Thai Coconut Pancake Recipe | Khanom Krok

Full Cooking Tutorial |Thai Coconut Pancakes | Khanom Krok

Khanom Krok | Thai Coconut Pudding or Thai Coconut Pancake

Ingredients for Khanom Krok Batter:

- 400 grams rice flour (14.1 oz)

- 3 cups coconut milk

- 2 tablespoons granulated sugar

- 2 teaspoons salt

- 4-5 tablespoons vegetable oil (for greasing the Khanom Krok pan)

Ingredients for Khanom Krok Topping:

- 2 cups coconut cream

- 3/4 cup granulated sugar

- 1 teaspoon salt

- 1 1/2 tablespoons rice flour

Step 1: Prepare the Khanom Krok Batter

1. Mix rice flour, sugar, and salt together.

2. Gradually pour in coconut cream while continuously stirring to incorporate the ingredients.

3. Stir the mixture continuously until well combined. Let it rest.

Step 2: Prepare the Coconut Topping

1. In another mixing bowl, combine granulated sugar, salt, and rice flour.

2. Gradually pour in coconut cream while stirring continuously until well combined. Let it rest.

Step 3: Making Khanom Krok and Serving

1. Use a cloth or coconut husk dipped in vegetable oil to grease the Khanom Krok pan thoroughly. Heat the pan over medium heat.

2. Gradually pour the Khanom Krok batter into the molds, filling them to 3/4 full, leaving a little space at the edges for the coconut topping.

3. When the edges of the batter start to set slightly, pour the coconut topping into each mold, making sure not to overflow. Cover the pan and let it cook for a moment.

4. Wait until the edges of the Khanom Krok start to become crispy and brown. Then, use a spoon to remove them from the molds and serve.

Family Tips and Memories:

- Mom's Tip: Pour less topping to avoid overflowing the molds. Watch for small bubbles, which indicate the Khanom Krok is cooked perfectly. When my mom checked the cooking initially, she suggested pouring less topping and watching for bubbles to ensure perfect cooking.

- Grandma's Legacy: My grandma used to make and sell Khanom Krok at the weekend morning market when my dad was a child. This treat holds nostalgic memories of his childhood. When my dad inspected, I jokingly offered him a piece for 20 baht. He replied he'd need more pieces for that price. We shared a laugh over the effort put into this special batch.

Enjoy your homemade Khanom Krok! 🥥

SPICY THAI TAMARIND SAUCE

Thai Street Grill Spicy Tamarind Sauce is a burst of bold flavors that will awaken your taste buds and enhance your culinary experience to new levels!

Video tutorial

Spicy Tamarind Sauce | น้ำจิ้มลูกชิ้นปิ้ง

Ingredients:

- 400 ml tamarind purée (13.5 fl oz)

- 300 g palm sugar (10.6 oz)

- 70-80 g dried chili (2.5-2.8 oz)

- 200 g Thai shallots (7 oz)

- 100 g single bulb garlic (3.5 oz)

- 2-3 tbsp fish sauce

- 1 tbsp salt

Cooking Method:

1. Roasting the Chilies:

- Roast the dried chilies in a pan until they are cooked and emit their fragrant aroma. Set them aside.

2. Roasting the Garlic and Shallots:

- Roast the garlic and shallots in a pan until they become fragrant.

- Pound them together with the previously roasted dried chilies.

3. Stir-Frying the Chili Paste:

- Gently stir-fry the finely pounded chili paste over low heat until it becomes fragrant.

4. Mixing:

- Add the palm sugar and tamarind purée into the pan, and stir continuously until the sugar dissolves, allowing all the ingredients to harmoniously meld.

5. Seasoning:

- Enhance the flavor by seasoning the sauce with salt and fish sauce.

6. Reducing:

- Reduce the sauce until it achieves a slightly thick texture.

