Syrup

tapioca starch (100 grams) • sugar (90 grams) • pandan juice (500 ml) • water (300 ml) • granulated sugar • knotted pandan leaf • coconut cream (250 ml) • water (400 ml) • sugar (130 grams) • salt • knotted pandan leaf

rice flour (about 60 grams) • tapioca flour (about 24 grams) • thin coconut milk (about 240 ml) • water (about 80 ml) • palm sugar (about 200 grams) • rice flour (about 40 grams) • salt • thick coconut milk (about 480 ml)

peeled fresh peaches • water (250 ml) • sugar (150 grams) • salt

(about 150 grams) carissa carandas • glass red syrup (such as Hale's Blue Boy) • salt • ice

beef, diced small • chicken or duck eggs • Dressing ingredients: • ladle galangal vinegar • coconut syrup • shiitake soy sauce • bird's eye chilies, chopped • shallots, chopped • cucumber, diced small • Thai cherries, halved • Rice paddy herb, chopped into short pieces, to taste, for garnish

egg • cake flour (about 50 grams) • sugar or powdered sugar (about 60 grams) • melted butter (about 60 grams) • evaporated milk or plain milk (about 70 grams) • baking powder • sala-flavored syrup or any red syrup • red food coloring • Cupcake decorations

simple syrup • red syrup (such as sala syrup) • toddy palm seeds • green jelly (lod chong or pandan jelly) • grass jelly • ice cubes (for shaving) (about 240 ml)

red syrup (such as Hale's Blue Boy) • wedge lime • soda water • Salt for rimming the

large eggs • coconut oil • salt • cocoa powder • homemade monk fruit syrup (or use 1/3–1/2 cup (70–100 grams) of another sweetener) • baking powder • vanilla extract • coconut flour (30 grams) (or use 2/3–1 cup (70–100 grams) almond flour)

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 •

all-purpose flour (250 grams) • egg • unsalted butter (60 grams) • sugar (25 grams) • salt (5 grams) • yeast (1/4 tablespoon) • unsalted butter (50 grams) • ground cinnamon (1/2 tablespoon) • superfine sugar (50 grams) • syrup • water • salt

Dough recipe at the link below 👇🍞 • butter (about 14 grams) • mashed pumpkin (about 1/3 cup) • brown sugar • granulated sugar • ground cinnamon • egg yolk • vanilla extract • whole milk • simple syrup • whole milk • powdered sugar (about 1/3 cup) •

jicama bulbs • tapioca starch (about 300 grams) • coconut milk (250 ml) • salt • sugar • Simple syrup • red food coloring

thin rice noodles (about 300 grams) • large eggs • sliced shallots • firm tofu, cut into strips • sweet pickled radish, finely shredded • roasted peanuts • each of palm sugar syrup and fish sauce, simmered together until thickened • tamarind paste mixed with water to make 1 cup • dried shrimp, soaked until soft and pounded • Fresh shrimp, as desired • minced garlic

Canned or fresh water chestnuts • Food coloring of your choice • Water for mixing with food coloring • tapioca starch (about 120 grams) • arrowroot starch (about 16 grams) • Simple syrup (equal parts water and sugar) • Jackfruit for garnish • Clear jelly mixture • water (500 ml) • agar powder (about 5 grams) • granulated sugar (about 100 grams) • Coconut jelly mixture •

sago pearls (about 1 cup) • granulated sugar (about 1 1/4 cups) • water (about 3/4 cup plus 1 tablespoon) • coconut milk (about 1 cup) • Food coloring as desired (I used natural colors from butterfly pea flowers, pandan juice, pumpkin juice, and red syrup) • pandan leaves • salt • Young coconut meat to taste (steam for 5 minutes)

green papaya, shredded • dried chilies, toasted • garlic • tomatoes • ladle palm sugar syrup • ladles fermented fish sauce (pla ra) • ladles tamarind juice • lime wedges • Seasoning powder (optional, such as MSG or mushroom seasoning)

red spur chilies (seeds removed, chopped) • pickled garlic bulbs (sliced) • garlic cloves (peeled) • water (120 ml) • granulated sugar (100 grams) • salt • white vinegar • glucose syrup

(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

(about 4 cups) Thai glutinous rice, divided into 3 portions (soak each portion in 1 cup (250 grams) pandan water, 1 cup (250 grams) butterfly pea flower water, and 1 cup (250 grams) plain water) • fresh coconut cream • granulated sugar • salt • pandan leaves • fresh coconut cream • rice flour • salt • butterfly pea flowers • pandan leaves

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 •

sliced pork shoulder (about 400 grams) • small winter melon • red curry paste (about 25 grams) • Southern Thai roasted chili paste • canned coconut milk (about 500 ml) • Bone broth, to taste • Fresh Thai basil • Torn kaffir lime • Sliced red chili peppers, for garnish • Sea salt flakes • Fish sauce • Stevia syrup

About 10 fresh water chestnuts (steamed and ready to use) • tapioca starch (about 120-240 grams) • red syrup (about 200 ml) • jackfruit • coconut milk (about 200 grams) • pandan leaves • salt • granulated sugar

glass noodles (100 grams) • ground pork (200 grams) • Dried shrimp, to taste • limes • Palm sugar syrup • Fish sauce • tomato • onion • Green onions and cilantro, for garnish • little fried garlic • Crushed chili peppers, to taste

Yi Wen brand cocoa powder (or any unsweetened cocoa powder) • hot water (16 ml) • sugar • non-dairy creamer • sweetened condensed milk (500 ml) • glucose syrup (optional)

grass jelly cubes (available at most supermarkets) • brown sugar, for topping • fresh milk snow ice (approximate) • caramel syrup (approximate) • Ingredients for Fresh Milk Snow Ice • evaporated milk • ice cubes • Ingredients for Caramel Syrup • brown sugar • caramel sugar, cane sugar, or unrefined sugar • water

Assorted fresh vegetables • Vietnamese rice paper wrappers, cut in • Warm water infused with butterfly pea flowers (for rinsing the rice paper) • Boiled chicken breast, Vietnamese pork sausage, Vietnamese grilled pork sausage, imitation crab sticks—use your favorites • ~~Vietnamese Dipping Sauce Ingredients~~ • cilantro roots, pounded • garlic, pounded • chili, pounded • shredded carrot • shredded daikon radish • –2 tablespoons simple syrup (or 1 tablespoon palm sugar) • fish sauce •

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 •

ripe Nam Dok Mai mangoes • Daiato milk-flavored protein • Hooray better shake vanilla protein • Stevia syrup (optional)