Palms

palm sugar (1 kg) • salt (3 teaspoons) • mature ginger (250 grams)

rice flour (about 60 grams) • tapioca flour (about 24 grams) • thin coconut milk (about 240 ml) • water (about 80 ml) • palm sugar (about 200 grams) • rice flour (about 40 grams) • salt • thick coconut milk (about 480 ml)

~~~Miang Kham Sauce • sliced galangal (about 16 grams) • sliced lemongrass (about 16 grams) • shrimp paste (about 20 grams) • dried shrimp (about 50 grams) • toasted coconut (about 80 grams) • palm sugar (about 1 kg) • water (about 1 liter) • fried shallots (about 36 grams) • ~~~Miang Kham Fillings • diced shallots • bird's eye chilies •

roasted shallots, peeled • young galangal • roasted mature ginger • high-quality roasted shrimp paste • finely pounded toasted coconut • palm sugar • water • lightly crushed roasted peanuts

chicken breast (about 300 grams), cut into palm-sized pieces • Lobo Massaman curry paste • garlic, peeled • small shallots, peeled • coconut milk (about half a box, 120 ml) • light soy sauce • black pepper • sugar

good quality palm sugar • water • good quality fish sauce (a good fish sauce won't be too salty) • good quality shrimp paste (reduce the amount if the paste is very salty) • coarsely ground dried shrimp (adjust as needed) • sliced shallots (reduce if you don't like them) • Chopped bird's eye chilies, to taste • Note: The taste will depend on the quality of the ingredients, such as the sweetness of the sugar and the saltiness of the fish sauce and shrimp paste

Shallots, tofu, pickled radish, dried shrimp • Eggs, bean sprouts, soaked Pad Thai rice noodles • Tamarind paste, palm sugar, fish sauce (or sugar and vinegar)

rice flour (about 60 grams) • water (about 60 ml) • pandan leaf water (about 120 ml) • lye water (if unavailable, use a mixture of baking soda and water) • clear limewater (food-grade pickling lime water) • palm sugar • brown sugar (about 36 grams) • water (about 180 ml) • toasted white sesame seeds (about 30 grams)

glass noodles • –5 oz bean sprouts (about 100–150 grams) • Chinese chives, washed and cut into 1–2 inch pieces • dried shrimp, soaked in water for 5–10 minutes to soften • Pork or fresh shrimp, as desired • firm tofu (white or yellow), cut as you like • Pad Thai sauce: 2 tablespoons fish sauce, 2 tablespoons palm sugar, 3 tablespoons tamarind paste, 1 teaspoon pork seasoning powder, 1/2 teaspoon seasoning powder (optional). Mix everything together or heat until dissolved, then add 1 tablespoon sesame oil • large eggs • Crushed peanuts, chili flakes, lime (amounts to taste)

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

carp • (3 cups) water, enough to cover the fish • palm sugar • salt • fish sauce • sugarcane • garlic, pepper, cilantro roots • tamarind juice

mackerel • palm sugar • fish sauce • seasoning sauce • water • shallots • garlic • cilantro roots • red bird's eye chilies • old ginger

fresh watermeal (about 100 grams) • fresh shiitake mushrooms, straw mushrooms, or any fresh mushrooms (about 100 grams) • ground dried chili (about 80 grams) • fried shallots (about 60 grams) • fried garlic (about 30 grams) • fish sauce (about 30 grams) • palm sugar or coconut sugar (about 220 grams) • tamarind paste (about 80 grams) • sweet shrimp paste (about 25 grams) • salt (about 5 grams) • dried shrimp, soaked in water (about 25 grams) • oil (about 300 grams)

chicken (about 1 kg) • green chilies, for extra heat • green curry paste • fish sauce • coconut sugar or palm sugar • Fresh basil or cilantro, as desired • coconut milk • Sauce for basting chicken while grilling** • green curry paste • palm sugar or coconut sugar • fresh coconut milk • finely chopped basil or cilantro

chicken drumsticks (1 kg) • fresh egg noodles for Khao Soi (1/2 kg) • vegetable oil (240 ml) • coconut milk (720 ml) • Curry Paste: • dried red chilies • garlic • small shallots • Peel from 1 kaffir lime • fingerroot • fresh turmeric • sliced lemongrass •

