Dip

yogurt (for this recipe, use homemade yogurt as described in my Cookpad post) • tea seed oil (or substitute extra virgin olive oil) • salt • Juice of 1/2 small lemon • stevia extract (use an amount equal in sweetness to sugar) • small yellow onion

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

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

boiled stewing chicken • garlic • light soy sauce (about 30 ml) • Chinese black vinegar (about 15 ml) • red chili peppers • small handful cilantro • sesame oil (about 7 ml)

fish sauce (30 ml) • sugar (25 grams) • lime juice (15–22 ml) • coconut water (150 ml) • shredded carrot (10–20 grams) • Ground peanuts (optional)

spring roll wrappers • boiled ground pork • hot dogs • imitation crab sticks • cucumbers • leaf lettuce • Seafood dipping sauce

== Chicken Marinade Ingredients • bone-in chicken thighs (about 700 grams) • garlic • black pepper • oyster sauce • soy sauce • granulated sugar • coarse salt • == Jaew Dipping Sauce Ingredients • tamarind pulp (about 50 grams) • warm water • palm sugar •

chicken mid wings • salt • chicken-flavored seasoning sauce (such as Knorr) • crispy frying flour (about 60 grams) • Vegetable oil, for frying • glutinous rice (about 400 grams) • pandan leaves • Water

imitation crab sticks • Vegetables of your choice • freshly made roti saimai wrappers • seafood dipping sauce (about 240 ml) • Wasabi, to taste

Assorted fresh vegetables • Vietnamese rice paper wrappers, cut in • Warm water infused with butterfly pea flowers (for rinsing the rice paper) • Boiled chicken breast, Vietnamese pork sausage, Vietnamese grilled pork sausage, imitation crab sticks—use your favorites • ~~Vietnamese Dipping Sauce Ingredients~~ • cilantro roots, pounded • garlic, pounded • chili, pounded • shredded carrot • shredded daikon radish • –2 tablespoons simple syrup (or 1 tablespoon palm sugar) • fish sauce •

mackerel • shallots • garlic • fresh chili peppers • chili powder • fish sauce • green onions, cilantro, oil for frying mackerel

green chilies • shallots • small Thai garlic cloves • little fermented fish sauce (optional) • fish sauce • lime juice • sugar • Fresh vegetables such as cucumber, eggplant, long beans, napa cabbage, etc • Accompaniments such as pork cracklings, boiled eggs, etc

chopped mature ginger • garlic • bird's eye chilies • fermented soybean paste • light soy sauce • sweet dark soy sauce • palm sugar • pickled garlic juice • pickled garlic • vinegar • MSG, optional • chopped ginger for garnish •

mackerel • Assorted vegetables of your choice • fried mackerel fillets • Thai bird chilies (add more if you like it very spicy) • lime juice • seasoning powder (to taste) • Salt • shallots • garlic 🧄 • Chili powder • sugar

mackerel • bird's eye chilies (adjust to taste) • shallots • garlic • galangal • shrimp paste (as a substitute for fermented fish sauce) • wedges lime juice • little sugar (optional) • fish sauce • If you like it a bit saucy, add a little boiled water • fresh vegetables, blanched vegetables, as desired

red chilies (reduce if you prefer less spicy) • garlic • shallots • canned fish (use only the fish meat) • salt • lime • vegetable oil • Fresh or blanched vegetables (as desired)

heaping tablespoon shrimp paste • bird's eye chilies • garlic • warm water • lime juice • stevia • boiled okra • boiled cauliflower • boiled broccoli • cucumber • fried salted fish or mackerel • spinach omelet (recipe available)

small steamed mackerels • Water, enough to cover the fish • Knorr bouillon cube for extra flavor • salt • shallots • large cloves of garlic • fresh red chilies, to taste • Green onions and cilantro, chopped to your liking • fermented fish sauce • lime juice • fish sauce • broth, approximately •

small tilapia (about 300 grams) • bird's eye chilies (reduce if you prefer less spicy) • shallots • garlic (about 5 cloves) • ladles of fermented fish sauce • MSG to taste • Vegetables of your choice • chopped cilantro

chicken thighs with drumsticks • galangal • ginger • lemongrass, crushed and cut into pieces • garlic, crushed • black peppercorns, crushed • cilantro roots, crushed • Water • palm sugar • fish sauce • dark soy sauce • seasoning powder •

shrimp paste • garlic • small shallots • Chopped cilantro and green onions • Pork seasoning powder • Blanched vegetables of your choice • cherry tomatoes, thinly sliced (or more, as you like) • Cilantro roots • sugar (optional) • (about 10 1/2 ounces) ground pork • dried chilies

dried shiitake mushrooms, soaked until soft, then chopped into small pieces • medium king oyster mushrooms, sliced • a pack of shimeji mushrooms, both white and brown, stems removed and cleaned • wheat protein, soaked in hot water until soft • (about 40 pieces) of cherry tomatoes, halved and set aside • vegetarian sour curry paste • Shallots, thinly sliced • soy sauce with shiitake flavor • rice bran oil

corn kernels • heavy cream or whole milk • sugar • salt • cornstarch • unsalted butter