Winter

oxtail or beef marrow bones (1 kg) • pork belly (0.5 kg) • shrimp (300 g) • jicama • Rice paper • Herbs: carrot, Vietnamese coriander, etc. (use your favorite herbs) • Salt • Cornstarch • msg • Bouillon powder • Rock sugar • Annatto oil •

For the sponge cake, makes two 8-inch cakes • large eggs • sugar (about 200 grams) • all-purpose flour (about 200 grams) • butter (about 40 grams) • cocoa powder • pineapple juice (about 200 ml) • For the decorating cream • whipping cream • Chocolate

pumpkin, peeled and prepped (about 200 grams) • boiled peanuts (about 100 grams) • salt • small handful of young ginger leaves, thinly sliced

fresh glutinous rice flour (150 grams) • black beans (50 grams) • red dragon fruit syrup (50 ml) • fresh ginger • palm sugar • vanilla extract • salt

For the dough: • glutinous rice flour (about 400 grams) • magenta plant water (about 50 ml) • butterfly pea flower water (about 50 ml) • beet juice (about 50 ml) • gardenia seed water (about 50 ml) • warm water, about 104°F (about 50 ml) • For the filling: • split mung beans, hulled (about 300 grams) • granulated sugar (about 200 grams) • For the ginger syrup: • water (about 500 ml) •

black grass jelly powder • sugar (about 300 grams) • water chestnuts (about 200 grams) • tapioca starch (about 200 grams) • Butterfly pea flower water for coloring • coconut milk (about 300 ml) • unsweetened milk (about 100 ml)

toasted sesame seeds (about 50 grams) • shredded coconut (about 50 grams) • coconut milk (about 100 ml) • little tapioca starch and a pinch of salt • split mung beans, hulled (about 150 grams) • granulated sugar (about 50 grams) • salt • coconut milk (about 40 ml) • vanilla extract • glutinous rice flour (about 400 grams) • warm water or warm coconut milk (about 150 ml) • red-fleshed dragon fruit •

apple snails or mystery snails (about 1 kg) • lime leaves • lemongrass (half cut into 2-inch pieces, half thinly sliced) • ginger (half thinly sliced, half minced) • fish sauce (15 ml) • sugar (12 grams) • water (60 ml) • rice vinegar or mild vinegar (15 ml) • calamansi or kumquat • garlic

glutinous rice flour (about 400 grams) • red beans (about 300 grams) • rock sugar (about 300 grams) • golden granulated sugar (about 100 grams) • fresh ginger • toasted white sesame seeds (about 20 grams)

king oyster mushrooms (150 g) • napa cabbage • Green onions • Garlic • Salt, sugar, black pepper

glutinous rice (about 400 grams) • small handful fresh ginger leaves • salt (about 2 grams) • lard or coconut oil (about 20 ml) • black sesame peanut salt

chicken drumsticks, cut into pieces (about 600 grams) • garlic, minced • fresh ginger • mature lime leaves • Fish sauce, seasoning powder, MSG, sugar, black pepper

small French baguette (dense crumb) • small cucumber • small carrot • small potatoes • mayonnaise (about 30 grams) • little chopped green onion or cilantro for garnish

Thai glutinous rice flour (about 100 grams) • water (75-80 ml, add gradually) • Thai glutinous rice flour (about 60 grams) • steamed and mashed pumpkin • water (200 ml) • fresh ginger • pandan leaves • sugar • salt

glutinous rice flour (about 14 ounces or 400 grams) • Palm sugar or brown sugar • Toasted sesame seeds • Butterfly pea flowers, beetroot powder, matcha powder • Rock sugar • Tapioca starch • small piece of ginger

purple cabbage • carrot • Fresh mint • Peanuts • Tofu • Vinaigrette dressing • Vinegar • Sugar

Tang yuan (sweet rice balls), brown sugar, sliced ginger, pandan • You can make tang yuan from scratch • Or buy a frozen package at the Asian grocery store

small cup partially milled brown rice (about 2 1/2 tablespoons or 30 grams) • small piece fresh ginger • little leek (or green onion) • Vegetarian fish sauce, vegetable bouillon, salt, black pepper

Napa cabbage • Fresh shiitake mushrooms • Vegetable broth (optional: made from jicama) • Salt, vegetarian bouillon

glutinous rice flour (about 200 grams) • mashed avocado (about 150 grams) • hulled mung beans (about 150 grams) • sugar (about 200 grams) • ginger (about 30 grams)

water (200 grams) • rock sugar (30 grams) • ginger • pandan leaves • cooked coconut milk • toasted sesame seeds • glutinous rice flour (50 grams) • gac fruit pulp • water (30 ml) • glutinous rice flour (50 grams) • magenta plant water (10 ml) • water (20 ml) •

A. Filling: • black sesame seeds (about 100 grams) • roasted peanuts (about 50 grams) • shredded coconut (about 50 grams) • sugar (about 50 grams) • little hot water • B. Dough: • glutinous rice flour (about 300 grams) • hot water (about 100 ml) • Syrup: • brown rock sugar or palm sugar (about 300 grams) • Fresh ginger, washed and lightly crushed

small straw mushrooms (about 150 grams) • napa cabbage (about 1 lb or 500 grams) • carrot • Vegetarian bouillon, sugar, black pepper, a pinch of MSG (optional) • Green onions, cilantro

napa cabbage • green onions and garlic chives • small piece leek • vegetable bouillon cube • vegetable oil (about 7 ml)

glutinous rice flour (about 500 grams) • rice flour (about 50 grams) • peanuts (about 300 grams) • Granulated sugar • Fresh ginger

aloe vera • (about 1/2 cup) rock sugar • dried blackberries • dried longan • seaweed (Irish moss or kanten) • Job's tears (pearl barley) • water chestnuts • chia seeds

luffa (about 10 oz / 280 grams) • glass noodles (about 1.8 oz / 50 grams) and wood ear mushrooms (about 0.7 oz / 20 grams) • napa cabbage

whole free-range chicken • fish sauce • ginger, about the size of two fingers • onions • rock sugar • salt • turmeric powder

pork belly • napa cabbage (1/4 already used for an omelet) • green onions • Seasonings

Napa cabbage • lean pork (about 200 grams) • green beans (about 300 grams) • red bell pepper • Seasonings: Cooking oil, fish sauce, seasoning powder, pepper