Melon strips

Dessert: • overripe Santa Rosa plums • whipped cream • Appetizer: • Small ripe honeydew melon, 4x 1” slices, 16 x 1” strips, peels removed • thin slices of spiced dried biltong • Cold Gazpacho Soup: • heirloom tomatoes, one pound plus each • cucumber • meyer lemon • fresh basil leaves • peeled garlic cloves •

shallots slice • ginger thinly strips • eggs • big Bitter melon • Cooking oil • salt

jade melon cut into strips • carrot cut into strips • bamboo shoot cut into strips • Ginger • Garlic • Soy sauce

green mung beans • candied melon strips • Rock Sugar • water

Tangkoy or winter melon,cubes • tomatoes diced • Ginger and garluc sliced • tsp oyster sauce • fish maw,cut into strips • dried mushroom, sliced

Hairy Melon *about 1kg • thinly sliced Pork Belly *cut into bite-size pieces • Salt & White Pepper • Potato Starch *mixed with 2 tablespoons Water • Finely chopped Spring Onion • Chicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder • small piece Ginger *cut into fine strips OR grated • Sake (Rice Wine) • Soy Sauce • Oyster Sauce *OR extra Soy Sauce • Sesame Oil *optional

paneer cut into 1.5 inch thick strips • ginger garlic paste • oil • th tsp salt • black pepper powder • th tsp hing (asafoetida) • For second marinade and gravy : • onions sliced • ginger sliced • garlic cloves • coriander leaves (cilantro) roughly chopped with stems • cashewnuts + 1 tbsp raisins •

For the base layer:- • Marie biscuits(half of small size packet)crushed in mixie • melted ghee • powdered sugar • Sandesh layer:- • Chenna(approx 2 liters of cows milk) • Approx 2 tbsp Synthetic Vinegar • sugar • Benarsi Paan/Calcutta Paan leaves chopped into thin strips • Cardamom powder • Rose water 1 tsp(preferably Amarnath Mishra brand from Calcutta) • Stuffing layer:- •

peach gum • lemongrass, bruised • pandan leaves, knotted • dried candied winter melon strips • dried red dates • canned longan • dried snow fungus • Rock sugar to taste • dried wolfberries, rinsed • fresh calamansi juice • water plus more to add in the middle of cooking