Of leafs

ground pork (500 g) • cooked rice (100 g) • chopped garlic (50 g) • cooked pork rinds, sliced (200 g) • salt (about 22 g) • sugar (about 4 g) • seasoning powder (about 3 g) • (Freeze the pork for 20 minutes before mixing) • Ingredients for Betel Leaf Wrapped Grilled Sour Pork: • Sour pork (naem) • Betel

dried bird’s eye chilies, soaked until soft • shallots • garlic • sliced fingerroot • shrimp paste or vegetarian shrimp paste • fish sauce (60 ml) • tamarind juice (120 ml) • palm sugar (about 25 grams) • water (1 liter) • dried fish powder (optional) • eggs, made into an omelet with pak wan leaves • green papaya, sliced •

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

bamboo shoots for soup • pumpkin • zucchini • straw mushrooms • acacia leaves (cha-om) • Thai basil leaves • lemongrass • small shallot • Thai chilies • sticky rice • yanang leaves • water (about 1/2 liter) •

bamboo shoots with yanang leaf extract (ready-to-cook) • toasted rice powder • ladle (about 1/4 cup or 60 ml) fermented fish sauce (pla ra) • fish sauce • Fresh chili peppers • Shallots • Lemongrass • Thai basil • Acacia leaves (cha-om) • Roselle flowers (okra can be substituted)

–10 oz catfish (200–300 grams) • –3 tablespoons Southern Thai curry paste • shrimp paste • –2 cups roughly chopped betel leaves (about 35–50 grams) • coconut cream (about 240 ml) • coconut milk (about 360 ml) • –2 ladles fish sauce (about 2–4 tablespoons) • sugar

cooked sticky rice (about 3 kilograms) • bananas • coconuts, use only the thick coconut cream • garlic • whole black peppercorns • ground pork with some fat (about 600 grams) • peanuts • granulated sugar (about 200 grams) • young coconut leaves, enough to wrap all the filling • pandan leaves, squeeze for juice • peanuts (about 200 grams)

large eggs • acacia leaves (cha-om) (about 25 grams) • soy sauce (15 ml) • seasoning powder (such as chicken bouillon, about 6 grams)

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

–2 tablespoons vegetable oil (15–30 ml) • acacia leaves (about 50 grams) • –4 large eggs • –14 ounces chopped napa cabbage and other vegetables of your choice (200–400 grams) • –2 tablespoons gaeng som curry paste (15–30 ml) • tamarind paste (45 ml) • fish sauce (22 ml) • palm sugar (30 ml) • –2 limes

large eggs • cha-om leaves (acacia leaves) • fish sauce • ground black pepper

wild betel leaves (cha plu), washed thoroughly • coconut (cut into small pieces), toasted until fragrant • small red onion (diced) • fresh ginger (diced) • lime (cut with peel into small cubes) • Thai bird’s eye chilies (thinly sliced) • peanuts (toasted) • dried shrimp (unsalted type) • ## Miang Kham Sauce Ingredients ## • palm sugar • shrimp paste (grilled until fragrant) • good-quality fish sauce •

Chili peppers • Garlic • Shallots • Galangal • Lemongrass • Lime • Ginger • Pea eggplant • Peanuts • Rice vermicelli noodles • Wild betel leaves or any leafy greens suitable for wrapping herbs • Green banana •

beef with a little fat, cut into bite-sized pieces (about 1 kg) - Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside • coconut milk, separated into thick and thin parts (about 1 kg) - Simmer the thick coconut milk until the oil separates and set aside • red curry paste (about 100 grams) • ground roasted cumin seeds (1/2 tablespoon) • ground roasted coriander seeds • fresh ivy gourd (about 1 kg) - Wash thoroughly, trim ends, cut in half lengthwise. Soak in salted water to remove sap and reduce bitterness. Squeeze out the seeds by hand, rinse, and drain well • kaffir lime leaves • each red and green spur chili, cut into pieces • Thai basil • fish sauce (adjust to taste depending on your curry paste)

beef chuck with some fat, cut into bite-sized pieces (about 1 kg) – Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside • coconut milk, separated into thick and thin parts (about 1 kg) – Simmer the thick coconut milk until the oil separates and set aside • red curry paste (about 100 grams) • pea eggplant (about 200 grams) • kaffir lime leaves • red chili and 1 green chili, cut into pieces • Thai basil • fish sauce (adjust to taste depending on your curry paste)

