Shelled

boneless chicken thighs • large fresh eggs (white-shelled, or any high-quality eggs) • little Japanese green onion (negi) or substitute with green onions • medium yellow onion • Sliced green onions, to taste • –3 tablespoons soy sauce (30–45 ml) • mirin (15 ml) • sake (15 ml) • dashi stock (15 ml) • sugar (4 grams)

Fried Pancake Batter Ratio • coconut flour (about 4 grams) • water (about 45 ml) • shelled mussels (about 150 grams) • large eggs • olive oil (for frying) (about 90 ml) • Chopped green onions and cilantro, for garnish • bean sprouts • fish sauce (about 2.5 ml) • Sriracha chili sauce (green cap), for dipping

(500 grams) Thai glutinous (sticky) rice • Large piece of alum for scrubbing rice • Shelled mung beans, as desired • coconut cream (220 grams) • plus 2 tablespoons granulated sugar (225 grams) • salt • pandan leaf juice • butterfly pea flower juice • coconut cream (250 grams) • plus 2 tablespoons water (130 grams) • salt • rice flour

cooked jasmine rice (about 200 grams) • preserved mustard greens (kana chai), or more to taste • Chinese pork sausage (lap cheong), sliced • diced carrots (about 50 grams) • shelled edamame (about 50 grams) • minced garlic (about 30 grams) • large eggs • light soy sauce • sweet soy sauce • vegetable oil

crispy frying flour (or tempura flour) (about 32 grams) • cornstarch (about 8 grams) • cold water (30 ml) • black pepper • salt • seasoning powder (such as chicken bouillon) • large egg (for frying) • mussels, cleaned and shelled • Bean sprouts (use as much as you like) • Soy sauce (to taste) • Chopped green onions (for garnish) • sweet chili sauce •

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

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