Cups

cleaned, skinned frogs (ask your butcher to prepare them) • lemongrass • green onions, 5 cloves garlic • Chili satay sauce • Oyster sauce • Fish sauce, sugar, MSG, chili sauce • Optional: serve with baguette

wonton wrappers • avocados • French onion dip (or mayonnaise) • onion, black pepper, cilantro leaves • blackberries and raspberries • shrimp

Bulgogi broth (about 3/4 cup) • Beef bones for broth (optional) • Thinly sliced beef (such as brisket or lean cuts) • Korean glass noodles (thicker and chewier than regular glass noodles) • dried shiitake mushrooms • king oyster mushrooms • enoki mushrooms • onion • green onion (white part) • Napa cabbage • Choy sum • carrot •

–1/2 cup rock sugar or any sugar you prefer (60–100 grams) • –3 ripe Cavendish bananas or any bananas you have • salt • –3 tablespoons colored tapioca pearls (20–40 grams) • coconut milk (300 ml) • vanilla extract or 1 packet vanilla sugar • Toasted sesame seeds and roasted peanuts • cornstarch or tapioca starch

🍎Filling: • sugar (250 g) • vegetable oil (100 g) • all-purpose flour (50 g) • cooked glutinous rice flour (10 g) • durian (100–300 g; I used 10 1/2 oz/300 g) • cooked, hulled mung beans (500 g; from 1 cup/200 g dried, hulled mung beans) • salted egg yolks • 🍎Dough: • all-purpose flour (500 g) • mooncake syrup (360 g) • egg yolks •

bananas • sweetened yogurt • whole milk (220 ml) • to 1/3 cup sweetened condensed milk (50-70 ml) • shredded coconut (200-300 grams) • coconut milk (300-400 ml) • roasted peanuts (200 grams)

Rice (about 1/2 cup or 100 grams) • Pumpkin (about 1 cup or 200 grams), peeled and sliced thin • Ground pork (about 1/3 cup or 80 grams) • Garlic and shallots, finely chopped • Seasonings: salt, MSG (optional) • Water (about 4 cups or 1 liter)

tapioca starch (about 180 grams) • rice flour (about 20 grams) • canned coconut milk (about 200 ml) • large eggs • sugar (about 170 grams; use 2/3 cup palm sugar (about 140 grams) and 2 tablespoons granulated sugar (about 30 grams)) • rum (any brand) or 1 tablespoon vanilla extract (about 15 ml) • Alsa baking powder • vegetable oil • Bundt pan or tube pan

Mung Bean Layer • dried split mung beans (26 grams) • sugar (26 grams) • coconut milk (67 grams) • water (17 grams) • vegetable oil • salt • tapioca starch (46 grams) • rice flour (7 grams) • Yellow food coloring (optional) • chopped pandan leaves + 1/3 cup water to blend for juice (26 grams leaves + 85 grams water) • tapioca starch (47 grams) •

rice flour (250 grams) • tapioca starch (10 grams) • to 1/3 cup boiling water (60–80 ml) • quail eggs • ground pork (300 grams) • fresh shrimp (250 grams) • Salt, cooking oil, MSG, chicken bouillon powder, fish sauce, black pepper, chili sate sauce • Minced onion and garlic, chopped green onions, annatto oil

mackerel (about 1 kg) • (about 2 2/3 cups or 400 grams) rice flour or all-purpose flour • Vietnamese coriander (rau ram) • Green onions • Cilantro • Lime • Chili peppers • Shallots (small Vietnamese shallots if available) • Red onions • Vegetable oil • Chicken bouillon powder or seasoning powder • Fish sauce •

ripe chuối mốc bananas (or use ripe plantains or regular bananas) • coconut (for coconut water or use 1 cup coconut water (about 250 ml)) • Tapioca pearls • Sago pearls • Tapioca starch • Sugar • Salt • Vanilla extract • Roasted peanuts or toasted sesame seeds

fresh lotus seeds (200 g) • dried longan (50 g) • –1/2 cup rock sugar, to taste (50–100 g) • pandan leaves • dried red dates

pork shoulder (about 500 grams) • For marinating the pork: • mirin • soy sauce • oyster sauce • chili sauce • sugar • ground black pepper • Minced garlic and lemongrass • Chopped green onions, a handful of roasted peanuts (lightly crushed) • fresh rice vermicelli noodles (about 1 kg) • Lettuce, fresh herbs (such as cilantro, mint), cucumber, bean sprouts •

tapioca starch (about 1 2/3 cups) • –130 ml boiling water (about 1/2 cup) • scallions • mung beans (about 3/4 cup) • cooking oil (about 7 tablespoons) • shallots, thinly sliced • black pepper • salt • Vegetarian fish sauce, lime, chili, sugar

