Minced Chicken or Pork or Tofu mixed with rice powder, chili powder, onion and fresh herb

Larb (Chicken/Pork/Tofu)

Crispy whole red snapper topped with onion, bell pepper and red chili paste

Pla Rad Prik

Multi layered bread served with chicken curry

Roti Canai

Refreshing cocktail with Thai basil and rum.

Thai Basil Mojito

Thai Sticky Rice

Spring Rolls

Sub Sticky Rice

Prik Nam Pla

Fried Egg

Peanut Sauce

Brown Rice

Steamed Vegetables

Sub Brown Rice

Add Tofu

Jasmine Rice

Clear soup with tofu, bean thread, zucchini and papa

Vegetable Soup

Garlic, scallion, cilantro, onion and ginger flavor

Sweet Corn Soup

Chicken coconut soup with mushroom, tomato, scallion and cilantro

Tom Kha Gai

Duck

Fried rice with egg, pineapple, onion, curry powder, cashew nut

Pineapple Fried Rice

Shrimp lemongrass soup with mushroom, tomato, scallion and cilantro

Tom Yum Goong

Spicy Fried Rice

Flat rice noodle with egg, broccoli and carrot

Pad See Ew

Egg, onion, green peas, carrot and scallion

House Fried Rice

If using tofu, press for 15–30 minutes to remove excess water, then crumble into small pieces. If using chicken or pork, use ground meat or finely mince. Pat dry with paper towels.

Prepare protein

Season the protein with 1 tablespoon fish sauce (or soy sauce) and 1/2 tablespoon lime juice. Toss briefly and set aside while preparing other ingredients so flavors begin to marry (5–10 minutes).

If you don't have toasted rice powder, make it: heat a small dry skillet over medium heat. Add 1/2 cup uncooked sticky (glutinous) rice and toast, stirring constantly, until grains are golden brown and fragrant, about 5–8 minutes. Cool, then grind in a spice grinder or mortar and pestle to a coarse powder. Measure 2 tablespoons for the recipe.

Combine the toasted rice powder, dried chili flakes, and ground white pepper in a small bowl; set aside.

Heat a skillet over medium-high heat and add 1 teaspoon neutral oil. When hot, add the marinated ground chicken or pork (or crumbled tofu). For meat: cook, breaking up lumps with a spatula, until just cooked through and slightly browned, about 5–7 minutes. For tofu: cook until edges are golden, about 4–6 minutes. Do not add water; the mixture should be fairly dry.

Lower heat to medium. Add the remaining 2 tablespoons fish sauce (or soy sauce), remaining 1 1/2 tablespoons lime juice, and 1 teaspoon palm or brown sugar to the pan. Stir quickly to coat and evaporate excess liquid, cooking 30–60 seconds.

Sprinkle the dry seasoning mixture (toasted rice powder + chili + pepper) over the cooked protein. Toss thoroughly so the rice powder evenly coats the meat/tofu and absorbs remaining juices. Cook another 20–30 seconds, then remove from heat. Taste and adjust: add more lime, fish sauce or chili to your preference.

While the protein is still warm, add the thinly sliced shallots and green onions to the pan; toss briefly to soften them slightly but keep texture (about 30 seconds).

Transfer the mixture to a mixing bowl. Add chopped cilantro, mint, and optional basil. If using, drizzle 1/2 teaspoon toasted sesame oil for aroma and toss to combine. Let rest 2 minutes for flavors to meld.

Serve warm or at room temperature. Arrange lettuce or cabbage leaves on a platter with sliced cucumber. Spoon larb into leaves to make wraps, or serve with steamed jasmine rice. Provide extra lime wedges and dried chili for guests to adjust heat and acidity.

ground chicken or ground pork or minced firm tofu

fish sauce (or soy sauce for vegetarian)

lime juice

palm sugar or brown sugar

toasted rice powder (khao khua)

dried chili flakes (prik bon) or chili powder

ground white pepper

shallots, thinly sliced

green onions (scallions), thinly sliced

fresh cilantro leaves, roughly chopped

fresh mint leaves, roughly chopped

fresh Thai basil (optional), roughly chopped

cucumber, thinly sliced (for serving)

lettuce leaves or cabbage leaves (for serving)

neutral oil (vegetable or canola)

optional toasted sesame oil (for aroma)

Rinse the whole red snapper under cold water and pat dry with paper towels. Make sure to remove any scales and internal organs.

Clean the Snapper

Rub the fish inside and out with salt and black pepper evenly. Allow it to marinate for about 15 minutes.

