Peppercorn sauce

• Olive oil
• Shallots
• Garlic
• Butter
• Black Pepper
• Cognac
• Green Peppercorns
• Beef Stock
• Veal Stock
• Chives
• Parsley
• Dijon Mustard
• Sherry Vinegar
• Cream

Peppercorn sauce

1. 1Saute shallots and garlic in olive oil
2. 2Add freshly cracked pepper and toast until fragrant
3. 3Deglaze with cognac
4. 4Add green peppercorns and stocks
5. 5reduce until thick
6. 6Add chopped herbs and season with dijon and vinegar
7. 7Add a bit of cream

Pork patties

• 567 g ground pork, about 20% fat
• 35 g shallot, finely chopped
• 25 g garlic, minced
• 37 g granulated sugar
• 30 ml fish sauce
• 1 tsp freshly ground black pepper
• Neutral oil, for brushing

Pork belly

• 456 g skin-on pork belly, semi-frozen for slicing
• 30 ml hot water
• 28 g granulated sugar
• 30 ml fish sauce
• 30 ml neutral oil
• 2 scallions, thinly sliced
• 35 g shallot, roughly chopped
• 10 g garlic, roughly chopped
• 1/2 tsp freshly ground black pepper

Pickled vegetables

• 120 ml water
• 60 ml rice vinegar
• 60 g sugar
• 59 g carrot, thinly sliced
• 68 g kohlrabi, thinly sliced and cut small

Warm dipping sauce

• 960 ml water
• 150 g granulated sugar
• 120 ml fish sauce

To serve

• 227 g dried rice vermicelli
• Butter lettuce leaves
• Thai basil (húng quế)
• Vietnamese coriander (rau răm)
• Perilla (tía tô)
• Peppermint (húng lủi)
• Fish mint (dấp cá)
• 40 g chopped raw garlic
• 2 bird’s-eye chillies, thinly sliced

Marinate and pickle

1. 1Mix the pork-patty ingredients thoroughly, cover, and refrigerate for 4–24 hours.
2. 2Slice the semi-frozen pork belly into pieces about 5 cm long and 6 mm thick.
3. 3Dissolve the sugar in hot water, then mix in fish sauce, oil, scallions, shallot, garlic, and pepper. Coat the belly and refrigerate for 4–24 hours.
4. 4Dissolve the sugar in the water and rice vinegar. Add carrot and kohlrabi and pickle at room temperature for about 2 hours.

Sauce and grill

1. 1Bring the dipping-sauce water, sugar, and fish sauce to a boil, stirring to dissolve the sugar. Boil for 5 minutes and keep hot.
2. 2Shape the ground pork into patties of roughly 55 g each. Brush with oil.
3. 3Grill the patties over direct high heat, turning every minute, until browned and cooked through, about 8 minutes.
4. 4Grill the belly over direct heat, turning frequently, until browned and cooked through, about 5–6 minutes.

Serve

1. 1Cook the vermicelli according to its packet, rinse under cold water, and drain well.
2. 2Divide both grilled meats among bowls, add pickled vegetables, and ladle in the steaming dipping sauce.
3. 3Serve with vermicelli, lettuce, herbs, raw garlic, and sliced chilli so each person can assemble bites at the table.

Tomato Sauce

• 1 Onion
• 3-4 Roma Tomatoes (or other tomatoes)
• 1 Garlic Clove
• 1-2 cups Tomato Pasta Sauce (Best to use filipino pasta sauce)
• 1/2 cup Ketchup
• 3 Tbsp Butter
• 3 Tbsp Flour
• 1-2 Cups Chicken Stock
• Pineapple (Reccomend around 1:1 amount relative to onion)
• 1-2 tsp Worcestershire Sauce
• 2-4 tsp Light Soy Sauce
• Corn Starch (As needed)
• Salt as needed

Simplified Fried rice

• 2 cups cooked Short Grain rice ( can be fresh for this recipe)
• 4 eggs
• 1/2 tsp white pepper
• 1/2 tbsp light soy sauce
• Toasted peanut oil (reccomended unless allergies)
• 1 tsp sesame oil
• Sliced green onions
• Optional: Frozen corn and frozen peas

Pork Cutlet

• 3-4 slices Pork loin or pork shoulder
• 3 Tbsp Shaoxing wine
• 1 tsp Baking soda
• 1 Tbsp Cornstarch
• 1/2 Tbsp Oyster sauce
• 1/4 tsp White pepper
• 1 tsp Sugar
• 2 tsp salt
• 1 tbsp Soy sauce
• 1 tbsp oil
• 2 eggs
• Flour
• Panko breadcrumbs

