Type what you have

Ingredients

• ✓ palm sugar
• wood ear mushroom
• lime juice
• soy sauce
• sesame oil
• ginger
• thai chile pepper
• cucumber
• sesame seed

Instructions

1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Ingredients

• ✓ palm sugar
• cooking spray
• ground turkey
• corn flake crumbs
• egg
• scallion
• ginger root
• soy sauce
• sesame oil
• parsley
• salt
• garlic
• soy sauce
• water
• chile-garlic paste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking tray with cooking spray.
2. 2 Combine turkey, corn flake crumbs, egg, scallions, ginger, soy sauce, sesame oil, parsley, salt, and garlic in a large bowl. Shape into 1-inch meatballs. Arrange on the prepared baking tray.
3. 3 Combine soy sauce, water, chile-garlic paste, and palm sugar in a separate bowl to make the glaze.
4. 4 Bake meatballs in the preheated oven until no longer pink on the outside, about 10 minutes. Coat the meatballs with the glaze. Continue baking until glaze thickens, 10 to 12 minutes.

By CaraMeg

Ingredients

• ✓ palm sugar
• water
• pearl sago
• water
• coconut milk

Instructions

1. 1 Bring 10 cups water to a boil in a large pot. Gradually stir in sago so it does not clump. Return to a boil, then reduce heat to low; cook until sago turns translucent, stirring occasionally, about 30 minutes. Pour sago into jelly molds, and refrigerate 8 hours to overnight.
2. 2 Combine palm sugar and 1/2 cup water in a small saucepan. Bring to a boil; cook until sugar has dissolved. Strain through a fine-mesh sieve to remove grit.
3. 3 Unmold puddings; serve with coconut milk and palm sugar syrup (gula melaka).

By bentwookie

Ingredients

• ✓ palm sugar
• pearl tapioca
• chia seed
• water
• coconut milk
• cocoa powder
• arrowroot powder
• salt
• vanilla extract

Instructions

1. 1 Combine tapioca and chia seeds in a pot and cover with water; let soak until thickened and gelatinous, at least 1 hour.
2. 2 Mix coconut milk, palm sugar, cocoa powder, arrowroot powder, and salt into tapioca mixture; cook and stir over medium heat until desired thickness is reached, 10 to 15 minutes. Remove saucepan from heat and stir vanilla into the pudding.

By Genna Suchomel

Ingredients

• ✓ palm sugar
• egg
• coconut cream
• pandan leaf
• agar-agar
• water
• white sugar

Instructions

1. 1 To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
2. 2 Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.

By wiley

Ingredients

• ✓ palm sugar
• coconut milk
• taro root
• white sugar
• salt
• coconut cream

Instructions

1. 1 Bring coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Add taro root; simmer until tender, 15 to 20 minutes.
2. 2 Stir white sugar, palm sugar, and salt into taro root mixture until sugars entirely dissolved. Stir in coconut cream; continue cooking until just hot.

By wiley

Ingredients

• ✓ palm sugar
• grapeseed oil
• sweet rice
• coconut milk
• water
• salt
• coconut cream
• mango

Instructions

1. 1 Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
2. 2 Scoop rice into a serving bowl and top with mango.

By Ms Tea

Ingredients

• ✓ palm sugar
• coconut flakes
• pomelo
• peanut
• shallot
• mint
• water
• lime juice
• fish sauce
• bird's eye chile

Instructions

1. 1 Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
2. 2 Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
3. 3 Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
4. 4 Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

By LauraF

Ingredients

• ✓ palm sugar
• panang curry paste
• cooking oil
• coconut milk
• chicken breast
• fish sauce
• makrut lime leaf
• red chile pepper
• thai basil

Instructions

1. 1 Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
2. 2 Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
3. 3 Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.
4. 4 Garnish with sliced red chile peppers and Thai basil leaves.

