Soybean

palm sugar (500 grams) • granulated sugar (250 grams) • tamarind juice (400 grams) • water (100 grams) • salt (50 grams) • dried red chili peppers (100 grams) • vegetable oil (500 grams) • shallots (120 grams) • white soybean paste (optional) (100 grams) • garlic chives, chopped, to taste (5-10 grams) or • bean sprouts, to taste (5-10 grams) or • firm tofu, diced (20 grams) •

shredded green papaya (about 200 grams) • tomatoes • lime • fresh chili peppers • garlic (omit for vegan/strict vegetarian version) • vegetarian fermented soybean sauce • vegetarian MSG (optional) • granulated sugar

ground pork (200 grams) • chicken feet • pork blood • Roma tomatoes • Nam Ngiao curry paste (already mixed with fermented soybean) • Stevia syrup • Fish sauce • Dried red silk cotton flowers (to taste) • Chopped green onions and cilantro • Fried garlic • Blanched shirataki noodles • Pickled mustard greens •

chopped mature ginger • garlic • bird's eye chilies • fermented soybean paste • light soy sauce • sweet dark soy sauce • palm sugar • pickled garlic juice • pickled garlic • vinegar • MSG, optional • chopped ginger for garnish •

dried chilies, soaked • garlic • shallots • grilled fermented soybean sheet • sugar • fish sauce • shrimp paste • ground pork • cherry tomatoes • little vegetable oil • Side vegetables: boiled cabbage, cucumber, cilantro and green onions • All measurements are approximate and can be adjusted to taste

chicken drumsticks with thighs • potatoes, diced • fermented soybean paste • sugar • soy sauce • salt • ground pepper • cilantro roots, crushed • water (1-1.5 liters)

fresh shrimp • tube silken tofu (soybean tofu) • Sliced green onions • Sliced celery • Water • Shiitake soy sauce • White pepper

tilapia (about 14 oz), cleaned and scored diagonally • Oil for frying • garlic, coarsely chopped • fermented soybean paste (diluted with a little water) • julienned ginger • green onions • cilantro • Red chili for garnish • soy sauce • oyster sauce • tamarind juice • Coconut sugar, to taste •

large egg • sugar (about 85 grams) • soybean oil (about 90 grams) • baking powder • milk • vanilla extract • all-purpose flour (about 180 grams, not sifted) • salt

Purple Sweet Potato QQ Balls • purple sweet potato • tapioca starch • pumpkin • tapioca starch • mashed purple sweet potato • vegan sweetened condensed milk or simple syrup • (about 60 grams) cooked Job's tears (coix seeds) • (about 80 grams) cooked red beans • (about 80 grams) cooked split soybeans • dried longan • brown sugar •

khanom jeen noodles (fermented rice noodles) • coarsely ground pork • pork spare ribs • boiled chicken blood • small tomatoes • dried red cotton tree flowers (soaked until soft) • fermented soybean paste (or use miso if unavailable) • vegetable oil • small dried red chilies • cilantro roots • garlic • small shallots •

pumpkin (about 1/2 pound or 225 grams) • small bunch pak wan (Melientha suavis) • small bunch neem leaves (optional, skip if you don’t like bitterness) • oyster mushrooms (about 100 grams) • Pork, as desired • Lemon basil • Kaffir lime leaves, julienned fingerroot • leftover curry paste, plus half the amount more • lemongrass • garlic • small shallots • Some galangal, fingerroot, and cilantro roots •

silken tofu • ground pork • green onion, sliced • ginger, minced • spicy fermented soybean paste (doubanjiang) • salt • light soy sauce • cornstarch

garlic • small shallots • small dried chilies + 8 large dried chilies • grilled fermented soybean (can substitute with shrimp paste if no allergies) • ground roasted coriander seeds • Sichuan peppercorns • ground cinnamon • lemongrass • galangal • cilantro roots • kaffir lime zest • roasted peanuts •

Small fresh bamboo shoot (enough for 1 serving) • Water spinach (optional) • Pork (substitute with fresh fish if preferred) • Water (enough to cover the vegetables) • fish sauce, 1/2 teaspoon salt • lime • ladles (about 1/2 cup or 120 ml) tamarind juice • palm sugar • shallots • garlic • small dried chilies plus 3 large dried chilies • lemongrass •

dried brown rice vermicelli noodles (170 grams) • water or broth (200 ml) • Chinese broccoli (about 1 1/2 cups, 150 grams) • garlic • large eggs • vegetable oil • light soy sauce • sweet dark soy sauce • soy sauce • fermented soybean paste • granulated sugar • ground black pepper •

pork spare ribs (500 grams) • ground pork (30 grams) • pork or chicken blood curd, as preferred • fresh rice noodles (khanom jeen) (1 kilogram) • large onion, finely chopped • tomatoes (500 grams) • lemongrass, cut into 1-inch pieces • dried red cotton tree flowers (dok ngio) • shallots • dried red chilies, soaked (add more for extra heat) • shrimp paste • garlic •

ground pork (300 g) • –17 1/2 oz pork bones, such as soup or rib bones (300–500 g) • Dried red cotton tree flowers (dok ngio), as desired • Thai tomatoes (makhuea som) • pork blood cake (200 g) • –17 cups water (3–4 liters) • –6 tablespoons fish sauce • seasoning powder (such as pork bouillon) • –3 tablespoons tamarind paste • dried chilies • Thai garlic • shallots •

