Cloves garlics

–3.5 oz spaghetti (80–100 grams) • –4 cloves garlic • onion • –2 tablespoons olive oil (22–30 ml) • Dried basil, to taste • Ground black pepper, to taste • Salt, to taste

Pasta • Several cloves of garlic • tomatoes • Several shrimp • zucchini • Several baby corn

shrimp • asparagus stalks, cut into sections (can be cut into three parts if the asparagus is thick) • Chili rings (1/3 of a chili) • Minced garlic (3 cloves) • Green onion segments (about 1 stalk, cut into small pieces about 1.5-2 inches) • Japanese pepper salt, lightly sprinkled twice • Sesame oil • Oil, about • Water, about

potatoes • small cloves garlic • milk (30 cc) • Salt, to taste • Salmon fillet 9 oz (250 g, serves 2) • salt • Black pepper, to taste • garlic powder • zucchini (100 g) • salt • Black pepper, to taste • paprika •

Pork chops 1 1/3 lbs (600g) • Marinade: • Garlic cloves 2 oz (60g) • Water 2/3 cup (160ml) • Soy sauce • Rice wine • Sugar 2 tablespoons (30g) • Salt • Five-spice powder • White pepper • Cornstarch • For frying: •

skinless pork belly • (about 15 grams) minced garlic • large egg • (about 15 grams) sweet potato starch • (about 40 grams) jicama • (about 30 grams) scallions • (about 30 grams) onion • Toasted sesame seeds • (about 75 grams) tempura flour • half-moon bean curd sheets • Breadcrumbs • Potato starch •

chicken strips • Some parsley • Some cornstarch • soy sauce • water • sesame oil • garlic, minced • Some five-spice powder

pea shoots • shrimp, peeled and deveined • large cloves garlic • Salt, to taste • mushroom seasoning powder • salt • cooking wine • small piece of minced ginger • little tapioca starch or cornstarch

boneless chicken breasts • Sweet potato starch, • All-purpose flour, • Italian seasoning or fresh basil, • Vegetable oil, a little • soy sauce • cooking wine • salt • sugar • five-spice powder • finely minced garlic • egg

bone-in (or boneless) chicken breast (about 200 g) • little olive oil • Sweet potato starch (also called sweet potato flour) • small amount of Thai basil • soy sauce • rice wine • five-spice powder • fresh ginger • green onions, cut into sections • garlic, minced • black pepper

(about 1 1/3 lbs or 600g) sour cabbage (Chinese-style pickled cabbage) • (about 1.2 kg) ground pork (40% fat, 60% lean) • green onions • About 5 slices fresh ginger • About 5 cloves garlic • dumpling wrappers • rice wine (30 ml) • About 5 tablespoons soy sauce (75 ml) • white pepper • sugar • About 5 drops sesame oil

Makes about 60 dumplings • ground pork (about 640g) • finely chopped napa cabbage (about 240g) • finely chopped garlic chives (about 180g) • scallions, finely chopped • ginger, finely minced • Salt, to taste • Black pepper, to taste • Shichimi togarashi (Japanese seven spice), to taste • five-spice powder • rice wine • toasted sesame oil •

ground pork (from pork shoulder, skin removed) (150g) • tofu skin • green onion • celery • garlic chives • carrot • garlic • light soy sauce (22 ml) • five-spice powder • white pepper powder

Boneless, skinless chicken thighs, cut into pieces, 14 oz (400g) • Fresh ginger, 0.7 oz (20g) • Garlic cloves, 0.7 oz (20g) • red chili pepper • Fresh Thai basil leaves, • Seasonings: • Soy sauce paste, 3 tablespoons (about 45ml) • Rice wine, 1/4 cup (60ml) • Rock sugar, 1 tablespoon (about 12g) • Toasted sesame oil, 2 tablespoons (about 30ml)

Cooked white rice: 2 cups (made from 2 cups uncooked rice; about 400 grams) • Eggs: 7 large • Pork belly: 5 ounces (about 140 grams) • Onion: 1 medium • Green onions: • Garlic cloves: • Mixed vegetables (peas, carrots, corn): 6 tablespoons (about 60 grams) • Iodized salt: 1/4 teaspoon (1.25 ml) • Umami stir-fry seasoning: 2 teaspoons (10 ml) • Pepper salt: 1/4 teaspoon (1.25 ml)