large raw shrimp • cha-om leaves (or substitute with chopped green onion tops if unavailable) • Chopped cabbage, as desired • long green beans, cut into pieces • baby corn • large eggs • sour curry paste (kaeng som paste) • fried mackerel (about 3.5 oz/100 grams) • large shallot • tamarind juice • palm sugar (or light brown sugar) • salt •

firm tofu • Chinese sausages • Japanese cucumber or regular cucumber • large eggs • shiitake mushrooms • pork loin (about 400 grams) • Blanched bean sprouts • Chinese five-spice powder • cinnamon, 1 star anise, and 1/2 tablespoon other five-spice seeds • light soy sauce • salt • palm sugar •

chicken wings (1 kg) • cilantro roots, finely pounded • garlic, finely pounded • ground black pepper • coconut sugar or palm sugar • honey • evaporated milk or whole milk • soy sauce or light soy sauce • dark soy sauce • oyster sauce • sweet dark soy sauce • pure honey •

rice flour (about 240 grams) • arrowroot flour (about 8 grams) • tapioca flour (about 16 grams) • water (about 240 ml) • butterfly pea flower water (or 1/2 teaspoon purple food coloring) • sweet preserved radish, finely chopped (about 120 grams) • minced garlic (about 8 grams) • roasted peanuts, coarsely ground (about 140 grams) • salt • palm sugar (about 36 grams) • cilantro roots, cut into pieces • garlic •

eggs • Water • salt • Vegetable oil • shallots, thinly sliced • dried red chilies (such as Thai Jinda chilies) • concentrated tamarind paste • fish sauce • palm sugar • water (about 120 ml)

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 •

fresh oysters (about 100 grams) • squid, sliced • duck egg • bean sprouts • Chopped green onions and cilantro, to taste • Salt, fish sauce, and black pepper, to taste • chili sauce • palm oil • all-purpose flour

Pad Thai Sauce • soy sauce • palm sugar • tamarind paste • sesame oil • Pad Thai Ingredients • small pack fresh glass noodles • firm tofu, cut into small cubes • large eggs • bean sprouts • garlic chives, cut into 1-inch pieces • Crushed peanuts, chili flakes, lime wedges •

dried rice stick noodles (about 7 oz / 200 grams) • large white shrimp, peeled and deveined • firm yellow tofu • chopped salted radish • roasted peanuts, crushed • dried shrimp • large eggs • shallots, finely chopped • Bean sprouts, rinsed and cleaned • Garlic chives, cut into 2-inch pieces • Vegetable oil for stir-frying • Pad Thai sauce >> 2 tablespoons palm sugar + 3 tablespoons fish sauce + 3 tablespoons tamarind paste + 1 tablespoon chili powder

chicken breast • firm tofu, diced • finely chopped pickled radish • thin rice noodles (soaked until soft) • raw bean sprouts • garlic chives, cut into 2-inch pieces • large egg • vegetable oil (for stir-frying) • roasted peanuts, crushed • Fresh vegetables (for serving) • palm sugar • tamarind paste •

simple syrup • red syrup (such as sala syrup) • toddy palm seeds • green jelly (lod chong or pandan jelly) • grass jelly • ice cubes (for shaving) (about 240 ml)

shrimp (peeled and deveined) • squid (cut into small pieces) • chicken (thinly sliced) • firm tofu (about 50 grams, diced) • pickled radish (finely chopped) • thin rice noodles (about 100 grams, soaked until soft) • bean sprouts (about 50 grams, raw) • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) •

chicken breast (thinly sliced) • firm tofu (cut into cubes) • finely chopped pickled radish • Pad Thai rice noodles (soaked until soft) • raw bean sprouts • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for stir-frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) • palm sugar • tamarind paste •

Chopped preserved radish, to taste • Shiitake mushrooms, sliced, to taste • palm sugar (about 40 grams) • tamarind paste (about 75 ml) • soy sauce (about 60 ml) • mushroom soaking water or water (about 60 ml) • Tofu, to taste • Pad Thai rice noodles • Bean sprouts

chicken breast (cut into bite-sized pieces) (100 grams) • large egg (for stir-frying) • oil • small shallot (sliced) • little fried tofu (cut into small cubes) • little sweet preserved radish • bean sprouts • garlic chives • glass noodles (150 grams) • large egg (for wrapping the Pad Thai) • sugar • light soy sauce •