Shrimp paste

water spinach (washed and chopped 1/3) • baking soda • garlic (smashed) • shallot (sliced) • Thai chili (chopped) • Sugar • Fermented shrimp paste (mắm tôm) • neutral oil

slab pork belly • egg plant sliced • minced garlic • large red onion finely chopped • tomato paste • large tomatoes chopped • shrimp paste (any kind) • coconut milk (or as needed) • green chillies chopped • red chillies chopped (optional)

Shrimp • Shrimp paste • Salt • stink Bean • Shallot • Hot Chili • Sugar • Fish sauce • Vegetable oil • Water

grams of fatty beef • grams of coconut milk • grams of Panang curry paste • grams of shrimp paste • kaffir lime leaves • red chili pepper

pork bones (blanched & cleaned) • pork ribs (chopped)(blanched & cleaned) • dried shrimp (rehydrated in hot water) • jumbo yellow onion • large shallots • sea salt • rock sugar • ground pork • lump crab meat • can minced crab in spices for bun rieu • crab paste in bean oil • shrimp paste in bean oil •

dried chilies (see note) • galangal, chopped • lemongrass, bottom half only, thinly sliced • chopped shallots • garlic • Zest from half a kaffir lime (totally optional!) • fermented shrimp paste (gapi) • fish sauce • kaffir lime leaves thinly julienned and minced (I put into Sauce but if you like thicker pieces you can put direct into the meat) • Pork Shoulder - Course mince - I make my own • turmeric powder - Up to your taste • Corriander Stems - Very Finely Sliced •

ox tail OR beef ribs • beef shank • pork shank/hock OR pork shoulder/butt skin on • Lemongrass (split 2 bundles of 20) • pineapple (peeled) • ginger root (split half) • yellow onion (split half) • large shallots (split half) • chicken broth • sea salt • rock sugar • Bun Bo Hue sauce (Cholimex) •

pig trotters (rounds) • head on shrimp • blue crabs or canned lump crab meat • pork blood cubed (optional) • scallions, sliced • Neutral oil • small onion • shallot, minced • fish sauce • shrimp paste • sugar • salt •

snake gourd (skinned & chopped to chunks) • mustard greens (washed & chopped) • fresh ginger (minced) • water • chicken bouillon • sea salt • fish sauce • shrimps (p/d, smashed, coarsely minced) • chicken bouillon • ground black pepper • garlic powder • two fish sauce

dried taro leaves (pre-cut) • coconut milk (canned works fine) • coconut cream (canned) • sautéed shrimp paste (ready-made bagoong) • medium onion, chopped • garlic, minced • thumb-size ginger, minced • –6 chilies (siling labuyo or green finger chilies) • pre-cooked meat or seafood (leftover pork, shrimp, or even canned sardines in oil) • Salt and pepper to taste

sliced skipjack tuna • water • lime leaves • Indonesian bay leaves (daun salam) • galangal (fresh) - smash • ginger (fresh) • garlic • shallots • tomatoes • lemongrass • red big chilli • palm sugar •

Dried taro leaves – 100-150g (do not wash unless needed, and do not stir once in the pot) • Coconut milk – 2 cans (800 ml total), first extract if fresh • Coconut cream – 1 can (400 ml), for richer flavor • Dried fish or shrimp (optional) – ½ cup (e.g. daing or hibi) • Pork belly (optional) – 200g, thinly sliced • shrimp (optional) • Ginger – 1 thumb-sized piece, sliced thin • Onion – 1 medium, chopped • Garlic – 4 cloves, minced • Red bell pepper (optional) • Red chili (siling labuyo or long chili) – 5-10 pcs, adjust to taste • Fish sauce or bagoong (shrimp paste) – 1–2 tbsp •

cooked liempo • Garlic • Onion • peanut butter • annatto powder (dissolved in 2 tbsp water) • peanuts (crushed) • glutinous rice flour (toasted) • brown sugar • Fish sauce • Ground pepper • water • eggplants (sliced into your desired size) •

ground pork • lemongrass (bottom half only) • sliced rounds galangal • knobs turmeric • makrut lime zest from 1/2 lime • dried thai chilis • garlic • shallot • makrut lime leaves • shrimp paste • fish sauce

of whole medium green papaya (shredded) • Thai eggplant • carrot (shredded) • cherry tomatoes • or more chili dried or fresh • garlic • dried shrimp • roasted peanuts • fermented shrimp paste • palm sugar • msg (optional) • fish sauce •