Omelet: 4 eggs and about 4 oz (115 grams) ground pork, seasoned with soy sauce • Vegetables for the curry: Use your favorites. Today I chose water spinach, green papaya, young watermelon, cabbage, and okra • shallots + 1 head garlic • large dried chilies + 15 small dried chilies • fermented soybean (or substitute with miso) + 1 small grilled dried fish • lemongrass + peel from 1/2 small kaffir lime • (if you have fingerroot, add a bit for extra flavor) + salt • ladles tamarind water (about 1 to 1 1/2 cups or 240-360 ml) • palm sugar + 2 tablespoons granulated sugar • large lime • salt + 2 tablespoons soy sauce • Water

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 •

Make the broth with pork bones and chicken ribs • Chicken blood cubes and pork blood (sold in bags) • Ground pork with some fat • Cherry tomatoes and small local tomatoes • Dried cotton tree flowers (soaked in water) • Fermented soybean discs (thua nao) • Fermented soybeans (choose whole beans, rinse and drain to reduce saltiness) • Dried large and small chilies • Coarse salt • Garlic • Coriander seeds or cilantro roots • Turmeric •

ladles (about 1/2 cup or 120 ml) prepared Nam Ngiao chili paste • ground pork • –10 oz (200–300 grams) pork bones • (about 7 oz or 200 grams) pork blood tofu • (about 30 grams) dried red cotton flowers, soaked • (about 150 grams) tomatoes • fermented soybean sheets (thua nao) • ladle (about 1/4 cup or 60 ml) fish sauce • salt • green cap soy sauce (or light soy sauce) • cilantro roots • oyster sauce •

chicken feet (about 150 grams) • chicken blood (about 100 grams) • ground pork (about 100 grams) • a rack pork ribs • Salt and soy sauce, to taste • dried red cotton flowers (dok ngio) (about 10 grams) • Thai tomatoes (makhuea som) (about 100 grams) • little lemongrass and kaffir lime leaves • Fried garlic • lemongrass • galangal (about 10 grams) • fresh turmeric (about 10 grams) •

water (about 21 cups) • chicken feet (about 1 kg) • pork spare ribs (about 1 kg) • salt + seasoning powder (such as chicken bouillon) • white vinegar • Thai rice wine (optional, to reduce odor) • large ladle (about 1/2 cup) Nam Ngiao curry paste • large tomatoes, or to taste • ground pork (about 500 grams) • large handful Thai garlic, for pounding and for crispy topping • large handful dried Thai chilies • cilantro roots •

fermented soybean sheets • Nam Ngiao curry paste (Dok Ngiew Pa brand or similar) • medium cherry tomatoes • pork spare ribs, cut into pieces • ground pork (about 400 grams) • dried red cotton tree flowers (dok ngiew), or to taste • cilantro • Cilantro roots (attached to the bunch) • fish sauce (do not add sugar) • Shredded cabbage • Fried garlic • Roasted dried chilies •

fresh rice noodles (kanom jeen) • coarsely ground pork, plus 1.1 lbs (0.5 kg) for making pork meatballs • finely chopped pork belly • pork spare ribs • cooked chicken blood • pouch (about 1 cup) cooked pork blood • small tomatoes • dried red cotton tree flowers (dried dok ngio) • ladle (about 1/4 cup) light soy sauce • ladle (about 2 tablespoons) fish sauce • pork or chicken bouillon cubes • granulated sugar •

glass noodles • bean sprouts (or to taste) • long green beans (or to taste) • firm tofu • granulated sugar • tamarind paste • soy sauce • fermented soybean paste (optional) • water (120 ml)

tuna in spring water (Nautilus or any brand, about 5 oz/140 grams) • fresh holy basil leaves • red chili peppers • garlic • light soy sauce • oyster sauce • fermented soybean paste • sweet soy sauce • vegetable oil • brown sugar

vegetable oil • Wide rice noodles • Chopped Chinese broccoli (gai lan), bite-sized • Pork • large egg • dark soy sauce • fish sauce • sugar • fermented soybean paste • Fried garlic

soy protein (textured vegetable protein sheets) • vegetarian red curry paste • vegetarian fermented soybean paste (or miso) • coconut milk (250 ml) • soy sauce • palm sugar • water (100 ml) • vegetable oil • small clusters pea eggplants • thinly sliced kaffir lime leaves • thinly sliced red chili peppers