Enjoy your homemade Spicy Tamarind Sauce! 🌶️

Thai Deep-Fried Sea Bass served in Betel Leaves | Mieng Pla Ka Pong |เมี่ยงปลากะพง

View my cooking tutorial below:

Deep-Fried Sea Bass in Betel Leaves | เมี่ยงปลากะพง (Mieng Pla Ka Pong)

Preparation time: 20 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients:

- 500 g sea bass, filleted and cut into 1-inch cubes (18 oz)

- 1/2 cup frying flour/all-purpose flour/tempura batter flour (2 1/2 oz)

- 1 liter deep-frying oil

- 2 tbsp fish sauce

- 4 tbsp palm sugar

- 1/2 cup roasted peanuts (2 1/2 oz)

- 1/2 cup ginger, diced into 0.5 cm pieces (2 1/2 oz)

- 1/2 cup lime, diced into 0.5 cm pieces (1 1/2 to 2 limes) (2 1/2 oz)

- 1/2 cup shallot, diced into 0.5 cm pieces (2 1/2 oz)

- 1/2 cup shallot, sliced (for deep-frying) (2 1/2 oz)

- 3-4 bird's eye chilies, chopped

- 3-4 stalks of lemongrass, finely sliced

- 20 betel leaves

Cooking Instructions:

1. Prepare the Fish:

- Fillet the sea bass and cut it into 3/4 to 1-inch cubes.

- Mix the fish cubes in the flour, toss until well coated, and set aside.

2. Fry the Shallots:

- Heat the oil for deep-frying to 150°C (300°F).

- Deep fry the sliced shallots until they become golden brown.

- Remove the shallots from the oil and drain the excess oil on paper towels.

3. Fry the Fish:

- Use the same deep-frying oil, but make sure the temperature has risen to 160°C (320°F).

- Fry the fish fillets until they turn light golden brown, which should take about 3-4 minutes.

- Remove the fillets from the oil and rest them on an oil strainer to maintain their crispy texture.

4. Make the Sauce:

- Melt the palm sugar in a low-warm pan for about 2 minutes.

- Add the fish sauce and mix well. Let it cool down.

5. Prepare the Herb Salad Mix:

- Mix the diced ginger, lime, shallot, lemongrass, chilies, and peanuts together.

- Pour the sauce mix over the herb salad mix.

Plating:

1. Place the fried fish fillets on a serving plate.

2. Pour the herb salad mix over the fish.

3. To serve, fold the betel leaf into a cone-like shape and fill it with a bite-sized portion of the fish and herb salad mix.

Enjoy your Deep-Fried Sea Bass in Betel Leaves! 🐟🌿

Authentic Thai Green Curry with Beef | แกงเขียวหวานเนื้อ

Video tutorial

Thai Green Curry with Beef | แกงเขียวหวานเนื้อ

Master the Art of Thai Green Curry with Beef: Insider Tips and Tricks for Perfecting Your Recipe!

Preparation time: 20 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients:

- For the Curry:

- 1 kg beef (2.2 lbs)

- 1 cup sweet basil

- 6-7 kaffir lime leaves

- 1 1/2 tbsp palm sugar

- 1 1/2 tbsp fish sauce

- 1 liter coconut milk (34 fl oz) *(you can add 250 ml water if needed, e.g., if your coconut milk is too thick or you’d like to add more vegetables to the curry)*

- 500 ml water + 500 ml coconut milk for beef braising (17 fl oz + 17 fl oz)

- 180 g eggplant, cleaned (6.3 oz)

- 60 g pea eggplant, cleaned (2.1 oz)

- Optional: Additional vegetables like bamboo shoots

- Garnish: Finely sliced red chilies

- For the Paste:

- 1/2 cup chopped lemongrass

- 1/2 cup chopped Thai shallot

- 1/4 cup chopped garlic

- 1 1/2 tbsp chopped galangal

- 1 tbsp kaffir lime rind (from 1 whole fruit)

- 5 green spur chilies (peppers) or 80 grams (2.8 oz)

- 6 medium (2 inches long) green bird eye chilies

- 1-1 1/2 tbsp shrimp paste *(recommend 1 tbsp for store-bought shrimp paste)*

- 2 spice spoons roasted cumin seeds (before grinding)

- 2 spice spoons roasted coriander seeds (before grinding)

- 2 spice spoons white peppercorns (optional, if you’d like to lift the taste of spice)

- 2 coriander roots (optional, if you’d like to raise herbal aroma)

- Notes:

- No sea salt added in the paste as salt is used when braising the beef, and the fresh shrimp paste already has a good balance.

- Spice spoon is 1 ml of capacity

- Optional: 5-6 leaves of blanched sweet basil if you are not happy with the green color

Instructions:

1. Brown the Beef:

- Start by browning the beef in a pot with a little bit of oil. Add a few pinches of salt and continue cooking until all the liquid from the beef has disappeared and the beef has turned a nice brown color with a glaze.

