Squeezed

small spring roll wrappers • soaked glass noodles, cut into pieces (about 250 grams) • ground pork (about 250 grams) • wood ear mushrooms, cut into thin strips (about 100 grams) • each shredded carrot and cabbage (about 150 grams total) • pork-flavored seasoning powder • granulated sugar • vegetable oil • finely chopped cilantro roots • ground white pepper • garlic • large egg, beaten •

crispy pork belly (about 225 grams) • coconut cream (about 240 ml) • water or thin coconut milk (about 240 ml) • fish sauce (about 7 ml) • palm sugar (about 7 grams) • red chili, sliced diagonally • Thai basil leaves (about 10 grams) • Curry Paste Ingredients • dried bird's eye chilies • dried red chilies, stems removed, soaked until soft and squeezed dry • shallots, peeled • garlic, peeled •

chicken breast • King oyster mushrooms • coconut milk • lemongrass • galangal • small shallots, peeled and lightly crushed • kaffir lime leaves, torn in half • Culantro (or substitute with extra cilantro if unavailable) • Thai bird’s eye chilies, to taste • lime • Cilantro, for garnish • large onion, cut into thick slices •

chicken breast, thinly sliced • Panang curry paste • coconut cream, freshly squeezed if possible • palm sugar • fish sauce • Sliced kaffir lime • Sliced red chili

duck breast with skin • Steak seasoning powder (or use salt and pepper instead) • unsalted butter • little olive oil • rosemary • Asparagus • Broccoli • red onion, chopped • freshly squeezed orange juice (100 ml) • cranberry juice (100 ml) • little orange zest • little salt •