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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) •

steamed potato, mashed • organic spinach leaves • smoked sardines • black olives • braised egg • braised kelp • olive oil (15 ml) • sea salt • minced garlic • water (100 ml)

dried grass jelly leaves (100g) • Add water to reach the 10-cup mark in the inner pot (about 10 cups/2.4 liters) • cheesecloth bag or fine mesh strainer • Winter melon sugar bricks, to taste (choose ones with winter melon pieces if possible)

spinach leaves (255 grams) • avocado oil • salt • Japanese soy sauce • mirin • toasted sesame oil • White sesame seeds, to taste

large eggs • baby spinach leaves (about 150 grams) • sesame salt

spinach leaves (about 200 grams) • firm tofu • sesame paste

boneless chicken thighs (about 100 grams) • fresh Thai basil leaves (about 40 grams) • garlic • fresh ginger • soy sauce (45 ml) • rice wine (45 ml) • toasted sesame oil (15 ml) • rock sugar or granulated sugar (about 12 grams)

beet • salt • Juice of 1 lemon • brown sugar • mint leaves • Walnuts (or other nuts) to taste

chicken thighs • smoked paprika • lemon juice (about 100 g) • minced garlic • nutmeg • sea salt • black pepper • olive oil • parsley leaves (about 10 g) • rosemary (about 10 g) • mint leaves (about 50 g)

Pork liver, about • fresh spinach leaves • fresh ginger • rice wine • Salt, to taste

eggs • Thai basil leaves, chopped (about 50 grams) • fresh oysters, cleaned (about 50 grams) • salt

large bowls cooked white rice (about 4 1/2 cups, 900 grams) • eggs • salt • olive oil • onion • garlic • small carrot • corn (canned or fresh) • green peas (fresh or frozen) • large handful Thai basil leaves • shrimp (about 300 grams), peeled and deveined • tomatoes •

salted pork, sliced • chopped green onions • eggs • cooked white rice (about 1 1/2 cups, 250g) • Freshly ground black pepper, to taste • Parsley leaves, to taste • Hungarian paprika, to taste • Flying fish roe and scallop XO sauce, to taste • Light soy sauce, to taste

cauliflower rice • egg • bluefin tuna crescent cut • baby corn (about 4.2 oz/120g) • black-leaf bok choy • shrimp • olive oil (about 10g) • vegetarian umami stir-fry seasoning • original umami seasoning • black pepper salt

large eggs • fresh basil leaves • Sea salt, to taste

clams • spaghetti (160 grams) • salt • water (1500 ml) • cooking oil • garlic • chili pepper • fresh basil leaves (30 grams) • pepper salt

serving (about 3–3.5 oz / 80–100 grams) spaghetti • large slices pork • garlic • chili peppers • Olive oil, • Black pepper, sea salt, sugar, • –6 fresh basil leaves

large king oyster mushrooms • chicken breast tenderloin • ginger • garlic • chili peppers • fresh basil leaves • whiskey • soy sauce • toasted sesame oil • vegetable oil • rock sugar

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)

chicken (about 1 1/2 lbs or 700 grams), cut into pieces • sliced ginger • garlic • red chili pepper (optional) • fresh Thai basil leaves • sesame oil (about 60 ml) • soy sauce (about 30 ml) • soy sauce paste (about 30 ml) • rice wine (about 60 ml)

boneless chicken thigh (sliced) • king oyster mushrooms (cut into chunks) • ginger • garlic (smashed) • scallion (cut into sections, separate white and green parts) • slices chili pepper • black sesame oil (15 ml) • rice wine (15 ml) • soy sauce (15 ml) • sugar (4 grams) • Fresh Thai basil leaves, to taste

soy paper (yuba) • (The soy paper used in this recipe is rectangular) • chicken breast • little carrot • little onion • little celery leaves • Five-spice powder, to taste • Black pepper, to taste • Salt, to taste

beef short ribs (about 600 grams) • medium tomatoes • medium carrots • medium onions • tomato paste • garlic • fresh ginger • star anise pods • bay leaves • Soy sauce, salt, and black pepper to taste • udon noodles

Dough: • all-purpose flour (250g) • sugar (10g) • plus 1 tablespoon water (130g) • instant yeast (2g) • pumpkin powder (20g) • For coloring the leaves: • small amount of green food coloring • filling (160g)

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 •

boba pearls (120 grams) • brown sugar (60 grams; adjust to taste) • water (2000 ml; for cooking boba) • water (2000 ml; for cooling boba) • ice water (2000 ml; for chilling boba) • –18 black tea bags (or about 3/4 oz loose black tea leaves [20 grams]) • large bottle whole milk (at least 5 cups or 1200 ml)

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 •

Shrimp 0.5 lb (about 225 grams)

green onion • small piece carrot • fresh shiitake mushrooms • –6 leaves napa cabbage • fried tofu (aburaage) • shio koji • water (about 1000 milliliters) • kombu (about 4 inches/10 cm long each) • ground chicken (about 250 grams) • small section white part of green onion • sake (rice wine) • soy sauce •

Sweet potato starch 1/3 cup (about 50g) • Potato starch 2 tablespoons (about 15g) • Rice flour 1 1/2 tablespoons (about 13g) • Water 1/2 cup plus 1 tablespoon (about 130ml) • Salt • White pepper • Sesame oil • Water 2/3 cup (about 150g) • Sugar • Sweet chili sauce, chili sauce, or spicy bean paste • Ketchup • Red miso •