For the Massaman Curry Paste:

• Toast the dry spices: In a dry pan over low heat, toast the nutmeg, mace, cardamom pods, cloves, white peppercorns, cumin seeds, coriander seeds, cinnamon stick, and dried chilies. Stir constantly for 8–10 minutes until fragrant and slightly darkened. Remove from the heat and let cool.
• Grind the spices: Once cool, grind into a fine powder using a spice grinder or mortar and pestle. Set aside.
• Roast the fresh aromatics: In the same pan, dry-roast the galangal, shallots, garlic, ginger, kaffir lime peel, lemongrass, and coriander roots with a pinch of salt. Stir over low heat until deeply aromatic and slightly charred.
• Incorporate the shrimp paste: Add the shrimp paste to the pan, stirring briefly to release its aroma. Remove from heat and let cool.
• Blend the paste: Blend the roasted aromatics until smooth, adding just enough vegetable oil or water to help the blades turn.
• Mix the ground spices into the herb paste and blend again until smooth and fully combined. Store in an airtight container

For the Chicken Curry:

• Fry the paste: Heat the thick coconut milk in a large pot over medium heat until it just comes to a boil. Add the Massaman curry paste and cook, stirring, until the oil begins to separate and the paste smells fragrant (about 5 minutes).
• Add aromatics, chicken, potatoes and cashews: Stir in the sliced onions until slightly softened. Add the chicken drumsticks, coating them well with the paste. Then add the cashew nuts and cubed potatoes.
• Simmer: Pour in the thin coconut milk. Lower the heat and simmer gently for 45–60 minutes, stirring occasionally to prevent sticking, until the chicken is tender and the potatoes are cooked through.
• Add palm sugar, tamarind paste, fish sauce, and a pinch of salt. Stir well, then taste and adjust — balancing sweet, sour, and salty flavors.
  
• Serve: Serve hot with steamed jasmine rice.

Prepare the herbs:

• Thinly slice the kaffir lime leaves. Cut the lemongrass into thin rings. Slice the galangal thinly, then finely chop. Slice the shallots. Set all the herbs aside.

Stir-fry the herbs:

• Heat the oil in a wok or large frying pan over medium heat. Once hot, add the prepared herbs and stir-fry until fragrant.
• Add the Thai chili paste (Nam Prik Pao) and stir to combine well with the herbs.

Cook the prawns:

• Add the prawns that have been peeled, deveined, and butterflied. Stir-fry until just cooked through.

Add the rice & season:

• Add the cooked jasmine rice. Use a spatula to break up any clumps and stir-fry to mix thoroughly with the other ingredients.
  
• Season with fish sauce, sugar, and lime juice. Taste and adjust the flavor to be a balance of sour, salty, and spicy. For extra heat, add sliced bird’s eye chilies if desired.

Finish and serve:

• Stir-fry a little longer until everything is well combined, then turn off the heat. Plate and garnish as desired before serving.

• Peel and shred the green papaya using a julienne peeler or knife.
• Julienne the carrot.
• Cut the long beans into 1.5-inch (4 cm) pieces and halve the cherry tomatoes.
• Soak the dried shrimp in hot water, then rinse 4–5 times until clean and softened.
• Peel the garlic cloves and prepare the chilies.
• In a mortar and pestle, roughly pound the garlic and chilies until roughly crushed.
• Add palm sugar, lime juice, and fish sauce to the mortar. Mix well.
• Add the shredded papaya, carrot, long beans, cherry tomatoes, sliced lime, softened dried shrimp, and roasted peanuts.
• Lightly pound and toss everything together until the vegetables are slightly bruised and well coated in the dressing.
• Transfer to a plate and serve immediately as a refreshing side dish or with sticky rice.

For the Curry Paste:

• In a mortar and pestle, pound the soaked chilies with salt, galangal, and lemongrass until smooth.
• Add the shallots, garlic, kaffir lime zest, coriander root, peppercorns, and shrimp paste. Continue pounding until well combined.
• Add the roasted peanuts and pound into a smooth, thick paste.
• Store in the fridge until ready to use.

For the Beef:

• Clean and thinly slice the beef. Set aside to drain.
• In a pan over medium heat, sauté 1 tbsp of the Panang curry paste for about 1-2 minutes or until fragrant.
• Add the beef slices and stir-fry until just cooked.
• Pour in coconut milk and stir to combine.
• Season with palm sugar and soy sauce. Simmer briefly and adjust seasoning to taste.
• Turn off the heat and plate the curry. Garnish with shredded kaffir lime leaves and sliced red chili.
  
• Serve hot with steamed jasmine rice.

• Prepare the Pineapple Shell: Slice the pineapple in half lengthwise. Score the flesh in a criss-cross pattern, then scoop it out. Dice the pineapple flesh into bite-sized pieces and set aside. Reserve the shell for serving.
• Stir-Fry the Aromatics & Proteins: Heat a large pan or wok over medium heat. Add butter, then stir in the garlic and onion until fragrant.

