Tender

unsalted butter (100 grams) • cake flour (90 grams) • baking powder • large eggs • whole milk (20 grams) • to 1/3 cup plus 2 1/2 teaspoons granulated sugar (60–80 grams)

squid tentacles • crushed chili and garlic • Holy basil • dark soy sauce • oyster sauce • fish sauce • seasoning sauce • seasoning powder • sugar • oil • Water

chicken breast or thigh (about 400 grams), cut into pieces • coconut milk (200 ml), reserve 1 tablespoon for garnish • Panang curry paste • palm sugar (add more if you prefer it sweeter) • vegetable oil • fish sauce • water • finely sliced kaffir lime leaves

thin rice noodles (about 60 grams) • minced garlic • oil • Sliced chili peppers (for pickled chili) • marinated pork (about 60 grams; see separate recipe) • Chinese broccoli (about 80 grams) • dark soy sauce • light soy sauce • granulated sugar • pickled chili • black pepper • water (about 120 ml)

chicken thighs with bone • chicken livers • chicken blood • jasmine rice • fried garlic • chicken bouillon cube • medium piece of old ginger • cilantro roots • black peppercorns • oyster sauce • Vegetables for serving, such as cucumber and cilantro

beef with a little fat, cut into bite-sized pieces (about 1 kg) - Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside • coconut milk, separated into thick and thin parts (about 1 kg) - Simmer the thick coconut milk until the oil separates and set aside • red curry paste (about 100 grams) • ground roasted cumin seeds (1/2 tablespoon) • ground roasted coriander seeds • fresh ivy gourd (about 1 kg) - Wash thoroughly, trim ends, cut in half lengthwise. Soak in salted water to remove sap and reduce bitterness. Squeeze out the seeds by hand, rinse, and drain well • kaffir lime leaves • each red and green spur chili, cut into pieces • Thai basil • fish sauce (adjust to taste depending on your curry paste)

beef, cut into pieces and simmered until tender • Panang curry paste • coconut milk (250 ml) • palm sugar • fish sauce • Pea eggplants, as desired • Kaffir lime leaves, torn, as desired

beef chuck with some fat, cut into bite-sized pieces (about 1 kg) – Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside • coconut milk, separated into thick and thin parts (about 1 kg) – Simmer the thick coconut milk until the oil separates and set aside • red curry paste (about 100 grams) • pea eggplant (about 200 grams) • kaffir lime leaves • red chili and 1 green chili, cut into pieces • Thai basil • fish sauce (adjust to taste depending on your curry paste)

stewing chicken – clean and cut into pieces. Place in a pot with 10 torn kaffir lime leaves, 1/2 tablespoon salt, 2 tablespoons fish sauce, and enough water to cover the chicken. Simmer over medium heat for 20 minutes or until tender • boiled bamboo shoots (from a vacuum-sealed bag) – rinse and boil in water, then discard the water once • coconut milk (both thick and thin parts) – heat and stir until the coconut cream separates and becomes oily, then set aside • red curry paste • ground roasted cumin • ground roasted coriander seeds • torn kaffir lime leaves for the curry • red or green spur chilies, sliced • Thai basil leaves • fish sauce (for seasoning)

chicken thigh and 2 chicken tenders (or 2 chicken thighs) • oyster mushrooms (about 100 grams) • water (300 ml) • canned coconut milk (120 ml) • lemongrass • kaffir lime leaves • Sliced galangal • shallots • salt • fish sauce • coconut sugar • julienned mild chili pepper •

tender asparagus • bacon • fresh shiitake mushrooms • black pepper • soy sauce • oyster sauce • honey • water

sugar • fish sauce • oyster sauce • vegetable oil, just a little • pork ribs (can substitute with chicken/beef/tender pork ribs as desired) • lemongrass • kaffir lime leaves • garlic • bird's eye chilies • water