Type what you have

Ingredients

• ✓ white sugar
• thai tea leaf
• water
• coconut milk

Instructions

1. 1 Place tea leaves in a tea filter bag and secure.
2. 2 Pour water into a pot and bring to a boil. Add tea bag and sugar. Return to a boil and stir until sugar has dissolved, about 3 minutes. Remove from heat and allow tea to steep for 30 minutes.
3. 3 Discard tea bag. Let tea cool to room temperature. Refrigerate for 3 to 4 hours, or overnight.
4. 4 Fill 2 glasses 2/3 full of chilled tea. Slowly pour 1/4 cup coconut milk into each glass.

By Diana71

Ingredients

• ✓ white sugar
• fish sauce
• rice wine
• sesame oil
• garlic
• ginger root
• honey

Instructions

1. 1 Whisk together fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl.

By SYNDI111

Ingredients

• ✓ white sugar
• short-grain white rice
• water
• mango
• cream of coconut

Instructions

1. 1 Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
2. 2 Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

By Island Girl

Ingredients

• ✓ white sugar
• egg white
• salt
• lime juice
• flake coconut
• cocoa powder

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C).
2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
3. 3 Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.

By wiley

Ingredients

• ✓ white sugar
• long-grain white rice
• coconut milk
• water
• coconut

Instructions

1. 1 Gather all ingredients.
2. 2 Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
3. 3 Bring the mixture to a simmer then reduce heat to medium-low. Cover the saucepan and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes.
4. 4 Leaving the saucepan on the burner, turn the heat off and let rice steam until sticky, 5 to 10 minutes more.
5. 5 Garnish with shredded coconut.

By Melucy

Ingredients

• ✓ white sugar
• sweet rice
• coconut milk
• salt
• mango

Instructions

1. 1 Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheesecloth and spoon rice into cheesecloth; steam until thoroughly cooked, about 20 minutes. Remove the steamer from heat and transfer rice to a serving bowl.
3. 3 Mix together coconut milk, sugar, and salt in a large saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover the bowl and let sit for 5 minutes.
4. 4 Pour remaining coconut milk mixture over rice and top with mango slices.

By Lacey Olsen

Ingredients

• ✓ white sugar
• water
• black rice
• salt
• coconut milk

Instructions

1. 1 Combine water, black rice, and salt in a saucepan; bring to a boil. Reduce heat; cover and simmer for 40 minutes.
2. 2 Stir in coconut milk and sugar; bring to a boil. Reduce heat; simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
3. 3 Cool. Stir and serve.

By lizzyum

Ingredients

• ✓ white sugar
• peanut
• canola oil
• sesame oil
• chili oil
• soy sauce
• lime juice
• chili garlic sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
3. 3 Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

By Lisa Combest

Ingredients

• ✓ white sugar
• water
• black tea leaf
• evaporated milk
• ice
• milk

Instructions

1. 1 Bring water to a boil in a small saucepan. Remove from heat and add black tea; let steep about 10 minutes or to desired strength.
2. 2 Strain tea into a container and discard leaves. Add sugar and evaporated milk; stir until sugar is dissolved.
3. 3 Fill 2 glasses with ice. Pour tea over ice. Top each glass with 1 1/2 teaspoon milk.

By metzstar

Ingredients

• ✓ white sugar
• coconut milk
• taro root
• palm sugar
• salt
• coconut cream

Instructions

1. 1 Bring coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Add taro root; simmer until tender, 15 to 20 minutes.
2. 2 Stir white sugar, palm sugar, and salt into taro root mixture until sugars entirely dissolved. Stir in coconut cream; continue cooking until just hot.

By wiley

Ingredients

• ✓ white sugar
• white vinegar
• water
• salt
• cucumber
• shallot
• bird's eye chile

Instructions

1. 1 Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so pickling liquid is pleasantly sweet, sour, and lightly salty.
2. 2 Combine cucumbers, shallots, and chiles in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

By Toi

Ingredients

• ✓ white sugar
• water
• sweet rice
• coconut milk
• salt
• mango

Instructions

1. 1 Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
2. 2 Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
3. 3 Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

By kerry

Ingredients

• ✓ white sugar
• soy sauce
• soy sauce
• chile-garlic sauce
• olive oil
• garlic
• chicken tender
• broccoli
• flat rice noodle
• egg
• sesame seed
• red pepper flakes

Instructions

1. 1 Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
2. 2 Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
3. 3 Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.

