Crispy Flounder

Mojito

Edamame

Refreshing Thai tea served over ice with cream.

Thai Iced Tea

Sweet sticky rice topped with ripe mango and coconut sauce.

Mango Sticky Rice

Traditional Thai stir-fried noodles with tofu and vegetables.

Pad Thai

A spicy green curry made with coconut milk and fresh vegetables.

Green Curry

Steamed dumplings filled with seasoned vegetables.

Dumplings

Crispy vegetable spring rolls served with sweet chili sauce.

Spring Rolls

Rinse the flounder fillets under cold water and pat dry with paper towels.

Prepare the Fish

In one shallow dish, place the all-purpose flour mixed with salt, black pepper, and paprika. In another shallow dish, whisk together the eggs and milk until well combined. In a third shallow dish, combine the cornmeal with a pinch of salt.

Set up Breading Station

Coat each flounder fillet first in the seasoned flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off, and finally coat it in the cornmeal.

Dredge the Fish

In a large skillet or frying pan, heat the vegetable oil over medium-high heat until shimmering.

Heat the Oil

Carefully place the breaded flounder fillets in the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.

Fry the Flounder

Once cooked, transfer the crispy flounder to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges.

Drain and Serve

Flounder fillets

All-purpose flour

Cornmeal

Salt

Black pepper

Paprika

Eggs

Milk

Vegetable oil

Lemon wedges

In a sturdy glass or cocktail shaker, add the fresh mint leaves and granulated sugar. Using a muddler or the back of a spoon, gently press the mint leaves against the bottom of the glass to release their oils and flavors. Be careful not to tear the leaves too much.

Muddle the Mint

Cut the lime in half and squeeze the juice from both halves into the glass with the muddled mint and sugar. You can also drop one half of the lime into the glass for added flavor.

Add Lime Juice

Pour in the white rum over the muddled mixture. Stir gently to combine the ingredients and dissolve the sugar.

Mix in Rum

Fill the glass with ice cubes, almost to the top.

Add Ice

Pour the club soda over the ice and gently stir to combine all the ingredients. The club soda will add a refreshing fizz to the mojito.

Top with Club Soda

Garnish your mojito with a sprig of fresh mint and a lime wedge on the rim of the glass. Serve immediately with a straw.

Garnish and Serve

Fresh mint leaves

Lime

Granulated sugar

White rum

Club soda

Ice cubes

In a large pot, bring 4 cups of water to a boil over high heat.

Prepare the Water

While the water is heating, rinse the edamame pods under cold running water to remove any dirt or debris.

Prepare the Edamame

Once the water has reached a rolling boil, carefully add the rinsed edamame pods to the pot. Cover the pot and steam the edamame for 5-7 minutes, or until they become bright green and tender.

Steam the Edamame

After steaming, remove the pot from heat. Drain the edamame in a colander and sprinkle with 1 tsp of salt while they are still warm. Toss to ensure even seasoning.

Season the Edamame

Transfer the seasoned edamame to a serving bowl. Optionally, serve with crushed red pepper flakes and lemon wedges on the side for added flavor.

Serve

Edamame pods

Water

Crushed red pepper flakes

In a medium saucepan, bring 2 cups of water to a boil. Once boiling, remove from heat and add 4 tablespoons of Thai tea leaves. Let it steep for about 10 minutes.

Steep the Tea

After steeping, strain the tea into a separate bowl or pitcher to remove the tea leaves. While the tea is still warm, stir in 3 tablespoons of sugar until fully dissolved. Allow the tea to cool to room temperature.

Sweeten the Tea

In a separate bowl, combine 1 cup of evaporated milk with 2 tablespoons of sweetened condensed milk. Stir well until both are blended smoothly.

Prepare the Milk Mixture

Fill a glass with 1 cup of ice cubes. Pour the cooled Thai tea over the ice, filling the glass about 3/4 full. Top with the milk mixture, stirring gently to create a marbled effect. Serve immediately.

Assemble the Drink

Thai tea leaves

Sugar

Evaporated milk

Sweetened condensed milk

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.

Soaking the Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam over boiling water for about 25-30 minutes until the rice is tender and translucent.

Steaming the Rice

In a saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring until the sugar dissolves. Do not let it boil.

Combining Ingredients

Once the rice is cooked, transfer it to a bowl and pour about half of the coconut sauce over the rice. Stir gently to combine and let it sit for about 15 minutes to absorb the flavors.

Mixing with Sticky Rice

Peel the ripe mangoes and slice them into thin strips or wedges.

Preparing Mango

If using, toast the sesame seeds or mung beans in a dry pan over medium heat until fragrant and golden.

Optional Toppings

To serve, place a portion of the sticky rice on a plate, top it with the sliced mango, and drizzle with the remaining coconut sauce. Sprinkle with toasted sesame seeds or mung beans if desired.

