Fat

cooked basmati rice (about 185 grams) • large eggs • sausage link • Dried fish (unsalted) • garlic • Vegetables of your choice (I used broccoli, carrot, champignon mushrooms, bell pepper, cilantro) • sesame oil • crab fat • soy sauce • oyster sauce • mushroom seasoning powder • Black and white pepper

(about 4 oz or 120 grams) sea bass fillet • unsweetened soy milk (125 ml) • red curry paste • kaffir lime leaves, thinly sliced • coconut sugar • fish sauce • Thai basil leaves

cold cooked rice (about 240 grams) • large eggs • Japanese crab fat • raw shrimp • minced garlic • unsalted butter • salt • chopped green onions • light soy sauce • seasoning sauce (green cap) • ground white pepper • sesame oil •

chicken tenderloins (1 kilogram) • low-fat coconut milk (250 grams) (see recipe on cookpad.com) • red curry paste (50 grams) • stevia or sweetener equivalent to sugar • coconut flavoring • curry powder • ground turmeric • roasted coriander seeds • ground roasted cumin seeds • salt • massaman curry paste (50 grams) • low-fat coconut milk (250 grams) (see recipe on cookpad.com) •

buttermilk (50 ml) • stevia (sweetness equivalent to sugar) • salt • serving sticky rice (from a sticky rice and grilled pork vendor or pre-cooked sticky rice)

milk (95g) • yogurt (60g) • apple cider vinegar • cake flour (125g) • baking powder • Himalayan Pink Salt • light brown sugar (60g) • fresh or frozen blueberries (125g)

sirloin steak • salt • black pepper • cold cooked rice • garlic • egg (chicken or duck) • chopped green onions • soy sauce • sugar • black pepper

wide rice noodles (about 150 grams) • Chinese broccoli (gai lan) • large shrimp • squid • lump crab meat • large egg • dark soy sauce • Soy sauce, salt, sugar, and pepper to taste • vegetable oil or pork fat

cooked sticky rice (about 3 kilograms) • bananas • coconuts, use only the thick coconut cream • garlic • whole black peppercorns • ground pork with some fat (about 600 grams) • peanuts • granulated sugar (about 200 grams) • young coconut leaves, enough to wrap all the filling • pandan leaves, squeeze for juice • peanuts (about 200 grams)

ground pork with fat (2 kilograms) • pork skin (1/2 kilogram) • garlic (1/2 kilogram) • salt • cooked sticky rice (about 200 grams)

shrimp (about 1/2 kilogram), peeled as desired, preferably with the head fat left on • set of Tom Yum herbs (galangal, lemongrass, kaffir lime leaves) • Shimeji mushrooms or any mushrooms you like • dried chilies • fresh chilies, or more to taste • Culantro (or cilantro) for garnish • Tom Yum chili paste • Fish sauce • Lime

ground pork with some fat (about 250 grams) • chopped green onions and cilantro • sugar • oyster sauce • Maggi seasoning sauce • RosDee seasoning powder • Vietnamese spring roll wrappers • crispy fried garlic and shallots • –4 tablespoons vegetable oil (for stir-frying the pork filling)

large eggs • chicken fat (for frying eggs) • bone broth (400 ml) • celery • keto-friendly fish sauce • ground white pepper

Make the broth with pork bones and chicken ribs • Chicken blood cubes and pork blood (sold in bags) • Ground pork with some fat • Cherry tomatoes and small local tomatoes • Dried cotton tree flowers (soaked in water) • Fermented soybean discs (thua nao) • Fermented soybeans (choose whole beans, rinse and drain to reduce saltiness) • Dried large and small chilies • Coarse salt • Garlic • Coriander seeds or cilantro roots • Turmeric •

panaeng curry paste (about 60 grams) • pork belly or pork with some fat (about 300 grams) • coconut milk (250 ml, use boxed coconut milk) • red chili peppers • small cup thinly sliced kaffir lime leaves • small cup pea eggplants (optional, to taste) • palm sugar • fish sauce • salt

Pork belly fat • Pork belly • Panang curry paste • roasted peanuts, crushed • cake palm sugar • Fish sauce • coconut milk (about 240 ml) • Kaffir lime leaves, thinly sliced • Red chili, sliced

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)

Pork • large eggs • Pork fat or lard • Garlic • Chinese broccoli (gai lan) • Carrot • Seasoning ingredients • Oyster sauce • Fish sauce • Coconut sugar • Light soy sauce • Dark soy sauce

egg • green onion • small handful of bean sprouts • sweet preserved radish, chopped • sliced shallots • dried small shrimp • firm tofu • peanuts • vegetable oil or pork fat • thin rice noodles or Chantaboon rice noodles (100 grams) • chili flakes (optional, skip if you don't like spicy) • palm sugar •

beef chuck with some 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) • pea eggplant (about 200 grams) • kaffir lime leaves • red chili and 1 green chili, cut into pieces • Thai basil • fish sauce (adjust to taste depending on your curry paste)

ground pork with some fat (300 grams) • Thai basil leaves, to taste • Thai eggplants • Fresh red chili peppers, to taste • garlic • vegetable oil (15 ml) • granulated sugar (about 4 grams) • pork seasoning powder (about 2 grams) • oyster sauce (15 ml) • soy sauce (15 ml) • water

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 •

large pieces of ripe mango • 0% fat Bulgarian yogurt • almond milk

Pork belly (use lean pork if you don't like fat) 1.1 lbs (about 0.5 kg) • Palm sugar • granulated sugar • water (you don't actually need this much) • oyster sauce • soy sauce • green cap soy sauce • salt • sweet dark soy sauce (add more if you like a darker color) • shallots • vegetable oil

egg yolk • salt • sweetened condensed milk, 0% fat • low-fat mayonnaise • stevia sugar • white pepper • vinegar • coconut oil (60 ml) • food coloring

Dry Ingredients • bread flour (about 400 grams) • all-purpose flour (about 100 grams) • instant yeast • milk powder (about 25 grams) • vanilla extract • salt • granulated sugar (about 100 grams) • Wet Ingredients • large eggs • whole milk (about 50 grams) • water (about 130 grams) •

oats • banana (fresh or frozen, any type) • butternut squash (or any type of pumpkin) • low-fat milk (70 ml) • erythritol sweetener

chicken breast, diced • full-fat Greek yogurt • finely chopped garlic • finely chopped ginger • garam masala • turmeric powder • cumin powder • red chili powder • salt • tomato puree • heavy cream • large onion, finely chopped •

ground beef with fat • salt • soy sauce • ground pepper • ground cumin • onions, finely blended • bread • tomatoes • pickles • iceberg lettuce • sliced smoked meat • ketchup •

cooked sweet potatoes/yams/purple sweet potatoes/potatoes • egg yolk (use size 0 or size 1 egg) • pure honey (adjust sweetness to taste) • almond milk or low-fat plain milk • salted butter/unsalted butter/coconut butter/coconut oil • vanilla extract (optional, helps reduce egg smell) • salt (omit if using salted butter) • Egg yolk for brushing on top before baking • Black sesame seeds for garnish