By wiley

Ingredients

• ✓ palm sugar
• vegetable oil
• panang curry paste
• coconut milk
• chicken breast
• fish sauce
• makrut lime leaf
• red chile pepper
• thai basil

Instructions

1. 1 Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
2. 2 Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

By Wiley

Ingredients

• ✓ palm sugar
• vegetable oil
• lime juice
• rice vinegar
• fish sauce
• ginger
• garlic
• cilantro leaf
• cilantro stem
• thai chile
• water
• coconut juice
• green onion
• ginger
• salt
• chicken skin
• chicken thigh

Instructions

1. 1 Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.
2. 2 Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.
3. 3 Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.
5. 5 Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.
6. 6 Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.
7. 7 Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.
8. 8 Pour sauce over chicken. Garnish with cilantro leaves.

By crys

Ingredients

• ✓ palm sugar
• garlic
• green chile
• green bean
• unripe papaya
• tomato
• fish sauce
• lime juice
• peanut

Instructions

1. 1 Combine garlic, chiles, and green beans in a mortar and pound roughly with the pestle. Add papaya and pound again to bruise the ingredients. Stir in fish sauce, lime juice, and sugar, then pound again. Add tomato and pound to combine. Stir in chopped peanuts and serve.

By Talia

Ingredients

• ✓ palm sugar
• cooking oil
• red curry paste
• chicken breast
• coconut milk
• fish sauce
• onion
• red bell pepper
• yellow bell pepper
• orange bell pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil and red curry paste to the hot pot; sauté for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3. 3 Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

By Jessica DiPonziano

Ingredients

• ✓ palm sugar
• vegetable oil
• shallot
• chicken
• red curry paste
• curry powder
• coconut milk
• tomato
• fish sauce
• tomato
• cilantro

Instructions

1. 1 Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
2. 2 Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
3. 3 Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

By Michelle Chen

Ingredients

• ✓ palm sugar
• shallot
• garlic
• ginger root
• peanut oil
• tempeh
• lemongrass
• long bean
• soy sauce
• chili cooking oil
• baby kale

Instructions

1. 1 Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
2. 2 Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
3. 3 Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

By CulinarySlut

Ingredients

• ✓ palm sugar
• peanut oil
• green curry paste
• garlic
• ginger
• chicken breast
• baby corn
• bamboo shoot
• coconut milk
• fish sauce
• makrut lime leaf
• red bell pepper
• orange bell pepper
• thai basil

Instructions

1. 1 Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
2. 2 While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
3. 3 Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
4. 4 Remove curry from heat and stir in Thai basil.

By Galen Dobbs

Ingredients

• ✓ palm sugar
• green onion
• cilantro
• dungeness crab
• serrano pepper
• ginger root
• vegetable oil
• garlic
• shallot
• fish sauce
• tamarind paste
• oyster sauce
• chile-garlic sauce
• soy sauce
• egg
• chicken broth
• ketchup

Instructions

1. 1 Whisk ketchup, chicken broth, egg, soy sauce, chili-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl; set sauce aside.
2. 2 Combine shallots, garlic, oil, ginger, and serrano in a pot over medium-high heat; sauté until sizzling, about 2 minutes. Add crab to the pot, cover with a lid, and shake until crab is completely coated in shallot mixture. Remove lid; cook and stir until heated through, about 3 minutes.
3. 3 Add reserved sauce to the pot; reduce heat to medium. Cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

By John Mitzewich

Ingredients

• ✓ palm sugar
• thai basil
• green onion
• tomato
• red bell pepper
• soy sauce
• oyster sauce
• yellow onion
• garlic
• vegetable oil
• water
• rice noodle
• chicken breast
• black pepper
• red pepper flake
• lime
• fish sauce
• rice vinegar

Instructions

1. 1 Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
2. 2 Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
3. 3 Separate rice noodles in warm water, about 5 minutes; drain.
4. 4 Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
5. 5 Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
6. 6 Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.

By the apprentice