Each

bread flour (540 grams) • granulated sugar (85 grams) • salt (8 grams) • dry milk powder (10 grams) • instant yeast (11 grams) • large eggs • heavy whipping cream (60 grams) • whole milk (55 grams) • Tangzhong (185 grams; see recipe below) • melted butter (50 grams) • This recipe makes 2 loaves, each about 8 x 4 x 3.75 inches ** • =Tangzhong ingredients •

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 •

pork cutlets (about 4 oz or 120 grams each) • Salt and ground black pepper • Cornstarch, • Panko breadcrumbs, lightly moistened, • Vegetable oil, for frying, • yellow onion • water (120 ml) • eggs • each soy sauce, mirin, and sake • little granulated sugar

sourdough bread (from the bakery), cut in half to make two pieces, each about 1/2 inch thick • finely chopped shrimp (100 grams) • beaten egg • toasted white sesame seeds (mix into the shrimp) • raw white sesame seeds (sprinkle on top) • mushroom soy sauce • ground white pepper

all-purpose flour (400 grams) • plus 2 tablespoons milk (260 grams) • salt • sugar • yeast (6 grams) • canola oil (about) • unsalted butter, cut into 16 pieces (80 grams, 5 grams each) • Salt for sprinkling (I used Himalayan salt)

pork loin, cut into cubes (1 kg) • potatoes • carrot • onions • Dashi broth or water • Japanese curry roux (92g each) • black pepper • ketchup • unsalted butter • Salt, to taste • eggs

wide rice noodles (about 200 grams) • chicken thigh and 3.5 oz chicken breast, sliced (about 100 grams each) • garlic, minced • Chinese broccoli, chopped • large egg • vegetable oil (15-30 ml) • light soy sauce (15-30 ml) • dark soy sauce (15 ml) • oyster sauce (15 ml) • granulated sugar

fried century eggs, each cut into quarters • ground pork (about 100 grams) • fresh holy basil leaves, washed • red bird’s eye chilies • garlic • light soy sauce • green cap seasoning sauce (or any savory seasoning sauce) • pork-flavored seasoning powder • granulated sugar • dark soy sauce • cooking oil

thin rice noodles (about 300 grams) • large eggs • sliced shallots • firm tofu, cut into strips • sweet pickled radish, finely shredded • roasted peanuts • each of palm sugar syrup and fish sauce, simmered together until thickened • tamarind paste mixed with water to make 1 cup • dried shrimp, soaked until soft and pounded • Fresh shrimp, as desired • minced garlic

medium banana blossom • ground pork • red curry paste • kaffir lime leaves, thinly sliced • all-purpose flour • salt (optional, if the curry paste is already salty, you can skip) • granulated sugar • fish sauce • Oil for frying • kaffir lime leaves, torn • lime (for soaking the banana blossom to prevent browning) • Adjust the seasoning ingredients to taste, as each household may prefer different flavors

small spring roll wrappers • soaked glass noodles, cut into pieces (about 250 grams) • ground pork (about 250 grams) • wood ear mushrooms, cut into thin strips (about 100 grams) • each shredded carrot and cabbage (about 150 grams total) • pork-flavored seasoning powder • granulated sugar • vegetable oil • finely chopped cilantro roots • ground white pepper • garlic • large egg, beaten •

Chicken stock • Potatoes, diced • shallot, cut into 4 pieces • tomatoes, cut into 4 pieces each • Chicken breast, diced • wedge of lime • date powder • Fried shallots and chopped cilantro for garnish • crispy frying flour • water • Banana, thinly sliced • Ground black sesame seeds to taste (optional)

(about 250 grams) Panang curry paste (available at most Asian grocery stores) • small cartons coconut milk (such as Chaokoh, about 6.8 fl oz/200 ml each) • –18 oz pork tenderloin (about 400–500 grams) • Sliced red chili peppers, to taste • Sliced kaffir lime • –3 tablespoons white sugar (25–38 grams) • fish sauce (22 ml) • –1 tablespoon MSG or seasoning powder (optional)

garlic • small shallots • small dried chilies + 8 large dried chilies • grilled fermented soybean (can substitute with shrimp paste if no allergies) • ground roasted coriander seeds • Sichuan peppercorns • ground cinnamon • lemongrass • galangal • cilantro roots • kaffir lime zest • roasted peanuts •

chicken thighs • coconut milk (about 2 cups or 500 ml each) • Massaman curry paste • cinnamon • cardamom pods • bay leaves • chunky peanut butter • russet potatoes • large carrot • yellow onions • red onion • tamarind concentrate •

chicken breast, diced (about 200 grams) • salt • ground black pepper • crispy frying flour • Vegetable oil • Salt (for rinsing chicken) • chili paste (nam prik pao) • oyster sauce • light soy sauce • granulated sugar • sesame oil (optional) • coarsely chopped garlic •