By Robert

Ingredients

• ✓ white sugar
• egg
• palm sugar
• coconut cream
• pandan leaf
• agar-agar
• water

Instructions

1. 1 To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
2. 2 Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.

By wiley

Ingredients

• ✓ white sugar
• cucumber
• salt
• rice wine vinegar
• jalapeno pepper
• cilantro
• peanut

Instructions

1. 1 Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. 2 Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

By camp0433

Ingredients

• ✓ white sugar
• lime juice
• cilantro
• mint
• fish sauce
• green onion
• lemongrass
• sweet chili sauce
• steak fillet
• lettuce
• cucumber
• cherry tomato

Instructions

1. 1 Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
4. 4 Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
5. 5 Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.

By Mick

Ingredients

• ✓ white sugar
• water
• star anise
• cinnamon stick
• cardamom
• rooibos tea
• sweetened condensed milk
• ice

Instructions

1. 1 Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.
2. 2 Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.
3. 3 Fill 4 glasses with ice. Serve tea over ice.

By musicianamanda

Ingredients

• ✓ white sugar
• ground pork
• fish sauce
• garlic
• salt
• black pepper
• baking powder
• water
• wooden skewer

Instructions

1. 1 Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Thread a handful of pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around th skewer. Repeat with remaining pork and skewers.
4. 4 Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

By PeaceBaking

Ingredients

• ✓ white sugar
• coconut
• salt
• pandan leaf
• water
• water
• tapioca pearl
• tapioca flour

Instructions

1. 1 Toss the coconut and salt together in a small bowl; set aside.
2. 2 Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
3. 3 Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
4. 4 Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.

By wiley

Ingredients

• ✓ white sugar
• chicken wing
• chicken broth
• fish sauce
• garlic
• jalapeno pepper
• cornstarch
• paprika
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
3. 3 In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

By Lauren Billings

Ingredients

• ✓ white sugar
• olive oil
• chicken breast
• garlic
• red curry paste
• coconut milk
• salt
• broccoli
• green onion

Instructions

1. 1 Heat oil in a deep skillet over medium-high heat and saute chicken until browned, 2 to 3 minutes. Add garlic and curry paste and cook until fragrant, about 2 minutes. Pour in coconut milk and season with sugar and salt. Mix well. Add broccoli, cover, and simmer until broccoli is soft, about 7 minutes. Sprinkle with green onions.

By Eli

Ingredients

• ✓ white sugar
• vegetable oil
• garlic
• thai chile pepper
• eggplant
• water
• soy sauce
• salt
• basil

Instructions

1. 1 Heat oil in a skillet over medium heat. Add garlic and chile pepper; cook and stir until garlic is golden, about 1 minute. Add eggplant; stir in water and cover. Cook and stir every few minutes, until eggplant softens, 5 to 8 minutes.
2. 2 Stir in soy sauce, sugar, and salt; continue cooking, uncovered, until water has evaporated and eggplant is coated with sauce, about 5 minutes. Stir in basil leaves; remove from heat.

By ChiBites

Ingredients

• ✓ white sugar
• chili oil
• hot chile pepper
• garlic
• chicken breast
• garlic salt
• black pepper
• mushroom
• onion
• oyster sauce
• basil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chile peppers and garlic; cook until fragrant and just beginning to brown. Add chicken, sugar, garlic salt, and black pepper; cook until chicken is no longer pink but not cooked through.
2. 2 Add mushrooms, onion, and oyster sauce; cook until onion is tender and chicken juices run clear. Off heat, stir in basil. Let sit before serving for 2 minutes.

