Concentrated

Approximate ingredients: • portobello mushrooms (button mushrooms) • medium yellow onion • medium carrot, finely shredded • sugar • ground pork (about 5.3 oz) • ground black pepper • large egg • salt • All-purpose flour for shaping • Sliced cheese, as desired • Chopped parsley for garnish •

eggs • Water • salt • Vegetable oil • shallots, thinly sliced • dried red chilies (such as Thai Jinda chilies) • concentrated tamarind paste • fish sauce • palm sugar • water (about 120 ml)

Medium-width rice noodles (available at most Asian markets) • Palm sugar • Tamarind paste (use a concentrated version) • Table salt • Fish sauce and distilled white vinegar (mix together) • Pork lard (for extra flavor) • Shallots, thinly sliced • Large eggs • Garlic chives • Bean sprouts (grown in water or with husks) • Protein of your choice (shrimp, mussels, crab, fish, pork, or chicken) • Dried shrimp (not shredded) •

coconut milk (250 ml) • massaman curry paste (50 grams) • panang curry paste (20 grams) • palm sugar (80 grams) • concentrated tamarind paste • roasted peanuts, ground (50 grams) • roasted cashews, ground (50 grams) • salt

For the base: • rice flour (about 1/3 cup) • mung bean flour • arrowroot flour • palm sugar (about 100 grams; adjust to taste) • thin coconut milk (about 240 ml) • concentrated pandan juice (about 60 ml; you can use store-bought pandan extract) • For the topping: • rice flour (about 1/4 cup) • thick coconut milk (about 480 ml) • salt

chicken breast and thigh • small head cabbage, chopped • concentrated tamarind paste • fish sauce • palm sugar • salt • shallots • lemongrass, sliced diagonally • galangal, sliced • kaffir lime leaves, torn • sawtooth coriander (culantro) • coconut milk •

shirataki noodles (400 grams) • pork belly or pork shoulder (150 grams) • large white shrimp, peeled and deveined • olive oil • garlic, minced • small red onion, finely chopped • large eggs • bean sprouts • green onions or garlic chives • concentrated tamarind paste • apple cider vinegar • liquid aminos •

rice flour (50 grams) • arrowroot flour (20 grams) • tapioca starch (7 grams) • palm sugar (150-200 grams, adjust to taste) • thick coconut milk (about 120 ml) • thin coconut milk (about 120 ml) • concentrated pandan juice (about 120 ml) • thick coconut milk (about 360 ml) • rice flour (30 grams) • salt (10 grams)

tapioca flour (300 grams) • rice flour (80 grams) • coconut cream (about 720 ml) • coarse salt (if using iodized salt, use a bit less) • young coconut • palm sugar (300 grams) • duck eggs • black sesame seeds (about 30 grams) • each concentrated pandan juice and butterfly pea flower juice

shredded mature coconut (about 160 grams) • palm sugar (about 200 grams) • jasmine-scented water (about 80 ml) • salt • glutinous rice flour (about 250 grams) • thick coconut milk (about 80 ml) • concentrated pandan juice (about 80 ml) • shredded mature coconut (about 80 grams) • salt

chicken breast or thigh, cut into pieces (about 600 grams) • chicken blood (optional) • chicken liver (about 200 grams) • coconut milk (650 ml) • water (650 ml) • oyster mushrooms • tomatoes • yellow onion • lemongrass • galangal • kaffir lime leaves • culantro (or substitute with cilantro if unavailable) •

glutinous rice (about 1 kg) • coconut milk (500 ml) • sugar (250 ml) • salt • pandan leaves, tied in a knot (optional, for simmering coconut milk) • concentrated butterfly pea flower water • coconut milk (250 ml, for topping) • cornstarch (for topping) • salt (for topping) • ripe Nam Dok Mai mangoes

Massaman curry paste sautéed in oil • chicken drumsticks or thighs • potatoes, peeled, cut into quarters, and soaked in limewater • onions, quartered and separated into layers • fried Thai bird’s eye chilies • roasted peanuts, skins removed • yellow chilies, sliced into strips • coconut cream (about 240 ml) • coconut milk (about 2 cups or 480 ml) • Seasonings • salt (about 10 grams) • fish sauce (about 75 ml) •

glutinous rice, soaked overnight in butterfly pea flower water (about 200 grams) • coconut milk (240 ml) • palm sugar (about 36 grams) • salt • concentrated butterfly pea flower water

(about 300 grams) Thai sticky rice (glutinous rice) • Concentrated butterfly pea flower water (for soaking rice and mixing with coconut milk) • (about 2/3 cup) coconut cream mixed with butterfly pea flower water • stevia sugar • salt • Ripe mango • Toasted sliced almonds for topping (or use your preferred topping)

young jackfruit • coarsely ground pork with fat • garlic, crushed • kaffir lime leaves, thinly sliced • Green onions and cilantro, thinly sliced, to taste • tomatoes • Fried dried vegetables • Pork cracklings or crispy pork skin, to taste • Fresh vegetables, to taste • dried Thai chilies • galangal, thinly sliced • shallots •