  Add Chinese sausage, ham, and shrimp. Stir-fry until the shrimp is just cooked through. Remove the shrimp and set aside.
• Scramble the Eggs: Crack the eggs into the pan and gently stir until softly scrambled.
• Add Rice & Vegetables: Add the cooked rice and stir-fry until the grains are separated. Then add the mixed vegetables and diced pineapple. Mix well.
• Season: Season with light soy sauce, seasoning sauce, salt, pepper, and curry powder. Stir until everything is well mixed.
  
• Add raisins and return the shrimp to the pan. Stir quickly over high heat for a few more seconds.
• Assemble & Serve: Turn off the heat. Spoon the fried rice into the hollowed pineapple shell. Top with roasted cashew nuts, pork floss, and chopped spring onions if desired. Serve hot.

Prepare the Sticky Rice:

• Rinse the sticky rice several times until the water runs clear. Soak overnight (or for at least 6 hours).
• Bring water to a boil in a steamer.
• Drain the soaked rice and wrap it in cheesecloth. Steam over boiling water with 1–2 pandan leaves on top (optional) for about 30 minutes, or until the rice is tender and translucent.

Make the Coconut Syrup:

• Set aside ¾ cup (150 ml) of the coconut milk for the topping.
• In a small pot, combine the remaining coconut milk with sugar and 1 tsp of salt. Add 2–3 pandan leaves (optional).
• Heat gently over medium-low, stirring until the sugar fully dissolves. Do not let it boil hard. Remove from heat and discard pandan leaves.

Mix the Rice:

• Transfer the hot sticky rice to a large bowl. While still warm, pour the sweetened coconut milk over the rice.
• Stir to combine, then cover and let rest for 15 minutes so the rice can absorb the coconut flavor.

Make the Coconut Cream Topping:

• In a small saucepan, whisk together the reserved ¾ cup of coconut milk, rice flour, and the remaining ¼ tsp salt.
• Cook over low heat, stirring constantly, until slightly thickened and gently bubbling. Remove from heat.

To Serve:

• Scoop the sticky rice onto a plate.
• Drizzle with the coconut cream topping.
• Serve alongside sliced ripe mango.
  

For the Sauce:

• Combine all ingredients in a small saucepan or skillet.
• Cook over medium heat, stirring until the sugar is fully dissolved.
• Simmer for about 5 minutes until the sauce thickens slightly.
• Turn off the heat and let it cool.

For the stir-fry:

• Soak rice noodles in room temperature water for 15 minutes. Drain and set aside.
• Heat a little oil in a wok or pan. Sear the prawns until almost cooked through, then remove and set aside. (Tip: Lightly press the shrimp heads to release their flavorful fat.)
• In the same pan, add a bit more oil. Stir-fry shallots, tofu, dried shrimp, and salted radish until fragrant. Push to one side, crack in the egg, and scramble.
• Add the soaked noodles and prepared Pad Thai sauce. Stir-fry until noodles are soft and well coated. Add a splash of water if needed to soften the noodles.
• Add back the prawns, then toss in bean sprouts and garlic chives. Stir just until just combined, then remove from heat.
  
• Plate the Pad Thai and top with the prawns. Serve with fresh bean sprouts, lime, crushed peanuts, and chili flakes on the side.

Make the Filling:

• Using a mortar and pestle or food processor, pound the black peppercorns, coriander root, garlic, and sea salt into a rough paste.
• Heat a small amount of oil in a pan. Sauté the paste until fragrant.
• Add the ground pork and stir-fry until cooked.
• Stir in the cabbage, carrots, mushrooms, and bean sprouts. Cook for 2–3 minutes until slightly softened.
• Add the soaked glass noodles, fish sauce, and sugar. Stir well until the mixture is dry. Remove from heat and let it cool completely.

Prepare the Sealing Paste:

• Mix flour, water, and sugar in a small bowl to form a thick paste.

Assemble the Spring Rolls:

• Place a wrapper on a clean surface with the rough side facing inward.
• Add about 2 tablespoons of filling in the center. Fold in the sides, then roll tightly into a log.
• Seal the edge with the flour paste. Repeat with the remaining filling and wrappers.

Fry the Spring Rolls:

• Heat oil in a pan over medium heat (about 170–180°C / 340–355°F).
• Deep-fry the spring rolls in batches until golden brown and crispy.
  
• Remove and drain on paper towels. Serve hot with plum sauce.
  

Plum Dipping Sauce:

• Mash the preserved plum with the sugar in a bowl until well blended.
• Transfer to a small saucepan. Add water and bring to a boil over medium heat.
• Lower the heat and simmer, skimming any foam, until the sauce is slightly thickened and glossy.
• Let cool to room temperature before serving.