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Boniato Leaf Salad


  • 12 oz boniato leaves

  • 1/4 purple onion - sliced

  • 8 cherry tomatoes - cut in half

  • 1 diced Thai hot pepper

  • 1 boiled egg - quartered for garnish

  • 1 diced shallot

  • 2 cloves minced garlic

  • juice of 1/2 lime

  • 3 basil leaves

  • 1 tsp brown sugar

  • 2 tsp vinegar

  • 1 tsp white vinegar

  • 1 tsp fish sauce

  • 1 tsp olive oil

  • 1 tsp boiled water

  • 1/2 tsp black sesame seeds

  • 1/2 tsp white sesame seeds

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  • Blanch the boniato leaves then stir fry until just beginning to wilt.

  • Immediately soak the wilted leaves in cold water for 2 minutes.

  • In a large bowl, combine all of the dressing ingredients and mix.

  • Add boniato leaves, purple onion slices and tomatoes halves to the bowl and combine.

  • Garnish with hard boiled egg slices.

Eat and enjoy !

Mango Orange Smoothie


  • 1 mango, large dice

  • ½ orange, sliced

  • 3 basil leaves

  • 1 cup coconut water

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Put the ingredients in a blender and blend until smooth.

Drink and enjoy !

Pan-Fried Pork and Lotus Root Bites


  • ½ pound lotus root  

  • 3 garlic cloves 

  • 2 tsp. ginger 

  • 2 Tbsp. cilantro 

  • 2 Tbsp. watercress 

  • 3 dried shiitake mushrooms (soaked) 

  • 1 large egg 

  • ½ pound ground pork 

  • 4 Tbsp. soy sauce 

  • 2 Tbsp. Chinese cooking wine 

  • 2 tsp. black pepper 

  • 1 tsp. granulated sugar 

  • 1 tsp. sesame oil 

  • 2 tsp. corn starch 

  • 2 Tbsp. vegetable oil 

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  • Mince lotus root, garlic, ginger, cilantro, watercress, and mushrooms. (Can pulse in a food processor.) 

  • In a large mixing bowl add egg, ground pork, soy sauce, cooking wine, black pepper, sugar, sesame oil, and cornstarch. Mix thoroughly. (If you don’t have Chinese cooking wine you can substitute your favorite red wine.) 

  • Form patties using 1-2 Tbsp. of your mixture. 

  • In a nonstick pan, heat oil and pan fry patties 8 minutes, turning after 4 to create a golden crust. 

  • Remove from heat and enjoy with your favorite dipping sauce! 

Dipping Sauce Suggestions

  • TBD 

  • TBD 

Eat and enjoy!

Savory Shrimp in Banana Leaf


  • 4 banana leaves cleaned and trimmed to 10 x 12 inch pieces 

  • 1/3 cup cilantro finely chopped 


  • 1 Lb 16-20 Tropical Sunshine easy peel shrimp 

  • 2 Tbsp. lime juice fresh squeezed 

  • ¼ tsp. paprika

Onion Mix

  • ½ cup yellow onion chopped 

  • ½ cup red bell pepper chopped 

  • 3-4 cloves garlic smashed 

  • 2 tsp. ground coriander 

Basil Mix 

  • 1 cup Thai basil roughly chopped 

  • ½ cup onion medium dice 

  • ½ cup red bell pepper medium dice 

  • Salt and pepper (to taste) 

  • Hot sauce (optional)  

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  • Pre-heat oven to 450F degrees.  

  • Using a clean damp towel, wipe down the banana leaves and trim the edges making 10x12 inch rectangles. Cover with a damp cloth to prevent from drying. 

  • Prepare onion and basil mixes. Set aside. A food processor can help with the chopping if you prefer. 

  • Clean and peel shrimp, squeeze limes and mix together with paprika. Set aside. 

  • In a large bowl combine marinaded shrimp with onion and basil mixes. Season with salt and pepper. Add hot sauce – optional. 

  • Place a 10X12 inch piece of foil on a baking sheet and lay a banana leaf on top. Scoop about ¾ cup of the shrimp mixture onto the center of the leaf.  

