Lbs

cooked eggplants (about 1 pound/450 grams) • ground pork (about 100 grams) • shiitake mushrooms, soaked and diced • Oyster mushrooms (if available), • White part of Japanese green onion, finely chopped, • Minced garlic and minced ginger, • Guilin-style chili sauce • soy sauce • sake • mirin • broth (about 120 ml) • cornstarch •

pumpkin (about 1/2 pound or 225 grams) • small bunch pak wan (Melientha suavis) • small bunch neem leaves (optional, skip if you don’t like bitterness) • oyster mushrooms (about 100 grams) • Pork, as desired • Lemon basil • Kaffir lime leaves, julienned fingerroot • leftover curry paste, plus half the amount more • lemongrass • garlic • small shallots • Some galangal, fingerroot, and cilantro roots •

lbs. (1 kilogram) khanom jeen noodles (fermented rice noodles) • Nam Ngiao curry paste (available at Asian markets) • Ngiao flowers (optional, can omit if unavailable) • chicken blood (about 7 oz. or 200 grams) • ground pork • medium tomatoes • lbs. (500 grams) chicken feet • cilantro and green onions • Fried garlic • Seasonings: fish sauce, MSG (optional) • Assorted fresh vegetables for serving (such as shredded cabbage, bean sprouts, cilantro, green onions) • Vegetable oil •

chicken breast or thigh (about 700 grams / 1 1/2 lbs) • Lobo spicy chicken marinade powder • green cap soy sauce • ketchup • chili sauce • spicy gochujang sauce (CP brand or similar) • little coarsely ground black pepper • Salad greens, as desired

whole chicken (about 1 1/2 to 2 pounds or 700-900 grams) • winter melon (about 1 1/2 to 2 pounds or 700-900 grams) • pork blood cake* • ladles red curry paste (about 1/3 cup or 80 grams) • coconut milk (about 1000 grams) • water (about 1000 grams) • kaffir lime leaves • Thai basil • fresh chili peppers • ladle fish sauce (about 2 1/2 tablespoons or 40 ml) • palm sugar (about 2 tablespoons or 30 grams) • chicken bouillon powder •

whole chicken, about 4 lbs (1.8 kilograms) • black pepper • garlic • cilantro roots • lemongrass • fresh ginger • small shallots • salt • soy sauce • oyster sauce • seasoning sauce • whole milk •

Ingredients • . Chicken wings 2.2 lbs (1 kg) • . Garlic 1 1/2 bulbs • . Ground black pepper 1 teaspoon (5 grams) • . Cilantro 1 bunch • . Oyster sauce 1 tablespoon (15 ml) • . Seasoning sauce 2 tablespoons (30 ml) • . Sugar 2 tablespoons (25 grams) • . Turmeric powder 2 teaspoons (5 grams) • . Dark soy sauce 1 teaspoon (5 ml) • . Bamboo skewers • Ingredients •

–4 lbs mussels (900 g–1.8 kg) • cornstarch (about 32 grams) • tempura flour or all-purpose flour (about 24 grams) • large eggs • –4 stalks green onions and cilantro • soy sauce • fish sauce • sugar • Ground black pepper, to taste • Chili sauce, for serving • Sweet chili sauce, for serving

About 1.1 lbs chicken (500 grams) • coconut milk (250 grams, 1 box) • red curry paste • Thai chili paste (nam prik pao) • fish sauce • palm sugar • water • Kaffir lime leaves and red chili peppers, sliced, for garnish

(about 1.1 lbs) scraped fish meat (such as snakehead or similar white fish) • (about 9 oz) Southern Thai spicy curry paste • coconut milk • Thai eggplants • small bunch fingerroot (about 10 baht worth, or substitute with 1/2 cup sliced fingerroot (about 50 grams)) • shrimp paste • Thai basil leaves • Kaffir lime • Red chili peppers

fish balls (about 1.1 lbs) • coconut cream (about 240 ml) • coconut milk (about 720 ml) • kaffir lime leaves, torn • Thai eggplant, quartered (about 1 large eggplant) • red chili peppers, sliced diagonally • Thai basil leaves • palm sugar (about 7 grams) • fish sauce (about 15 ml) • chicken or pork bouillon • julienned fingerroot (about 30 grams) • Green Curry Paste Ingredients •

large head of napa cabbage, 3.3 - 4.4 lbs (1.5 - 2 kg) • carrot, julienned • daikon radish, julienned • green onions, cut into pieces • Asian pear or apple (I use pear for its fragrance and sweetness) • onion • minced garlic • minced or grated ginger • fish sauce • sugar • Prepared rice flour paste • Korean chili powder •

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

water (about 8 1/2 cups) • chicken carcasses • pork rinds (about 1.1 pounds) • Chicken drumsticks, wings, or any preferred part • white pepper • cilantro stems/roots, if available • oyster sauce • light soy sauce • soy sauce • dark soy sauce • Chinese cooking wine (optional) • sliced bamboo shoots •

pork loin (about 1.1 lbs) (already tied with string) • rosemary • steak seasoning • little olive oil • coconut cream (about 300 grams) • Panang curry paste • palm sugar • salt • Sliced kaffir lime • Basil • Portobello mushrooms • Okra •

beef with fat, sliced 1.5-2 cm thick (about 1.1 pounds) • oyster sauce • soy sauce • fish sauce • black pepper • For the Jaew Dipping Sauce • fish sauce • thick tamarind juice • toasted rice powder and chili powder (use fresh) • palm sugar (adjust to taste) • shallots, thinly sliced • little cilantro or green onions for garnish

large potatoes (about 2.2 lbs) • vinegar • salt • Cooking oil (about 4 cups)

fresh rice noodles (kanom jeen) • coarsely ground pork, plus 1.1 lbs (0.5 kg) for making pork meatballs • finely chopped pork belly • pork spare ribs • cooked chicken blood • pouch (about 1 cup) cooked pork blood • small tomatoes • dried red cotton tree flowers (dried dok ngio) • ladle (about 1/4 cup) light soy sauce • ladle (about 2 tablespoons) fish sauce • pork or chicken bouillon cubes • granulated sugar •

–2 1/4 lbs chicken pieces (800–1000 grams) • prepared green curry paste (150 grams) • fresh coconut milk, separated into thick and thin parts (1 kg) • fresh Thai basil leaves • red spur chilies, sliced on the diagonal • –7 red Jinda chilies, sliced on the diagonal • –30 bird's eye chilies, halved • palm sugar • –7 tablespoons fish sauce • table salt • –15 Thai eggplants, halved

fresh bamboo shoots, boiled (300 grams) • yanang leaf juice (about 710 ml) • earthstar mushrooms or other mushrooms of your choice (150 grams) • pumpkin, cut into pieces (200 grams) • ground soaked glutinous rice (soak glutinous rice, then pound until fine) • salt • flavorful fermented fish sauce (pla ra) • fish sauce • dried chilies • shallots • lemongrass, sliced • chopped green onions, sweet basil leaves, and acacia leaves (cha-om) •

cooked jasmine rice (about 320 grams) • pork spare ribs (about 400 grams) • cilantro root, garlic, and white pepper paste (pound together) • soy sauce • oyster sauce • salt • granulated sugar • pork-flavored bouillon cube (such as Knorr) • dried shiitake mushrooms, soaked • daikon radish • Chopped cilantro, to taste • Chopped green onions, to taste •

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 •