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Garlic, onion and ginger soften in oil; coconut milk adds; squash goes in first to start softening. Long beans and aubergine join; everything simmers until the squash is tender and the sauce has thickened. Soy sauce or salt finishes.
Silken tofu poaches briefly in salted water (firms it up so it doesn't break). Dried shiitake mushrooms rehydrate and chop fine. Doubanjiang fries in oil until the oil reddens; mushrooms, garlic, ginger and chilli flakes follow. Stock loosens; tofu joins gently; cornflour slurry thickens. Sichuan peppercorn dust at the table.
A boiling-water dough rests until pliable. Each piece rolls thin into a long rectangle, gets a brush of sesame oil, salt, and a generous sprinkle of sliced scallions. Rolling the rectangle into a log and coiling it into a spiral creates the laminated layers. The spiral flattens to a disc and pan-fries in a thin slick of oil until each side is deep gold with crispy frilled edges.
Spicy peanut balls are deep-fried rice balls seasoned with garlic, ginger, chilli, soy sauce, and lime, then coated in chopped peanuts for a satisfying crunch. They make an excellent snack or starter, and pair naturally with a chilli dipping sauce.
A spice paste of green chillies and aromatics blends fresh (or starts from a good Thai paste with fresh additions). Coconut cream from the top of the can is cracked in the wok until oil splits out; paste fries; coconut milk loosens; vegetables, Thai aubergine, pea aubergine, bamboo shoots, broccoli, baby corn, go in by cook time. Tofu joins; the curry simmers briefly. Soy sauce (instead of fish sauce), palm sugar, lime leaves, Thai basil to finish.