Fish bone

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 •

medium young jackfruits • Pork bones or pork ribs, as preferred • Culantro (sawtooth herb) • Acacia • Wild betel • Tomatoes • Cilantro and green onions • Dried chilies, garlic, a few coriander seeds (or roots if available), shallots, shrimp paste, fermented fish

chicken carcass • daikon radishes • carrots • kale (5-10 stalks) • cabbage • celery (to taste) • Other vegetables or mushrooms (anything you like; I added fish balls and boiled eggs) • garlic • cilantro roots • peppercorns • light soy sauce • salt •

bone-in chicken thigh, chopped into pieces • –2 cups pumpkin, cut into chunks • coconut cream (150 ml) • coconut milk mixed with 2/3 cup water (250 ml total) • –5 fresh chili peppers, sliced diagonally • Thai basil leaves • red curry paste • palm sugar or coconut sugar • –2 tablespoons fish 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 •

oil • –2 tablespoons Massaman curry paste • coconut milk • chicken thighs (bone-in, skin-on) • –7 tablespoons fish sauce • –3 teaspoons salt • –6 tablespoons tamarind paste • –4 tablespoons palm sugar • roasted peanuts • potatoes • onion • –2 cans water (use empty coconut milk cans to measure)

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 thigh meat with bone • chicken-flavored soup powder • fish sauce • sugar • lime • bird's eye chili • red chili • cilantro • sawtooth coriander • tom yum ingredients (galangal, lemongrass, kaffir lime leaves) • garlic • shallots •

chicken thigh with bone, chopped • banana blossom • galangal • Shallots, to taste • lemongrass, bruised and tied • dried red chili peppers • culantro leaves • kaffir lime leaves, torn • lime juice • tamarind paste • salt • fish sauce •

green curry paste • Southern Thai curry paste • bone-in chicken • chicken blood • mature winter melon • fresh chili peppers • basil • coconut milk • fish sauce • sugar • seasoning powder

Young galangal, sliced into small • Lemongrass • Kaffir lime • Shallots, smashed or sliced as desired • Roasted dried chilies • Smashed Thai bird’s eye chilies • Coconut milk (carton) • Lime • Fish sauce • MSG (optional) • Chicken bouillon powder (optional) • table salt •

basket khanom jeen noodles (about 14 oz or 400 grams) • Nam Ngiao chili paste • fish sauce (15 ml) • seasoning powder (such as chicken bouillon, 8 grams) • dried red cotton tree flowers (dok ngio) • tomatoes • cilantro roots • pork with bone (about 300 grams) • chicken blood (about 3.5 oz or 100 grams) • vinegar (15 ml)

ground pork (300 g) • –17 1/2 oz pork bones, such as soup or rib bones (300–500 g) • Dried red cotton tree flowers (dok ngio), as desired • Thai tomatoes (makhuea som) • pork blood cake (200 g) • –17 cups water (3–4 liters) • –6 tablespoons fish sauce • seasoning powder (such as pork bouillon) • –3 tablespoons tamarind paste • dried chilies • Thai garlic • shallots •

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

dried red cotton flowers (soaked in water) • ground pork (200 grams) • pork bones (250 grams) • Roma tomatoes, chopped • chicken blood tofu • Nam Ngiao curry paste • shrimp paste (about 22 grams) • fish sauce (60-75 ml) • granulated sugar (about 4 grams) • water (1 liter) • garlic (Chinese garlic preferred) • vegetable oil (45-60 ml)

ground pork • pork slices • boiled eggs • small white shrimp • crushed salted almonds • chopped green onions • fried garlic • preserved radish • Shredded cabbage, blanched, to taste • Keto chili paste • per bowl of Equal Stevia • per bowl of keto fish sauce •

sliced pork shoulder (about 400 grams) • small winter melon • red curry paste (about 25 grams) • Southern Thai roasted chili paste • canned coconut milk (about 500 ml) • Bone broth, to taste • Fresh Thai basil • Torn kaffir lime • Sliced red chili peppers, for garnish • Sea salt flakes • Fish sauce • Stevia syrup

ladles (about 1/2 cup or 120 ml) prepared Nam Ngiao chili paste • ground pork • –10 oz (200–300 grams) pork bones • (about 7 oz or 200 grams) pork blood tofu • (about 30 grams) dried red cotton flowers, soaked • (about 150 grams) tomatoes • fermented soybean sheets (thua nao) • ladle (about 1/4 cup or 60 ml) fish sauce • salt • green cap soy sauce (or light soy sauce) • cilantro roots • oyster sauce •

dried cotton tree flowers (dok ngio) • ground chicken breast • chicken feet • chicken blood (coagulated) • goji berries • Northern Thai curry paste (nam ngiao paste) • palm sugar • shrimp paste • fish sauce • fresh rice noodles (khanom jeen) • green onions and cilantro • tomatoes •

(about 1/2 cup) prepared massaman curry paste • whole cloves (optional, use if you have them) • Indian turmeric powder (optional, use if you have it) • boneless, skinless chicken breast, cut into large cubes • bone-in chicken thighs (use whole pieces; you can also use drumsticks with thighs) • chicken wings (wingettes) • Thai chili peppers • large shallot (use more if you have them) • large yellow onion (use more if you have them) • (about 2/3 cup) dried chickpeas • sea salt flakes • fish sauce •

water (3000 ml) • chicken carcass • chicken or pork bouillon • daikon radish, sliced • celery roots, crushed • cilantro roots, crushed • garlic, crushed • onion • salt • sugar • little soy sauce (don't add too much or the broth will darken) • Yellow noodles or other noodles of choice •