Basic vegetables

cooked snap peas (about 50 grams) • cooked carrot slices (about 50 grams) • cooked shimeji mushrooms (about 50 grams) • oyster sauce

your choice of greens, such as Chinese mustard greens • enoki mushrooms

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

each yellow, red, and green bell pepper, diced • medium zucchini, diced • diced tomatoes • large onion, diced • garlic, minced • fresh thyme • bay leaf • unsalted butter • olive oil • salt • black pepper • vegetable bouillon powder •

pumpkin • zucchini • curry paste • mackerel • chili peppers • shallots, garlic, salt

long beans (about 7 oz or 200 grams) • fresh lime • garlic • Thai bird’s eye chilies • dried chilies • fish sauce (45 ml) • fermented fish sauce (pla ra) (45 ml) • palm sugar (about 30 grams) • tamarind paste (15 ml) • MSG (optional)

large eggs • glass noodles • distilled white vinegar (45 ml) • bean sprouts (about 10 baht worth) • garlic chives (about 20 baht worth) • oyster sauce (45-60 ml) • granulated sugar (36 grams) • rice bran oil (30 ml) • garlic

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 •

red curry paste • small cup coconut cream, 1 large cup coconut milk (about 1/2 cup (120 ml) coconut cream, 1 cup (240 ml) coconut milk) • boneless chicken thighs • straw mushrooms • pumpkin • Thai eggplants • acacia leaves (cha-om) • wild betel leaves (cha-plu) • fish sauce • sugar

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

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 •

vegetable noodles • Carrot, as desired • Chinese broccoli (gai lan), as desired • garlic • soy sauce (15 ml) • mushroom sauce (5 ml) • Sugar, to taste • Black pepper, to taste • water (15 ml)

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

small tomatoes • medium onion • large cloves of garlic, roughly chopped • salted butter • small bottle of whole milk • coarsely ground black pepper • broth • salt • Oregano for garnish (optional)

ladles cooked white rice • fresh shrimp • Napa cabbage, as much as you like • Carrot, as much as you like • Fried garlic • salt • black pepper • light soy sauce • fish sauce • white sugar • water (about 500 ml)

pork ribs • large radish, sliced • water (about 1,500 ml) • 'Three Friends' in the broth (garlic, cilantro roots, and pepper) • mushroom soy sauce • pork bouillon cube • ground black pepper • palm sugar

eggs • tomato, diced • enoki mushrooms, torn into • green onions • salt • black pepper • water or broth

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

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

cold cooked rice (about 200 grams) • Fresh veggies of your choice for serving • Chili fish sauce and a fried or omelet egg • chopped garlic and sliced onion • fresh shiitake mushrooms • broccoli • boiled beans of your choice • Sliced mild chili peppers or bell peppers • light soy sauce • salt and ground black pepper • granulated sugar • oyster 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

the amount of panaeng curry paste from the previous recipe, about 4-5 tablespoons (made with 3 heads garlic, 20 shallots, 16 dried chilies + 8 large dried chilies, 1 tablespoon galangal, 2 stalks lemongrass, 4 teaspoons coriander seeds, 1/2 teaspoon Sichuan peppercorns, 1 teaspoon cinnamon, 3 cilantro roots, 1 tablespoon peanuts). See previous recipe for details • cumin seeds • coriander seeds • Sichuan peppercorns • cardamom pods • black peppercorns • galangal • salt • cilantro roots • pork shoulder (about 250 grams) • coconut milk (about 400 grams) • Torn kaffir lime leaves and pea eggplants •

pumpkin (about 100 grams) • eggs • garlic • clean water (100-150 ml) • basil leaves (about 20-30 grams) • soy sauce • Maggi sauce • Black pepper to taste

vegetable noodles (about 1 package, such as spinach or mixed vegetable noodles) • shrimp, peeled and deveined • White shimeji mushrooms, sliced • Fresh basil leaves (preferably Thai basil) • Red chili peppers (such as Fresno or red jalapeño), sliced • Garlic • Bird’s eye chilies • olive oil (30 ml) • oyster sauce (15 ml) • light soy sauce (15 ml) • fish sauce (7 ml) • sugar (4 grams)

eggs • Mixed three-color vegetables (we used frozen) • Fish sauce • Black pepper • hot dog, sliced

large eggs • shiitake mushrooms, diced • spinach, chopped • red bell pepper, diced • Salt and black pepper, 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)

daikon radish, sliced • cabbage • long beans, cut into pieces • chive flowers • medium mackerel • Gaeng Som curry paste • fish sauce • palm sugar • tamarind paste (or to taste)

cauliflower • cabbage • plate of dok kajorn flowers (or substitute with squash blossoms or another edible flower) • shrimp • red curry paste (kaeng som paste) • palm sugar (about 30 grams) • fish sauce • tamarind paste

large egg • shrimp, chopped • Carrot • Broccoli • Bok choy • Baby corn • Tomato • ladleful cooked white rice (about 1/2 cup or 100 grams)