Shrimp Chips

Thai Basil Mojito

Grilled chicken skewers served with peanut sauce.

Satay Chicken

Dumplings

Steamed dumplings filled with chicken and herbs

Thai Dumplings

Fried Bananas

Chicken Satay

Thai Mojito

Tom Yum Soup

Spicy green curry with chicken and vegetables.

Green Curry

Thai Iced Tea

Sweet sticky rice topped with ripe mango.

Mango Sticky Rice

Stir-fried rice noodle dish with shrimp, chicken, and peanuts.

Pad Thai

Crab Rangoon

Spring Rolls

Clean the shrimp thoroughly under running water. Remove the shells and devein the shrimp. Pat them dry with a paper towel.

Prepare the Shrimp

In a food processor, combine the cleaned shrimp, tapioca flour, rice flour, salt, and water. Blend until you achieve a smooth and thick batter.

Blend the Mixture

Transfer the shrimp batter into a piping bag or a plastic bag with the corner snipped off. Pipe small rounds or desired shapes onto a parchment-lined baking sheet, ensuring they are spaced apart.

Shape the Chips

Let the piped chips sit at room temperature for about 1 to 2 hours or until they feel firm to the touch and are slightly dried out.

Drying the Chips

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Carefully add the dried shrimp chips to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 1 to 2 minutes or until they puff up and turn golden brown.

Fry the Chips

Use a slotted spoon to remove the chips from the oil and place them on a plate lined with paper towels to drain excess oil. Allow them to cool completely.

Drain and Cool

If desired, sprinkle shrimp seasoning over the chips while they are still warm for extra flavor.

Season (Optional)

Shrimp

Tapioca flour

Rice flour

Salt

Water

Vegetable oil

Shrimp seasoning (optional)

In a sturdy glass or cocktail shaker, place the fresh Thai basil leaves. Use a muddler or the back of a spoon to gently press down on the leaves to release their oils and flavor.

Muddle the Basil

Pour in the fresh lime juice and add the sugar to the muddled basil. Stir gently to dissolve the sugar completely.

Add Lime Juice and Sugar

Pour the white rum into the glass and mix well with the basil, lime juice, and sugar mixture.

Add Rum

Add ice cubes to the glass, then slowly pour in the sparkling water. Stir gently to combine all the ingredients without losing the fizz.

Finish with Sparkling Water

Add lime wedges to the rim of the glass and place a sprig of Thai basil on top as a garnish. This adds a beautiful touch and enhances the aromatic experience.

Garnish the Drink

Fresh Thai basil leaves

Fresh lime juice

Sugar

Sparkling water

White rum

Lime wedges

Thai basil sprigs

In a bowl, combine soy sauce, lime juice, minced garlic, grated ginger, brown sugar, and sesame oil. Whisk until the sugar dissolves.

Prepare the Marinade

Cut the chicken breast into bite-sized pieces and add to the marinade. Mix well to coat the chicken and let it marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken

In a saucepan over medium heat, add peanut butter, coconut milk, soy sauce, lime juice, brown sugar, chili paste, and water. Stir continuously until smooth and heated through.

Combine Ingredients

If the sauce is too thick, add a little more water until desired consistency is reached. Remove from heat and let it cool slightly.

Adjust Consistency

Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Prepare the Grill

Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

Skewer the Chicken

Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Grill the Skewers

Remove the skewers from the grill and place them on a serving platter.

Plate the Chicken

Drizzle the peanut sauce over the chicken skewers and garnish with chopped cilantro and lime wedges on the side.

Serve with Peanut Sauce

Chicken breast

Soy sauce

Lime juice

Garlic, minced

Ginger, grated

Brown sugar

Sesame oil

Peanut butter

Coconut milk

Chili paste (or sriracha)

Cilantro, chopped

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

Transfer the dough onto 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 bowl, combine the ground pork, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until well combined.

Mix Filling Ingredients

Divide the rested dough into small portions. Roll each portion into a thin circle (about 3 inches in diameter).

Roll the Dough

Place a spoonful of the pork filling in the center of each dough circle. Be careful not to overfill.

Fill the Dumplings

Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal tightly.

Seal the Dumplings

Fill a steamer pot with water and bring it to a boil. Line the steamer basket with parchment paper to prevent sticking.

Prepare the Steamer

Place the sealed dumplings in the steamer basket, ensuring they are not touching. Cover and steam for 15-20 minutes.

Steam the Dumplings

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

Serve

All-purpose flour

Ground pork

Green onions, finely chopped

Pepper

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

Mix the Filling Ingredients

In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Dough

After resting, divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle, approximately 3 inches in diameter. Keep the wrappers covered with a damp cloth to prevent drying out.