Assembly

• Mozzarella shredded
• Rice
• -Tomato sauce
• -Sliced pork chops

Tomato Sauce

1. 1Slice the onion into large squares, mince garlic and chop tomatoes into large bite sized chunks
2. 2Fry onion and garlic on high heat for 1 min
3. 3Add tomatoes and fry for another 1-2 minutes and set all ingredients aside.
4. 4Make blonde roux with butter and flour
5. 5Add ketchup and cook for 2 minutes
6. 6Add tomato pasta sauce (If using passata or crushed tomatoes, add some sugar)
7. 7Reduce to almost a paste
8. 8Add chicken stock and reduce again (Thicker than expected as tomatoes and pineapple will dilute the sauce, add corn starch slurry now if needed)
9. 9

Simplified Fried rice

1. 1Mix egg into the rice
2. 2season with white pepper and some soy sauce
3. 3Heat oil until barely smoking and fry rice on max heat for 5-10 minutes
4. 4Add frozen corn and peas (optional)
5. 5Add sesame oil and green onions and set aside

Pork Cutlet

1. 1Poke a lot of holes around the pork (if using pork shoulder, focus on the fatty spots to break the sinue)
2. 2Marinate pork with every ingredient until flour (basic velveting) for at least an hour
3. 3Dust lightly with flour, dip in egg and then coat generously with panko (if you can get fresh breadcrumbs it would be best)
4. 4Let sit to hydrate for 30 minutes (Very important, underrated)
5. 5Fry at 150c for 6-10 minutes.

Assembly

1. 1Put rice in a baking dish
2. 2Cover with a small layer of sauce, then lay on sliced pork chops
3. 3Cover with more sauce and add cheese on top
4. 4Bake at around 200c for 15 minutes until cheese is bubbly

Betel-leaf rolls

• 8 oz ground beef
• 5 oz ground pork shoulder
• 3 oz fresh pork fat, finely chopped
• 1/4 cup finely chopped lemongrass
• 1/4 cup diced shallot
• 2 tbsp minced garlic
• 2 tbsp fish sauce
• 2 tbsp sugar
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil
• 22–24 large betel leaves, or 44–48 medium leaves
• 1/4 cup roasted peanuts, roughly chopped
• Pickled vegetables, to serve

Pineapple anchovy dipping sauce

• 1/4 cup anchovy fish sauce
• 1/2 cup chopped fresh pineapple
• 1 tbsp fresh lime juice
• 1 1/2 tbsp sugar
• 1 bird’s-eye chilli, thinly sliced

Prepare

1. 1Blend the anchovy fish sauce, pineapple, lime juice, and sugar until smooth. Adjust the sweet-sour balance, then finish with sliced chilli.
2. 2Knead the beef, pork, pork fat, lemongrass, shallot, garlic, fish sauce, sugar, and pepper together until evenly mixed. Refrigerate for 1 hour.
3. 3Wash the betel leaves and dry them thoroughly. Place each leaf glossy-side down with its stem toward you.

Roll and grill

1. 1Set a portion of filling near the bottom edge, fold in both sides, and roll tightly into a cylinder. Secure several rolls together on bamboo skewers.
2. 2Prepare a charcoal grill for steady medium-high heat, approximately 185–190°C.
3. 3Grill large rolls for about 4 minutes per side and smaller rolls for about 3 minutes per side, turning as needed to avoid scorching.
4. 4Serve immediately with roasted peanuts, pickled vegetables, and the pineapple anchovy dipping sauce.

Chateaubriand

• Beef filet
• Salt
• Dijon mustard

Salted napa cabbage

• Kosher salt, as needed
• Inner leaves from 1/2 napa cabbage

Pork

• 680 g skinless pork belly
• Rice-rinsing water, enough to cover the pork (optional; plain water may be used)
• 45 ml doenjang
• 1 medium onion, skin left on and quartered
• 10 scallions, or 3 Korean large scallions (daepah), cut into short lengths
• 1/2 apple, cored and quartered
• 1 piece fresh ginger, thinly sliced
• 1 cinnamon stick
• 10 garlic cloves
• 1 tsp whole black peppercorns
• 1 bay leaf
• 60 ml soju or vodka

Saewoo-jeot seasoning

• 8 ml saewoo jeot (salted fermented shrimp)
• 8 ml soju or vodka
• Gochugaru, to taste (optional)
• Toasted sesame seeds, to taste (optional)
• Green Korean chilli, thinly sliced (optional)

Ssamjang

• 15 ml doenjang
• 15 ml gochujang
• 1/2 tsp toasted sesame seeds
• 1 garlic clove, finely grated
• 1/8 tsp toasted sesame oil

To serve

• Mu malaengi muchim (seasoned dried radish), optional
• Thinly sliced raw garlic
• Thinly sliced green Korean chilli

Salt the cabbage

1. 1Sprinkle the cabbage leaves evenly with salt, working it between the layers. Leave until softened and pliable, then rinse thoroughly and drain.

