Plum

almond milk • marian plums • ripe mango

chopped prunes • mixed nuts, chopped and toasted • whole milk • unsalted butter • brown sugar • egg • all-purpose flour • baking powder • baking soda • vanilla extract

chicken breast, cut into bite-sized pieces (200 grams) • green bell pepper • red bell pepper • yellow onion • dried red chilies, toasted • scallion • garlic, minced • Cashew nuts, as desired • ketchup (about 45 ml) • sweet chili sauce (about 15 ml) • plum sauce (about 15 ml) • oyster sauce (about 15 ml) •

shredded cabbage (about 70 grams) • medium carrot, shredded • fresh shiitake mushrooms, diced • small pack fresh glass noodles • granulated sugar • oyster sauce • sesame oil • soy sauce • large egg • ground pork (about 100 grams) • Minced garlic • vegetable oil (for stir-frying) plus 2 cups (500 ml) vegetable oil (for frying) •

spring roll wrappers • ground pork • shrimp • chives • Chopped ginger, chopped garlic, chopped onion • shiitake mushrooms • seasoned soy sauce • oyster sauce • Ground black pepper • salt • Egg yolk for sealing the wrappers (or use oil, but it may not seal as well) • Taco dipping sauce (from previous recipe)

vegetable oil (about 45 ml) • ground pork (50 grams) • finely chopped shrimp (50 grams) • sliced green onions (about 50 grams) • spring roll wrappers • cornstarch mixed with water (about 60 ml) • black pepper • soaked glass noodles (50 grams) • granulated sugar • bean sprouts (about 100 grams) • light soy sauce (about 7 ml) • oyster sauce (about 15 ml) •

ground pork (250 grams) • Shiitake mushrooms, as desired • small head green cabbage • carrot • large cloves garlic • glass noodles • large egg • Black pepper, to taste • cilantro roots • green onions • sesame oil (15 ml) • sugar (8 grams) •

ground chicken breast (about 200 grams) • glass noodles (use as needed) • shredded cabbage (about 100 grams) • julienned carrots (about 100 grams) • low-sodium fish sauce (30 ml) • granulated sugar (4 grams) • spring roll wrappers (frozen is fine) • Sweet chili sauce or plum sauce, for dipping • oil for stir-frying the filling (15 ml) • oil for frying (240 ml)

vegetable oil (500 milliliters) • king oyster mushrooms, diced small • garlic • small shallots • shredded cabbage • shredded carrots • glass noodles • little water • mushroom sauce or vegetarian oyster sauce • soy sauce • sugar • Chopped cilantro for garnish •

spring roll wrappers • glass noodles • cabbage • carrot • ground pork • dried shrimp • aromatic paste • soy sauce • cilantro • vegetable oil • chicken dipping sauce, plum sauce

rice noodles (about 300 grams) • dried chilies • fresh chilies • small cloves Thai garlic • cherry tomatoes or plum tomatoes • fish sauce (30 ml) • fermented fish sauce (pla ra) (45 ml) • coconut sugar (about 7 grams) • lime juice (15 ml) • tamarind juice (30 ml) • MSG (optional) • small fresh shrimp, peeled and deveined •

green papaya, shredded • Thai chilies • salted preserved crab • cooked fermented fish sauce (about 30 ml) • garlic • small Roma or plum tomatoes • fish sauce (about 15 ml) • palm sugar (about 7 grams) • lime juice (about 15 ml) • Cabbage, for serving on the side

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 •

(about 60-90 grams) red curry paste, to taste • coconut cream (about 1 kilogram), freshly pressed from coconut meat with just enough water to extract • coconut milk (about 300 grams), pressed from the second round of coconut pulp • roast duck • Palm sugar, to taste • Fish sauce, to taste • Pineapple, cut into • Cherry or plum tomatoes • pea eggplants • fresh Thai basil leaves • kaffir lime leaves, thinly sliced

sea bass (about 600 grams), cut into pieces • Mushrooms of your choice • lemongrass • shallots • Roma or plum tomatoes • Thai bird’s eye chilies, roughly crushed • Lime • Culantro (or substitute with cilantro) • galangal • Thai chili paste (nam prik pao) • Evaporated milk or whole milk • About 2 cups water (480 ml)