One

large bowls cooked white rice (about 4 cups/600 grams) • onion • garlic • carrot • green onions • eggs • shiitake mushrooms • corn • asparagus (100 grams) • spinach (90 grams) • peeled shrimp (160 grams) • salt •

diced mango • (about half the weight of the diced mango, can adjust to taste, but reducing may affect the jam's consistency and spoilage) sugar • lemon (for flavor and acidity) • (optional for shaved ice, necessary for spreading on toast) gelatin powder • Shaved ice, • diced mango • Mango jam, • Condensed milk, • diced mango • sugar • lemon (juiced) • + 260ml cold boiled water

boneless, skinless chicken thighs, cut into pieces (about 600 g) • mixed mushrooms • sesame oil (30 ml) • fresh ginger • garlic • red chili pepper • soy sauce (60 ml) • rice wine (120 ml) • rock sugar (or 2 tablespoons granulated sugar, 30 g) • sesame oil (15 ml, for extra aroma) • large handful fresh Thai basil

Kimchi, • little sesame oil • Your choice of vegetables and hot pot ingredients, • Tofu and sliced meat, • Water, • dashi powder (scallop flavor)

miso soup base • water (about 315–1200 ml) • garlic • green onion (white part only) • chili pepper • capfuls rice wine • salt • dumplings • broccoli • zucchini

beef shanks (about 700 grams) • carrot (about 70 grams) • potatoes (about 180 grams) • broth (550 ml) • unsalted butter [for sautéing] • onion (about 150 grams) [for sautéing] • minced garlic [for sautéing] • rice cup pasta sauce (tomato basil) [seasoning a] • Hungarian paprika [seasoning a] • coarse black pepper [seasoning a] • bay leaves [seasoning a] • salt [seasoning b] •

Spam • eggs • Chopped green onions, • Cooked white rice, • Korean kimchi, • White sesame seeds, • Nori (seaweed), • sesame oil • Salt,

Seafood • frozen halibut • frozen tuna belly • frozen shrimp • small squid • fresh clams • Vegetables • onion (chopped) • tomato (diced) • Italian chopped tomatoes • crushed red pepper flakes • garlic (minced) •

almond flour (about 35 grams) • unsweetened cocoa powder (about 10 grams) • monk fruit sweetener (adjust to taste) • salt • unsalted butter (about 15 grams) • heavy cream (adjust for desired moisture) • Chopped nuts (your choice)

small bell peppers • pork strips • little green onion, chopped • little minced garlic • Salt, to taste • Oyster sauce, to taste • Cornstarch, to taste • Cooking oil,

servings of noodles or oil noodles • black pepper • eggs • steaks • water (100 ml) • ketchup • sugar and 1 teaspoon balsamic vinegar

Desired amount of heavy cream • Desired amount of sugar

chicken thighs • orzo pasta • onion • garlic • florets of broccoli • chicken broth • white wine • canned tomatoes • Salt to taste • Black pepper to taste • Italian herbs

bread flour (about 220 grams) • rye flour (about 80 grams) • instant yeast • salt • warm water (200 ml) • olive oil • mixed nuts (walnuts, almond slices, raisins) (about 50 grams)

Pork (about 6 3/4 oz) • Carrot (about 2 3/4 oz) • eggs (about 8 1/2 oz) • Enoki mushrooms (about 7 oz) • water • Cilantro (about 1 oz) • Celery (about 1 1/2 oz) • Green onion (about 1/3 oz) • Wood ear mushrooms (about 3 3/4 oz) • White vinegar (about 1/2 cup) adjust to taste • Soy sauce (about 1 3/4 tbsp) • Black pepper (about 1 tsp) •

sliced pork belly • zucchini • onion • carrot • fish cake • green onions • Japanese BBQ sauce (120 ml) • rice wine (30 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)

ground pork (about 1100g, preferably from pork shoulder; use a ratio of 30% fat to 70% lean. If pork shoulder doesn't have enough fat, substitute 20-30% with pork belly. Ask your butcher to add extra fat and grind it together. Be sure to grind the meat twice.) • green cabbage (about 700g) • Finely shred the cabbage, then chop into small • Add 1 tablespoon salt (about the same amount you’d use when stir-frying) • Refrigerate for 15 minutes to allow the cabbage to release water • Take out and squeeze out the water 2-3 times (you can use a cloth to help squeeze) • soy sauce • soy paste • egg • green onions, finely chopped (add some at first; if the filling is too salty, add more green onion to balance. If too bland, add more soy sauce or soy paste) • MSG • salt •

chicken • salt • turmeric powder • tamarind (add some water to extract juice) • tomato paste • palm sugar • oyster sauce • Salt to taste • water • dried chili peppers (soak in hot water for 10 minutes and drain) • onions (cut into small pieces) or red onions • shallots •

(If possible, choose straight and thick ones for easier stuffing) 1. Bullhorn peppers, as needed • . Ground pork • 3. Egg • . Salt • . Soy sauce • . Sugar • . Cooking wine • . Water

potatoes • carrot • cucumber • eggs • salad dressing (use one packet according to personal taste) • Salt to taste

Pork leg meat......two • Cucumber......one • Green onion......one • Cornstarch......as needed • Soy sauce......as needed • Black sesame oil......as needed • Rice wine......as needed • Chili pepper......one • Garlic......two

round cake pans or one 6-inch cake pan • cream cheese • granulated sugar • room temperature eggs • rum • heavy cream • all-purpose flour

sandwich bread • large eggs • Salt, to taste • Ketchup, to taste • Ground black pepper, to taste • Heart-shaped cookie cutters, one large and one small