Tofu (I prefer silken, but you can use firm) • (for 500ml water to blanch tofu) Salt • Cooking oil • Szechuan peppercorns (optional) • Garlic (finely chopped) or 1 heaped teaspoon of garlic paste • thumb-sized piece Ginger (finely chopped) or 1 heaped teaspoon of ginger paste • Doubanjiang and/or Gochujang • Lao gan ma crispy chilli oil • Minced pork • Leek or white part of spring onion (diced) • Sake • Soy sauce •
Yellow onion • Ginger • Green onions • Green chili (optional) • Mild red chili or bell pepper (optional, for color) • Neutral-tasting oil • Ground pork (or chicken) • Toasted sesame oil • (about 210g per serving) Hot rice • generous pinch (for garnish) Toasted sesame seeds • Korean chili pepper flakes (gochugaru) • soy sauce •
uncooked rice of choice • chicken maggi cubes • small cabbage • red chili peppers (or to your taste I have mixed sizes) • diced onions • diced green peppers • julienne carrots or chopped • sesame oil • soy sauce • ginger powder • turmeric powder • Salt and pepper to taste
octopus • large potatoes • vegetable oil • salt, pepper • little oregano and 20 g Parmesan cheese • blue onion • red bell pepper • chili flakes • black pepper • soy sauce • garlic
soy beans washed very well • Enough water to cover very well • garlic gloves minced • red chili peppers • green chili peppers • salt • fish sauce • soy sauce • sugar white or brown • sesame oil • Juice from 1 orange • water
Instant noodles • Water to boil the noodles • small carrot • one big green capsicum • Soy sauce • Tomato ketchup • small chili pepper • salt • neutral oil