Cream Pies

Fruit Pies

Soda

Choice of meat with bell peppers. Mild+ and up.

Panang Curry

Red Curry (Ghang Dang)

Green Curry (Ghang Kheow Wan)

Massamon

Broccoli

Crab

Shrimp

Choice of pork or chicken with green onions.

Garlic and White Pepper

Small Rice Noodle Soup

Eggrolls

Choice of meat with mushrooms, onions, Thai herbs and coconut milk. Mild+ and up.

Tom Ka

Grilled meat on a stick served with cucumber sauce, curry sauce and toast.

Chicken Satay

Choice of meat with bean sprout, green onion.

Large Rice Noodle Soup

Choice of meat with rice noodles, bean sprouts, green onions and cilantro.

Thai Pho Noodle Soup

Choice of meat with mushrooms, onions and Thai herbs. Mild+ and up.

Lemon Grass Soup

Fried Wonton

Fried Tofu

Mengkham

Iced Tea

Diet Coke

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until all ingredients are evenly moistened.

Make the Crust

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Ensure it is packed tightly for a sturdy crust.

Form the Crust

Preheat the oven to 350°F (175°C). Bake the crust for about 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Prepare the Filling

In a separate bowl, whip the heavy cream until stiff peaks form. This will add lightness to the filling.

Whip the Cream

Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.

Combine Mixtures

Pour the cream filling into the cooled graham cracker crust, smoothing the top with a spatula.

Fill the Crust

Refrigerate the pie for at least 2 hours or until set.

Chill the Pie

Before serving, top with whipped cream and sprinkle with chocolate shavings or sprinkles. Optionally, add a scoop of ice cream on top.

Serve

Graham cracker crumbs

Unsalted butter, melted

Sugar

Cream cheese, softened

Powdered sugar

Vanilla extract

Heavy whipping cream

Whipped cream

Chocolate shavings or sprinkles

Ice cream (optional)

In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the chilled, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Prepare the Pie Crust

Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. You may not need all the water.

Add Ice Water

Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Chill the Dough

On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled-out dough into the pan, trimming the excess.

Roll Out the Dough

In a large bowl, combine the fresh fruit, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Toss until the fruit is well coated.

Prepare the Fruit Filling

Pour the fruit mixture into the prepared pie crust and dot with small pieces of butter.

Fill the Pie Crust

Roll out the second disc of dough and place it over the filling. Seal the edges by crimping them together. Cut slits in the top to allow steam to escape.

Prepare the Top Crust

Brush the top crust with beaten egg and sprinkle with granulated sugar for a sweet finish.

Add Egg Wash (Optional)

Preheat the oven to 425°F (220°C). Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.

Bake the Pie

Allow the pie to cool for at least 30 minutes before slicing and serving.

Cool and Serve

All-purpose flour

Unsalted butter, chilled and cubed

Granulated sugar

Salt

Ice water

Fresh fruit (e.g., apples, blueberries, peaches)

Cornstarch

Lemon juice

Ground cinnamon

Butter, cut into small pieces

Egg (beaten)

Granulated sugar (for sprinkling)

In a kettle, bring 4 cups of water to a rolling boil over high heat.

Boil the Water

Once the water is boiling, remove it from heat and add 4 teaspoons of black tea leaves or 4 tea bags. Allow it to steep for 3-5 minutes depending on your preferred strength.

Steep the Tea

If you used loose tea leaves, strain the tea into a teapot or directly into cups. If you used tea bags, simply remove them from the kettle.

Strain or Remove Tea Bags

If desired, add sugar or honey to taste. Stir well until dissolved.

Sweeten Your Tea

For a refreshing twist, add 1 tablespoon of lemon juice. Alternatively, add milk if you prefer a creamier beverage.

Add Lemon or Milk

If using, add fresh mint leaves for an aromatic touch.

Garnish

Water

Black tea leaves or tea bags

Honey

Milk

Fresh mint leaves

In a large mixing bowl, combine 2 cups of carbonated water and 1 cup of sugar. Stir gently until the sugar is fully dissolved.

Mix the Ingredients

Add 1 teaspoon of citric acid to the mixture. This will give your soda a tangy flavor.

Add Citric Acid

Stir in 2 teaspoons of your chosen natural flavoring. If you wish to add color, include 1 drop of food coloring at this stage.

Incorporate Flavoring

If desired, add fresh fruit slices or berries to the soda mix for added flavor and garnish. You can also muddle some herbs like mint or basil for a refreshing twist.

Add Fresh Ingredients

Pour the soda into glasses filled with ice and serve immediately for a refreshing beverage.

