Prawn Crackers

nori, scallions, bonito, okonomiyaki sauce, kewpie mayo

Okonomiyaki Fries

Steamed dumplings with pork and vegetables

Dumplings

Spicy red curry with chicken and vegetables

Red Curry

Coconut Water

A mix of seasonal vegetables cooked in a fragrant coconut curry.

Vegetable Curry

Stir-fried rice noodles with prawns, peanuts, and bean sprouts.

Prawn Pad Thai

Marinated chicken, grilled and served with a side of dipping sauce.

Buba Chicken

Marinated chicken with a sweet and spicy sauce, served with jasmine rice.

Boba Chicken

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Edamame

Pint Veggie Broth

Quart Veggie Broth

Pint Chicken Broth

Quart Chicken Broth

Pint Beef Broth

Quart Beef Broth

Buba Noodle

Short Rib Garlic Noodles

Buba Fried Rice

Place the prawn meat in a food processor and blend until a smooth paste forms.

Process the Prawn Meat

In a mixing bowl, combine the prawn paste, tapioca flour, water, salt, sugar, and white pepper. Mix thoroughly until a consistent dough forms.

Mix the Ingredients

Transfer the dough to a clean surface and knead it for about 5 minutes until it becomes smooth and elastic.

Shape the Dough

Shape the dough into small logs, approximately 1-2 inches in diameter, and wrap each log tightly in plastic wrap.

Form into Logs

Place the wrapped logs in a steamer and steam for about 30 minutes until they are firm and cooked through.

Steam the Logs

Remove the logs from the steamer, let them cool, and then slice them into thin discs (about 2-3mm thick).

Cool and Slice

In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Carefully drop a few sliced crackers into the hot oil. Fry them in batches, as they will puff up quickly. Fry until they turn golden brown (about 30 seconds to 1 minute).

Fry the Crackers

Use a slotted spoon to remove the fried crackers from the oil and place them on paper towels to drain excess oil.

Drain and Cool

Allow the crackers to cool completely before serving. They can be enjoyed plain or with your favorite dipping sauce.

Serve

Prawn meat

Tapioca flour

Water

Salt

Sugar

White pepper

Vegetable oil

Wash and peel the potatoes. Cut them into thin strips, about 1/4 inch thick, to resemble French fries.

Cutting the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. This will help achieve a crispier fry.

Soaking the Potatoes

Drain and pat the soaked potatoes dry with a clean kitchen towel. Ensure they are as dry as possible before frying.

Drying the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels. Sprinkle with salt.

Frying the Potatoes

While the fries are frying, prepare the toppings. Slice the scallions thinly and set them aside. Cut the nori sheets into thin strips.

Preparing the Toppings

Once the fries are ready, place them on a serving plate. Drizzle the okonomiyaki sauce over the fries, followed by a drizzle of Kewpie mayo.

Assembling

Sprinkle the bonito flakes generously over the fries, followed by the sliced scallions and nori strips.

Adding Toppings

Serve immediately while the fries are hot and crispy. Enjoy your Okonomiyaki Fries!

Serving

Potatoes

Nori (seaweed)

Scallions

Bonito flakes

Okonomiyaki sauce

Kewpie mayo

In a large mixing bowl, combine the all-purpose flour and salt.

Mix Dry Ingredients

Gradually add water to the flour mixture, mixing until a dough forms.

Add Water

Knead the dough on a floured surface for about 5-7 minutes until smooth.

Knead Dough

Cover the dough with a damp cloth and let it rest for 30 minutes.

Rest Dough

In a large bowl, combine the ground pork, finely chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper.

Mix Filling Ingredients

Mix thoroughly until all ingredients are well incorporated.

Combine Filling

Divide the dough into small pieces (about 1 inch in diameter) and roll each piece into a thin circle.

Roll Dough

Place a tablespoon of filling in the center of each dough circle.

Fill Dumplings

Fold the dough over the filling and pinch the edges to seal tightly.

Seal Dumplings

Prepare a steamer and bring water to a boil. Place the dumplings in the steamer basket, making sure they are not touching each other.

Prepare Steamer

Steam the dumplings for about 15-20 minutes until the dough is cooked through and the filling is hot.

Steam Dumplings

Serve hot with soy sauce or your favorite dipping sauce.

