Steak

Avocado

Pan Fried Noodle Shrimp

Tom-Yum Veg Fried Rice

Pork Sandwich

Jasmine/Green Tea

Bubble Milk Tea

Blueberry

Pineapple

Honeydew

Passion Fruit

Mango

Strawberry

Beef Udon

Pho (Beef)

Duck Noodle Soup

Unforgettable

Vegetarian

Chicken

Roasted Pork Belly

Vegetables

Shrimp

Beef

Chicken Breast

Take the ribeye steaks and generously season both sides with salt and black pepper. Let them sit at room temperature for about 30 minutes to allow the seasoning to penetrate.

Season the Steak

While the steaks are resting, peel the garlic cloves and lightly crush them. Prepare the fresh rosemary by rinsing and patting it dry.

Prepare the Garlic and Herbs

In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.

Heat the Pan

Add the seasoned ribeye steaks to the hot skillet. Sear for about 4-5 minutes on one side until a golden-brown crust forms.

Sear the Steak

Flip the steaks over and add the crushed garlic cloves and fresh rosemary to the pan. Sear for another 4-5 minutes for medium-rare, adjusting the time if you prefer it more or less done.

Flip and Add Aromatics

In the last couple of minutes of cooking, add the butter to the skillet. As it melts, tilt the pan and use a spoon to baste the steaks with the melted butter, garlic, and herbs.

Baste the Steak

Remove the steaks from the pan and place them on a cutting board. Cover loosely with aluminum foil and let them rest for about 5-10 minutes to allow the juices to redistribute.

Rest the Steak

After resting, slice the steaks against the grain and serve with the garlic and rosemary drizzled over the top.

Slice and Serve

Ribeye Steak

Salt

Black Pepper

Olive Oil

Garlic Cloves

Fresh Rosemary

Butter

Slice the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Discard the skin.

Prepare the Avocados

Use a fork or a potato masher to mash the avocado flesh to your desired consistency (smooth or chunky).

Mash the Avocados

Pour the lime juice over the mashed avocados to prevent browning and add flavor.

Add Lime Juice

Sprinkle the salt, black pepper, and garlic powder over the avocado mixture. Mix well to combine all ingredients.

Season the Mixture

Chop the fresh cilantro finely and fold it into the avocado mixture for added freshness.

Add Fresh Cilantro

If using, chop the cherry tomatoes and red onion. Set them aside for garnishing.

Prepare Optional Garnishes

Spoon the avocado mixture into a serving bowl and top with optional garnishes like chili flakes, cherry tomatoes, and red onion.

Serve the Avocado

Ripe Avocados

Lime Juice

Garlic Powder

Fresh Cilantro

Chili Flakes

Cherry Tomatoes

Red Onion

In a large pot, bring 4 cups of water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually about 6-8 minutes. Drain and set aside.

Boil the Noodles

In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the sliced bell pepper and julienned carrot. Cook for 3-4 minutes until the vegetables are slightly tender.

Sauté the Vegetables

Add the peeled and deveined shrimp to the skillet. Sprinkle with salt and black pepper. Cook for 3-5 minutes, stirring occasionally, until the shrimp are pink and opaque.

Cook the Shrimp

Add the cooked egg noodles to the skillet. Pour in the soy sauce and toss everything together. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.

Combine Noodles and Sauce

Sprinkle sesame seeds and chopped cilantro on top of the noodles and shrimp mixture. Serve hot.

Garnish the Dish

Egg noodles

Water

Shrimp, peeled and deveined

Bell pepper, thinly sliced

Carrot, julienned

Green onion, chopped

Garlic, minced

Soy sauce

Sesame oil

Black pepper

Sesame seeds

Fresh cilantro, chopped

Press the firm tofu to remove excess moisture, then cut it into small cubes.

Prepare the Tofu

Mince the garlic, finely chop the shallots, and finely chop the lemongrass.

Chop the Aromatics

If using fresh vegetables, wash, peel, and dice them into small pieces. If using frozen, measure out the desired amount.

Prepare the Mixed Vegetables

In a large non-stick skillet or wok, heat 2 tablespoons of oil over medium-high heat.

Add the minced garlic, chopped shallots, and chopped lemongrass to the pan. Sauté for 2-3 minutes until fragrant.

Sauté Aromatics

Add the diced tofu to the pan and cook until golden brown, about 5-7 minutes.

Cook the Tofu

Stir in the mixed vegetables and cook for another 3-4 minutes until they are tender.

Add Mixed Vegetables

Add the cooked jasmine rice to the pan and stir well to combine all ingredients.

Incorporate the Rice

Spoon in the Tom Yum paste and mix thoroughly, ensuring all the rice and vegetables are coated.

Add Tom Yum Paste

Pour in the soy sauce, lime juice, chili sauce, salt, and black pepper. Stir well to ensure even seasoning.