–3.75 lbs taro (about 1.1–1.7 kg) • rice flour • cornstarch (about 60 grams) • Chinese sausages (lap cheong) • Chinese liver sausages (yun cheong) • dried shrimp (about 70 grams) • small dried scallops (about 70 grams) • minced garlic • –2 packets five-spice powder • –2 teaspoons chicken bouillon powder • ground white pepper • water (about 1.2 liters) •

pork belly (about 600 grams) • For marinating: • soy sauce • light soy sauce • oyster sauce • five-spice powder • garlic • rock sugar (about 65 grams)

ground pork (about 700 grams) • green onions

Cauliflower rice: 1 lb (500 grams) • Onion: 1/2 medium • Garlic cloves: • Red chili pepper: • Green onion: • Shelled edamame: 3 tablespoons (about 45 ml) • Vegetable oil: 3 tablespoons (about 45 ml) • Umami stir-fry seasoning: 1 teaspoon + 1 1/2 teaspoons (about 5 ml + 7.5 ml)

boneless, skinless chicken thighs, cut into pieces (300 grams) • –3 king oyster mushrooms, cut into chunks • –6 slices fresh ginger • –6 cloves garlic • Fresh basil (Thai basil or sweet basil), • Seasonings: • –2 tablespoons toasted sesame oil • rice wine • soy sauce • water (about 80 ml) • light brown sugar

sago (about 300 grams) • sweet potato starch (about 20-30 grams) • ground pork (about 300 grams) • Bamboo shoots, diced, • shiitake mushrooms • garlic • fried shallot sauce • soy sauce • rice wine • large egg • cornstarch • sugar •

pork belly • To taste, vegetarian meat substitute • eggs • star anise • green onions • garlic • ginger • chili pepper • To taste, rock sugar • soy sauce • rice wine • water •

whole chicken leg (bone-in, skin-on) • old ginger • chili peppers • garlic cloves • Thai basil leaves • scallion • (about 1 oz/30 g) black sesame oil • Seasonings • (about 0.7 oz/20 g) soy sauce paste • (about 1.4 oz/40 g) oyster sauce • (about 1 oz/30 g) sugar • (about 0.7 oz/20 g) ketchup •

Ingredients • Pork Filling • ground pork (about 1 kg) • medium carrot • green onion • Seasonings • soy sauce (30 ml) • oyster sauce (15 ml) • mirin (7 ml) • rice wine (15 ml) • salt (5 ml) • sugar (12 g) •

glutinous rice (about 400 grams) • ground pork (about 360 grams) • large shiitake mushrooms • dried shrimp (about 10 grams) • tofu skin (yuba) • fried shallots • garlic, minced • soy sauce • Shaoxing wine • Salt and pepper, to taste • five-spice powder • Shichimi togarashi, to taste •

whole chicken thigh (boneless, skin-on) • chicken wings • Sliced ginger, • whole garlic cloves • Chili peppers, • Fresh Thai basil (or basil), • sesame oil (about 30 ml) • sesame oil (about 45 ml) • water (250 ml) • rice wine (about 15 ml) • black vinegar (about 5 ml) • spicy bean paste (doubanjiang) •

rice flour (about 120 grams) • water (540 ml) • pork leg meat (about 600 grams) • bamboo shoots, diced (about 200 grams) • minced garlic • water • soy sauce • five-spice powder • sugar • ground black pepper • cornstarch • soy sauce •

yellow noodles (about 225 grams) • shrimp • Optional toppings: bell pepper • avocado • Some cilantro • garlic clove • Some soy sauce paste • Some ketchup • You can also get creative with other ingredients like lemon juice

chicken drumsticks, cut into pieces • Ginger slices, • Garlic cloves, • scallions • Thai basil • chili pepper • soy sauce (45 ml) • oyster sauce (30 ml) • rice wine (75 ml) • sesame oil (75 ml) • rock sugar (15 grams)

For the wrapper: • sweet potato starch (about 600 grams, for meatball wrappers) • tapioca starch (about 200 grams) • water (about 1100 grams) • green tea powder • mashed purple sweet potato (about 500 grams) • For marinating the meat: • pork, cut into chunks • Rice wine, • Soy sauce, • Ground black pepper, • Five-spice powder, to taste •