4 pieces of chicken thigh, skin on boneless

0.5 tablespoon paprika

0.25 tablespoon cumin

0.25 tablespoon turmeric

0.5 tablespoon garlic powder

Salt and pepper to season

2 tablespoon olive oil

1 cup rice

1.5 cups water or chicken stock

1 bay leaf

2 green onions, chopped

1.5 tablespoon ginger, grated

3 cloves garlic, grated

1 tablespoon sesame oil

2-3 tablespoon oil

4 servings noodles

3 peppers, sliced (red, yellow, orange)

½ red onion, sliced

1.5 lb beef, cut into thin slices

1.5 tsp black pepper

2 tbsp oyster sauce

1.5 tbsp soy sauce

1 tsp of baking soda

3 tbsp of cornstarch

2 tbsp of oil

2 tbsp of soy sauce

1.5 tbsp of minced garlic

0.5-1 tbsp of black pepper

2 tbsp of ketchup

1.5 tbsp of Worcestershire sauce

6 pieces of boneless chicken thigh (cut into bite-sized pieces)

⅓ cup rice flour

¼ cup corn starch

2 tbsp of soy sauce

1 tbsp of minced garlic

Salt and pepper to season

⅓ cup of soda water

1 egg

3 peppers of your choice

2 tbsp of minced garlic

3 tbsp of ketchup

2.5 tbsp of rice vinegar

1.5 tbsp of plum sauce

2 tbsp of soy sauce

2 tbsp of oyster sauce

1 tbsp sugar (optional)

6 cups of cold cooked rice

6 chopped green onions (separate whites and greens)

5 whole eggs

1 tsp of sugar

Salt

2 tsp of white pepper

5 tbsp of oil

2.5 tbsp of vegetarian oyster sauce

1.5 tbsp of soy sauce

2 cups of frozen vegetables

3 cups cold cooked rice

5 cloves garlic, minced

2 fresh Thai red chili, finely chopped (adjust according to your spice preference)

1 cup fresh Thai basil leaves

450g of ground pork/ground chicken

2 tablespoons soy sauce

2 tablespoons oyster sauce (optional)

1 tablespoon fish sauce

2 teaspoons sugar