A mix of seasonal vegetables wrapped in a delicate dough.

Vegetable Dumplings

Coca-Cola

Prawn Dumplings

Beef Stir Fry

Coconut Water

Crispy rolls filled with vegetables and served with dipping sauce.

Fried Spring Rolls

Bubble Tea

Soft Drinks

Wok-fried noodles with vegetables and your choice of protein.

Noodle Stir Fry

Tender beef with fresh broccoli in a savory sauce.

Beef and Broccoli

Chicken in a tangy sweet and sour sauce served with rice.

Sweet and Sour Chicken

Thai Iced Tea

Coke

Jasmine Tea

Mapo Tofu

Steamed Dumplings

Vegetable Spring Rolls

Mango Sticky Rice

Beef Chow Mein

Dumplings

Spring Rolls

Stir-fried rice with vegetables and your choice of protein.

Fried Rice

Tender chicken dumplings with a savory filling.

Chicken Dumplings

Juicy pork dumplings served with soy sauce.

Pork Dumplings

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the water, mixing until a dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Make the Dough

In a large skillet over medium heat, add a splash of water or a small amount of oil. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Then add the chopped cabbage, grated carrot, bell pepper, and green onion. Stir-fry the mixture for about 5-7 minutes until the vegetables are tender. Add soy sauce, sesame oil, salt, and pepper to taste. Mix well and remove from heat. Allow the filling to cool slightly.

Prepare the Filling

Divide the rested dough into small pieces, about the size of a golf ball. Roll each piece into a thin circle (about 3 inches in diameter). Place a small spoonful of the vegetable filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal tightly. Repeat until all the dough and filling are used.

Assemble the Dumplings

You can either steam or pan-fry the dumplings. For steaming, place the dumplings in a steamer basket lined with parchment paper and steam for about 10-12 minutes. For pan-frying, heat a small amount of oil in a skillet over medium heat, add the dumplings, and fry until the bottoms are golden brown. Then add a bit of water to the skillet, cover, and steam for an additional 5-7 minutes until fully cooked.

Cook the Dumplings

All-purpose flour

Water

Salt

Cabbage, finely chopped

Carrot, grated

Bell pepper, finely chopped

Green onion, sliced

Garlic, minced

Ginger, grated

Soy sauce

Sesame oil

Pepper

In a large pitcher, combine 2 cups of carbonated water with 1 cup of sugar. Stir until the sugar is fully dissolved.

Mix Carbonated Water and Sugar

Add 2 tablespoons of caramel color, 1 teaspoon of phosphoric acid, and 0.1 teaspoon of caffeine to the mixture. Stir well to combine.

Add Color and Flavor

Add 1 teaspoon of natural flavors, 1 teaspoon of lemon juice, and 1 teaspoon of lime juice to the mixture. Stir until all flavors are combined evenly.

Incorporate Flavors

Fill glasses with 1 cup of ice cubes each.

Prepare to Serve

Pour the prepared Coca-Cola mixture over the ice in each glass. Serve immediately and enjoy!

Pour the Mixture

Carbonated Water

Sugar

Caramel Color

Phosphoric Acid

Caffeine

Natural Flavors (including Vanilla, Cinnamon, and Citrus oils)

Lemon Juice

Lime Juice

Ice Cubes

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

Transfer the dough onto a lightly floured surface. 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

Chop the prawns into small pieces and place them in a mixing bowl.

Add the green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper to the bowl. Mix well until all ingredients are combined.

Add Seasonings

On a floured surface, roll out the rested dough to about 1/8 inch thick. Cut out circles using a cookie cutter or a glass.

Roll out the Dough

Place a small spoonful of the prawn 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

In a steamer, arrange the dumplings in a single layer and steam for 10-12 minutes until cooked through.

In a small bowl, combine soy sauce, rice vinegar, chili oil, and sesame seeds. Mix well to combine.

Make the Dipping Sauce

Prawns, peeled and deveined

Green onions, finely chopped

Ginger, minced

Black pepper

Rice vinegar

Chili oil

Sesame seeds

Slice the beef thinly against the grain into strips. Marinate the beef in a mixture of soy sauce, oyster sauce, and cornstarch for 15-20 minutes.

Prepare the Ingredients

Heat 1 tablespoon of vegetable oil in a large frying pan or wok over high heat. Add the marinated beef and stir-fry for about 3-4 minutes or until browned. Remove the beef from the pan and set aside.

Cook the Beef

In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced onion and minced garlic, stir-frying for about 1 minute until fragrant. Then add the bell peppers, broccoli, and carrot, cooking for another 4-5 minutes until the vegetables are tender-crisp.

Stir Fry the Vegetables

Return the cooked beef to the pan with the vegetables. Season with salt and black pepper to taste. Stir everything together for another 2 minutes until heated through.

Combine and Finish

Remove from heat and serve hot over rice or noodles, if desired.

