Miso paste

Omelet: 4 eggs and about 4 oz (115 grams) ground pork, seasoned with soy sauce • Vegetables for the curry: Use your favorites. Today I chose water spinach, green papaya, young watermelon, cabbage, and okra • shallots + 1 head garlic • large dried chilies + 15 small dried chilies • fermented soybean (or substitute with miso) + 1 small grilled dried fish • lemongrass + peel from 1/2 small kaffir lime • (if you have fingerroot, add a bit for extra flavor) + salt • ladles tamarind water (about 1 to 1 1/2 cups or 240-360 ml) • palm sugar + 2 tablespoons granulated sugar • large lime • salt + 2 tablespoons soy sauce • Water

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 •

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 •

tofu, cut into 3 long pieces • shiitake mushrooms • curry powder • ground cumin • ground ginger • chopped garlic and shallot (or use 1/2 tsp garlic powder and 1/2 tsp onion powder) • granulated sugar • Olive oil (optional, just a drizzle) and chopped parsley • Salt and pepper, to taste • coconut milk • massaman curry paste • dried chilies •

water (about 21 cups) • chicken feet (about 1 kg) • pork spare ribs (about 1 kg) • salt + seasoning powder (such as chicken bouillon) • white vinegar • Thai rice wine (optional, to reduce odor) • large ladle (about 1/2 cup) Nam Ngiao curry paste • large tomatoes, or to taste • ground pork (about 500 grams) • large handful Thai garlic, for pounding and for crispy topping • large handful dried Thai chilies • cilantro roots •

soy protein (textured vegetable protein sheets) • vegetarian red curry paste • vegetarian fermented soybean paste (or miso) • coconut milk (250 ml) • soy sauce • palm sugar • water (100 ml) • vegetable oil • small clusters pea eggplants • thinly sliced kaffir lime leaves • thinly sliced red chili peppers