish sauce (about 60 ml) • fermented fish sauce (about 120 ml) • tamarind juice (about 80 ml) • sugar •

Eggs • Shallots • Cabbage • Enoki mushrooms • Shrimp • Sour curry paste • Palm sugar • Fish sauce • Tamarind paste • MSG (optional)

sour pork (naem moo) • large egg • Oil for stir-frying

pork or other meat with a slight odor (300 grams) • salt • cooked white rice • garlic • little ground black pepper (optional)

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 •

(about 35 grams) sour curry paste • lotus stems • fresh shrimp • tamarind juice • sugar • Water • fish sauce

large eggs • acacia leaves (cha-om) • Vegetable oil • shrimp (about 450 grams) • (about 45 grams) sour curry paste (kaeng som paste) • tamarind paste • coconut sugar • fish sauce • water (about 480 ml)

medium green papaya • dried red chilies • shallots • shrimp paste • palm sugar • tamarind paste • fish sauce • white shrimp (about 450 grams) • salt

sour curry paste (about 45 grams) • tamarind paste (about 30 grams) • fish sauce (about 45 ml) • sugar (about 25 grams) • salt, added when starting to boil the water • Vegetables of your choice • Green papaya • Carrot • Napa cabbage • Cauliflower • fish fillet • Shrimp, as desired

water (240 ml) • Thai sour curry paste (kaeng som paste) • fish sauce • palm sugar • tamarind juice • lime juice • Swai fish fillet (or other white fish) • Vegetables of your choice (such as green beans, carrots, broccoli, napa cabbage)

pork belly (800 grams) • salt • garlic • cooked rice (about 200 grams)

water (100 ml) • tamarind juice • large fresh shrimp, about 3 inches each (300 grams) • daikon radish • cauliflower florets • napa cabbage • dried chilies, soaked • shallots • garlic • shrimp paste • steamed mackerel

mixed vegetables (from the market) • large eggs • acacia leaves (cha-om) • (about 2 tablespoons/30 grams) Thai sour curry paste (Kaeng Som paste) • Fish sauce, to taste • Tamarind paste, to taste • Granulated sugar (no palm sugar available) • Seasoning powder (optional) • Vegetable oil (for frying eggs)

napa cabbage • Chinese mustard greens (choy sum) • small amount of cauliflower florets • Thai sour curry paste (kaeng som paste) • shrimp, peeled and deveined • tamarind paste • palm sugar • fish sauce

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

Moringa pods, peeled and cut into 2-inch pieces • small handful of dried chilies • canned fish (such as sardines in tomato sauce) • large head of garlic • small shallots • shrimp paste • Tamarind paste, to taste • –2 tablespoons coconut sugar (about 15–30 grams) • Pork-flavored seasoning powder, fish sauce, and lime juice, to taste

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

tilapia (cut into pieces or left whole, as you prefer) • Oil for frying • sour curry paste (gaeng som paste) • broth (1 liter) • palm sugar (about 50 grams) • salt • tamarind juice • fish sauce • napa cabbage • carrot • daikon radish, or to taste • long beans, or to taste •

Sea bass, cut into pieces (you can include the head if you like) • Long green beans • Cauliflower florets • Napa cabbage • Sesbania flowers (optional, or substitute with another edible flower) • sour curry paste (about 30 grams) • tamarind paste (about 30 grams) • palm sugar (about 20 grams) • fish sauce (about 30 ml)

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