Serve

Beef (sirloin or flank steak)

Bell peppers (mixed colors)

Broccoli florets

Carrot (sliced thinly)

Onion (sliced)

Garlic (minced)

Oyster sauce

Cornstarch

Vegetable oil

Select a young green coconut, which is best for extracting coconut water due to its high water content.

Choose a Coconut

Using a sharp knife or coconut opener, carefully cut off the top of the coconut to access the water inside. Make sure to cut deep enough to create a hole that is large enough for drinking.

Open the Coconut

Tilt the coconut to pour the coconut water into a glass or container. If you have a coconut with a wide opening, you can drink it directly.

Extract Coconut Water

If desired, stir in sugar and lime juice to enhance the flavor of the coconut water. Adjust the sweetness and acidity to your preference.

Mix in Optional Ingredients

Coconut

Sugar (optional)

Lime Juice (optional)

In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add minced garlic and sauté until fragrant.

Cook the Vegetables

Add shredded cabbage, carrot, mushrooms, bean sprouts, and green onions. Stir-fry for about 5-7 minutes until vegetables are tender.

Add Vegetables

Stir in soy sauce, sesame oil, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and let cool.

Season the Filling

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

Prepare the Wrappers

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

Fill the Wrapper

Continue the process with the remaining wrappers and filling.

Repeat Process

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

Heat Oil

Carefully add spring rolls to the hot oil, a few at a time. Fry for about 3-4 minutes or until golden brown, turning occasionally.

Fry Spring Rolls

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

Drain

In a small bowl, combine soy sauce, rice vinegar, honey, and chili flakes. Stir well until honey is dissolved.

Mix Ingredients

Shredded cabbage

Carrot, julienned

Mushrooms, chopped

Bean sprouts

Green onions, chopped

Spring roll wrappers

Honey

Chili flakes

In a small pot, bring 2 cups of water to a boil. Add 2 tablespoons of black tea leaves and let it steep for 5 minutes. After steeping, strain the tea into a cup and stir in 2 tablespoons of sugar until dissolved.

Brew the Tea

In a separate pot, bring 4 cups of water to a boil. Once boiling, add 1 cup of tapioca pearls. Cook according to package instructions, usually around 30 minutes, stirring occasionally. Once cooked, drain and rinse with cold water to prevent sticking.

Prepare Tapioca Pearls

In a large glass or shaker, combine the brewed tea, 1 cup of milk (or non-dairy alternative), and 1 teaspoon of vanilla extract. Stir well to mix all the flavors.

Mix Everything Together

Add a generous portion of the cooked tapioca pearls to the bottom of a glass. Pour the tea mixture over the pearls. Add ice if desired, and top with your choice of fruit.

Assemble the Bubble Tea

Black tea leaves

Tapioca pearls

Milk (or non-dairy alternative)

Vanilla extract

Fruit (e.g., mango, strawberry)

In a large pitcher, combine the carbonated water, granulated sugar, citric acid, and natural flavoring. Stir well until the sugar completely dissolves.

Mix the Base Ingredients

If desired, add a drop of food coloring to the mixture and stir gently until you achieve the desired color.

Add Food Coloring

If using, muddle the fresh mint leaves at the bottom of serving glasses. Add lemon juice or ginger syrup if desired for extra flavor.

Prepare Optional Add-Ins

Pour the prepared soft drink mixture over the muddled mint and additional flavorings in the glasses. Serve immediately over ice if desired.

Serve the Soft Drink

Granulated Sugar

Citric Acid

Natural Flavoring (e.g., vanilla, lemon, cola essence)

Food Coloring (optional)

Fresh Mint Leaves

Ginger Syrup

Bring a pot of water to a boil. Add the egg noodles or rice noodles and cook according to package instructions until al dente. Drain and set aside.

Cook the Noodles

Wash and slice the bell pepper, julienne the carrot, and cut the broccoli into florets. Set aside the snow peas and sliced green onions.

Prepare the Vegetables

If using chicken breast, slice it into thin strips. Optionally, marinate it for 15 minutes in a mixture of 1 tablespoon of soy sauce and a pinch of black pepper.

Prepare the Protein

Heat a wok or large skillet over medium-high heat. Add a splash of sesame oil and stir-fry the chicken strips for 5-7 minutes until cooked through. Remove from the wok and set aside.

Stir-Fry the Protein

In the same wok, add a bit more sesame oil if needed. Add minced garlic and ginger, sauté for 30 seconds until fragrant. Then add the bell pepper, carrot, broccoli, and snow peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Stir-Fry the Vegetables

Return the cooked chicken to the wok. Add the cooked noodles, soy sauce, oyster sauce, and black pepper. Toss everything together for 2-3 minutes until heated through and well combined.

Combine Everything

Remove from heat and sprinkle with sesame seeds and chopped cilantro. Serve immediately while hot.