Aromatic

boneless, skinless chicken thighs, cut into pieces (about 600 g) • mixed mushrooms • sesame oil (30 ml) • fresh ginger • garlic • red chili pepper • soy sauce (60 ml) • rice wine (120 ml) • rock sugar (or 2 tablespoons granulated sugar, 30 g) • sesame oil (15 ml, for extra aroma) • large handful fresh Thai basil

hand-pulled noodles (lamian) • beef shanks • Chopped green onions and cilantro, to taste • Spice • Star anise and Sichuan peppercorns, to taste • Nutmeg and black cardamom, to taste • Whole black peppercorns and cinnamon stick, to taste • Seasonings • Rock sugar, to taste • soy sauce (45 ml) • white pepper powder (about 5 grams) • Aromatics •

beef shanks • fresh ginger • garlic • spice sachet for braising (available at Asian markets) • aged fermented bean paste • spicy bean paste • rice wine (300 ml) • daikon radish • carrots • baby bok choy

beef short ribs (about 1.5 pounds / 680 grams) • carrot • daikon radish • onion • baby bok choy • beefsteak tomato • Water, • small bunch scallions, cut into 2-inch pieces • garlic, minced • small piece fresh ginger, sliced • spice sachet (for braising, about 0.5 ounce / 15 grams) • doubanjiang (fermented chili bean paste) •

chicken • salt • turmeric powder • tamarind (add some water to extract juice) • tomato paste • palm sugar • oyster sauce • Salt to taste • water • dried chili peppers (soak in hot water for 10 minutes and drain) • onions (cut into small pieces) or red onions • shallots •

pasta (about 200 grams) • scallops • small bunches spinach (stems and leaves separated and cut into sections) • large king oyster mushroom (cut into small pieces) • shrimp broth (can substitute with chicken broth or other broth) • little cooking oil • butter (about 20 grams) • onion (sliced) • little garlic slices • Chili pepper (cut into sections) (to taste) • salt • little black pepper