Fresh garlic

firm tofu • Chinese sausages • Japanese cucumber or regular cucumber • large eggs • shiitake mushrooms • pork loin (about 400 grams) • Blanched bean sprouts • Chinese five-spice powder • cinnamon, 1 star anise, and 1/2 tablespoon other five-spice seeds • light soy sauce • salt • palm sugar •

fresh thin rice noodles, blanched (50 grams) • dark soy sauce • oyster sauce • small shallot, chopped • preserved radish (without garlic) • fresh holy basil leaves, stems removed • large egg

Small fresh bamboo shoot (enough for 1 serving) • Water spinach (optional) • Pork (substitute with fresh fish if preferred) • Water (enough to cover the vegetables) • fish sauce, 1/2 teaspoon salt • lime • ladles (about 1/2 cup or 120 ml) tamarind juice • palm sugar • shallots • garlic • small dried chilies plus 3 large dried chilies • lemongrass •

small package glass noodles • ground pork • large eggs • garlic chives • rice paper • Fish sauce • Sugar • Black pepper • Sweet chili sauce • carrot • green leaf lettuce • little black pepper

the amount of panaeng curry paste from the previous recipe, about 4-5 tablespoons (made with 3 heads garlic, 20 shallots, 16 dried chilies + 8 large dried chilies, 1 tablespoon galangal, 2 stalks lemongrass, 4 teaspoons coriander seeds, 1/2 teaspoon Sichuan peppercorns, 1 teaspoon cinnamon, 3 cilantro roots, 1 tablespoon peanuts). See previous recipe for details • cumin seeds • coriander seeds • Sichuan peppercorns • cardamom pods • black peppercorns • galangal • salt • cilantro roots • pork shoulder (about 250 grams) • coconut milk (about 400 grams) • Torn kaffir lime leaves and pea eggplants •

fresh shrimp, peeled with tails left on • Shredded green papaya • Thai chili peppers • garlic • lime juice (about 30 ml) • granulated sugar (about 25 grams) • fish sauce (about 30 ml) • fermented fish sauce (pla ra) (about 30 ml) • small tomatoes • Leucaena seeds (optional)

chicken feet (about 150 grams) • chicken blood (about 100 grams) • ground pork (about 100 grams) • a rack pork ribs • Salt and soy sauce, to taste • dried red cotton flowers (dok ngio) (about 10 grams) • Thai tomatoes (makhuea som) (about 100 grams) • little lemongrass and kaffir lime leaves • Fried garlic • lemongrass • galangal (about 10 grams) • fresh turmeric (about 10 grams) •

fresh naem (fermented pork sausage) • Thai bird’s eye chilies • shallots, thinly sliced • imitation crab sticks • fish sauce (15 ml) • sugar (5 grams) • garlic • green onions and cilantro • lime

Vietnamese Banh Trang rice paper • Ground pork • Chinese sausage, diced • Pumpkin, diced • Yardlong beans, sliced • Minced garlic • Sliced onion • Cilantro • Toasted rice powder • Shiitake mushroom oil • Fish sauce • Salt •

pork shoulder or pork belly, sliced for grilling (500 grams) • fish sauce • minced garlic • ground black pepper • sugar • finely chopped lemongrass (white part only) • finely chopped green onion (white part only) • honey • vegetable oil

Tom Yum Ingredients: • lemongrass, cut into 2-inch pieces and smashed • kaffir lime leaves, torn with the center stem removed • galangal, smashed • Thai bird’s eye chilies, lightly crushed (adjust to taste) • garlic, smashed • shallots, smashed • cilantro roots, smashed • sawtooth coriander (culantro), cut into 2-inch pieces • chicken pieces (about 1/2 kilogram), any cut you like • chicken broth or water (about 1 liter) • fresh shiitake mushrooms, stems trimmed and large ones halved •