All-purpose flour

Ground pork

Cabbage, finely chopped

Green onions, chopped

Garlic, minced

Ginger, grated

Soy sauce

Sesame oil

Pepper

Start by washing and chopping all the vegetables: slice the red bell pepper, julienne the carrot, slice the zucchini, and chop the onion. Mince the garlic and ginger.

Prepare the Ingredients

In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add the chopped onion, garlic, and ginger. Sauté for about 2-3 minutes until the onion becomes translucent. Then, add the red bell pepper, carrot, and zucchini. Continue to cook for another 5 minutes until the vegetables are slightly tender.

Sauté the Vegetables

Stir in the red curry paste and cook for 1-2 minutes until fragrant. Then, pour in the coconut milk and chicken broth. Stir well to combine.

Add Curry Base

Return the cooked chicken to the skillet. Add soy sauce and brown sugar. Bring the curry to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

Combine and Simmer

Remove the skillet from heat. Stir in fresh basil leaves. Serve the red curry hot, garnished with lime wedges on the side.

Garnish and Serve

Chicken breasts, diced

Red bell pepper, sliced

Carrot, julienned

Zucchini, sliced

Onion, chopped

Ginger, minced

Red curry paste

Coconut milk

Chicken broth

Brown sugar

Fresh basil leaves

Lime, cut into wedges

Choose two mature, green coconuts that feel heavy for their size and have a healthy, intact husk.

Select Fresh Coconuts

Using a sharp knife or coconut opener, carefully cut off the top of each coconut to create an opening for the water. Make sure to create a neat cut for easy pouring.

Open the Coconuts

Hold the coconut over a bowl or glass and tilt it to pour the fresh coconut water out. You may also use a straw for easier drinking.

Extract the Coconut Water

After extracting the coconut water, pour it into a pitcher and add ice cubes. Place it in the refrigerator for about 15 minutes to chill before serving.

Chill the Coconut Water

Pour the chilled coconut water into glasses. Optionally, garnish each glass with a lime wedge and a few mint leaves for added flavor. Serve immediately and enjoy!

Fresh coconuts

Ice cubes

Lime wedges

Mint leaves

Wash and chop the carrots, bell peppers, cauliflower, green beans, and zucchini into bite-sized pieces.

Chop the Vegetables

Finely chop the onion, garlic, and ginger. Set them aside for later use.

Prepare the Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.

Sauté the Aromatics

Stir in the curry powder, turmeric, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

Add the Spices

Add the chopped carrots, bell peppers, cauliflower, green beans, and zucchini to the pot. Stir well to coat the vegetables with the spices.

Incorporate the Vegetables

Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.

Add the Coconut Milk

Cover the pot and let the curry simmer for about 15-20 minutes, or until the vegetables are tender.

Simmer the Curry

Once the vegetables are cooked, remove the pot from heat. Stir in the fresh cilantro. Serve the curry hot, garnished with lime wedges.

Carrots

Bell Peppers

Cauliflower

Green Beans

Zucchini

Coconut Milk

Onion

Garlic

Ginger

Curry Powder

Turmeric

Black Pepper

Vegetable Oil

Fresh Cilantro

Lime Wedges

Soak the rice noodles in warm water for about 30 minutes or until they are soft. Drain and set aside.

Prepare the Noodles

In a small bowl, mix together the fish sauce, tamarind paste, brown sugar, and Sriracha sauce. Stir well until combined and set aside.

Make the Sauce

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant. Then, add the prawns and cook until they turn pink, about 3-4 minutes. Add the red bell pepper and green onions, and stir-fry for another 2 minutes.

Stir-fry the Prawns and Vegetables

Push the prawns and vegetables to one side of the skillet. Add the drained rice noodles to the other side, and pour the sauce over everything. Toss everything together and stir-fry for about 2-3 minutes until heated through.

Add the Noodles and Sauce

Create a well in the center of the noodles and crack the eggs into it. Scramble the eggs gently until cooked, then mix them into the noodles. Finally, add the bean sprouts and stir-fry for an additional minute.

Add the Eggs and Bean Sprouts

Serve the Prawn Pad Thai hot, topped with crushed peanuts, fresh cilantro, and lime wedges on the side for squeezing.