• ▢ Canola or other high-temperature cooking oil
• ▢ 2 lb 907 g medium shrimp, peeled and deveined
• ▢ 2 cloves garlic peeled
• ▢ 1 tsp white sugar
• ▢ 1 egg
• ▢ ½ tsp kosher salt
• ▢ ½ tsp white pepper
• ▢ ½ cup 104 g ground pork
• ▢ 2 tbsp 30 g roasted rice powder (see Pro Tip)
• ▢ 2 cups 112 g panko breadcrumbs
• ▢ Thai sriracha plum sauce or sweet chili sauce, for serving

• ▢ 2 lb 907 g skinless, boneless pork shoulder
• ▢ 3 tsp 15 g kosher salt
• ▢ 1 tbsp 8 g chopped galanga
• ▢ 2 tbsp 7 g chopped cilantro stems
• ▢ 2 tbsp 30 ml fish sauce
• ▢ 5 shallots peeled & sliced
• ▢ 2 stalks lemongrass tough outer leaves discarded, thinly sliced
• ▢ 10 kaffir lime leaves cut into ribbons
• ▢ 10 cloves garlic smashed
• ▢ 10 dried Thai chilies
• ▢ 1½ tbsp 18 g turmeric powder
• ▢ Sausage casing 32–35 mm, pre-hanked recommended (see Pro Tip)

MAKES: ONE 8-INCH(20-CM) OMELET

• ▢ 2 eggs
• ▢ 2 oz 57 g groundpork (ideally coarsely ground)
• ▢ ½ tsp fish sauce
• ▢ ½ tsp Thai soybeansauce
• ▢ ½ tsp msg
• ▢ ½ scallion thinlysliced
• ▢ ½ cup 120 ml canolaor other high-temperature cooking oil (see Pro Tip)
• ▢ Pinch white pepper

• ▢ 3 lb 1.4 kg beef top sirloin
• ▢ ¾ cup 150 g white sugar
• ▢ 2 tbsp 13 g black pepper
• ▢ 5 tbsp 30 g cumin seed, toasted and ground
• ▢ 5 tbsp 25 g coriander seed, toasted and ground
• ▢ 3 tbsp 45 ml fish sauce
• ▢ 3 tbsp 45 ml oyster sauce
• ▢ 3 tbsp 45 ml thin soy sauce
• ▢ 1 tbsp 15 ml Thai soybean sauce
• ▢ 1 tbsp 7 g toasted sesame seeds

• ▢ ½ cup 63 g all-purpose flour
• ▢ 1 tbsp 15 g kosher salt
• ▢ 1 tsp cracked pepper
• ▢ 4 lb 1.8 kg beef short ribs
• ▢ ¼ cup 56 g unsalted butter, divided
• ▢ 2 shallots chopped
• ▢ 3 cloves garlic chopped
• ▢ ½ lb 226 g onion, cut into large dice
• ▢ ¼ lb 113 g lemongrass, cut into large dice
• ▢ ¼ lb 113 g celery, cut into large dice
• ▢ 1 25-oz [750-ml] bottle dry red wine
• ▢ 2 bay leaves
• ▢ 3 whole star anise
• ▢ 1 sprig cilantro
• ▢ ¼ cup 60 ml fish sauce
• ▢ 4 cups 960 ml beef broth

• ▢ 1 tbsp 6 g curry powder
• ▢ 1 tbsp 15 g white sugar
• ▢ 1 tbsp 14 g kosher salt
• ▢ ½ tbsp 3 g ground black pepper
• ▢ 1 tsp garlic powder
• ▢ ¼ cup 60 ml full-fat coconut milk
• ▢ 2 lb 907 g beef flank steak
• ▢ 20 –30 bamboo skewers soaked in water (see Pro Tip)
• ▢ Thai Peanut Sauce for serving

Steak

• ▢ 1 lb 454 g boneless ribeye steak
• ▢ 2 tbsp 30 ml Thai soybean sauce (substitute thin soy sauce if needed)
• ▢ 1 stalk lemongrass tough outer stalks discarded, sliced on a very thin bias
• ▢ 1 tsp coarse-ground black pepper
• ▢ Canola or other high-temperature cooking oil for rubbing

Salad

• ▢ 2 tsp 10 g roasted rice powder (see Pro Tip here), plus more for garnish
• ▢ 1½ tbsp 22 ml fish sauce
• ▢ 1 tbsp 5 g Thai chili flakes, or to taste
• ▢ 2 tsp 10 g palm sugar or brown sugar
• ▢ 2 tbsp 30 ml fresh lime juice
• ▢ ½ tsp msg
• ▢ ½ tsp white pepper
• ▢ 1 shallot thinly sliced
• ▢ 12 mint leaves
• ▢ 12 sprigs cilantro
• ▢ 1 scallion sliced on the bias
• ▢ Thai Sticky Rice Steamed for serving

• ▢ 2 tbsp 30 ml sherry
• ▢ 1 tbsp 6 g fresh ginger root, minced
• ▢ ⅓ cup 80 ml Thai oyster sauce
• ▢ 2 tbsp 12 g five-spice powder
• ▢ ½ cup 120 ml soy sauce
• ▢ ¼ cup 50 g white sugar
• ▢ ⅓ cup 80 ml hoisin sauce
• ▢ ⅓ cup 80 ml ketchup
• ▢ 2 lb 907 g pork butt
• ▢ ¼ cup 60 ml honey

• ▢ 2 tbsp 30 ml canola or other high-temperature cooking oil
• ▢ 2 –3 cloves garlic chopped
• ▢ 2 cups 416 g ground fatty pork, preferably large grind
• ▢ 1 tsp msg
• ▢ ¼ cup 84 g red curry paste
• ▢ 2 tbsp 32 g tomato paste
• ▢ 2 fresh red Thai chilies minced (use serranos if you want a milder heat)
• ▢ 2 cups 400 g cherry or grape tomatoes, halved
• ▢ ¼ cup 60 ml chicken stock
• ▢ 2 –3 tbsp 30–45 ml fish sauce
• ▢ 2 tbsp 30 g white sugar
• ▢ 3 scallions sliced on the bias
• ▢ ½ cup 8 g roughly chopped cilantro, for garnish
• ▢ Thai Sticky Rice
• ▢ 1 cup 32 g pork cracklings or pork rinds
• ▢ 1 English cucumber sliced into coins
• ▢ 1 carrot sliced into coins
• ▢ ½ cabbage leaves separated for dipping (lightly steaming the cabbage is customary and delicious)

• ▢ 2 cups 480 ml canola or other high-temperature cooking oil
• ▢ ¼ lb 113 g fresh flat egg noodles,
• ▢ 4 cups 960 ml full-fat coconut milk, with 3 tbsp (45 ml) of the solid cream on top separated out
• ▢ 2 tbsp 32 g yellow curry paste
• ▢ 2 tbsp 27 g massaman curry paste
• ▢ 2 kaffir lime leaves cut into a fine chiffonade
• ▢ ½ cup 120 ml beef stock (ideally reserved from the Thai Braised Beef Short Ribs)
• ▢ 2 tsp 10 ml fish sauce
• ▢ 1 tbsp 15 ml tamarind concentrate
• ▢ 1 tsp white sugar
• ▢ 1 lb 454 g Thai Braised Beef Short Ribs
• ▢ ½ lb 226 g fresh flat egg noodles, boiled until al dente, rinsed and drained
• ▢ ½ cup 80 g Chinese pickled mustard greens, drained and thinly sliced
• ▢ ½ cup 80 g finely diced shallots 4 scallions, sliced on the bias
• ▢ ¼ cup 4 g cilantro leaves