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

(about 4 cups) Thai glutinous rice, divided into 3 portions (soak each portion in 1 cup (250 grams) pandan water, 1 cup (250 grams) butterfly pea flower water, and 1 cup (250 grams) plain water) • fresh coconut cream • granulated sugar • salt • pandan leaves • fresh coconut cream • rice flour • salt • butterfly pea flowers • pandan leaves

fish sauce (15-22 ml) • salt (5 grams)

chicken leg quarters • red curry paste, vegetable oil, oyster sauce each • Thai garlic-pepper-cilantro paste, seasoning powder, coconut sugar, dark soy sauce each • Brine (1 tablespoon salt + enough water to cover the chicken pieces)

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

cooked jasmine rice, chilled (about 150 grams) • fried mackerel (pla too), bones removed • large egg • oil • Thai bird’s eye chilies, sliced (adjust to taste) • shallots, thinly sliced • lemongrass, thinly sliced • kaffir lime leaves, thinly sliced • each green onion and cilantro, chopped • fish sauce • each sugar and ground black pepper (adjust to taste) • cucumber •

chicken breast or thigh (about 350 grams) • roasted cashew nuts • sweet chili peppers (half a pepper each) or red chili peppers • green onions • green onions • yellow onion • mushrooms (about 100 grams) • crispy coating flour, cornstarch, or all-purpose flour • minced garlic • granulated sugar • sesame oil • sweet soy sauce •

beef stew meat (900 grams) • Massaman curry paste (50 grams) • toasted cardamom pods • sweet potatoes (600 grams) • medium onions, quartered (about 7 oz each, 200 grams each) • roasted peanuts (80 grams) • coconut milk • tamarind paste (20 grams) • coconut sugar (60 grams) • fish sauce • table salt

chicken pieces for curry (500 grams) • chicken blood (optional, about 3.5 oz or 100 grams each) • chicken feet (500 grams) • green curry paste • red curry paste • large spur chilies, sliced • shrimp paste • palm sugar • fish sauce • Thai eggplant, cut into pieces • canned coconut milk (about 17.5 oz or 500 grams) • water •

beef with a little fat, cut into bite-sized pieces (about 1 kg) - Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside • coconut milk, separated into thick and thin parts (about 1 kg) - Simmer the thick coconut milk until the oil separates and set aside • red curry paste (about 100 grams) • ground roasted cumin seeds (1/2 tablespoon) • ground roasted coriander seeds • fresh ivy gourd (about 1 kg) - Wash thoroughly, trim ends, cut in half lengthwise. Soak in salted water to remove sap and reduce bitterness. Squeeze out the seeds by hand, rinse, and drain well • kaffir lime leaves • each red and green spur chili, cut into pieces • Thai basil • fish sauce (adjust to taste depending on your curry paste)

chicken • wedges pumpkin • coconut milk (Aroy-D or similar, about 13.5 fl oz/400 ml each) • red spur chilies • Thai basil • fish sauce (30 ml) • palm sugar (45 ml) • light soy sauce (30 ml) • seasoning powder (such as chicken bouillon, 15 ml) • red curry paste (30 ml)

thin rice noodles • bean sprouts • yardlong beans, thinly sliced • each green onions and sawtooth coriander, thinly sliced • preserved radish or pickled turnip, chopped • pork or chicken broth (see recipe for secret broth) • giant pork meatballs • Fried garlic (see recipe for crispy fried garlic) • Ground white pepper • ..........Tom Yum seasoning for each bowl.. • roasted chili flakes • palm sugar •

each) coconut milk (about 4 1/4 cups total or 1 liter) • glutinous (sticky) rice (about 1 kilogram) • granulated sugar (about 300 grams) • palm sugar • salt • pandan extract (optional) (about 3 ml) • Fresh pandan leaves (optional)

chicken feet (about 1 kg) • chicken drumettes or wings (about 1 kg) • small winter melons • Thai basil (about 1 cup, 10 baht worth) • fresh chilies, sliced diagonally • kaffir lime leaves, torn • chicken blood (optional) • coconut milk (each 2 cups/500 ml) • Green curry paste (about 2 tablespoons, 20 baht worth) • Red curry paste (spicy, about 1 tablespoon, 10 baht worth) • salt • MSG (optional, to taste) •