Season the Snapper

Dredge the marinated snapper in all-purpose flour, ensuring it is fully coated. Shake off any excess flour.

Coat the Snapper

In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).

Heat the Oil

Carefully lower the coated snapper into the hot oil. Fry for about 6-8 minutes on each side or until the skin is crispy and golden brown. Remove from oil and drain on paper towels.

Fry the Snapper

In a small bowl, mix together the red chili paste, soy sauce, sugar, and lime juice until well combined.

Prepare the Sauce

In a separate pan, heat a small amount of oil and sauté the sliced onion, bell pepper, and fresh red chilies until they are slightly softened, about 3-4 minutes.

Sauté the Vegetables

Place the crispy fried snapper on a serving plate. Top with the sautéed vegetables, and drizzle the sauce over the fish. Serve immediately.

Plate the Dish

Whole red snapper

Salt

Black pepper

All-purpose flour

Vegetable oil

Red chili paste

Soy sauce

Sugar

Lime juice

Onion

Bell pepper

Fresh red chilies

In a large mixing bowl, combine the all-purpose flour, sugar, salt and instant dry yeast. Whisk to distribute. Make a well in the center and add lukewarm water, whole milk and 2 tbs melted ghee/shortening. Mix with a spatula until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough feels dry, add water 1 tsp at a time; if too sticky, sprinkle a little flour.

Make and knead the dough

Lightly coat the dough ball with 1 tbs vegetable oil, place in a clean bowl, cover tightly with plastic wrap or a damp cloth and let rest at room temperature for 1 hour, or until slightly puffy. For best layered texture, refrigerate for 4–12 hours after the initial rest (optional).

Rest the dough

After resting, divide the dough into 8 equal pieces (about golf-ball to slightly larger). Roll each piece briefly into a ball, coat each ball lightly with vegetable oil, then cover and let relax for 20–30 minutes so the gluten relaxes and the dough becomes easier to stretch.

Portion and pre-shape

On a very lightly oiled work surface, take one ball and flatten with your fingers into a small disc. Using the back of your hands and fingers, gently stretch the dough outward into a very thin, nearly translucent sheet (about 10–12 inches / 25–30 cm diameter). If dough resists, let it rest 5–10 minutes and try again. Brush the surface with a little melted ghee (about 1 tsp). Starting from one edge, fold or roll the stretched disc into a tight coil (like a cinnamon roll). Tuck the coil's end underneath to form a spiral bun. Repeat with remaining dough pieces and let coils rest, covered, for 15 minutes.

Stretch and layer

Take one spiral coil and flatten it gently with the palm into a disc about 6–8 inches (15–20 cm) across. Do not use excessive flour; use a little oil on hands to prevent sticking. Keep the flattened roti covered while you cook the first ones so they don't dry out.

Flatten before cooking

Heat a heavy skillet or flat griddle (tawa) over medium-high heat. Brush the surface with a little vegetable oil (about 1 tsp per roti). Place a flattened roti on the hot griddle and cook for about 1–1.5 minutes until golden brown underneath and blistered. Flip and brush the cooked side with melted ghee, then cook the second side for another 1–1.5 minutes, pressing gently with a spatula so the layers cook through. If the roti is thick in the center, reduce heat slightly and cover briefly (30–45 seconds) to ensure it cooks through without burning. Remove to a plate and keep warm in a low oven (100–120°C / 210–250°F) or wrapped in foil. Repeat with remaining rotis, adding more oil/ghee as needed.

Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add the sliced onion and sauté until soft and translucent, about 5–7 minutes. Add minced garlic and ginger and cook 1 minute until fragrant.

Sauté aromatics

Add the curry powder, turmeric, ground coriander and cumin to the pan. Stir constantly for 30–60 seconds to bloom the spices and release their aroma, taking care not to burn them.

Toast spices

Add the chicken pieces and toss to coat with the spiced onion mixture. Cook for 3–4 minutes until the outside of the chicken is sealed and starting to brown.

Cook the chicken

Pour in the coconut milk and chicken stock (or water). Add the chopped potato if using. Bring the mixture to a gentle simmer, reduce heat to medium-low, cover and cook for 15–20 minutes until the chicken is cooked through and the potato is tender. Uncover and simmer 3–5 minutes more if you want a slightly thicker sauce. Taste and season with 1 tsp salt (adjust to your preference).

Simmer

Stir in chopped cilantro just before serving. Serve the hot curry alongside the layered roti, with lime wedges on the side.

