• 10 large dried red chillies, deseeded, toasted and ground (10g)
• 40g or 3 grilled red shallots
• 20g or 6 garlic cloves, grilled
• Good pinch salt

• 1 tablespoon freshly toasted coriander seed (5g)
• 1 tablespoon freshly tablespoon toasted cumin (5g)
• 4 cleaned coriander roots, bruised (10g)
• 2 tablespoons peeled garlic, bruised (30g)
• 5 red shallots, bruised (50g)
• 3 cups water (750ml)
• 2 tablespoons sea salt (40g)
• 2 tablespoons brown sugar (40g)
• 1 toasted star anise, bruised (3g)
• 1 teaspoon freshly toasted parlow powder (2g)
• 2 pandanus leaves (8g)
• 2 chicken legs or thighs (400g)

• Shallot, five spice and cumin paste  (1 cup)
• 3 to 4 cleaned coriander roots  (20g)
• Good pinch salt (2g)
• 1 teaspoon freshly toasted coriander seed (2g)
• 2 teaspoons freshly toasted cumin seed (4 g)
• 1 teaspoon white pepper (2 g)
• 1 teaspoon black pepper (2 g)
• 1 heaped teaspoon five spice powder (3 g)
• 1 tablespoon chopped galangal (50 g)
• 1 cup red shallots (100 g)
• 2 tablespoons garlic (40 g)
• oil for deep-frying

• Brined chicken thighs
• ½ egg white
• 4 to 6 tablespoons seasoned flour – see below

• Flavoured oil
• 2 pandanus leaves, knotted (8g)

• ½ teaspoon fish sauce – 3 mls
• pinch freshly toasted ground cumin – 1 g
• pinch freshly toasted 5 spice powder – 1 g
• 4 tablespoons deep-fried shallot and cumin mixture – 30 g
• 2 tablespoons deep-fried shallots – 8 g
• large pinch chopped coriander – 2 g
• 6 tablespoons dipping sauce – see below – 90 mls
• 2 or 3 fine slices long red or green chilli – 2 g

• 4 tablespoons sweet dark soy (healthy boy brand, brown label ‘formula 1”) – 60 ml
• 2 tablespoons Lea & Perrins Worcestershire sauce – 30 ml
• 1 teaspoon palm sugar – 8 g
• 1 tablespoon Chinese black vinegar – 15 ml
• 1 teaspoon fish sauce – 5 ml
• Pinch freshly toasted parlow powder – 3 g

• 2 tablespoons plain flour – 15 g
• 2 tablespoons rice flour – 15 g
• 2 tablespoons potato flour – 15 g
• 2 tablespoons cornflour – 15 g
• 1 teaspoon spoon salt – 2 g
• 1 teaspoon black pepper – 2 g
• 1 teaspoon freshly toasted parlow powder – 2 g
• 1 teaspoon freshly toasted ground toasted cumin – 2 g

• 3 tablespoons chilli paste – see below
• 2 tablespoons pomegranate juice – 30 mls
• 1 heaped tablespoon palm sugar – 30 g
• 2 tablespoons tamarind water – 30 mls
• 2 tablespoons lime juice – 30 mls
• 1 tablespoon fish sauce – 15 mls
• salt to taste

• 1/2 cup cleaned pomegranate seeds – 140 g
• 4 tablespoons dressing –see above – 60 mls
• 1 grilled large jade green chilli,  peeled & then de-seeded – 20 g
• grasp deep-fried shallots – 5 g
• grasp deep-fried garlic – 5 g
• grasp finely sliced lemongrass – 5 g
• smaller grasp shredded galangal or ginger – 5 g

grasp each of:

• 4 or 5 torn betel leaves – 3 g
• mint leaves – 2 g
• torn Vietnamese mint – 2 g
• coarsely chopped coriander – 2 g
• Good squeeze mandarin juice
• Pinch shredded mandarin zest