Cumin

ginger • minced garlic • Ground black pepper, to taste • Cumin powder, to taste • soy sauce • honey or sugar • chicken wings

ground pork or ground beef (300 g) • spicy hot pot base (50 g) • whole star anise • bay leaves • minced ginger • garlic, minced • onion, minced • celery, minced • cooking oil (240 ml) • salt • white pepper • ground cumin •

chicken breast • cornstarch • all-purpose flour • little egg white (optional, but it makes the meatballs more tender) • Cumin powder • Black pepper • Salt

all-purpose flour (about 375 grams) • eggs • Traditional Xinjiang style uses chopped lamb, but I use 1.1 lbs ground pork (500 grams) • onion, diced • small bunch of scallions, diced • cumin powder • soy sauce • salt • ground black pepper • garlic powder • soy sauce

chicken breast • Biryani spice mix • long-grain rice (day-old) • turmeric powder • chili powder • hot sauce • black tomato (sliced) • mint leaves (chopped) • cilantro • little oil • salt to taste • star anise •

chicken wings, about 12 pieces • soy sauce • oyster sauce • minced garlic • Seasoning powder of your choice (Italian herbs, cumin powder, Chinese five-spice, etc.) to taste • White pepper to taste

Ground chicken breast, about 300g (10.5 oz) • onion • garlic, minced • small sprigs cilantro • pistachios • egg • dried mint leaves • coriander seeds • cumin • salt • black pepper

pork shoulder • lager beer (about 500 ml) • onion • brown sugar • salt • paprika • garlic powder • onion powder • cumin powder • Black pepper to taste • oil • ketchup •