By Zfamily

Ingredients

• ✓ white sugar
• coconut
• salt
• tapioca flour
• rice flour
• arrowroot starch
• coconut cream
• banana
• coconut milk
• salt

Instructions

1. 1 Toss coconut with ¼ teaspoon salt in a bowl; set aside.
2. 2 Sift tapioca flour, rice flour, and arrowroot starch together in a separate large bowl; stir in coconut cream until flours are incorporated into cream, at least 10 minutes. Stir in sugar until completely dissolved. Add mashed bananas; mix well. Stir in coconut milk and ⅛ teaspoon salt; mix well.
3. 3 Pour batter into a square baking pan or individual aluminum foil cups; top with reserved coconut.
4. 4 Place a large steamer basket into a saucepan; fill with 1 ½ inches water, no more than just below the bottom of the basket. Bring water to a boil. Add baking pan or foil cups to the basket, cover, and steam until cake is cooked through, 20 to 25 minutes.

By wiley

Ingredients

• ✓ white sugar
• ✓ white sugar
• coconut
• raisin
• apple
• kiwi
• cantaloupe
• watermelon
• ginger
• coconut milk
• lemon
• coriander
• cumin
• cayenne pepper
• mint
• cashew
• butter

Instructions

1. 1 Cover a baking sheet with aluminum foil.
2. 2 Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
3. 3 Spread cashews over the prepared baking sheet to cool.
4. 4 Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
5. 5 Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
6. 6 Pour coconut mixture over fruit and gently toss to coat.
7. 7 Sprinkle cooled cashews over fruit salad.

By Ohana Family

Ingredients

• ✓ white sugar
• water
• jasmine rice
• red curry paste
• coconut milk
• chicken breast
• bamboo shoot
• fish sauce
• red bell pepper
• green pepper
• onion
• pineapple

Instructions

1. 1 Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
2. 2 Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.
3. 3 Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
4. 4 Remove from heat and stir in pineapple. Serve over cooked rice.

By NELLYDESIGN

Ingredients

• ✓ white sugar
• ✓ white sugar
• lime
• bean sprout
• paprika
• chive
• radish
• peanut
• salt
• firm tofu
• egg
• garlic
• vegetable oil
• rice noodle
• tamarind pulp
• soy sauce
• white vinegar

Instructions

1. 1 To prepare pad thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce, and tamarind pulp.
2. 2 To make pad thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
3. 3 Stir in pad thai sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
4. 4 Serve with lime and bean sprouts on the side.

By Christine L

Ingredients

• ✓ white sugar
• water
• long grain white rice
• vegetable oil
• onion
• garlic
• salt
• egg
• crabmeat
• green onion
• cilantro
• cucumber
• lime

Instructions

1. 1 Place water and rice in a saucepan; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 20 minutes. Set aside.
2. 2 Heat oil in a wok over medium heat. Cook and stir onions and garlic in hot oil until tender. Mix in cooked rice, salt, and sugar; cook, stirring occasionally, until well blended, about 5 minutes. Stir in beaten egg until rice is coated. Increase heat to high and mix in crabmeat, green onions, and cilantro. Cook and stir until crab is heated through, 2 to 5 minutes. Garnish with cucumber and lime slices to serve.

By Karnjana

Ingredients

• ✓ white sugar
• rice noodle
• water
• peanut oil
• onion
• zucchini
• mushroom
• chicken breast
• fish sauce
• green curry paste
• coconut milk
• cilantro

Instructions

1. 1 Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
2. 2 Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
3. 3 Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
4. 4 Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

By SAJA2003

Ingredients

• ✓ white sugar
• ✓ white sugar
• rice noodle
• white vinegar
• fish sauce
• tamarind paste
• vegetable oil
• chicken breast
• garlic
• egg
• salt
• peanut
• bean sprout
• chive
• paprika
• lime

Instructions

1. 1 Place rice noodles into a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
2. 2 Whisk 1/2 cup sugar, vinegar, fish sauce, and tamarind paste together in a saucepan over medium heat. Bring to a simmer, then remove from the heat.
3. 3 Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from the heat.
4. 4 Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add chicken and rice noodles and stir until well combined.
5. 5 Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts and cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, and paprika; serve with lime wedges.

By Allrecipes