2. Braise the Beef:

- Add 500 ml coconut milk and 500 ml water to the pot to braise the beef over medium heat. Turn the beef from time to time to ensure it does not burn at the bottom of the pot. Braise until the liquid has reduced to a glaze.

3. Prepare the Paste:

- Grind and pound the cumin seeds, coriander seeds, and white pepper.

- Chop the lemongrass, galangal, kaffir lime rind, Thai shallot, garlic, long green pepper, and coriander root (if using).

- Pound the hard ingredients first, such as galangal and lemongrass, then add the remaining ingredients.

- Once the mixture becomes a fine paste, add the ground spices and finish pounding with the shrimp paste. Set the paste aside.

4. Prepare the Vegetables:

- Cut the eggplants and soak them in saltwater to prevent oxidation.

- Pick out the tops of the pea eggplants and soak them in saltwater as well. Additional vegetables like bamboo shoots or coconut shoots can also be added.

5. Cook the Curry:

- Heat a little cooking oil in a pan over medium to low heat. Add the paste and fry it, adding a few tablespoons of coconut milk to add some more fat and liquid into the pan to prevent burning or sticking.

- Add palm sugar at this stage to help harmonize the taste and prevent bitterness. Stir fry until fragrant, about 3-5 minutes.

- Add the braised beef to the paste, ensuring to deglaze the pan with a little water and add it to the curry. Turn the beef in the paste to coat each piece.

- Gradually add coconut milk to the pan to keep the bottom from drying and burning. The green color should appear nicely separated.

- Add eggplants and pea eggplants, turning them to absorb the curry flavor for about 2-3 minutes, then add more coconut milk gradually until it covers the beef and veggies.

- Let it boil, add 1-2 tbsp fish sauce, stir, and taste. Adjust seasoning if needed, then top with sweet basil and torn kaffir lime leaves.

6. Serve:

- Rest the curry for about 5 minutes before serving.

- Garnish with some sliced red chili.

- Serve with steamed rice or fermented rice noodles.

Enjoy your delicious Thai Green Curry with Beef! 🥘🍚

Thai Sriracha Sauce | ซอสพริกศรีราชา

Thai Sriracha Sauce | ซอสพริกศรีราชา

Ingredients:

- 500 g big red pepper (17.6 oz)

- 100 g medium bird-eye chili (3.5 oz)

- 2 cups rice vinegar (5% vinegar)

- 4 tbsp brown sugar

- 1 tbsp salt

- 2 heads of single bulb elephant garlic (or 1 head of large Chinese garlic)

- 2 heads of pickled garlic

- 3 cups water

Cooking Method:

1. Preparation:

- Clean and deseed the chili and pepper.

- Properly peel the garlic.

- Roughly chop the chili, pepper, garlic, and pickled garlic.

2. Boiling:

- Boil the chopped ingredients with water until the water reduces to 1/3 of its original volume.

3. Blending:

- Quickly cool down the mixture and blend it in a food processor until smooth.

4. Cooking:

- Boil the blended mixture with vinegar and salt.

- Once it boils, add the sugar and reduce the heat to medium-low.

- Adjust the taste as needed.

5. Bottling:

- Quickly cool the sauce and bottle it in a pasteurized or boiled container for longer shelf life.

- To store the sauce for months, cool it quickly in an ice bath and fill it in a hot bottle, then seal it properly.

- Keep the sauce in the refrigerator and consume it within 3-4 weeks after opening. Remember to check its quality every time before using it, as taking it outside the refrigerator or breaking the cold chain will reduce the shelf life of the sauce.

Tip:

- This sauce can also be used as an ingredient for stir-fried dishes.

Enjoy your homemade Thai Sriracha Sauce! 🌶️

Thai Crispy Fried Chicken Wings Recipe | Peek Gai Tod | ปีกไก่ทอด

BEST EVER THAI FRIED CHICKEN WINGS RECIPE | Peek Gai Tod | ปีกไก่ทอด

Ingredients:

1 kg (2 lbs) Chicken wings

2-3 Koriander roots

1 tbsp Thai small garlics

1/2 tbsp Blackpepper

2 tsp Salt

2 tbsp Chicken Seasoning Powder* (Non-MSG formula. If you use MSG formula, reduce the salt by half the portion)

2 tsp Palm sugar

1 cup Tempura batter flour

1/4 cup water

1 l (32 oz) Frying oil. The amount of oil needed varies depending on the type of pan you use. You should be able to submerge the chicken wings.

