Beef, pork or chicken stir fried with fresh ginger, mushrooms, bamboo shoots, onions and peppers. Mild, Mild+, Medium or Hot.

Ginger

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

Thinly slice 1 lb of beef, pork, or chicken against the grain into bite-sized strips. In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tsp cornstarch and 1 tsp vegetable oil. Toss the meat in the marinade until evenly coated. Let sit 10–15 minutes while you prepare vegetables.

Slice and marinate

Prepare vegetables: peel and julienne 2 tbsp fresh ginger; mince 2 cloves garlic; thinly slice 0.5 cup yellow onion and 1 cup bell pepper; slice 1 cup mushrooms; drain and julienne 0.5 cup canned bamboo shoots; slice 2 green onions on the bias for garnish. Keep the ginger and garlic separate from other vegetables for staging.

Mix the sauce in a small bowl: 2 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 3 tbsp chicken or beef stock (or water), 1 tsp rice vinegar, 1 tsp sugar and 0.5 tsp sesame oil. In a separate small cup stir 1 tsp cornstarch into 1 tbsp cold water until dissolved (slurry). Set both near the wok.

Choose your heat: For Hot use 1 thinly sliced fresh red chile (add during stir-fry with garlic/ginger). For Medium sprinkle 1/2 tsp dried red pepper flakes with the sauce. For Mild+ add 1/4 tsp ground white or black pepper to the sauce. For Mild add no chiles or peppers. Adjust to taste.

Heat a wok or large skillet over high heat until very hot. Add 1–2 tbsp neutral oil and swirl to coat.

If using beef or pork and you prefer a more tender result, optionally blanch the slices in boiling water for 15–20 seconds and drain (velveting step). Otherwise proceed directly: Add marinated meat in a single layer and stir-fry until just browned but not fully cooked through, about 1–2 minutes. Remove meat to a plate and set aside.

Add another small splash (~1 tsp) of oil if the wok is dry. Add the julienned ginger and minced garlic (and sliced fresh chile if using Hot). Stir-fry quickly for 20–30 seconds until fragrant, being careful not to burn the garlic.

Add the sliced onion, bell pepper, mushrooms and bamboo shoots. Stir-fry over high heat for 1.5–2 minutes until vegetables begin to soften but remain crisp-tender.

Return the partially cooked meat to the wok and toss to combine with the vegetables. Stir for 30–60 seconds to reheat the meat.

Pour the prepared sauce over the stir-fry and toss. Let it cook together for about 30 seconds, then stir in the cornstarch slurry and continue cooking for another 30–60 seconds until the sauce thickens and coats the meat and vegetables. If you selected dried red pepper flakes or white pepper, add them now and stir to incorporate.

Turn off the heat and finish with 1/2 tsp toasted sesame oil (if desired). Taste and adjust salt or soy sauce if needed.

Transfer to a serving platter, garnish with sliced green onions and optional toasted sesame seeds. Serve immediately with steamed rice or noodles.

beef, pork, or chicken (sliced thin against the grain)

soy sauce (for marinade)

Shaoxing wine or dry sherry (or dry white wine)

cornstarch (for velveting & light coating)

vegetable oil (for marinade)

fresh ginger (peeled and julienned)

garlic (minced)

yellow onion (thinly sliced)

bell pepper (red or green, thinly sliced)

mushrooms (shiitake or cremini, sliced)

bamboo shoots (canned, drained and rinsed, julienned)

green onions (sliced, for garnish)

low-sodium soy sauce

oyster sauce

chicken or beef stock (or water)

rice vinegar

sugar

sesame oil

cornstarch (for sauce slurry)

fresh red chile or Thai chile (thinly sliced) - for Hot

dried red pepper flakes - for Medium

ground white pepper or black pepper - for Mild+

no added chiles - for Mild

neutral oil (vegetable, canola, or peanut) for stir-frying

optional toasted sesame seeds (for garnish)

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.