Skewered chicken marinated in coconut milk and served with Thai peanut sauce and cucumber salad on the side.

Chicken Satay

Steamed dumplings filled with chicken and herbs.

Thai Dumplings

Crispy shrimp chips served with a spicy dip.

Shrimp Chips

Dumplings

Egg Rolls

Grilled chicken skewers served with peanut sauce.

Thai Chicken Satay

Edamame

Tom Yum Soup

Sweet sticky rice topped with fresh mango.

Mango Sticky Rice

Spicy green curry with chicken and vegetables.

Green Curry

Crispy spring rolls filled with vegetables.

Spring Rolls

Banana wrapped in rice paper topped with chocolate.

Banana Crepe

Sticky Rice with Fresh Mango (Seasonal)

Orange Juice

Perrier

Fresh Coconut

Lemonade

Pineapple Juice

7-Up

Thai Iced Coffee

Diet Coke

Coke

Thai Iced Tea

Peanut Sauce

Cut the chicken breast into bite-sized pieces and place them in a bowl.

Prepare the Chicken

In a separate bowl, mix together coconut milk, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, salt, and black pepper.

Make the Marinade

Pour the marinade over the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

In a small saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, minced garlic, chili flakes, and water.

Combine Ingredients

Heat over medium heat, stirring continuously until the mixture is smooth and heated through. Remove from heat and set aside.

Cook the Sauce

In a bowl, combine sliced cucumber, red onion, rice vinegar, sugar, and salt.

Prepare the Salad

Toss the salad ingredients until well mixed. Let it sit for about 15 minutes for the flavors to meld.

Mix Well

Before serving, sprinkle chopped cilantro on top.

Garnish

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Soak the Skewers

Thread the marinated chicken pieces onto the skewers.

Skewer the Chicken

Preheat a grill or grill pan over medium-high heat. Cook the skewered chicken for about 10-15 minutes, turning occasionally, until cooked through and slightly charred.

Grill the Skewers

Chicken breast

Coconut milk

Soy sauce

Brown sugar

Lime juice

Garlic, minced

Ginger, grated

Salt

Black pepper

Peanut butter

Chili flakes

Water

Cucumber, sliced

Red onion, thinly sliced

Rice vinegar

Sugar

Fresh cilantro, chopped

Wooden skewers

In a large bowl, combine the all-purpose flour and salt. Gradually add water while mixing with a spoon until the dough begins to form.

Mixing the Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Kneading the Dough

In a large bowl, combine ground chicken, minced garlic, grated ginger, chopped green onions, cilantro, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Combining Ingredients

After the dough has rested, divide it into equal portions. Roll each portion into a thin circle about 3 inches in diameter.

Rolling the Dough

Place 1 tablespoon of the chicken filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal.

Filling the Dumplings

Prepare a steamer or a pot with a steaming basket. Bring water to a boil. Place dumplings in the basket, making sure they do not touch. Cover and steam for 10-12 minutes or until the chicken is cooked through.

Steaming

Remove dumplings from the steamer and serve hot with soy sauce or your favorite dipping sauce.

Serving

All-purpose flour

Ground chicken

Green onions, chopped

Sesame oil

Pepper

In a blender or food processor, combine the shrimp, tapioca flour, rice flour, salt, black pepper, and water. Blend until a smooth paste forms.

Prepare the Shrimp Mixture

Transfer the shrimp mixture into a piping bag or a plastic bag with a corner cut off. Pipe the mixture onto a baking sheet lined with parchment paper in small circles or desired chip shapes.

Shape the Chips

Let the piped shrimp mixture dry at room temperature for about 3-4 hours or until completely firm.

Dry the Chips

Heat the oil in a deep frying pan over medium heat. Once hot, add the dried shrimp chips in small batches and fry until they puff up and turn golden brown, about 1-2 minutes. Remove and drain on paper towels.

Fry the Chips

In a mixing bowl, combine mayonnaise, Sriracha sauce, lime juice, garlic powder, and salt. Mix until smooth and well blended.

Taste the dip and adjust the seasoning with additional salt or Sriracha according to your preference for spice.

Adjust Flavor

Shrimp

Tapioca flour

Rice flour

Oil for frying

Mayonnaise

Sriracha sauce

Garlic powder

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while stirring until the dough begins to come together. Knead the dough on a floured surface until smooth and elastic, about 5-7 minutes. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Dough

In another bowl, mix the ground pork, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Stir until well combined and set aside.

Make the Filling

After the dough has rested, roll it out on a floured surface until thin. Cut out circles using a round cutter (about 3 inches in diameter). Place a teaspoon of filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal tightly. You can pleat the edges for a decorative touch.