boneless chicken thigh (or 1 chicken breast) • red bell pepper • yellow bell pepper • oyster sauce • green peppercorns • lemongrass • small piece ginger • tempura flour (about 16 grams) • vegetable oil for frying (about 1 cup/240 ml) • little green onion or cilantro

glutinous rice flour (about 400 grams), 1 cup split mung beans (about 200 grams), 1 1/2 cups rock sugar (about 300 grams), 1 small piece of ginger • Vegetable oil, 1 shallot, a small amount of gac fruit pulp for red coloring, fresh coconut

glutinous rice flour (about 3/4 cup) • tapioca starch, divided (about 1 tablespoon; use 10 grams [2 teaspoons] for the dough, 5 grams [1 teaspoon] for the syrup) • Hulled mung beans (about 3 tablespoons) • short pieces of sugarcane (if your child is over 1 year old, you can use palm sugar instead) • carrot, gac fruit (or red beet), 4-5 sweet mustard greens leaves, 4-5 butterfly pea flowers, 1 purple sweet potato • ginger

. Main ingredients: 1.1 lbs beef shank (about 500 grams), 1.1 lbs rare beef sirloin (about 500 grams), 2 large eggs, 2 fresh coconuts, 2 cups beef broth (about 500 ml), 2 stalks Chinese celery • green onions, 1 yellow onion, 1 tomato, 1 tablespoon crushed garlic, 1/4 pineapple, 1 shallot, 2-3 tablespoons vinegar, • little sugar (to taste), 2 tablespoons cooking oil

instant grass jelly powder • water (200 ml) • boiling water (1 liter) • organic brown sugar (such as any US brand) • salt • fresh coconut milk (13.5 fl oz/400 ml) • –2 cups whole milk (200–500 ml) • –7 tablespoons honey (50–100 ml)

chicken breast • sweet corn • carrot • sprigs of cilantro • dried shiitake mushrooms • ground black pepper • large egg • Other seasonings • cornstarch (for 8 cups water/2 liters)

tapioca starch (about 4 3/4 cups) • glutinous rice flour (about 2 1/2 cups) • sugar (about 2 cups) • Rock sugar and palm sugar • Ginger • hulled mung beans (about 1/2 cup) • Coconut milk • Sesame seeds • Young coconut • Natural food coloring ingredients: beetroot, pandan leaves, purple cabbage, turmeric

about 1/2 cup water or fresh coconut water (100 ml) • about 1/2 cup sliced red chili peppers (80 g) • about 1/3 cup diced red bell pepper (60 g) • about 2 tablespoons pineapple, chopped (30 g) • about 2 teaspoons sliced shallots (10 g) • about 2 teaspoons minced garlic (10 g) • about 2 cups water or fresh coconut water (500 ml) • about 1/4 cup granulated sugar (50 g) • about 1 teaspoon chicken bouillon powder (5 g) • about 3 tablespoons chili sauce (50 g) • about 2 tablespoons ketchup (30 g) (or substitute with about 1/2 cup fresh tomatoes (100 g)) • about 2 tablespoons fish sauce (30 g) •

fresh lotus seeds (150 grams) • fresh longan (500 grams; choose longans with thick flesh, such as 'pepper seed' longan) • –1 cup rock sugar (150–200 grams) • salt • vanilla powder or 1 teaspoon vanilla extract

large duck • duck blood (optional) • ginger, salt, white wine • Seasonings: chili powder, fresh chili, chicken bouillon powder, sugar, black pepper, fish sauce • Hue-style fermented shrimp paste (mix the paste with a bowl of cold water and stir to dissolve) • cooking oil • shallots (or small onions), a few purple onions • Herbs: green onions, Vietnamese coriander (rau răm) • Noodles: 2 cups tapioca starch (about 250 grams), salt, boiling water

Rose HanBe cream powder (50g) • Korean chili paste (Gochujang) • –1 cup dried fish broth (or water) (200–250 ml) • unsweetened milk (100 ml) • minced garlic • sesame oil • Hanbe cheese-filled topokki rice cakes • Toppings of your choice

large raw bird's nest • cordyceps • water (600 ml) • large red dates (use 1 large or 2 small per serving) • dried longan • goji berries • chia seeds • Rock sugar, to taste (adjust for desired sweetness) • jars (about 1/2 cup or 120 ml each) • small piece fresh ginger

rice flour (about 4 cups) • fermented glutinous rice, including both the rice and liquid (about 2/3 cup) • granulated sugar (about 1 1/2 cups) • coconut water and canned coconut milk combined (about 3 cups) • Toasted sesame seeds and roasted peanuts • Vegetable oil (or coconut oil) • Cake molds and a steamer

purple taro (about 1 kg) • butterfly pea flowers • rock sugar (about 250 grams) • coconut milk, 2/3 cup (160 ml)

rice flour (200 grams) • tapioca starch • granulated sugar (200 grams) • fermented rice and its liquid (150 grams) • water (40 grams) + 7/8 cup water (210 grams) • vegetable oil