Recreate our recipes at home

Thank you for joining our first Chef Demo at Roswell Farmers Market 2025.

Now it’s your turn to make the recipe :)

Miang Kham (Thai Herb Wrap Bites)

Herbaceous, bite-sized flavor bombs!

Serves: 4–6 as an appetizer

Prep Time: 25 minutes

You’ll Need:

  • 20–30 betel leaves (or spinach/butter lettuce/magnolia petal)

  • ½ cup each: toasted coconut, roasted peanuts, dried shrimp (optional), diced ginger, diced shallots, lime (skin-on if skin is thin, diced)

  • Thai chilies (thinly sliced, optional)

Sweet & Savory Palm Caramel

Simmer:

  • 250 gram palm sugar

  • 125 gram water

  • 30 gram shrimp paste (or miso, but won’t taste the same)

  • 30 gram Roasted Galangal, chopped or pounded then roasted

  • 15 gram Toasted unsweetened coconut flake

  • Finish with roasted coconut & ground peanuts

How To:

  • Spoon a little of each topping onto a leaf, drizzle with sauce, fold, and enjoy in one bite!

Pad Kra Pow – Thai Basil Stir-Fry

A fiery, fragrant stir-fry packed with Thai basil, chilies, and bold umami flavor. Serve it hot over jasmine rice with a crispy fried egg on top.

Serves: 2

Cook Time: 15 min

Ingredients:

  • 200g (7 oz) ground chicken or pork

  • 4–5 cloves garlic

  • 2–3 Thai chilies (adjust to heat)

  • 1 tbsp oil

  • 1 tbsp light soy sauce

  • 1 tsp fish sauce

  • ½ tsp sugar

  • 1 handful Thai holy basil (or regular Thai basil)

Instructions:

  1. In mortar and pestle, pound garlic with Thai chili to form a rough paste

  2. Heat oil in a wok/ pan. Sauté garlic & chilies with oil until fragrant.

  3. Add ground meat, stir-fry until cooked through.

  4. Season with sauces & sugar. Toss in basil last—cook just until wilted then turn off heat.

  5. Serve over rice with a crispy fried egg (kai dao) if you’re doing it right.

Lemongrass Tea

Light, citrusy, and calming — served hot or iced. A Thai staple for sipping, chilling, detoxifying, and relaxing.

Serves: 2–3

Prep + Simmer Time: 15 min

Ingredients:

  • 2–3 stalks fresh lemongrass (trimmed & smashed)

  • 1 Pandan leaf (optional)

  • 3 cups water

  • Honey or demarara sugar (to taste)

  • Lime slices (optional)

Instructions:

  1. Smash lemongrass & cut into 2-inch pieces.

  2. Simmer in water with pandan leaf for 15–20 minutes, until water change in color

  3. Strain, sweeten to taste, and serve hot — or chill over ice with a squeeze of lime.

  4. Optional - make it colorful by simmering with some butterfly pea flowers. The tea will turn blue then purple once the lime is added :)