Vinegar

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

olive oil (use Extra Virgin) • balsamic vinegar • honey • minced garlic • salt • pepper

Shallots, tofu, pickled radish, dried shrimp • Eggs, bean sprouts, soaked Pad Thai rice noodles • Tamarind paste, palm sugar, fish sauce (or sugar and vinegar)

chicken breast • salt • black pepper • oregano • olive oil for frying • Green oak lettuce, radish, tomatoes, or your favorite salad greens • Almonds • Balsamic vinegar with sugar, use sparingly

whole milk (160 milliliters) • white vinegar • large egg • salted butter, melted (30 grams) • vanilla extract • all-purpose flour (150 grams) • sugar (40 grams) • baking soda • baking powder • Unsalted butter for cooking,

firm tofu • Chinese sausages • Japanese cucumber or regular cucumber • large eggs • shiitake mushrooms • pork loin (about 400 grams) • Blanched bean sprouts • Chinese five-spice powder • cinnamon, 1 star anise, and 1/2 tablespoon other five-spice seeds • light soy sauce • salt • palm sugar •

boneless, skinless chicken breast, diced (300 g) • salt • finely grated ginger (40 g) • finely grated garlic (40 g) • Kashmiri chili powder (30 g) • tomatoes (500 g) • finely chopped red onion (100 g) • erythritol sweetener • garam masala • salt • apple cider vinegar • unsalted butter (70 g) •

ground beef (1 kilogram) • carrots, finely chopped (about 400 grams) • large onion, finely chopped • olive oil, for sautéing • broth or water (500 ml) • chicken liver (about 100 grams) • tomato paste • crushed tomatoes • diced tomatoes • garlic salt • dried oregano • dried thyme •

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 •

large eggs • glass noodles • distilled white vinegar (45 ml) • bean sprouts (about 10 baht worth) • garlic chives (about 20 baht worth) • oyster sauce (45-60 ml) • granulated sugar (36 grams) • rice bran oil (30 ml) • garlic

glass noodles • bean sprouts • almonds • Chives, to taste • large eggs • shallots • olive oil • baking soda • lime • tamarind paste • apple cider vinegar • fish sauce •

Medium-width rice noodles (available at most Asian markets) • Palm sugar • Tamarind paste (use a concentrated version) • Table salt • Fish sauce and distilled white vinegar (mix together) • Pork lard (for extra flavor) • Shallots, thinly sliced • Large eggs • Garlic chives • Bean sprouts (grown in water or with husks) • Protein of your choice (shrimp, mussels, crab, fish, pork, or chicken) • Dried shrimp (not shredded) •

mussels (about 500 grams) • crispy frying flour (or tempura flour) • light soy sauce • seasoning powder (such as chicken bouillon) • ice-cold water (200 ml) • vinegar • ground black pepper • Green onions, to taste • Minced garlic • Bean sprouts, to taste • Dipping sauce for fried mussels • chili sauce •

shrimp • Lobo satay seasoning mix (includes marinade powder and dipping sauce powder in one packet) • coconut milk (250 ml) • Skewers • Ingredients for the cucumber relish • cucumber, thinly sliced • shallots, thinly sliced • red chili pepper, thinly sliced • granulated sugar • distilled white vinegar • salt • Cilantro, for garnish

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 •

bean sprouts (about 200 grams) • oysters • cornstarch • soy sauce • ground black pepper • vegetable oil • sliced green onions • chopped cilantro • large eggs • water (60 ml) • vinegar • chili sauce •

boneless chicken thigh (150 grams) • Thai curry paste (50 grams) • coconut milk (8.8 oz / 250 grams) • large-cut onion (80 grams) • large-cut potato (150 grams) • coconut sugar • fish sauce • water • pork loin (300 grams) • ground black pepper • salt • large egg •

large egg • small bundle glass noodles, chopped • ground beef • finely chopped wood ear mushrooms • bean sprouts • White part of green onions, thinly sliced • Vietnamese rice paper wrappers, • coarsely crushed almonds • vinegar • red chili pepper, finely chopped, seeds removed (use Thai red chili for extra heat, if desired) • granulated sugar • Cilantro •

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

sugar (about 600 grams) • water (about 480 ml) • salt (about 7 grams) • vinegar (about 360 ml) • red chili peppers • garlic, peeled

finely crushed red bird’s eye chilies • finely minced garlic • distilled white vinegar • salt • granulated sugar • water • Adjust the ingredients as you like: For milder heat, use large red chilies; for medium heat, mix large red chilies with bird’s eye chilies; for extra spicy, use only bird’s eye chilies

pork loin, sliced (about 200 grams) • ground turmeric • kosher salt (use 1 teaspoon if using table salt) • curry powder • granulated sugar • coconut milk (about 120 ml) • vegetable oil • red curry paste • massaman curry paste • coconut milk (about 240 ml) • water (about 80 ml) • table salt •

pork (about 500 grams) • curry powder • salt • MSG (optional) • satay pork marinade mix • (about 12 fl oz/350 ml) whole milk • (about 13.5 fl oz/400 ml) coconut milk • ladles (about 1/2 cup/120 ml) distilled white vinegar • red or yellow chili peppers • cucumbers • cilantro • ladles (about 3/4 cup/180 ml) granulated sugar •

boiled stewing chicken • garlic • light soy sauce (about 30 ml) • Chinese black vinegar (about 15 ml) • red chili peppers • small handful cilantro • sesame oil (about 7 ml)

thin rice noodles (for Pad Thai) (about 500 grams) • Chinese broccoli (about 500 grams) • garlic (Chinese variety) • Fried garlic, to taste • seasoning sauce (120 ml) • granulated sugar (about 75 grams) • MSG (optional) • dark soy sauce (30 ml) • distilled vinegar (75 ml) • little water • Vegetable oil for stir-frying

beef (500 grams) • garlic, pounded • small rice scoop ground turmeric (about 1 teaspoon) • rice scoop ground cumin (about 2 teaspoons) • rice scoops curry powder (about 5 teaspoons) • rice scoops granulated sugar (about 4 teaspoons) • coriander seeds, pounded • coconut milk • Whole milk, • Skewers for satay • For the Satay Sauce: • coconut milk (200 grams) •

shirataki noodles (400 grams) • pork belly or pork shoulder (150 grams) • large white shrimp, peeled and deveined • olive oil • garlic, minced • small red onion, finely chopped • large eggs • bean sprouts • green onions or garlic chives • concentrated tamarind paste • apple cider vinegar • liquid aminos •

basket khanom jeen noodles (about 14 oz or 400 grams) • Nam Ngiao chili paste • fish sauce (15 ml) • seasoning powder (such as chicken bouillon, 8 grams) • dried red cotton tree flowers (dok ngio) • tomatoes • cilantro roots • pork with bone (about 300 grams) • chicken blood (about 3.5 oz or 100 grams) • vinegar (15 ml)

spring roll wrappers • paste made from flour and water or egg whites • oil for frying • =Filling • vegetable oil (about 30 ml) • minced garlic (about 15 ml) • dried shiitake mushrooms, soaked and thinly sliced • ground pork (about 100 grams) • plus 2 tablespoons water (about 90 ml) • glass noodles, soaked and cut into short pieces (about 150 grams) • shredded cabbage (about 100 grams) • bean sprouts (optional, about 70 grams) •

spring roll wrappers • ground pork (200 grams) • glass noodles (150 grams) • bean sprouts • carrot, shredded • cabbage, sliced • wood ear mushrooms • vegetable oil • cornstarch (mixed with 1/2 cup cooked rice water or plain water) • tapioca starch • clean water • oyster sauce •