Finish

all-purpose flour

water (lukewarm)

whole milk

granulated sugar

fine sea salt

instant dry yeast

ghee or melted vegetable shortening (for dough)

vegetable oil (for resting and coating)

ghee or unsalted butter (melted)

vegetable oil (for griddle)

vegetable oil

onion (medium, finely sliced)

garlic (minced)

fresh ginger (minced)

curry powder (Malaysian-style or Madras)

turmeric powder

ground coriander

cumin powder

chicken thighs (boneless, skinless, cut into bite-sized pieces)

coconut milk

chicken stock or water

potato (medium, peeled, chopped) - optional

salt

fresh cilantro (chopped) for garnish

lime wedges (to serve)

In a sturdy glass, add the fresh Thai basil leaves and granulated sugar. Using a muddler or the back of a spoon, gently muddle the basil leaves with the sugar to release the oils and aroma, making sure not to tear them too much.

Muddle the Basil and Sugar

Pour in the fresh lime juice over the muddled basil and sugar mixture. Stir gently to combine the ingredients.

Add Lime Juice

Add the white rum to the glass and stir to mix all the ingredients well.

Add Rum

Fill the glass with ice cubes to chill the cocktail.

Add Ice

Pour club soda over the ice until the glass is filled to the top. Stir gently to incorporate all ingredients.

Top with Club Soda

Take the Thai basil sprigs and lime wedge and use them to garnish the drink. Place the sprigs on top and position the lime wedge on the rim of the glass.

Garnish the Cocktail

Fresh Thai basil leaves

Fresh lime juice

Granulated sugar

White rum

Club soda

Thai basil sprigs

Lime wedges

Place the glutinous rice in a large bowl and rinse it under cold water until the water runs clear. This helps to remove excess starch and ensures the rice becomes sticky when cooked.

Rinse the Rice

After rinsing, cover the rice with water and let it soak for at least 4 hours, or preferably overnight. This step is essential for achieving the right texture.

Soak the Rice

Once soaked, drain the rice and place it in a bamboo steamer lined with cheesecloth or a clean kitchen towel to prevent sticking. Spread it evenly.

Drain and Prepare for Steaming

Fill a pot with water and bring it to a boil. Place the bamboo steamer over the pot, cover it with a lid, and steam the rice for about 20-25 minutes, or until the rice is translucent and tender.

Steam the Rice

In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat until the sugar dissolves, but do not bring it to a boil.

Combine Coconut Milk Mixture

Once the rice is cooked, transfer it to a large bowl and pour half of the coconut milk mixture over the rice. Gently fold to combine, allowing the rice to absorb the flavor.

Mix Rice with Coconut Sauce

Serve the sticky rice warm, drizzled with the remaining coconut milk sauce. Optionally, sprinkle with sesame seeds and top with chopped fresh mango or your choice of fruit.

Serve with Remaining Sauce

Glutinous rice

Water

Coconut milk

Sesame seeds

Chopped fresh mango or fruit of choice

In a large mixing bowl, combine the julienned carrots, shredded cabbage, thinly sliced bell pepper, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all vegetables are evenly coated.

Prepare the Vegetables

Take a spring roll wrapper and place it on a clean, dry surface with one corner pointing towards you. Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold that corner over the filling, then fold in the sides and roll tightly to form a cylinder. Seal the edge with a little water.

Wrap the Filling

Repeat the process with the remaining wrappers and filling until all are used.

Repeat

In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the spring rolls to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown and crispy, turning occasionally for even frying.

Fry the Spring Rolls

Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Spring roll wrappers

Carrots, julienned

Cabbage, finely shredded

Bell pepper, thinly sliced

Green onions, chopped

Garlic, minced

Ginger, grated

Sesame oil

Pepper

In a large bowl, rinse 2 cups of glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight.

After soaking, drain the rice and place it in a steamer basket lined with cheesecloth. Steam for about 30-35 minutes until the rice is translucent and sticky.

In a mixing bowl, combine 1 cup shredded cooked chicken, 1 cup shredded carrots, and 0.5 cup chopped fresh cilantro. Add 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, and the juice of 1 lime. Mix well and season with salt to taste.

Mix Filling Ingredients

Fold in the 0.5 cup of crushed peanuts for added texture.

Add Crunch

Once the sticky rice is ready, wet your hands and take a portion of the rice. Form it into an oval shape that can act as the base for your filling.

Larb (chicken/pork/tofu)