Pre-boiled and tender pork ribs or tail (unsalted) • tomatoes, chopped • garlic cloves, chopped • onion, chopped • Okras or green beans, sliced • Coconut milk (fresh) or (3Tbsp coconut powder mixed in water) • scoop of spicy shrimp paste (Thai, Filipino, Malaysian, Indonesian, Singaporean - any works! Remove liquid if watery) • Cooking oil for sauté • Pepper, to taste

brown onion - roughly chopped • lemongrass (white part - thinly sliced) • garlic • big red chillies - roughly chopped • (or less) cut dried chillies (soak in hot water for 5 minutes to soften before using) • turmeric powder. You can also use fresh turmeric • small cube, about an inch or a small thumb size, shrimp paste/terasi/belacan (OPTIONAL) • red onion - thinly sliced • tamarind puree • -1 kg squids - washed & cleaned • chicken bouillon • sugar to taste (See Notes #4) •

red onion • garlic cloves • tomatoes • bird eye chilies (you can put more or less) • canola oil • kaffir lime leaves • salt • sugar • grilled or cooked shrimp paste (terasi matang)

from 1 large bunch of kangkong water spinach ¼ lb • Garlic, finely chopped • Medium sized Onion, sliced • Guinamos (Shrimp paste) or Bago-ong Alamang • vinegar 1/2 tablespoon sugar Cooking Oil Green pepper

rice (basmati rice is better) • pandan leaves • ginger • small shallots • small boxes of coconut milk (400ml total) • butter/plant-based margarine • Star anise + cinnamon • salt • cooking oil • washed anchovies (To blend) • garlic (To blend) • small shallots or 2 large ones (To blend) •

prawns • pork • minced garlic • red onion sliced • ginger sliced • (dried shrimp) hebi • shrimp paste • salt, fish sauce and sugar • coconut milk or 3-4 cans • piecesgreen chili • thai chili • prawns for topping •

Green manggo • Large Onion • Large tomato • shrimp paste

Shrimp paste • Garlic • chili (red & green) • Fish sauce • Sugar • Palm sugar • Lime juice • 🟡condiments • Climbing wattle + 3 Eggs + 1 tbsp. Fish sauce = omelette • eggplant + 2 Eggs + crispy flour = fried eggplant • Water spinach • Choy sum •

oxtail cut in 2 inch slices you an also use tripe or beef slices • beef tripe • pechay or bokchoy • snake or long beans cut into 2-inch pieces • eggplants sliced • banana blossoms • knorr beef cube • ground peanuts • peanut butter • shrimp paste • water • annatto seeds or powder soaked in a cup of water •

For the panang paste: • raw peanuts, crushed • kemiri nut (candle nut), crushed • fresh Carmin red peppers, slivered • dried thai peppers, crushed • dried makrut leaf, pulverized • elephant garlic cloves, minced • shallot, minced • thumbnail fresh ginger, minced • fermented shrimp paste, called trassi • each cumin, coriander, galangal • lemon grass infused grape seed oil •

dried leaves dried (or fresh) taro • pork • shrimp • coconut milk • coconut cream • .bagoong (shrimp paste) • garlic • small onion • ginger • water • thai chili • whole serrano chili cut in small pieces •

sliced vegetables • small red onion, chopped • garlic, chopped • tomatoes, sliced • cooking oil • shrimp paste (alamang) • or more Water • Salt • Pepper • coconut milk (optional) • pork bullion cube (optional, if no protein)

Chicken Patties: • Skinless Boneless Chicken Thigh, • Granulated Sugar, • Shrimp Paste Preferably Lee Kum Kee, • Tapioca Starch, • Rice Flour, • Shao Xing / Hua Diao Wine, • Oyster Sauce, • Light Soy Sauce, • Egg Lightly Beaten, • Sea Salt, • White Pepper, •

To make instant sauerkraut • cabbage, 3 pounds, red cabbage, napa cabbage, green cabbage, white cabbage • whole leek, sliced • water • apple cider • apple cider vinegar • caraway seeds • dill weeds • whole green peppercorns • brown sugar • crushed fresh elephant garlic or garlic confit • Sea salt •

boneless centre-cut pork chops, about 3/4 in. thick • shallot, chopped • water • rice wine vinegar or apple cider vinegar • bay leaves • garlic, sliced • coconut milk (about 5 oz.) • large handful cherry tomatoes, halved • jalapeno or Serrano pepper, chopped • shrimp paste (I used Barrio Fiesta brand sweet bagoong)