Stalk

Wide rice noodles, 7–10 oz (200–300 grams) for 1 serving • dark soy sauce (about) • –2 stalks Chinese broccoli (gai lan) • sugar • Carrot, sliced, about 3.5 oz (100 grams), or to taste • salt • sliced pork loin • ground black pepper • large eggs • sugar • fish sauce • seasoning sauce (green cap) or soy sauce •

thin rice noodles (about 200 grams) • blanched water spinach (about 30 grams)

the amount of panaeng curry paste from the previous recipe, about 4-5 tablespoons (made with 3 heads garlic, 20 shallots, 16 dried chilies + 8 large dried chilies, 1 tablespoon galangal, 2 stalks lemongrass, 4 teaspoons coriander seeds, 1/2 teaspoon Sichuan peppercorns, 1 teaspoon cinnamon, 3 cilantro roots, 1 tablespoon peanuts). See previous recipe for details • cumin seeds • coriander seeds • Sichuan peppercorns • cardamom pods • black peppercorns • galangal • salt • cilantro roots • pork shoulder (about 250 grams) • coconut milk (about 400 grams) • Torn kaffir lime leaves and pea eggplants •

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 •

–4 lbs mussels (900 g–1.8 kg) • cornstarch (about 32 grams) • tempura flour or all-purpose flour (about 24 grams) • large eggs • –4 stalks green onions and cilantro • soy sauce • fish sauce • sugar • Ground black pepper, to taste • Chili sauce, for serving • Sweet chili sauce, for serving

......Ingredients. • fresh spring roll wrappers • shredded chicken breast • steamed Chinese sausages, cut lengthwise into quarters • eggs, made into thin omelets and sliced into strips • steamed crab meat • firm tofu, cut into long strips • blanched bean sprouts • scallion stalks • red chili peppers, thinly sliced • Japanese cucumbers, cut into long strips • .............Sauce........ •

boneless, skinless chicken thighs, cut into bite-sized pieces (300 grams) • coconut cream (180 ml) • oyster mushrooms, torn into pieces (120 grams) • lemongrass, sliced diagonally • water (360 ml) • galangal • kaffir lime leaves, torn into pieces • chicken bouillon cube • lime juice (30 ml) • fish sauce (10 ml) • small stalk culantro, cut into 1/2-inch pieces (or substitute with cilantro) • red bird’s eye chilies, lightly crushed

wide rice noodles (about 500 grams) • small Chinese broccoli stalks (gai lan) • large eggs • salt • sugar • soy sauce • mushroom sauce • chili flakes • pickled chili in vinegar • black pepper

green papaya, shredded • bean sprouts • large egg • garlic chive stalks, cut into 2-inch pieces • sliced shallot • diced firm tofu • coconut sugar syrup (or thick coconut syrup) (about 30 ml) • fish sauce (about 30 ml) • tamarind paste (about 30 ml) • chili powder or paprika • coconut oil (about 15 ml) • chopped sweet pickled radish •

pork leg, front or hind • water, enough to cover the pork leg • five-spice mix • cilantro roots, 4 large garlic cloves, 1 teaspoon black pepper, pounded together • palm sugar • salt • dark soy sauce • oil • five-spice powder, RosDee brand • small stalks of Chinese broccoli • Pickled mustard greens, thinly sliced, to taste • boiled eggs

pork leg meat • oyster mushrooms or other mushrooms of choice • tomatoes • galangal • lemongrass • cilantro roots • shallots, crushed • bird's eye chilies, crushed (mild version) • limes • fish sauce • salt • holy basil leaves (only the leaves) •

red snapper fillet (about 300 grams) • set tom yum herbs (galangal, lemongrass, kaffir lime leaves) • culantro stalks • holy basil stalks • Shimeji and king oyster mushrooms, as much as you like • bird's eye chilies • shallots • limes • tomato • dried bird's eye chilies

pork ribs • young jackfruit • small sour eggplants • cha-om and betel leaves • large dried chilies • garlic • shallots • prickly ash • small stalk lemongrass • galangal • peanuts • salt

large river prawns • water (300 ml) • Tom Yum herbs (4 slices galangal/1 stalk lemongrass/3 kaffir lime leaves) • good quality fish sauce • straw mushrooms • chili paste • fresh milk or evaporated milk • cilantro • culantro • bird's eye chilies • lime juice

chicken carcass • daikon radishes • carrots • kale (5-10 stalks) • cabbage • celery (to taste) • Other vegetables or mushrooms (anything you like; I added fish balls and boiled eggs) • garlic • cilantro roots • peppercorns • light soy sauce • salt •