Shallots ginger

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

your choice of greens, such as Chinese mustard greens • enoki mushrooms

whole sea bass • diced mature ginger • shallots, diced • lime, diced • lemongrass, thinly sliced • kaffir lime leaves, thinly sliced • Fresh chilies, to taste • Fried dried chilies, to taste • Sour green mango, to taste • Peanuts or cashew nuts, to taste • Culantro (or sawtooth herb), to taste • coconut sugar (about 60 grams) •

whole chicken, about 4 lbs (1.8 kilograms) • black pepper • garlic • cilantro roots • lemongrass • fresh ginger • small shallots • salt • soy sauce • oyster sauce • seasoning sauce • whole milk •

beef, cut into cubes (1 kg) • Massaman curry paste (100 g) • coconut sugar (about 50 g) • tamarind paste (about 60 ml) • roasted peanuts (about 140 g) • large shallots • set mixed whole spices (such as cinnamon stick, star anise, cardamom pods, cloves) • sliced shallots (about 30 g) • sliced ginger (about 15 g) • garlic cloves (about 15 g) • coconut milk (500 ml) • fish sauce (30 ml)

small shallots • garlic • finely sliced young ginger • small pieces chicken breast • roasted peanuts • palm sugar (250 grams) • salt • ladles tamarind juice • cooking oil • sour green mango • wild betel leaves (or substitute with spinach or lettuce leaves) • fresh chili peppers •

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 •

fresh shrimp, peeled • roasted peanuts • Diced ginger • limes, peeled and cut into pieces • shallots, sliced • Bird’s eye chilies • palm sugar • lemongrass • sliced galangal • shrimp paste • Wild betel leaves (cha plu leaves) • Dried shrimp •

whole tilapia • palm sugar • shrimp paste • fish sauce • wild betel leaves (or substitute with spinach leaves if unavailable) • crispy frying flour (tempura flour or all-purpose flour) • roasted peanuts • ginger • shallots • bird's eye chilies • lime

Ingredients for Crispy Rice Balls • cooked jasmine rice (about 320 grams) • red curry paste • shredded coconut (about 20 grams) • small egg • granulated sugar • mushroom seasoning powder • salt • crispy frying flour (about 30 grams) • kaffir lime leaves, thinly sliced • Ingredients for Salad • balls fermented mushroom naem •

large Thai shallots • small piece of mature ginger • small dried red chilies • garlic • coriander seeds (about 12 grams) • turmeric root • curry powder (about 7 grams) • cha-ko fruits (grass jelly fruit) • salt (about 18 grams)

large dried red chilies • salt • Thai garlic • small piece ginger • turmeric (about 1 tsp) • black cardamom pod (optional) • curry powder • small shallots • grilled shrimp paste • light soy sauce • chicken drumsticks with thighs attached • fresh egg noodles for Khao Soi •

galangal • ginger • lemongrass • shallots • shrimp paste • coconut sugar (300-400 grams) • finely toasted coconut

coconut sugar (500 grams) • galangal and lemongrass (100 grams) • ginger and shallots (50 grams) • shrimp paste • Roasted peanuts, toasted coconut • Ground dried shrimp • water (about 240 ml) • Lotus petals, lotus stamens • Bird’s eye chilies • Diced ginger, shallots, and lime • Roasted peanuts, dried shrimp, toasted coconut

For the crispy rice cakes • cooked jasmine rice (about 200 grams) • Vegetable oil for frying • Seasonings • boiled pork skin, cut into strips (about 100 grams) • high-quality fermented pork sausage (naem) • shallots, thinly sliced • green onion, thinly sliced, and 1 stalk sawtooth coriander (culantro), thinly sliced • fried peanuts • young ginger, julienned • roasted chili flakes • fish sauce •

peanuts • dried coconut • dried shrimp • shallots • limes • ginger • lemongrass • Thai bird's eye chilies • wild betel leaves (cha plu leaves) • palm sugar • roasted peanuts • roasted dried shrimp •

~~~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 •

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 •

coconut sugar (about 500 grams) • galangal and lemongrass (about 100 grams) • ginger and shallots (about 50 grams) • grilled shrimp paste • roasted peanuts, crushed • toasted coconut, shredded • dried shrimp, ground • water (about 120 ml)

boiled forest bamboo shoots • fresh chilies • roasted or grilled garlic • roasted or grilled shallots • sliced ginger leaves • fermented crab paste • salt • fish sauce • Chopped cilantro and green onions

pork ribs • pork belly • Hang Lay curry paste • garlic • shallots • pickled garlic • pickled garlic juice • tamarind paste • julienned ginger • peanuts • fish sauce • water •

chicken thigh • jasmine rice • thinly sliced old ginger • minced garlic • minced shallot • salt • sugar • vegetable oil • minced ginger • sliced red chilies • fermented soybeans • light soy sauce •

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

plate fresh sour pork • Sliced ginger, to taste • Sliced shallots, to taste • green onions, sliced • limes • red chili peppers, sliced (adjust spiciness to taste) • Sunflower seeds or roasted peanuts, to taste • fish sauce • sugar • Cabbage, cilantro, cucumber, to taste