  • Fold the sides of the leaf to cover the shrimp mixture making an envelope shape. Next, fold the sides of the foil up and roll the edges together, sealing the banana leaf inside to catch any juices that might escape.  

  • Bake in the oven 10-15 minutes.  

  • After baking, open your banana leaf carefully to avoid being burned by the hot steam that will escape.  

  • Garnish with cilantro and enjoy!  

Eat and enjoy!

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Malanga Lila Nachos


Hot Pot Ingredients
  • 1 malanga lila -  peeled and thinly sliced

  • Jang quail eggs - fried

  • Shredded chicken

  • Cheese – of your choice

  • 1cup carrot -  shredded

  • 1 cup purple cabbage – shredded

  • 1 green onion

  • 2 tbs cilantro

  • Sriracha sour cream

  • Sesame seeds – toasted

  • Lime wedges


  • Using a sharp knife carefully slice the malanga lila into thin chips

  • Rinse malanga slices in cool water, drain and pat dry.

  • Shred the carrots and cabbage. After shredding the purple cabbage make sure to rinse until water runs mostly clear.

  • Dry cabbage and then mix with carrots.

  • Slice green onions, roughly chop cilantro, and cut limes into wedges for garnish.

  • Air fry, bake, or deep fry your chips until golden and crispy.

  • If you air fry or bake, lightly coat chips with oil and season with salt or any other spices before cooking. If you are deep frying, after you remove the chips from the oil, sprinkle with salt or other spices and toss to coat evenly.

To assemble

  • Preheat oven to 350F.

  • On a foil lined baking sheet lay out one layer of chips sprinkle with cheese then 1/3 of your shredded chicken and repeat until you finish all the cheese, chicken and chips.

  •  Bake in the oven 10 minutes or until cheese is melted though.

  • In a lightly oiled pan, fry quail eggs and set aside.

  • To finish, top with cabbage and carrot mixture.

  • Drizzle Sriracha sour cream

  • Sprinkle cilantro, green onion and toasted sesame seeds.

  • Arrange fried quail eggs on top with lime wedges around the tray.

Sweet and Spicy Chicken

  • 2-3 skinless chicken breast

  • 2/3 cup brown sugar

  • 2-4 Tbsp. Sriracha

  • 2 tsp. garlic – minced

  • 1 tsp. salt

  • 1 Tbsp. apple cider vinegar or white vinegar

  • 1/3 cup water 


  • Preheat oven to 400F.

  • Season chicken with salt and pepper. Pan fry to get a nice crispy sear on the outside. We will finish cooking in oven.

  • Mix all ingredients together in pot and simmer for 5 minutes. Remove from heat. Reserve a few tablespoons to toss on chicken after shredding it.

  • On a parchment lined baking sheet lay out chicken and brush with sauce. Bake 20-25 minutes or until chicken is cooked through.

  • Using two forks shred the chicken by pulling it apart. Pour remaining sauce over shredded chicken and give final toss.

Sriracha Sour Cream

  • 1/3 cup Sriracha

  • 1/2 cup sour cream

  • Pinch salt


  • Mix all ingredients together.

  • Adjust spiciness to your liking by adding more or less Sriracha

Eat and enjoy!

  • Elephant King Red Curry Kit

  • Jang Quail eggs -  soft boiled

  • ¼ cup Malanga Lila – cubed

  • ¼ cup Red or Yellow bell pepper - sliced

  • ¼ cup Broccoli - florets

  • ¼ cup Mushrooms – quartered

  • ½ cup Chicken breast -  cubed

For Garnish

  • Cilantro

  • Thai Basil

  • Lime wedges

Serve on Side or with

  • Rice

  • Paratha

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Elephant King Red Curry Meal Kit



Boil cubed Malanga lila until fork tender drain and set aside.

  • In a deep pan or pot boil 1 ¼ cups of water then add in package of dried herbs let boil for few minutes.

  • Bring fire down to medium and add in red curry paste and stir until dissolved.

  • Add in your protein and veggies stir occasionally and cook for 5 minutes or until fully cooked.

  • Add in the curry seasoning and mix in well.

  • Heat a pan with no oil, put n frozen paratha and let it start to brown and puff up. If starts to burn adjust heat and keep close watch.

