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How to cook

1. Pound garlic, shallot, Thai chilies and shrimp
paste roughly.

2. Heat oil in the pan, add the paste and cook
until fragrant. Add prawn and sear until nearly cook
through, add water.

3. Add sugar, fish sauce and oyster sauce. Turn
the heat up and add stink bean. Toss until the beans
are cooked and lightly darken. Add chilies and
serve.

How to cook

In a small bowl, mix together
tamari, sugar, garlic, red pepper flakes
and juice of lime. Set aside. Mix before
adding to the salad, we want the sugar to
be as dissolved as possible.

Prepare your vegetables and fruit,
place in medium sized bowl, pour the
dressing and mix well. Serve in individual
bowls with an extra squeeze of lime and
nuts overtop.

How to cook

1. Wash and scrub the tamarind thoroughly, break
it into pieces.

2. Pound the tamarind with salt or use a grinder.
3. Pound shallots, shrimp paste, garlic, chili,
ground dried shrimp together.
4. Put the tamarind pulp in a mortar that has been
pounded. Pound the ingredients together.
5. Heat the pan, put the pork in it and stir. when
the oil comes out Add tamarind pulp and stir-fry. Cook
and combine.
6. Season with palm sugar, taste, if you like, turn
off the heat. If you like salty, add more salt.

How to cook

1.Bring the water to the boil, add lemongrass,
kaffir lime leaves and fermented fish entrails. Strain
everything once the water boils again.

2.Boil the stock that we made, add curry
paste, pumpkin and Thai eggplant. Season with
tamarind paste and palm sugar. Cook until
vegetables are softened up.

3.Add mackerel and stir gently before adding
bamboo shoot, snake beans, wing beans and pea
eggplant. Once vegetables are softened up, remove
from the heat and garnish with red chilli before
serving.

How to cook

1. Pound shallots and shredded lemongrass finely,
add grilled shrimp paste, galangal and turmeric and
blend thoroughly

2. Fry dried fish until crisp and grind coarsely.
3. Mix the mixture no. 1 and 2 with cooked rice.
Season with salt, sugar, lime/lemon juice and chili
powder to obtain a spicy hot and sweet taste, slightly
salty.
4. Add the kaffir lime leaves, Paederia linearis
leaves, mint, shredded wing bean, green or sour mango,
Bai Bua Bok, powdered dried shrimp, dried fish, and
roasted coconut.