Ml beans

egg • green beans • carrot • dried chilies • mala peppercorns • black pepper • oil (about 5 ml) • sesame seeds • dried oysters and dried shrimp (optional)

boneless, skinless chicken breast • uncooked white rice (about 200 grams) • water (about 720 ml) • small pat of butter • coconut oil • salt • chicken bouillon powder • cooked chickpeas (about 80 grams)

long beans (about 7 oz or 200 grams) • fresh lime • garlic • Thai bird’s eye chilies • dried chilies • fish sauce (45 ml) • fermented fish sauce (pla ra) (45 ml) • palm sugar (about 30 grams) • tamarind paste (15 ml) • MSG (optional)

sticky rice (soaked overnight) (about 100 grams) • coconut milk (150 ml) • salt • pandan leaves • Black beans, as needed (soaked overnight) • granulated sugar (150 grams) • ripe Thai bananas (or substitute with small ripe bananas) • Banana leaves (inner layer), cut into 6x8 inch pieces • Banana leaves (outer layer), cut into 8x9 inch pieces • Bamboo ties or kitchen string, as needed (for wrapping)

fresh chili peppers • dried chili peppers • garlic • Thai basil leaves (about 1/4 cup, loosely packed) • long beans (about 1 cup, sliced) • ground pork (1 kilogram) • pork meatballs (1/2 kilogram), sliced • vegetable oil (30 ml) • oyster sauce (45 ml) • sugar (25 grams) • fish sauce (15 ml) • water (45 ml) •

raw chickpeas (Heritage brand) • chicken thigh with drumstick • potato • ready-made Massaman curry paste • cinnamon • star anise • roasted cardamom pods • red onions • coconut cream (about 250 ml) • coconut milk (about 500 ml) • tamarind paste • coconut sugar •

agar powder • water (250 ml) • low-calorie sugar • salt • coconut milk (250 ml) • cooked red beans

For the dough: • tapioca starch (80 grams) • rice flour (200 grams) • granulated sugar (50 grams) • clear limewater (450 ml) • water (300 ml) • steamed mung beans (200 grams) • granulated sugar (100 ml) • salt • For the coconut sauce: • granulated sugar (50 grams) • coconut milk (250 ml) •

large eggs • glass noodles (mung bean vermicelli) • fish sauce • oil for frying eggs • ground beef or ground pork (about 200 grams) • carrots • green onions • soy sauce • pork stock (about 710 ml) • water (about 240 ml)

Shrimp (as much as you like) • Kabocha squash or pumpkin (as much as you like) • Eggplant (as much as you like) • Green beans (as much as you like) • Onion (as much as you like) • Adjust the amount of the above ingredients as you prefer. You can also use other vegetables such as baby corn, taro, or mushrooms • == Tempura Batter • cake flour (about 120 grams) • ice-cold water (about 240 ml; remove 3 tablespoons) • egg yolk • baking powder • == Tempura Sauce (Tentsuyu) •

Wide rice noodles or substitute with Vietnamese rice paper • shrimp (150 g) • squid (150 g) • fish balls (100 g) • fish fillet (100 g) • ground pork (80 g) • broccoli • carrot • green beans or snap beans (80 g) • black pepper • garlic • Thai bird’s eye chilies to taste (used 12 in the video) •

ladle (about 2 tablespoons) sour curry paste (gaeng som paste) • steamed mackerel (pla tu) • red chili peppers • granulated sugar • Chinese flowering cabbage (choy sum) • small head napa cabbage • lotus stems • long beans • sesbania flowers (dok khae) • ladles (about 1/2 to 2/3 cup; 120-160 ml) boiled fermented fish sauce (pla ra) • ladle (about 2 tablespoons) fish sauce • ladles (about 1/2 cup; 120 ml) tamarind juice •

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 (about 300 grams) • granulated sugar (about 200 grams) • coconut cream (about 300 ml) • salt • Cooked black beans, as desired