  • Serve in bowl on top of rice or with a side of parathas.

  • Garnish with Thai basil, cilantro and a lime wedge.

Eat and enjoy!

Hot Pot


Most Hot Pot meals combine six types of ingredients: leafy green vegetables, mushrooms, meat, seafood, noodles, and tofu.

Store Bought Dipping Sauce Suggestions

  • Laoganma - chili sauce

  • Sha Cha - Chinese BBQ sauce

  • Lee Kum Kee - peanut butter sauce

Hot Pot Ingredients
  • Lee Kum Kee hot pot broth & Mulan pho broth

  • Tropical Sunshine shrimp

  • Jang udon noodle

  • Elephant King firm tofu

  • fish tofu

  • thinly sliced beef

  • Jang fish ball

  • lobster ball

  • cuttlefish ball

  • veggie dumpling

  • enoki mushroom

  • seafood mushroom

  • lotus root (sliced)

  • Chinese broccoli

  • Napa cabbage

  • Shanghai choy

Dipping Sauce Ingredients

Garlic Sauce

2 Tbsp. soy sauce

2 tsp. water

½ tsp. minced garlic

1 ½ Tbsp. lemon juice

½ tsp. sugar

Sesame Sauce

¼ cup sesame seeds

¼ cup water

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 ½ tsp. sesame oil

1 tsp. peanut butter

½ tsp. minced ginger

½ tsp. sugar

pinch chili flakes (optional)

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Fill your hot pot with your favorite broth (tomato, Szechuan, mushroom, etc.). Bring the broth to a simmer.

While you’re waiting, prep your other ingredients.

Vegetable and Tofu Prep

  • Cut the firm tofu into large cubes-

  •  Cut the Napa cabbage into 2” pieces

  •  Cut the Shanghai choy into halves or quarters, depending on the size of the vegetable

  • Thinly slice the lotus root

  • Cut broccoli into florets or bite sized pieces

  • Prepare mushrooms by removing any part where the root is still attached.

  • Display the cut vegetables on plates or in bowls.

Non-Vegetable Prep

  • Display your fish balls, fish tofu, dumplings, thinly sliced pork or beef on plates or bowls. Make sure any frozen items have been thawed.

  • Thaw out shrimp and display on plate.

  • Remove the fresh udon noodles from the package and let them come to room temperature. Display on a plate.

Cooking Your Hot Pot Meal

Bring the hot pot broth to boiling.

Ingredient Cooking Times in Boiling Broth:


  • beef/ pork: 15 - 20 seconds

  • shrimp: 3 - 5 minutes

  • fish ball/ tofu:  5-7 minutes

  • vegetables: 1 - 2 minutes

  • noodles: 3 - 5 minutes

  • dumplings:2-3 

Eating Your Hot Pot Meal

When cooking hot pot there is no wrong way, so you pick and choose what works best for you.

Method One:

Guests help themselves from the various dishes, cooking and eating as they go.

Items are dropped in the boiling broth to cook or heat through.

Each guest has several bowls with a selection of dipping sauces in front of them to choose from. After cooking, guests dip their cooked items in a dipping sauce and eat.

Items can also be enjoyed with the delicious broth from the pot.

Method Two:

Many ingredients go into the pot starting with the items that take the longest to cook and finishing with the items that take the least amount of time to cook. Work in small batches.

For instance fish balls and tofu go in first because while they are precooked, they are very dense and therefore need extra time to heat thoroughly.

The second item is shrimp. Shrimp take 3-5 minutes to cook and should go into the pot a few minutes after the fish balls and tofu.

The third item to go into the pot should be the dumplings followed shortly by veggies and mushrooms.

Once your broth returns to a boil and the shrimp are cooked and pink in color, use a slotted spoon or hot pot spider to scoop all the cooked ingredients out.

Noodles and beef will go in separately as they cook at different times and sink to the bottom of the pot.

Guests will then pick and choose what items they want to eat from a communal plate.

Guests also have their choice of dipping sauces to enjoy with their hot pot meal.

Continue until everyone full.

Eat and enjoy!

Young Green Jackfruit -
Barbeque Jackfruit Sandwich



  • 2 cans Mulan young green jackfruit in brine, 20 oz.

