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Che Thai
Che Thai
Ingredients:
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1 can of toddy palms
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1 can of jackfruit
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1 jar of coconut jelly
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1 can of grass jelly
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1 can of lychee
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1 can of longan
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1 quart of half and half
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Whole milk
Picture was provided by https://www.youtube.com/watch?v=0y5liIyu61Q
Steps:
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Open each can
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Drain out all of the syrup of each can with the exception of 1 or 2 cans. (Don't matter which one)
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Cut the fruit and jellies into bite-size pieces.
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Pour the diced fruit and jellies into a big bowl along with the 1 or 2 cans of syrup of your choice.
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Pour the quart of half and half over everything.
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Add the whole milk until the che reaches a milky consistency or until all the fruit and jellies are covered.
Mi Xao
Mi Xao
Steps:
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Mix the following ingredients in a bowl:
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oyster sauce, soy sauce, garlic powder, pepper, sugar, sesame oil, water​
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Boil the pack of noodles until al dente (or firm to the bite)
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Cut however much protein and vegetables you want. This includes the carrots, celery, broccoli, onion, cabbage and chicken.
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Blanch the vegetables in boiling water and chill in ice bath
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Mince 1-2 cloves of garlic
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pan fry minced garlic and noodles in 2 tbsp of olive oil
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Stir fry onion and chicken and once chicken is cooked, stir fry the vegetables
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Add noodles to the stir fry and pour the sauce in.
Ingredients:
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1 pack of mi (thin egg noodles)
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2 tbsp of olive oil
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1.5 tbsp soy sauce
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1 tbsp water
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3 tbsp oyster sauce
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1 tsp garlic powder
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1 /2 tsp pepper
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1/2 tsp sesame oil
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1tsp sugar
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3 carrots
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3 stalks celery
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2 cloves of garlic
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1/2 onion
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napa cabbage
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chicken breast
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broccoli
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