For the base: • rice flour (about 1/3 cup) • mung bean flour • arrowroot flour • palm sugar (about 100 grams; adjust to taste) • thin coconut milk (about 240 ml) • concentrated pandan juice (about 60 ml; you can use store-bought pandan extract) • For the topping: • rice flour (about 1/4 cup) • thick coconut milk (about 480 ml) • salt

fresh rice noodles (khanom jeen) • long beans, cut into pieces • cherry tomatoes, halved • Thai bird’s eye chilies, to taste • Pork rinds, to taste • Assorted fresh vegetables for serving, to taste • tamarind paste (45 ml) • fermented fish sauce (pla ra) (45 ml) • sugar (about 6 grams) • lime

water (240 ml) • Thai sour curry paste (kaeng som paste) • fish sauce • palm sugar • tamarind juice • lime juice • Swai fish fillet (or other white fish) • Vegetables of your choice (such as green beans, carrots, broccoli, napa cabbage)

thin rice noodles (about 200 grams) • blanched water spinach (about 30 grams)

oil (about 60 ml) • Thai bird's eye chilies, pounded • garlic, pounded (about 30 grams) • ground pork (about 60 grams) • bamboo shoots (about 1 cup/100 grams) • carrot, julienned (about 1/3 cup/40 grams) • baby corn, sliced (about 1/2 cup/60 grams) • green beans, cut into pieces (about 1/2 cup/60 grams) • mixed bell peppers (red, green, yellow) (about 100 grams) • glass noodles (about 3 ounces/85 grams, soaked) • sugar (about 12 grams) • seasoning powder (or chicken bouillon) •

Pasta or your favorite noodles, enough for 1-2 servings • firm tofu • shiitake mushrooms • broth (about 240 ml) • onion, thinly sliced • ladles masman curry paste satay sauce (leftover from a previous dish) • cooked beans • Chopped green onions and celery leaves for garnish • wedge lime • hard-boiled egg

chicken breast • Massaman curry paste • potato • onion • cooked chickpeas (about 165 grams) • coconut milk (about 250 ml) • palm sugar • tamarind paste

mixed sticky rice (about 600 grams) • white beans (about 200 grams) • green peas (about 200 grams) • ripe bananas (such as Thai Namwa or regular ripe bananas) • coconut milk (320 ml) • water (30 ml) • sugar (about 500 grams) • Pandan leaves, washed and cut into 2-inch pieces • Pandan extract (optional) • salt • Kitchen twine or string for tying

Sea bass, cut into pieces (you can include the head if you like) • Long green beans • Cauliflower florets • Napa cabbage • Sesbania flowers (optional, or substitute with another edible flower) • sour curry paste (about 30 grams) • tamarind paste (about 30 grams) • palm sugar (about 20 grams) • fish sauce (about 30 ml)

(about 2 2/3 cups) glutinous rice (sticky rice) • (about 100 grams) black beans • ripe Nam Wa bananas (or substitute with ripe burro bananas if available) • (about 1 1/3 cups) sugar • (about 2 tablespoons) salt • (about 355 ml) coconut milk

chicken (about 200 grams) • green curry paste • coconut milk (about 50 ml) • winged beans • fresh Thai basil • fish sauce • palm sugar • vegetable oil

chicken wings (drumettes) • potato, cut into pieces • firm tofu, cut into pieces • onion, cut into pieces • soy sauce • coconut sugar • fresh coconut milk (about 240 ml) • water (about 240 ml) • shelled edamame (about 70 grams) • tamarind paste

ground pork (400 grams) • Thai basil • Yardlong beans (or green beans), • fresh chili peppers • garlic • vegetable oil (about 60 ml) • sugar (about 8 grams) • fish sauce (about 15 ml) • oyster sauce (about 30 ml) • light soy sauce (about 15 ml) • seasoning powder (such as chicken bouillon, about 10 grams)

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

glutinous rice flour • sugar • water (240 ml) • cornstarch • pre-made red bean paste • fresh strawberries

coconut sugar (about 36 grams) • light soy sauce (about 22 ml) • oyster sauce (about 15 ml) • soy sauce (about 7 ml) • tamarind paste (about 60 ml) • salt • eggs • garlic • About 1 cup mixed squid, shrimp, and shellfish (frozen is fine; about 150 grams) • noodles (mung bean vermicelli) • vegetable oil (about 45 ml) • Green onions, cut into 2-inch pieces •