  • BBQ sauce

  • medium onion sliced

  • 1 tsp. garlic powder

  • 1 tsp. chili powder

  • 1 tsp. smoked paprika

  • 2 tsp. cumin

  • 1 tsp. salt

  • oil

  • burger buns

  • coleslaw (optional)

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  • Drain and thoroughly rinse jackfruit then squeeze as much liquid out as you can with a clean cloth or towel. Using a sheet pan or any flat surface lay out paper towel or cloth towels, spread the jackfruit out and pat dry.

  • Break the jackfruit into small pieces. If you want larger chunks use scissors.

  • Slice one medium onion.

  • Heat 1-2 Tbsp. oil in a pan on medium heat. Add sliced onion and jackfruit. Cook for two minutes then add seasonings and cook a few minutes more.

  • Add BBQ sauce to taste and heat through.

  • Toast hamburger buns. Top with BBQ jackfruit and coleslaw.  

Eat and enjoy!

Yum Woon Seen - THAI SALAD



3 cloves garlic

1-2 Thai chili

10 cilantro stems

1 Tbsp. palm sugar

2 Tbsp. fish sauce

3 Tbsp. fresh lime juice

1Tbsp. small dried shrimp (soaked)


2 Roma tomatoes julienned and deseeded

½ yellow onion thin julienne

2 stalks Chinese celery sharp bias

2 bunches of Mulan vermicelli noodles

small handful of cilantro leaves

3 Tbsp. crushed roasted peanuts


100g ground pork + dash of fish sauce

6-8 pc 16-20 count shrimp cleaned and deveined

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  • In a small bowl, soak dried shrimp for ten minutes then drain and lightly crush using a mortar and pestle. Note, if you don’t have a    mortar and pestle you can use a food processor or mince the ingredients by hand.

  • Crush together garlic and Thai chili into small pieces using a mortar and pestle.

  • Next add cilantro stems and continue crushing. Add palm sugar and mix until dissolved then add fish sauce, fresh lime juice and the lightly crushed, dried shrimp.

  • Set the dressing aside until you’re ready to use.


  • In a bowl, cover vermicelli with room temperature water 15 minutes. Drain and set aside.

  • Julienne tomatoes into ½ inch thick slices, deseeding as you go.

  • Cut the Chinese celery (leaves and stem) into ¾ inch sharp bias pieces.

  • Put tomatoes and celery in large bowl – all of the ingredients will eventually be added to this bowl.

  • Slice onions into ¼ inch thick pieces.

  • Fill a medium size pot three quarters full with water and bring to a simmer. Add onions to simmering water and blanch for 1 minute. Scoop out softened onions and add to large bowl containing tomatoes and celery.

  • The residual heat from the onions will begin to wilt and slightly cook the tomato and celery.

  • Cut the vermicelli in half so noodles will not be too long. To heat the vermicelli, blanch the noodles for 10-15 seconds by quickly dipping in the water you cooked the onions in. After blanching, gently rinse the noodles in warm water to loosen them up. If the noodles get sticky add warm water. Add the vermicelli to the bowl with the other vegetables.

  • Turn up the heat on the pot with the water to bring to a boil. Add the raw shrimp to the boiling water and cook for 2-3 minutes (depending on size of shrimp) until shrimp are bright pink and cooked through. Add shrimp to the bowl with the other ingredients.

  • Drain most of the water from the pot leaving just enough to cover the bottom. Add ground pork and a few dashes of fish sauce.

  • Cook pork until fully browned. Add pork to the bowl with the other ingredients along with two tablespoons of the broth from the pot.

  • Give the salad a toss then add the dressing and continue tossing to coat and mix ingredients. Just before serving, add cilantro, half  the crushed peanuts and toss.

  • To serve, add noodle salad to plate, garnish with a sprinkling of peanuts and cilantro on top.

Eat and enjoy!

Mulan Mooncake

The beautiful Mulan Mooncake gift set includes eight, delicious flavors: lava custard,  lava purple potato, mixed nuts, black sesame, coconut, white lotus, pineapple, and red bean. A prestige, matching gift box and bag complete the set. 
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