Skin garlic

Bulgarian yogurt (about 240 ml) • Salt • ground pork (about 400 grams) • garlic • boiled pork skin (about 100 grams; optional)

ground pork (400 grams) • boiled pork skin, shredded (100 grams) • cooked sticky rice, pounded (about 30 grams) • garlic, finely minced • granulated sugar • chicken bouillon powder • fine salt • Thai bird’s eye chilies (for wrapping) • Garlic cloves (for wrapping) • Banana leaves, plastic bags, and rubber bands for wrapping

ground pork (1 kg) • pork skin (1/2 kg) • garlic (1/2 kg) • rice ladle cooked jasmine rice (about 1/2 cup or 100 grams) • fine salt (about 30 grams) • seasoning powder (about 10 grams) • MSG (about 10 grams) • Chili peppers, to taste

finely ground pork (1 kg) • pork skin (1/2 kg) • small cup sticky rice (about 1/2 cup or 100 grams) • ladle finely pounded garlic (about 1/4 cup or 30 grams) • salt (about 37 grams) • MSG (optional, about 7 grams)

ground pork (800 grams) • cooked white rice or sticky rice (about 200 grams) • (If using sticky rice, rinse it with water first) • finely chopped garlic (about 120 grams) • boiled pork skin, thinly sliced (about 100 grams) • granulated sugar (about 12 grams) • sea salt (about 15 grams) • seasoning powder (such as chicken bouillon) (about 10 grams) • Thai bird’s eye chilies, to taste

ground pork (500 grams) • boiled pork skin (300 grams) • garlic • sea salt • Greek yogurt (about 240 ml) • red Thai chili peppers

ground pork (1 kilogram) • pork skin (1/2 kilogram) • fine salt • MSG (optional) • cooked sticky rice • garlic cloves

pork loin (1 kg) • pork skin (300 grams) • coarsely crushed Thai garlic (100 grams) • steamed sticky rice (100 grams) • fine salt (20 grams) • seasoning powder (10 grams)

ground pork (chilled in the freezer until very cold but not frozen) • boiled pork skin • cooked sticky rice, soaked in water until soft (about 160 grams) • minced garlic (about 65 grams) • seasoning powder • salt • Thai bird’s eye chilies, stems removed, washed and dried, as desired

ground pork with fat (2 kilograms) • pork skin (1/2 kilogram) • garlic (1/2 kilogram) • salt • cooked sticky rice (about 200 grams)

squid (skin removed, scored in a crosshatch pattern, cut into bite-sized pieces) • large shrimp (peeled and deveined) • fresh glass noodles (80 grams) • fresh Thai chilies (finely sliced) • medium onion • tomato (sliced) • cilantro (cut into 2-inch pieces) • pickled garlic bulb (cut into small pieces) • = Dressing = • fish sauce (15 ml) • lime juice (15 ml) • granulated sugar (4 grams) •

ground pork (200 grams) • minced garlic • rice paddlefuls cooked sticky rice (about 1 cup/150 grams) • MSG • salt • rice paddlefuls cooked pork skin, thinly sliced (about 1 1/3 cups/200 grams)

shrimp (peeled and deveined) • squid (skin removed) • garlic • fresh chili peppers • baby corn (halved and sliced diagonally) • carrots (about 50 grams, cut into sticks) • Thai basil • holy basil • oyster sauce • seasoning powder • ground bird's eye chili • lime juice •

young jackfruit • coarsely ground pork with fat • garlic, crushed • kaffir lime leaves, thinly sliced • Green onions and cilantro, thinly sliced, to taste • tomatoes • Fried dried vegetables • Pork cracklings or crispy pork skin, to taste • Fresh vegetables, to taste • dried Thai chilies • galangal, thinly sliced • shallots •

King oyster mushrooms or your choice • Snake gourd • Bitter melon • Pea eggplants • Green onions • Dried chili peppers and bird's eye chili peppers • Garlic • Shallots • Pork skin or a little pork belly • ground rice (soaked sticky rice pounded until fine) • fermented fish sauce • oyster sauce •

tilapia, cut into sections • Olive oil for brushing the fish skin • Sea salt for marinating the fish • green chilies • bird's eye chilies • spur chilies • Garlic • Shallots • Sea salt for seasoning • Side vegetables as desired