Hat Yai is the fifth largest city in Thailand. Hat Yai fried chicken is a famous street food in this southern city. According to legend, Hat Yai fried chicken was created by a couple trying to save fresh chicken and shallots from going bad. Their creativity of marinating chicken and topping it with crispy shallots formed a fan following, making Hat Yai the fried chicken capital of Thailand. This gluten-free fried chicken comes with a tangy spice mix (see ingredients on the website) and is paired with sticky rice, fresh cucumbers, medium spicy raw papaya salad, and a tamarind sauce. 

All allergens marked with an asterisk are optional, so add a note if you are allergic. We can't eliminate fish sauce for this dish. The chicken is gluten-free but has soybeans.

Ingredients: Boneless Chicken Thighs, garlic, cilantro, white pepper, salt, sugar, tamari, fish sauce, rice flour, shallots, salt, and canola oil I Jasmine Rice I Green papaya, cherry tomatoes, green beans, garlic, Thai chilies, sugar, peanuts (optional), shrimp paste, lemon juice, fish sauce I Tamarind Paste, culantro leaves, sugar, fish sauce, water, and chili flakes.

Ingredients for Spice mix: This is packed separately and is optional—glutinous roasted rice, fish sauce powder, MSG, sugar, soybean, chili powder, and citric acid enhancer.

Given the love of drinking in Ireland, this slow-roasted pork shoulder meets every sense of comfort as it gets colder outside. The pork is seasoned with thyme, black pepper, garlic, apple cider, apple cider vinegar, tomato paste, flour, and dark beer and roasted for hours at a low temperature.

The pork stew is served with colcannon, which is an Irish way of cooking mashed potatoes with butter, milk, heavy cream, garlic, leeks, cabbage, scallions, and black pepper.

Ingredients: Pork, dark beer, thyme, salt, black pepper, apple cider vinegar, garlic, tomato paste, flour, canola oil, potatoes, butter, milk, heavy cream, garlic, leeks, cabbage, scallions, salt, black pepper