Lao Tapioca Fruit Dessert also known as "Num Vanh" is a sweet coconut fruit dessert made with South East Asian Fruit, tapioca and coconut milk.  It's a popular dish that's delicious and quick to make.  Give it a try!  

Tapioca Pearls:

• Add Tapioca Pearls to boiling water.   Boil for approximately 8-10 minutes until all Tapioca Pearls are clear.  Tapioca will absorb water while cooking.  Make sure to add more than enough water.
• Drain Tapioca Pearls in strainer.
• Rinse with cold water. 
• Set aside.

Combine ingredients:
In a large bowl mix coconut milk, caramelized sugar, sliced fruit and tapioca pearls.  Stir, serve and enjoy!  ​

Water Spinach (Kang Kong) is an amazing quick stir fry dish! Typically served with deep friend pork belly, this dish is enjoyable just by itself...   

1. Heat pan to medium/high temperature.
2. Add olive oil.
3. Add garlic. Cook until golden brown.
4. Add water spinach. 
5. Add water, cover pan to allow water spinach to cook.  Stir spinach occasionally to ensure vegetable is cooked evenly.
   
6.  Add soybean sauce, oyster sauce, fish sauce and dried red peppers.   Mix and cover for another minute.
   
7. Turn off heat.  Add a bit of back pepper, stir and serve.  
   

Enjoy as a side dish over fresh steamed white rice! 

Pad See Ew, which means “stir fried soy sauce noodles", is an extremely popular Thai street food meal and probably the most popular noodle dish at Thai restaurants in Western countries because it's just so delicious! The classic Thai dish is salty and balanced with a touch of sour and a wonderful flavor that'll have you coming back for seconds!

• Rice Noodles:
  • Slice ½ inch wide & separate the noodles.
  • Add seasoning soy sauce, thick soy sauce and 1 Tbs of oyster sauce.
  • Thoroughly mix with rice noodles. Set aside.
• Shrimp:
  • Season shrimp with white pepper powder, set aside.
• Eggs:
  • Add chicken broth mix to egg and set aside.
• Vegetables:
  
  • Mince garlic.
  • Slice onion, and dice diagonally. 
  • Chop chinese broccoli into bite-sized pieces. 
  • Cut carrot in half, then slice diagonally​.

1. Heat pan to medium/high temperature.
2. ​​Add 2 tsp vegetable oil, garlic & onions in the pan, sautee until onions are glassy.
3. Add sliced carrots & chopped chinese broccoli to pan.
4. Add water and 2 pinches of salt to the pan.
5. Cover pan until remaining vegetables are cooked.
6. Once cooked, move the vegetables to edges of pan. Add ½ tsp of vegetable oil and eggs.  As the eggs cook, scramble them, then mix with your vegetable medley. 
7. Move vegetables and eggs to edges of pan. 
8. Add ½ tsp of vegetable oil then add shrimp, cover until cooked, about 4 minutes.
9. Move your medley to the edges of your pan.
10. Add ½ tsp of vegetable oil and rice noodles, cover until softened.
11. Mix all ingredients together in your sautee pan and top it off with your oyster sauce!
12. Mix and serve.  

Spring rolls are a healthier change from the fried variety (but almost as delicious!), and have become a warm-weather favorite. They are great as a simple and refreshing appetizer, especially when paired with the dipping sauces. The beauty of the Spring Roll lies in its versatility, you can make it your own and take or add any ingredients you'd like! 

A very popular street sweet treat in Thailand, you don't have to travel across the world to enjoy this fruity dessert. Sticky Rice, also referred to as glutinous rice or Thai sweet rice, makes the perfect grand finale for any meal. Guaranteed to fill you up on sweetness without the guilt!

Ingredients:

Method:

Sticky Rice:

1. Steam sticky rice until cooked in a bamboo steaming basket for approximately 30 minutes, you can also use a mesh colander or a shallow metal colander atop a pot of boiling water. 
2. In a bowl, mix sticky rice, ¾ cup of coconut milk, 1½  Tbs of sugar.
3. Steam again for 10 minutes. 

​Egg Custard:

1. In a bowl, mix 2 eggs, 1¼ cup of coconut milk, ¼ tsp of salt, and ½ cup of sugar together. 
2. Steam for 30 minutes. 
3. Let custard cool for 5 minutes. 

Plating: 

1. Dish hot sticky rice out onto your serving dish, get creative and use a mold if you like!
2. Scoop custard on top of rice.
3. Slice mango and place on to plate.
4. Sprinkle sesame seeds.
5. Serve & enjoy!

​** Cooked sticky rice doesn’t keep well, so for the best flavor and texture, enjoy as soon as possible!

The holiday season is here! Time for delicious food, spending time with family and enjoying the company of your dear friends. This delicious Jalapeño stuffing makes the perfect spicy side dish and the rib marinade is sure to leave all your holiday guests satisfied and wanting more!

Ingredients:

Method:

• Combine all ingredients in a large bowl
• Stuff your duck
• Bake at 375 degrees for 90 minutes
• Remove your stuff and serve alongside for a spicy side dish!

Ingredients:

Naem khao, also known as Lao crispy rice salad, is a salad made with deep-fried rice balls, Lao-style fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. Naem khao is a very popular Lao appetizer that is gaining popularity in the West.

Ingredients:

​Method:

1. Mix Egg, Red Curry Paste and Fish Sauce together.
2. Add to ground pork, mix well.  Then add to rice and once again, mix.
3. Add Garlic, salt, sugar, white pepper powder, chicken broth mix and coconut flakes to rice.  Mix well.  
4. Press into patty shapes.
5. Deep patties in vegetable oil for approximately 15 mins or golden brown.  
6. Set aside to cool.
7. Break patties apart.
8. Add lime juice, chopped cilantro, chopped green onions, crushed peanuts and shredded sour pork (Naem).  
9. Mix and serve!

Also known as Thai Hot and Sour Soup, Thom Yum Soup is one of the easiest and quickest soups to make. The full flavored broth is infused with lemongrass, ginger and Thai chiles. Fresh shrimp, earthy mushrooms and fresh lemongrass complete this delicious and warming soup.

Unlike other varieties of traditional Lahb, Northern Thai Lahb is not as sour, as neither lime juice nor any other souring agent is used. Instead, the Northern Thai version uses an elaborate mix of seasonings, putting its own delicious spin on the traditional recipe. 

                  * Duck, pork or turkey may be substituted for chicken

* Personal Preference:  Ground duck, pork or turkey may be substituted in place of chicken.