Season the Rice

Continue to stir-fry the rice for an additional 3-5 minutes, allowing it to become heated through and slightly crispy.

Final Stir-Fry

Remove the pan from heat and stir in the chopped cilantro. Adjust seasoning if necessary.

Garnish the Fried Rice

Serve the Tom-Yum Veg Fried Rice hot, garnished with lime wedges on the side for an extra burst of flavor.

Serve

Cooked Jasmine Rice

Mixed Vegetables (carrots, peas, bell peppers, and corn)

Tofu (firm, diced)

Tom Yum Paste

Garlic (minced)

Shallots (finely chopped)

Lemongrass (finely chopped)

Soy Sauce

Chili Sauce

Fresh Cilantro (chopped)

Lime Wedges

Rub the pork shoulder with olive oil, ensuring it is evenly coated. In a small bowl, mix together garlic powder, onion powder, paprika, salt, and black pepper. Rub this spice mixture all over the pork, covering it completely.

Prepare the Pork

Preheat your oven to 300°F (150°C). Place the seasoned pork in a roasting pan and cover it with foil. Roast in the preheated oven for about 3-4 hours or until the pork is tender and easily shredded with a fork. Remove the foil during the last hour of cooking to allow the pork to brown.

Cook the Pork

Once the pork is cooked, remove it from the oven and allow it to rest for 15 minutes. Use two forks to shred the pork into bite-sized pieces.

Shred the Pork

Slice the buns in half and lightly toast them if desired. On the bottom half of each bun, layer a generous amount of the shredded pork. Drizzle BBQ sauce over the pork to taste.

Assemble the Sandwich

Spoon coleslaw over the BBQ pork, adding a fresh crunch. If using, add pickles on top of the coleslaw.

Add Toppings

Place the top half of the bun over the assembled ingredients, press down gently, and serve immediately.

Finish and Serve

Pork shoulder

Garlic powder

Onion powder

Paprika

Olive oil

Buns (preferably brioche or ciabatta)

BBQ sauce

Coleslaw

Pickles (optional)

In a kettle, bring 2 cups of fresh, filtered water to a boil over medium-high heat.

Boil the Water

Once the water reaches a boil, remove it from heat. Add 2 teaspoons of jasmine green tea leaves to the hot water.

Steep the Tea

Allow the tea to steep for 3-5 minutes, depending on how strong you like your tea. The longer it steeps, the more intense the flavor will be.

Let it Steep

After steeping, strain the tea into a teapot or directly into cups, discarding the tea leaves.

Strain and Serve

If desired, add 1 tablespoon of honey for sweetness and a slice of lemon for additional flavor.

Add Optional Ingredients

Serve the tea hot and enjoy the soothing aroma and flavor of jasmine green tea.

Enjoy

Jasmine Green Tea Leaves

Honey

Lemon Slice

In a small saucepan, boil 2 cups of water. Once boiling, add 2 tablespoons of black tea leaves and let it steep for about 5 minutes.

Brew the Tea

After steeping, remove the tea leaves and stir in 2 tablespoons of sugar until dissolved. Set aside to cool.

Sweeten the Tea

In a large pot, bring 4 cups of water to a boil.

Boil Water

Once boiling, add 1 cup of tapioca pearls to the pot. Stir gently to prevent sticking.

Add Tapioca Pearls

Cook the tapioca pearls according to package instructions, usually about 30 minutes, stirring occasionally. Once cooked, let them sit in the pot for an additional 10 minutes off the heat.

Cook Pearls

If desired, add 2 tablespoons of brown sugar to the cooked tapioca pearls for sweetness.

Sweeten (Optional)

In a glass, add the cooked tapioca pearls first, followed by the cooled tea, and then pour in 1 cup of whole milk or non-dairy milk.

Combine Ingredients

Stir in 4 tablespoons of condensed milk to the mixture and mix well.

Add Sweetener

Add ice cubes to the glass, stir again, and serve with a wide straw to enjoy your bubble milk tea.

Black tea leaves

Sugar

Tapioca pearls

Brown sugar (optional)

Condensed milk

Whole milk or non-dairy milk

Ice cubes

In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, ground cinnamon, and vanilla extract. Gently toss the mixture until the blueberries are evenly coated. Set aside to let the mixture thicken for about 15 minutes.

Prepare Blueberry Filling

In a large bowl, mix the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Pie Crust

Preheat your oven to 375°F (190°C). On a floured surface, roll out one of the dough discs to fit your pie pan. Place the rolled dough into the pan, pressing it down gently. Pour the blueberry filling into the crust, spreading it evenly.

Assemble the Pie

Roll out the second dough disc and place it over the blueberry filling. You can either cut slits for a lattice effect or simply cover it entirely. Seal the edges by crimping with your fingers or a fork.

Top the Pie

Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it to prevent burning; if the edges brown too quickly, cover them with foil.

Bake the Pie

Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.