Dinner Recipes

Traditional Thai pandan leaf infusion, lightly sweetened and served chilled as a fragrant drink or used to perfume desserts.

Classic Malaysian iced black tea sweetened and finished with fresh lime for a crisp, lightly floral, sweet-tart drink.

Traditional warm Makassar ginger drink: spicy-warm and slightly sweet with rich coconut notes and a bright turmeric undertone.

A classic Vietnamese cooling herbal drink made from fresh rau má (pennywort), blended, strained, lightly sweetened, and served icy cold.

Classic Indonesian wedang jahe: a hot, sweet ginger drink with a warming peppery lift, served steaming for comfort and digestion.

Classic Indonesian sweet iced tea: strong black tea sweetened while hot, then chilled and served over ice.

Vietnamese freshly squeezed orange juice, lightly sweetened and served over ice for a bright, sweet-tart, refreshing drink.

Vietnamese jackfruit smoothie blended with water, sugar, and ice for a fragrant tropical flavor and naturally creamy body from ripe fruit.

Classic Malaysian pulled coffee: strong sock-brewed coffee blended with sweetened condensed milk, then “pulled” for a creamy foam and a slightly cooler drinking temperature.

Classic West Sumatran hot egg tea: strong black tea poured into sweetened egg yolk and whisked until silky, frothy, and warming.

Traditional West Javanese hot coconut milk drink sweetened with palm sugar and infused with ginger and pandan; creamy, soothing, and gently warming.

A classic Indonesian avocado iced drink blended smooth with sugar, cold water, and ice for a creamy, refreshing sip.