Mai

pickled bamboo shoots in brine (about 150 grams; 1 package = 17.6 oz/500 grams) • ground pork (about 100 grams) • Thai red chilies • garlic • vegetable oil (15 ml) • fish sauce (5 ml) • fresh Thai basil leaves • Seasoning powder, sugar, or other seasonings to taste

khanom jeen noodles (fermented rice noodles) • coarsely ground pork • pork spare ribs • boiled chicken blood • small tomatoes • dried red cotton tree flowers (soaked until soft) • fermented soybean paste (or use miso if unavailable) • vegetable oil • small dried red chilies • cilantro roots • garlic • small shallots •

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 •

roti sai mai wrappers (or substitute with spring roll wrappers) • small taro roots • firm tofu • king oyster mushrooms • fresh shiitake mushrooms • yellow corn • fresh glass noodles • cabbage • green onions • Thai aromatic paste (garlic, white pepper, cilantro root, pounded together) • Seasonings to taste: sugar, salt, light soy sauce, mushroom sauce, white pepper • Vegetable oil for frying •

coconut milk (250 ml) • sugar (40 g) • salt • pandan leaf • coconut milk (150 ml) • pandan juice (100 ml) • sugar (40 g) • salt • thick coconut cream (150 ml) • cornstarch dissolved in 4 teaspoons water (20 ml) • salt • glutinous rice (about 300 g) •

glutinous rice (today I didn't use the 'Khao Niew Kiew Ngu' variety) • coconut milk (350 ml) • granulated sugar (250 grams) • pandan leaves • alum • Water • Ripe Nam Dok Mai mangoes, as desired • coconut milk (300 ml) • tapioca starch • arrowroot starch • salt

glutinous rice (about 500 grams) • coconut milk (about 350 ml) • sugar (about 200 grams) • salt • Water • pandan leaves, tied in a knot for fragrance (optional) • alum • Ripe Nam Dok Mai mangoes, sliced (or other ripe mangoes, as desired)

white glutinous rice (about 500 grams) • finely ground alum • Water for soaking the rice • pandan leaves, torn and tied into a bundle • fresh coconut cream (about 350 milliliters) • granulated sugar (about 200 grams) • salt • Ripe Nam Dok Mai mangoes • (For topping) coconut cream infused with candle smoke (optional) • Roasted split mung beans

glutinous rice (about 1 kg) • coconut milk (500 ml) • sugar (250 ml) • salt • pandan leaves, tied in a knot (optional, for simmering coconut milk) • concentrated butterfly pea flower water • coconut milk (250 ml, for topping) • cornstarch (for topping) • salt (for topping) • ripe Nam Dok Mai mangoes

old glutinous rice (about 500 grams) • coconut cream (about 250 grams) • alum

ripe Nam Dok Mai mango • glutinous (sticky) rice (about 300 grams) • coconut milk (about 50 grams) • granulated sugar • pandan leaves • salt • ..For the coconut sauce • coconut milk (about 120 ml) • granulated sugar • salt • cornstarch • little crispy mung beans, for topping

ripe Nam Dok Mai mangoes • Daiato milk-flavored protein • Hooray better shake vanilla protein • Stevia syrup (optional)

ripe mangoes (Nam Dok Mai variety) • fresh coconut milk (1 box) • whole milk • cornstarch • + 1/3 cup brown sugar • egg yolk • salt • Ice cubes (any size, not too many needed)

ripe Nam Dok Mai mangoes • simple syrup (50 ml) • whole milk (100 ml) • salt • Ice