>> Titbits
A simple kind of  titbit is fun to make. You  need shallots, ginger, lemon or lime, lemon grass, roasted peanuts and red phrik khi nu chillies. Peeled shallots and ginger should be cut into small fingertip sizes. Diced lime and slices of lemon grass should be cut to the  same  size. Roasted peanut should be left in halves. Chillies should be thinly  sliced. Combinations of such ingredients should be wrapped  in fresh lettuce leaves and laced with a sweet-salty sauce made from fish sauce, sugar, dried shrimps and lime juice.

>> Dips
Mixing crushed fresh chillies with fish sauce and a dash of lime juice makes a general accompanying  sauce for any Thai dish. Adding some crushed garlic and a tiny amount of roasted or raw shrimp paste transforms it into an all-purpose dip (nam phrik). Some pulverised dried shrimp and julienned egg-plant with sugar makes this dip more complete. Serve it with steamed rice,  an omelette and some vegetables.

>> Salad Dressings  
Salad dressings have similar base ingredients. Add fish sauce, lime  juice and sugar to enhance saltiness, sourness and sweetness. Crushed chillies, garlic and shallots add spiciness and herbal fragrance. Lemon  grass and galanga can be added for additional flavour. Employ this mix with any boiled, grilled or fried meat. Lettuce leaves, sliced cucumber, cut spring onions and coriander leaves help top off a salad dressing.

>> Soup Stocks
Soups generally need good stock. Add to  boiling  water crushed peppercorns, salt, garlic, shallots, coriander roots, and the meats or cuts of one's  choice. After prolonged boiling and simmering , you have the basic stock of common Thai soups. Additional galanga, lemon grass, kaffir lime leaves, crushed fresh chillies, fish sauce and lime juice create the basic stock for a Tom Yam.

>> Curries  
To make a quick curry, fry curry or chilli paste in heated oil  or thick coconut milk. Stir and fry until the paste is well cooked and add meats of one's choice. Season with fish sauce or sugar to taste. Add water or thin coconut milk to make curry go a longer way. Add sliced eggplant with a garnish of basil and kaffir lime leaves. Make your own curry paste by blending fresh (preferably dried) chillies, garlic, shallots, galanga, lemon grass, coriander roots, ground pepper, kaffir lime peels and shrimp paste.

>> Single Dish Meals
Heat the cooking oil, fry in a mixture of crushed chillies, minced garlic, ground pepper and chopped chicken meat. When nearly cooked, add vegetables such as cut beans or eggplants. Season with fish sauce and garnish with kefir lime leaves, basil or balsam leaves. Cooked rice or fresh  noodles added to the frying would make this a substantial meal.