8-10 Kaffir lime leaves

Cooking Instructions:

To prepare Thai fried chicken wings, start by cleaning 1 kg of chicken wings in a mixing bowl.

Next, make a paste by roughly smashing 2-3 coriander roots, 1 tablespoon of Thai small garlic, 1/2 tablespoon of black pepper, and 2 teaspoons of salt.

Mix this paste with 2 tablespoons of chicken seasoning powder (non-MSG formula; if using MSG formula, reduce salt by half), 1 tablespoon of palm sugar, and 1 cup of tempura batter powder. Add this mixture to the chicken wings and mix well. Refrigerate the mixture for 1 hour.

When ready to cook, take the chicken wings out of the refrigerator and let them rest while warming up 1 liter of frying oil to 160°C. Fry the chicken wings until they are crispy and light brown, adding in 8-10 kaffir lime leaves for a quick fry towards the end of cooking. Once done, remove the chicken wings from the oil and place them on kitchen paper to absorb any excess oil.

To serve, plate the chicken wings and garnish with fried kaffir lime leaves. These wings can be enjoyed as a snack with a sauce of your choice, such as Sriracha or sweet chili chicken sauce, or served with hot steamed rice as a meal.

*I often use Ajinomoto (brand) Ros Dee Chicken flavor seasoning powder 

Thai Coconut Curry Snack | Look Hed | ลูกเห็ด

Cooking tutorial

Thai Coconut Curry Snacks

Treat your taste buds to a flavor explosion with these delicious homemade Thai Coconut Curry Snacks! Perfect for satisfying your cravings for something savory and crunchy, these snacks are made with an array of aromatic and flavorful ingredients that come together to create an irresistible taste sensation.

Ingredients:

- Frying oil

- 300 g grated coconut (10.6 oz)

- 200 g grated sweet potato (7.1 oz)

- 10 wild betel leaves

- 1/2 cup Polyscias (Aralia) (4 fl oz)

- 1 egg

- 80 g southern curry paste (2.8 oz)

- 1/2 cup chopped lemongrass (4 fl oz)

- 1/2 tbsp galangal

- 2 inches curcuma

- 2 Thai shallots

- 5-6 cloves Thai garlic or 1-2 cloves Chinese garlic

- 8 pcs dried whole chili (deseeded Prik Jinda)

- 4 pcs fresh small bird's eye chili

- 1/2 tbsp kaffir lime rind

- 1/2 tbsp black pepper

- 3/4 tbsp shrimp paste

- 1/2 tsp sea salt

- 1 tbsp palm sugar

Serving Suggestions:

Serve these delicious Thai Coconut Curry Snacks as a snack or appetizer, or pair them with a steaming bowl of rice for a complete meal. Whether you're entertaining guests or simply looking for a tasty and satisfying treat, these snacks are sure to be a hit with everyone who tries them. 

Enjoy your homemade Thai Coconut Curry Snacks! 🍤🌿

Coconut & Chili Guacamole

Coconut and a sting of chili elevate this guacamole recipe to tropical healthy goodness. Serve cool with fresh prawns or chicken and veggies on an open sandwich - or just enjoy as is!

Coconut & Chili Guacamole

"Coconut and a sting of chili elevate this guacamole recipe to tropical healthy goodness. Serve cool with fresh prawns or chicken and veggies on an open sandwich - or enjoy as is!"

Ingredients:

- 3 avocados

- 1 lime (squeezed)

- Zest from 1 lime

- 2 tsp salt

- 1 tbsp honey

- 1/2 clove of garlic

- 60 ml (2 oz) coconut milk

- 2 fresh chilies

Instructions:

1. Prepare the Ingredients:

- Cut and scoop out the flesh from the avocados.

- Squeeze the juice from the lime and zest the lime.

- Peel and roughly chop the garlic.

- Finely chop the fresh chilies.

2. Blend the Ingredients:

- In a blender, combine the avocado flesh, lime juice, lime zest, salt, honey, garlic, and coconut milk.