Nile tilapia, cleaned and scaled (you can cut it into pieces or leave it whole) • Thai bird’s eye chilies, finely pounded • Thai bird’s eye chilies, lightly crushed • shallots, crushed • garlic • galangal, sliced • lemongrass, sliced diagonally • kaffir lime leaves, tough stems removed • limes • culantro, sliced (or substitute with cilantro if unavailable) • tamarind pulp • plum tomatoes, halved •

stewing chicken – clean and cut into pieces. Place in a pot with 10 torn kaffir lime leaves, 1/2 tablespoon salt, 2 tablespoons fish sauce, and enough water to cover the chicken. Simmer over medium heat for 20 minutes or until tender • boiled bamboo shoots (from a vacuum-sealed bag) – rinse and boil in water, then discard the water once • coconut milk (both thick and thin parts) – heat and stir until the coconut cream separates and becomes oily, then set aside • red curry paste • ground roasted cumin • ground roasted coriander seeds • torn kaffir lime leaves for the curry • red or green spur chilies, sliced • Thai basil leaves • fish sauce (for seasoning)

pork ribs, cleaned • cha-muang leaves, torn into bite-sized pieces • large cloves garlic, crushed • lemongrass, cut into pieces and crushed • salt • Water, add according to the rice cooker, as it can be refilled during simmering

shelled freshwater snails • Southern Thai curry paste • coconut milk • cumin leaves • palm sugar • fish sauce

ground beef (210 grams) • red chilies • dried red chilies • garlic • Fresh holy basil leaves, to taste • oyster sauce • fish sauce • soy sauce (or shoyu) • sugar • water • vegetable oil

ground beef • Thai red chilies • garlic, minced • fish sauce • soy sauce • granulated sugar • fresh Thai basil leaves (to taste) • rice bran oil (or vegetable oil) • little water

minced pork and beef (300 grams) • red chili peppers • garlic • chili flakes • seasoning powder • soy sauce • fish sauce • sugar • holy basil leaves (100 grams) • oyster sauce

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

ground pork (200 grams) • garlic (about 1 tablespoon, 15 grams) • Bird's eye chili, to taste • Holy basil leaves, as desired • oyster sauce (30 ml) • fish sauce (10 ml) • Steamed jasmine rice, for serving • Fried egg, for serving

century eggs • ground pork (about 200 grams) • large red Thai chili peppers • small Thai bird's eye chili peppers • chopped garlic • fresh holy basil leaves • soy sauce • seasoning sauce • oyster sauce • granulated sugar • vegetable oil (for stir-frying) • Vegetable oil (for frying)

ground pork (200 grams) • red Thai chilies (adjust to your preferred spice level) • Thai garlic • fresh Thai basil leaves • yellow chilies • vegetable oil (30 ml) • seasoning powder (such as chicken bouillon) (7 grams) • oyster sauce (15 ml) • light soy sauce (7 ml)

canned fish (such as sardines in tomato sauce) • Thai bird’s eye chilies, to taste • garlic • fresh holy basil leaves • fish sauce (about 7 ml) • oyster sauce (about 15 ml)

Thai red chilies • garlic • ground pork (500 grams) • red holy basil leaves • vegetable oil (45 ml) • seasoning powder • granulated sugar (12 grams) • oyster sauce (45 ml) • light soy sauce (with green cap) (15 ml) • fish sauce (7 ml)

ground beef (250 grams) • Thai basil leaves, as desired • garlic • Thai bird’s eye chilies • red chili pepper • oyster sauce • granulated sugar • soy sauce • fish sauce • cooking oil • water

ground pork (300 grams) • Thai basil leaves • fresh chilies • garlic • fish sauce (1 1/2 teaspoons / about 7 ml) • oyster sauce (about 15 ml) • light soy sauce (1 1/2 teaspoons / about 7 ml) • sugar (1 1/2 teaspoons / about 7 grams) • cooking oil (about 15 ml)