Serve Chilled

Carbonated water

Citric acid

Natural flavoring (e.g., vanilla, cola extract, etc.)

Food coloring (optional)

Fresh fruit (e.g., lemon, lime, or berries)

Herbs (e.g., mint or basil)

Slice the red, green, and yellow bell peppers into thin strips. Also, slice the onion into thin wedges.

Prep the Vegetables

If using chicken, slice the chicken breast into bite-sized pieces. If using shrimp, ensure they are peeled and deveined.

Prepare the Meat

In a large skillet or wok over medium-high heat, add a tablespoon of oil. Once hot, add the sliced chicken or shrimp. Cook until the chicken is fully cooked or the shrimp turn pink, about 5-7 minutes. Remove the meat from the skillet and set aside.

Cook the Meat

In the same skillet, add a little more oil if needed. Add the sliced onion and cook for 2-3 minutes until slightly softened. Then add the sliced bell peppers and stir-fry for another 3-4 minutes until they are tender but still crisp.

Sauté the Vegetables

Add the Panang curry paste to the skillet with the vegetables, stirring well to combine. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir until the sauce is well combined and heated through.

Add the Curry Sauce

Return the cooked meat to the skillet. Stir to coat the meat in the sauce. Let it simmer for 5-10 minutes, allowing the flavors to meld together.

Combine and Simmer

Serve the Panang curry over steamed rice or noodles. Garnish with chopped peanuts and serve lime wedges on the side.

Plate and Garnish

Chicken breast (sliced)

Shrimp (peeled and deveined)

Red bell pepper (sliced)

Green bell pepper (sliced)

Yellow bell pepper (sliced)

Onion (sliced)

Thai basil leaves

Panang curry paste

Coconut milk

Fish sauce

Brown sugar

Lime juice

Chopped peanuts

Lime wedges

Rinse 1 cup of jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 2 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked.

Cook the Jasmine Rice

In a large pan or wok, heat 1 tablespoon of oil over medium heat. Add 3 tablespoons of red curry paste and sauté for 1-2 minutes until fragrant.

Prepare the Curry Base

Pour in 400 ml of coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer.

Add Coconut Milk

Add 500 g of diced chicken breast to the pan. Cook for 5-7 minutes until the chicken is no longer pink, stirring occasionally.

Cook the Chicken

Add 1 sliced bell pepper and 200 g of sliced bamboo shoots to the curry. Cook for an additional 5 minutes until the vegetables are tender.

Incorporate Vegetables

Stir in 2 tablespoons of fish sauce, 1 teaspoon of sugar, and the juice of 2 tablespoons of lime. Mix well and simmer for another 2 minutes.

Season the Curry

Remove the pan from heat and gently fold in 1 cup of Thai basil leaves. Let it sit for 1-2 minutes to allow the flavors to meld.

Finish with Thai Basil

Red curry paste

Chicken breast, diced

Bell pepper, sliced

Bamboo shoots, sliced

Jasmine rice

Wash and chop the green bell pepper, zucchini, and Thai eggplant into bite-sized pieces. Drain the bamboo shoots and set aside.

Prepare the Vegetables

Slice the chicken breast into thin strips for quicker cooking.

Prepare the Chicken

In a large pan or wok, heat a tablespoon of oil over medium heat. Add the sliced chicken breast and cook until it's no longer pink, about 5-7 minutes.

Stir in the green curry paste and cook for another 2-3 minutes until fragrant.

Add Curry Paste

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

Add the chopped vegetables and bamboo shoots to the pan. Cook for about 5-10 minutes until the vegetables are tender.

Add Vegetables

Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.

Add the fresh basil leaves just before serving for an aromatic finish.

Finish with Basil

Green bell pepper

Zucchini

Thai eggplant

Bamboo shoots

Fresh basil leaves

Chicken breast, sliced

Green curry paste

In a dry skillet over medium heat, add coriander seeds, cumin seeds, cinnamon stick, cardamom pods, cloves, and dried red chilies. Toast for about 3-5 minutes until fragrant, stirring frequently. Remove from heat and let cool.

Toast the Spices

Once cooled, transfer the toasted spices to a spice grinder or mortar and pestle. Grind into a fine powder. Set aside.

Grind the Spices

In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the sliced onions and sauté until they become translucent, about 5 minutes.

Sauté the Onions

Add the boneless chicken thighs to the pot, and cook until they are no longer pink, about 5-7 minutes.

Add Chicken

Stir in the ground spice mixture, and cook for 1-2 minutes until the chicken is well-coated and fragrant.

Incorporate the Spices

Pour in the coconut milk and water, and bring to a gentle simmer.