- Blend until you achieve a smooth paste.

3. Add the Chilies:

- Add the chopped chilies to the blender and mix gently to combine. Adjust the amount of chilies based on your desired spice level.

4. Serve:

- Transfer the guacamole to a serving bowl. Serve cool with fresh prawns or chicken, veggies on an open sandwich, or enjoy as is!

Notes:

- Pro Tip: Transfer the guacamole to a pastry/piping bag for simple storage and serving. Enjoy!

Enjoy this unique and flavorful twist on classic guacamole with a tropical touch of coconut and chili!

Sizzling Hot Thai Chili Oil | Nam Mun Prik

Cooking tutorial

We are currently facing technical difficulties with this recipe. Please check back in the next 24 hours. Thank you for your patience.

Don’t forget to check out my Khao Soi recipe to learn how to make this amazing bowl of noodles!

Carolina Reaper Sweet Chili Sauce Recipe

Carolina Reaper Sweet Chili Sauce (0.4 l)

Sauce base:

1/2 cup of rice vinegar

1/2 cup of water

1 cup of sugar

1 tbsp salt

30 grams of peeled Garlic

2 Pickled Garlics

1 Carolina Reaper chili (fresh)

1 large Yellow chili pepper

Thai Coconut Sticky Rice in Bamboo | Khao Lam

Khao Lam Recipe (Bulk recipe. Serve 50-100)

Ingredients

5 kg (11 lb.) sticky rice, soaked for 2-4 hours

1 kg (2 lb.) boiled white kidney beans

6 l (1.6 US gal) coconut milk

500 g (17 oz) sugar

2 Tbsp table salt

50 pc Bamboo (1.5-2.5 inch diameter. 12 inch long)

Coconut husk cut into 3 inch long pieces and adjusted diameter size for covering each bamboo tube

50 pc Banana leaves cut into 5x5 inches

Cooking by open fire on medium heat for 2 hours or until ready.

Thai BBQ Pork Recipe | Moo Ping

Moo Ping Recipe (serve 4-6)

1 kg (2 lbs) pork

1 cup coconut milk

5 roots of coriander

3 cloves garlic

1 tsp black pepper

1/2 tsp cinnamon (Optional. Can be discarded)

150 g (5 oz.) Palm sugar

3 tbsp light soy sauce

3 tbsp seasoning soy sauce

3 tbsp black sweet soy sauce

1 pinch of salt

Use 3/4 of the marinate sauce for the marinate, and keep 1/4 for brushing the pork while grilling.

Serve with a generous portion of fresh sticky rice!

Thai Mango Sticky Rice with Mango Ice Cream Recipe | Khao Niew Mamuang

Mango Sticky Rice with Mango Ice Cream (serve 6)

Coconut sticky rice:

1 cup sticky rice

3/4 cup coconut milk

1/3 cup sugar

1/2 tsp salt

Coconut dressing :

1/2 cup coconut milk

1 tbsp sugar

1/3 tsp salt

2 tsp flour

Crispy mung bean:

1/2 cup Crispy mung bean

Soak peeled mung bean for 1 hour or give it a quick boil for 3 minutes. Dry the mung bean with kitchen towel and rest it in room temperature for another hour. Deep fry the well dried mung bean in medium hot oil for 3-4 minutes until they get a nice yellow and crispy texture. Rest the crispy mung bean on kitchen paper to get rid of excess oil. Mix mung beans with a pinch of salt.

Fresh mango (medium size 3 whole fruit)

Mango Ice Cream:

2 cups ripe mango meat (very sweet)

1 cup coconut milk

Blend until smooth then freeze in a clean container for 30 minutes or longer until the correct texture of ice cream is achieved.