Romaine lettuce • Cilantro • Mint • Carrot • Thai basil • mackerel (whole) • Rice paper wrappers (for rolling) • garlic • green Thai chilies • salt • granulated sugar • lime juice •

large egg • large shrimp • (or substitute with other noodles) white bean noodles • Pad Thai stir-fry sauce • To taste firm tofu • To taste bean sprouts • little garlic chives • little peanuts • little olive oil

pork neck • ladles fresh coconut milk (divided) • coconut sugar • tapioca flour • oyster sauce • ladle soy sauce • sweet dark soy sauce • seasoning powder • salt • vegetable oil • garlic • white pepper •

mature tamarind (since young tamarind is unavailable, remove seeds by pounding) • grilled fish • fermented soybean • large dried chilies + 4 small dried chilies • makwaen • garlic • shallots • palm sugar or to taste • Vegetable broth, • salt • Boiled or fresh vegetables and sides like boiled eggs, grilled or fried fish

rice noodles • fresh shrimp, peeled and deveined • Bean sprouts, to taste • Garlic chives (use only the stems, save the flowers for another dish) • shallots, coarsely chopped • garlic, coarsely chopped • Pickled radish, coarsely chopped, to taste • firm yellow tofu, diced • dried shrimp, finely shredded • duck egg • Tamarind paste • Palm sugar •

Chicken breast, cut into pieces (as desired) • fresh ramen noodles • ready-to-use shabu soup (120 ml) • water (600 ml) • ready-made fried garlic

large eggs • garlic (Chinese garlic, if available) • little butter

garlic, finely minced • butter (about 14 grams) • garlic, thinly sliced (for topping) • cooked white rice • green onion, thinly sliced • soy sauce

Pad Thai Sauce • soy sauce • palm sugar • tamarind paste • sesame oil • Pad Thai Ingredients • small pack fresh glass noodles • firm tofu, cut into small cubes • large eggs • bean sprouts • garlic chives, cut into 1-inch pieces • Crushed peanuts, chili flakes, lime wedges •

large eggs • soy sauce (7.5 ml) • green cap seasoning sauce (7.5 ml) • seasoning powder (about 3 grams) • plate fresh wide rice noodles marinated with 1/2 tablespoon dark soy sauce (about 200 grams noodles, 7.5 ml dark soy sauce) • granulated sugar (12.5 grams) • ground black pepper • Chinese broccoli (gai lan) • garlic • vegetable oil • pork, sliced and marinated with oyster sauce (about 150 grams pork, 240 ml cup)

large eggs • water (45 ml) • seasoning powder • sugar • soy sauce (15 ml) • fish sauce • fresh Thai basil leaves • vegetable oil (30 ml) • garlic • Chili peppers, to taste

Plenty of fresh oysters • Hong Kong-style tapioca starch (about 120 grams) • salt • large eggs • bean sprouts • minced garlic • green onion, sliced • fish sauce • Ground black pepper • Oil for frying • Dipping sauce: equal parts chili sauce and sweet chili chicken sauce

shredded cabbage (about 70 grams) • medium carrot, shredded • fresh shiitake mushrooms, diced • small pack fresh glass noodles • granulated sugar • oyster sauce • sesame oil • soy sauce • large egg • ground pork (about 100 grams) • Minced garlic • vegetable oil (for stir-frying) plus 2 cups (500 ml) vegetable oil (for frying) •

fresh Shanghai noodles, cut into short pieces • dried shiitake mushrooms, soaked until soft and cut into small pieces • dried bean curd sheets, soaked until soft and cut into bite-sized pieces • small carrot, julienned • firm yellow tofu, cut into small cubes • sweet preserved radish, finely chopped • shallots, finely sliced • garlic, roughly chopped • large eggs • roasted peanuts, lightly crushed • tamarind juice • granulated sugar •

Tamarind paste • Palm sugar • Fish sauce • Water • Rice noodles (thin) • Pad Thai sauce • Firm tofu (yellow) • Fried garlic • Sliced shallots • Sweet preserved radish • Dried small shrimp • Fresh jumbo shrimp •

oil (10 g) • garlic • crushed peanuts • fresh wide rice noodles (450 g) • Chinese broccoli (gai lan) • dark soy sauce • sugar • broth (10 g) • Carrot (optional) • oyster sauce

MSG • brown sugar • ladles cooked fermented fish sauce (pla ra) • fish sauce • Green papaya, red chili peppers, lime, tomato, long beans, Thai eggplant, garlic, pickled field crab

squid (skin removed, scored in a crosshatch pattern, cut into bite-sized pieces) • large shrimp (peeled and deveined) • fresh glass noodles (80 grams) • fresh Thai chilies (finely sliced) • medium onion • tomato (sliced) • cilantro (cut into 2-inch pieces) • pickled garlic bulb (cut into small pieces) • = Dressing = • fish sauce (15 ml) • lime juice (15 ml) • granulated sugar (4 grams) •

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