Assemble the Dumplings

Boil a large pot of salted water. Carefully add the dumplings to the boiling water in batches, making sure not to overcrowd. Cook for about 5-7 minutes or until they float to the top and are cooked through. Alternatively, you can steam or pan-fry the dumplings.

Cook the Dumplings

Ground pork

In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 1 minute until fragrant. Add the shredded cabbage, grated carrots, and chopped green onions. Cook for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Add the ground pork (or chicken) to the skillet. Cook until the meat is no longer pink, about 5-6 minutes. Break it apart with a spatula while cooking.

Add the Protein

Stir in the soy sauce, salt, and black pepper. Mix well and cook for an additional 2-3 minutes. Remove the skillet from heat and let the filling cool slightly.

Season the Filling

Lay out an egg roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the filling near the center of the wrapper.

Prepare the Wrappers

Fold the bottom corner of the wrapper over the filling. Fold in the sides and then roll it up tightly. Use a small amount of water to seal the top corner. Repeat with remaining wrappers and filling.

Roll the Egg Roll

In a large, deep skillet or pot, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the egg rolls to the hot oil, a few at a time, and fry for about 3-4 minutes or until golden brown and crispy. Turn them occasionally to ensure even cooking.

Fry the Egg Rolls

Using a slotted spoon, remove the egg 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

Cabbage, finely shredded

Carrots, grated

Ginger, minced

Ground pork or chicken

Egg roll wrappers

Vegetable oil

Cut the chicken breast into thin strips, approximately 1 inch wide.

In a bowl, combine coconut milk, soy sauce, brown sugar, ground coriander, ground cumin, turmeric powder, minced garlic, and lime juice. Mix well.

Make Marinade

Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Thread the marinated chicken strips onto the soaked skewers.

Prepare Skewers

In a saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, red chili flakes, and minced garlic.

Stir the mixture continuously until it is smooth and heated through. If the sauce is too thick, add water to reach desired consistency.

Remove from heat and set aside to cool slightly before serving with the chicken satay.

Serve the Sauce

Preheat the Grill

Place the skewers on the grill and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.

Grill the Chicken

Remove the chicken satay from the grill and allow to rest for a few minutes before serving with the peanut sauce.

Rest and Serve

Ground coriander

Ground cumin

Turmeric powder

Fresh lime juice

Skewers (soaked in water)

Red chili flakes

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

Prepare the Water

Once the water is boiling, add the 2 cups of edamame pods to the pot.

Add Edamame

Cover the pot and allow the edamame to steam for 5-7 minutes until they are tender and bright green.

Steam the Edamame

Carefully drain the edamame pods in a colander. Sprinkle with 1 tsp of salt while they are still warm, tossing to coat them evenly.

Drain and Season

Transfer the salted edamame to a serving bowl and enjoy warm, squeezing the beans out of the pods into your mouth.

Serve

Edamame pods

Thinly slice the chicken breast and set aside. Peel and devein the shrimp. Slice the mushrooms and quarter the tomatoes. Chop the lemongrass, and slice the galangal. Smash the bird's eye chilies.

Prepare the Ingredients

In a large pot, combine the chicken broth, fish sauce, lime juice, and sugar. Bring to a gentle simmer over medium heat.

Prepare the Broth

Once the broth is simmering, add the chopped lemongrass, kaffir lime leaves, galangal, and smashed bird's eye chilies to the pot. Let it simmer for about 5 minutes to infuse the flavors.

Add Aromatics

Add the thinly sliced chicken breast to the pot and cook for about 5 minutes until it's no longer pink. Then add the shrimp and cook for an additional 3 minutes until they turn pink and opaque.

Add Chicken and Shrimp

Add the sliced mushrooms and quartered tomatoes to the pot, cooking for an additional 2-3 minutes until the mushrooms are tender.

Add Vegetables

Ladle the soup into bowls and garnish with chopped cilantro and green onions. Serve hot.

Garnish and Serve

Chicken breast, thinly sliced

Shrimp, peeled and deveined

Mushrooms, sliced

Tomatoes, quartered

Lemongrass, chopped

Kaffir lime leaves

Galangal, sliced

Thai bird's eye chilies, smashed

Chicken broth

Fish sauce

Cilantro, chopped

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 the best results.

Soak the Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam the rice for about 30-35 minutes until it becomes tender and sticky.

Cook the Rice

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

Once the rice is cooked, transfer it to a bowl and pour about half of the coconut sauce over it. Stir gently to combine and let it sit for about 10 minutes to absorb the flavors.