Banana Wrapped in Coconut Sticky Rice Recipe | Khao Tom Mud

Khao Tom Mud Recipe (serve 20-25)

2 kg (4.4 lbs) sticky rice (soaked 2 hours)

2 liters (67 fl. Oz) coconut milk

2 Tsp salt (mix with the coconut milk)

150 g (5.2 oz) brown sugar

400 g (14 oz) boiled white kidney bean

30 cultivated bananas

Banana leaves cut into 120 8x6 inch wraps (sun dry the whole banana leaves for about an hour after you cut them from the tree)

Bamboo string, banana trunk fibers or alternatively kitchen twine

Steamer

Tom Yum Noodles with with Pork Recipe | Guay Tiew Tom Yum

Tom Yum Noodles with with pork, chicken or beef Recipe (serve 4-6)

Soup Base:

1l (33.8 fl. oz) Pork stock

3 Coriander roots (save stems for garnish)

3 medium sized Schalotte’s

Black Pepper

Meat and Noodles:

1-1/2 - 2l (50 fl. oz) water, lightly salted (boiling)

250 g (8.8 oz) Pork balls (can be found in asian supermarkets)

250 g (8.8 oz) Sliced Pork tenderloin

250 g (8.8 oz) Minced pork

500 g (17.6 oz) Rice noodles (flat) boil in the ”pork water” NOT the soup base(!). Remember to boil one portion at a time, and not all noodles at once.

1 cup Beansprouts

Serving (this is for one bowl of soup. Repeat the process for each person):

1 tbsp Sugar

1-2 tsp Ground dried Chili flakes

1 tbsp Ground roasted Peanuts

1 tbsp Thai Chili pickle (see separate recipe, or click link after video)

1 tbsp Lime juice

1 tbsp Fish sauce

1/2-1 cup of Soup base (above)

Garnish:

3 twigs of Coriander (coarsely chopped)

5 Spring Onions (coarsely chopped)

Fried crushed garlic (can be found in asian supermarkets)

1 sheet of spring roll dough cut into 6 pieces and deep-fried (optional)

Fresh Red chillies (optional)

Stir Fried Southern Thai Curry with Shrimp & Pakria | Phad Phed Sator Goong

Stir Fried Southern Thai Curry with Shrimp and Pakria Recipe (serve 4)

400-500g (1 lb) of peeled and deveined Shrimps (large to medium size)

1/4-1/2 cup of Coconut milk

3/4 cup of Pakria beans

1 tbsp of Red Curry paste

1/2-1 tbsp of Yellow Curry paste

1/2 tbsp Palm sugar

1/2 tbsp of Fish sauce

1 red Spur Chili

Fresh Pepper corns

6 Kaffir Lime leaves

Thai Breakfast Soup with Egg Tofu & Pork Meatballs

Gaeng Jued Tao Hoo Moo Sub Recipe (serve 4)

1l (33 fl. oz) of Pork stock

300g (10.5 oz) Minced pork

240g (8.5 oz) Egg tofu (2x120g sliced)

1 head of Chinese cabbage (or similar)

2 tbsp Fish sauce

1/2 tbsp of Seasoning Soy sauce

2-3 Schallots

4 cloves of Garlic

2-3 stems of Coriander (with roots)

1/2 tbsp Black pepper corns (whole)

1/2 tsp ground Black pepper

1 pinch of sea salt

1 tbsp dried/roasted onion for garnish

Whiskey marinated Beef | Thai beer snack

Whiskey-Marinated Garlic Beef Recipe (Serve 4)

400-500g (1lb) of Beef Tenderloin (sliced)

2 whole garlics

3 stems of coriander with root

1-2 tbsp of Whiskey

1 tbsp Oyster Sauce

1 tbsp Fish Sauce

1 tbsp Palm sugar

1/2 cup Cooking oil

Thai Sausage Salad with Spicy Dressing | Yam Moo Yor

Thai Sausage Salad Recipe (serve 4)

350 g (12 oz) Pork/Chicken/Beef Sausage

1 tbsp Seasoning soy sauce (to add in pan when boiling sausage)

2 tbsp Palm sugar

2 tbsp Fish sauce

2 tbsp Lime juice

5 Birds eye chilies

3 Spring onions

3 stalks of Chinese celery

2 Shallots

3 Tomatoes

Thai Sweet & Sour Pork | Phad Priew Wan

Thai Sweet & Sour Pork Recipe (serve 4)

400g (0.9 lbs) Pork Tenderloin (alternatively Beef or Chicken as per preference)

1/2 Pineapple

1/2 Cucumber (Sliced 1cm thick)

1 Yellow onion

1 Garlic

3 Spring onions

1 Tomato

1 Red spur Chili

4 tbsp Tamarind Puree

1-1 1/2 tbsp Palm sugar

2 tbsp Fish Sauce

1 1/2 tbsp Oyster Sauce

2 tbsp Cooking oil