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Tofu (I prefer silken, but you can use firm) • (for 500ml water to blanch tofu) Salt • Cooking oil • Szechuan peppercorns (optional) • Garlic (finely chopped) or 1 heaped teaspoon of garlic paste • thumb-sized piece Ginger (finely chopped) or 1 heaped teaspoon of ginger paste • Doubanjiang and/or Gochujang • Lao gan ma crispy chilli oil • Minced pork • Leek or white part of spring onion (diced) • Sake • Soy sauce •

of a medium soursop • a medium pineapple peeled and core removed • Juice from 1 orange • Juice from half a lime or lemon • ginger the size of thumb

(optional) MSG • Water • (or to taste) Chili oil • Wagyu beef, thinly sliced • Eggs • Rice noodles (very thin) • Black pepper • Lemon pepper • Salt • Pho spice teabags • Soy sauce • g, divided Mushrooms (mixed, e.g. enoki, oyster) •

dried taro leaves (pre-cut) • coconut milk (canned works fine) • coconut cream (canned) • sautéed shrimp paste (ready-made bagoong) • medium onion, chopped • garlic, minced • thumb-size ginger, minced • –6 chilies (siling labuyo or green finger chilies) • pre-cooked meat or seafood (leftover pork, shrimp, or even canned sardines in oil) • Salt and pepper to taste

Chicken thigh or breast • for marinade, 1 tbsp for cooking) Sesame oil • Oyster sauce • Dark soy sauce • White pepper • (plus extra to taste) Salt • Garlic • thumb-sized piece Ginger • Spring onion • Cooking oil • Uncooked rice • Water •

red onion • brown onion • garlic • thumb size ginger • lemon grass - white part, slice or chop before putting in the blender • cumin powder • fennel powder • white pepper powder • turmeric powder • cinnamon • cloves • cardamom pods •

pork shoulder, 1 inch cubes, half ounce per cube each, 64 pieces • skewers • Peanut sauce, also called gado-gado: • shredded Coconut • Raw Spanish whole peanuts • water • each Sambal, ketjap, rice vinegar, sesame oil • each shallot, garlic clove, makrut leaf, kemiri nut, thumb of ginger • Marinade: • Sweet thick soy sauce • Palm sugar • Candle nuts •

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 •

Dried taro leaves – 100-150g (do not wash unless needed, and do not stir once in the pot) • Coconut milk – 2 cans (800 ml total), first extract if fresh • Coconut cream – 1 can (400 ml), for richer flavor • Dried fish or shrimp (optional) – ½ cup (e.g. daing or hibi) • Pork belly (optional) – 200g, thinly sliced • shrimp (optional) • Ginger – 1 thumb-sized piece, sliced thin • Onion – 1 medium, chopped • Garlic – 4 cloves, minced • Red bell pepper (optional) • Red chili (siling labuyo or long chili) – 5-10 pcs, adjust to taste • Fish sauce or bagoong (shrimp paste) – 1–2 tbsp •

Ground chicken • deveined Shrimp (coarsely chopped) • Green onions • Chinese chives (optional) • Grated garlic • thumb piece size of ginger (grated) • Soy sauce • Chinese cooking wine • Corn starch • Small pinch of White pepper • Chicken broth • thumb sized piece of ginger chopped •

The broth: • water to parboil the bones • water to simmer the bones down to 4 pints of broth • Wagyu grass fed beef bones, parboiled, scrubbed and rinsed • thumb fresh ginger spice, cut in match sticks • lemon grass • Star Anise seeds • Fennel seed • Coriander Seed • nutmeg whole • Cloves • Cinnamon stick from Saigon •

brown onion - roughly chopped • lemongrass (white part - thinly sliced) • garlic • big red chillies - roughly chopped • (or less) cut dried chillies (soak in hot water for 5 minutes to soften before using) • turmeric powder. You can also use fresh turmeric • small cube, about an inch or a small thumb size, shrimp paste/terasi/belacan (OPTIONAL) • red onion - thinly sliced • tamarind puree • -1 kg squids - washed & cleaned • chicken bouillon • sugar to taste (See Notes #4) •