Plating the Dish

Glutinous rice

Coconut milk

Ripe mango

Sesame seeds or mung beans (optional)

Place the rice noodles in a large bowl and cover with hot water. Let them soak for about 20-30 minutes until soft. Drain and set aside.

Soak the Noodles

Press the tofu to remove excess moisture. Cut it into 1-inch cubes. Heat a non-stick skillet or wok over medium-high heat and add a tablespoon of oil. Add the tofu and cook until golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside.

Prepare the Tofu

Julienne the carrots and slice the red bell pepper into thin strips. Chop the green onions, separating the white and green parts.

Chop Vegetables

In the same skillet or wok, add a little more oil if needed. Add the white parts of the green onions, carrots, and red bell pepper. Stir-fry for about 3-4 minutes until they start to become tender.

Stir-fry

Add the drained rice noodles to the skillet along with the cooked tofu. In a small bowl, mix together the soy sauce, tamarind paste, brown sugar, lime juice, and Sriracha sauce. Pour this sauce over the noodles and toss everything together gently for about 2-3 minutes until heated through and well combined.

Add Noodles and Sauce

Add the bean sprouts and the green parts of the green onions. Toss for another minute, then remove from heat.

Finish with Bean Sprouts

Serve the Pad Thai hot, garnished with crushed peanuts, fresh cilantro, and lime wedges on the side.

Plate and Garnish

Rice noodles

Firm tofu

Carrots

Red bell pepper

Green onions

Bean sprouts

Soy sauce

Tamarind paste

Brown sugar

Lime juice

Sriracha sauce

Crushed peanuts

Fresh cilantro

Lime wedges

Wash and chop all the vegetables as per the specifications in the ingredients list. Mince the garlic and ginger.

Prepare the Ingredients

In a large pot, heat the vegetable oil over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.

Prepare the Curry Base

Stir in the green curry paste and cook for 1-2 minutes, allowing the spices to bloom.

Add the Curry Paste

Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.

Incorporate Coconut Milk

Add the sliced bell pepper, diced zucchini, sliced carrot, broccoli florets, and snow peas to the pot. Stir gently to coat the vegetables in the sauce.

Add Vegetables

Stir in the soy sauce, lime juice, and season with salt and black pepper to taste. Let the curry simmer for about 10-15 minutes, or until the vegetables are tender.

Season the Curry

Remove from heat and stir in the fresh basil leaves. Serve hot over rice or noodles.

Finish and Serve

Green curry paste

Garlic cloves, minced

Ginger, minced

Vegetable broth

Bell pepper, sliced

Zucchini, diced

Carrot, sliced

Broccoli florets

Snow peas

Fresh basil leaves

In a large bowl, combine the all-purpose flour and salt. Gradually add water while mixing until a soft dough forms.

Mix the Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

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

Rest the Dough

In a large skillet, heat a small amount of oil over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute.

Cook the Vegetables

Add the chopped cabbage, grated carrot, chopped mushrooms, and green onions to the skillet. Stir well and cook for about 5-7 minutes until vegetables are tender.

Add the Filling Ingredients

Stir in the soy sauce, sesame oil, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat and let cool.

Season the Filling

On a floured surface, roll out the dough to about 1/8 inch thickness. Cut into 3-inch circles using a cutter.

Roll the Dough

Place about 1 tablespoon of the vegetable filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.

Fill the Dumplings

Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between each.

Prepare the Steamer

Bring water to a boil in a pot, then place the steamer basket over it. Steam the dumplings for about 15-20 minutes until cooked through.

Steam the Dumplings

Cabbage, finely chopped

Carrot, grated

Mushrooms, finely chopped

Green onions, chopped

Garlic, minced

Sesame oil

Ginger, grated

In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

Sauté the Vegetables

Add the shredded cabbage, grated carrots, chopped green bell pepper, and chopped mushrooms to the skillet. Stir well to combine and cook for about 5-7 minutes until the vegetables are slightly softened.

Add Remaining Vegetables

Pour the soy sauce and add black pepper to the vegetable mixture. Stir to combine and cook for an additional 2-3 minutes. Remove from heat and let it cool.

Lay a spring roll wrapper on a clean, flat surface, with one corner pointing towards you.

Prepare the Wrappers

Place about 2-3 tablespoons of the cooled vegetable filling near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly away from you.

Fill the Wrapper

Moisten the top corner of the wrapper with a little water to seal the spring roll. Repeat with remaining wrappers and filling.

Seal the Roll

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

Carefully add the spring rolls in batches to the hot oil. Fry for about 3-4 minutes or until they are golden brown and crispy. Make sure not to overcrowd the pot.

Fry the Spring Rolls

Remove the fried spring rolls with a slotted spoon and place them on paper towels to drain any excess oil.

Drain Excess Oil

Arrange the crispy spring rolls on a serving plate and serve with sweet chili sauce on the side for dipping.