Roll Out the Dough

Place about 1 tablespoon of the filling in the center of each wrapper. Moisten the edges with water, fold the wrapper over the filling to form a half-moon shape, and pinch the edges to seal tightly. Repeat until all wrappers and filling are used.

Fill and Seal

Prepare a steamer by bringing water to a boil in a pot. Line the steamer basket with parchment paper or lightly oil it to prevent sticking.

Set Up the Steamer

Place the dumplings in the steamer basket, making sure they are not touching. Cover and steam for about 15-20 minutes, or until the chicken is cooked through and the wrappers are translucent.

Serve the steaming hot dumplings with soy sauce or your favorite dipping sauce.

Enjoy

Ground chicken

Fresh cilantro, chopped

Black pepper

Carefully peel the ripe bananas and cut them in half lengthwise, then cut each half into 2-3 pieces depending on your preference.

Peel the Bananas

In a mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Stir until well mixed.

Mix Dry Ingredients

Gradually add the milk to the dry ingredients, stirring until a smooth batter forms. The batter should be thick enough to coat the bananas but not too runny.

Add Milk

In a deep pan or skillet, heat the oil over medium-high heat until it's hot enough for frying. You can test this by dropping a small amount of batter into the oil; if it sizzles, it's ready.

Heat Oil

Dip each piece of banana into the batter, ensuring it is fully coated.

Coat the Bananas

Carefully place the coated bananas in the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown.

Fry the Bananas

Use a slotted spoon to remove the fried bananas from the oil and place them on a plate lined with paper towels to drain excess oil.

Arrange the fried bananas on a serving platter.

Plate the Fried Bananas

Drizzle honey over the warm fried bananas before serving.

Drizzle with Honey

Ripe Bananas

All-Purpose Flour

Baking Powder

Milk

Oil (for frying)

Honey

Cut the chicken breast into thin strips or cubes, about 1 inch in size.

Prepare the Chicken

In a bowl, combine soy sauce, lime juice, minced garlic, ground cumin, ground coriander, brown sugar, and olive oil. Mix well.

Make the Marinade

Add the chicken pieces to the marinade. Ensure all chicken pieces are well coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours.

In a saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, chili paste, and water. Stir until smooth and heated through. Adjust consistency with more water if needed.

Mix the Sauce

Allow the peanut sauce to simmer for about 5-7 minutes, stirring occasionally. Remove from heat and set aside.

Simmer the Sauce

Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.

Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally until the chicken is fully cooked and has nice grill marks.

Grill the Chicken

Serve the grilled chicken skewers hot, accompanied by the peanut sauce for dipping.

Plate the Dish

Garnish with sliced cucumber and chopped cilantro before serving.

Garnish and Enjoy

Ground cumin

Ground coriander

Olive oil

Chili paste

Cucumber, sliced

In a sturdy glass, add the fresh mint leaves and Thai basil leaves. Use a muddler or the back of a spoon to gently crush the leaves to release their essential oils. Be careful not to shred them too much.

Muddle the Mint and Basil

Cut the lime into wedges and add them to the glass with the muddled mint and basil. Sprinkle the sugar over the lime wedges. Use the muddler again to press the lime wedges and sugar together, extracting the lime juice and mixing it with the sugar.

Add Lime and Sugar

Pour the white rum into the glass over the muddled mixture. Stir gently to combine all the ingredients.

Add the Rum

Fill the glass with ice cubes, leaving some space at the top for the soda water.

Add Ice

Slowly pour soda water over the ice and cocktail mixture until the glass is full. Give it a gentle stir to mix everything together.

Top with Soda Water

Garnish with a sprig of mint or a lime wedge if desired. Serve immediately with a straw for easy sipping.

Garnish and Serve

Fresh mint leaves

Lime

Thai basil leaves

Soda water

Ice cubes

In a pot, bring 4 cups of water to a boil. Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. Reduce heat and let simmer for about 10 minutes to infuse the flavors.

Make the Broth

After 10 minutes, add the fish sauce and lime juice to the broth. Stir well and let it simmer for an additional 5 minutes.

Season the Broth

Add the shrimp, mushrooms, and tomatoes to the broth. Cook for about 3-5 minutes, or until the shrimp turn pink and the vegetables are tender.

Add Shrimp and Vegetables

Remove the soup from heat, and stir in the chopped cilantro and green onions. Serve hot in bowls and enjoy your Tom Yum Soup.