thumb Ginger • garlic • scallions • soy sauce • shallot • chicken stock concentrate • jasmine rice • pork filet • fry seasoning • apricot jam • balsamic vinegar • green beens •

garlic chopped • onion chopped • thumb ginger crushed • lbs. chicken cut into serving pieces • water • daikon radish labanos, wedged • knorr Sinigang sa Sampaloc Mix • tomatoes halved • long green pepper • Boknoy • string beans cut into 2-inch pieces • spinach •

chicken (I used boneless/skinless cut into tender side) • Yellow potatoes (cut into small chunks) medium size • Carrots, peeled and cut into small chunks • green bell pepper (diced) • red bell pepper (diced) • yellow onion (medium side) (diced) • coconut milk • curry powder • tumeric powder • garlic (chopped/minced) or 5 tsp of already minced garlic • black pepper • small thumbs of Ginger (chopped/scrapped) or 3 tsp ground ginger •

lbs. pork cubed • Knorr Sinigang sa Sampaloc Mix Original • pork blood • onion chopped • thumbs ginger chopped • garlic chopped • ripe tomatoes • cooking oil • water • soy sauce • dried bay leaves • long green pepper •

boneless chicken breast sliced • pork belly • onion chopped • garlic crushed • thumb ginger minced • Thai chili pepper chopped • tomato sliced • coconut milk • Knorr Chicken Cube • bagoong alamang • Serrano chili sliced • green beans •

fresh live fish • soy • cooking oil • thumb size ginger,strips • spring onion

short pork ribs, cut from 4 ribs cut in three equal pieces, about 2 pounds • Gochujang paste to brush both sides of the ribs, or 1/2 Tbs paste brushed on the meaty side only • red potato, chunks • carrot, chunks • apple, chunks • shallots, chunks • Make sauce: • garlic cloves, chopped • thumb nail size pieces of fresh ginger, chopped • sweet thick Soy sauce • Rice wine • Make topping: •

bag of russet potatoes (apx. 10 potatoes; rule of thumb is one potato per person) • Butter (2 sticks) • Apx. 1 cup of whole milk (depending on how dense you like them) • Salt to taste

lamb, cut into chunks • chana dal (split chickpeas), soaked for 2 hours and drained • large onions, finely chopped • tomatoes, blended into a puree • garlic, minced • thumb-sized ginger, grated • green chilies, slit • vegetable oil • cinnamon stick • green cardamom pods • cloves • cumin seeds •

sweet potatoes • scallions • thumbs of ginger • gloves of garlic • mayonnaise • soy sauce • ground beef • potato buns • sweet Thai chili sauce • crispy fried onions

jade melon • chicken thigh,slice it • Thumb size ginger,slice it • Garlic,five • Cooking oil • tsp fish sauce • Black pepper,just a little • soy • flour • glass water

Make confit: • large goat neck bones, at least 1” thick, 1” cubes • red onions, chopped • Cardamom • Cloves • thumb of fresh Ginger, minced • Bay, crushed • Coriander • Turmeric • Cumin • , 2, 3, or 4 Dry kashmiri peppers: 1 for mild, 4 for hot, crushed • elephant garlic bulb, minced •

pig feet,chopped • dried mushroom • thumb size ginger • tsp soy • oyster sauce • star anise • rock sugar • dark soy

dried shrimp • Garlic and ginger • Thumb size ginger,slice it • vermicilli,soak • hairy melon,slice it • Cooking oil • oyster sauce

pork liver • chives • soy • oyster sauce • vinegar • tsp black pepper • thumb size ginger minced • whole garlic minced • Cooking oil

For the pepperonata sauce: • California Wonder Sweet red pepper diced 1/2” square • California Wonder Sweet yellow pepper diced 1/2” square • California Wonder Sweet green pepper diced 1/2” square • Cherry Tomatoes halved • zucchini slices, 1/2” thick, quartered • whole yellow Onion diced 1/2” square • Olive oil • elephant Garlic minced • Thumb size ginger root sliced paperthin • italian flat parsley chopped • Balsamic vinegar •

watercrest • gloves garlic, strips • Thumb size ginger, • chicken powder

bapchoy • Thumb size ginger • salt