Cook the pork

1. 1Place the pork in a pot and cover with rice-rinsing water or plain water. Add the doenjang, onion, scallions, apple, ginger, cinnamon, garlic, peppercorns, bay leaf, and soju.
2. 2Bring to a boil, then reduce to a steady simmer. Cook until the pork is tender but still holds its shape, approximately 1 hour, turning it occasionally so it cooks evenly.
3. 3Lift out the pork and rest it briefly. Slice across the grain into pieces about 6 mm thick while still warm.

Seasonings and assembly

1. 1Mix the saewoo jeot with the soju. Add gochugaru, sesame seeds, and sliced chilli if using.
2. 2Mix the doenjang, gochujang, sesame seeds, grated garlic, and sesame oil to make the ssamjang.
3. 3Arrange the warm pork with the cabbage, saewoo-jeot seasoning, ssamjang, and optional accompaniments. Wrap the pork and condiments in individual cabbage leaves to eat.

Anchovy-kelp stock

• 1 oz large dried anchovies, heads and guts removed
• 1 piece dried kelp, approximately 15 × 15 cm
• 12 cups water

Vegetables

• 1 daepa, or 4 spring onions, cut into 5 cm lengths
• 2 oz leek, cut into thin 5 cm strips
• 4 oz bok choy
• 3 large cabbage leaves, cut into bite-size pieces
• 4 oz onion, sliced
• 1 small carrot, cut into 5 cm strips

Seafood and meat

• 8 mussels, scrubbed and debearded
• 4 large prawns, peeled and deveined
• 4 oz cleaned squid body, sliced into rings
• 24 small clams, cleaned (optional)
• 4 oz thinly sliced beef, pork, or chicken

Noodles and seasoning

• 1 lb fresh or frozen jjajangmyeon noodles
• 5 tbsp gochugaru
• 1 tsp toasted sesame oil
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1/4 cup vegetable oil
• 1 tbsp fish sauce
• 1 tsp kosher salt

Stock and chilli mixture

1. 1Cover the anchovies, kelp, and water and cook over medium-high heat for 20 minutes. Reduce to low for another 20 minutes, then strain.
2. 2Mix 2 tablespoons of the gochugaru with the sesame oil and reserve.

Jjamppong

1. 1Heat a wok over high heat. Add the vegetable oil, garlic, and ginger and stir for about 20 seconds, until the garlic begins to crisp.
2. 2Add the sliced meat and stir until lightly cooked. Push everything aside, add the remaining 3 tablespoons gochugaru to the exposed oil, and cook for about 1 minute without burning it.
3. 3Add the spring onion, leek, cabbage, onion, and carrot and stir-fry for 3–4 minutes, until wilted.
4. 4Add 6 cups of stock with the seafood and bok choy. Cover and cook for 7–8 minutes, until the shellfish open and the seafood is cooked.
5. 5Season with fish sauce, salt, and the reserved chilli-sesame mixture, then keep the soup at a low simmer.

Noodles and serving

1. 1Boil the noodles for 5–8 minutes, until tender but chewy. Drain and rinse under cold running water.
2. 2Reheat the soup over high heat, divide the noodles between bowls, and ladle over the seafood, meat, vegetables, and broth. Serve immediately.

Components

• Soba
• Scallops (with scallop roe)
• Mint leaves

Nori Vinaigrette

• 1 sheet Nori
• 50mL White vinegar
• 2 tbsp Perilla seeds
• Salt
• Black Pepper

Scallop and Nori bernaise

• 1 sheet Nori
• 1 Egg yolk
• 1 large grilled scallop roe
• 6-8 tbsp butter
• 1/2 tsp toasted sesame oil
• 1 tsp wasabi oil

Nori Vinaigrette

1. 1Toast nori on grill until crisp, crunch up and blend with all ingredients

Scallop and Nori bernaise

1. 1Toast nori on grill until crisp, and crunch up into small flakes
2. 2Grill scallop roe until cooked, then finely chop into a paste
3. 3Add egg yolk into bain marie, and add in scallop roe paste
4. 4While mixing, add butter gradually to make bernaise
5. 5Add in Nori flakes and some water if the bernaise gets too thick
6. 6When done, add in wasabi oil and toasted sesame oil

Assembly

1. 1Grill scallops and scallop roes, the roes can be grilled for longer but the scallop should be still a bit translucent in the middle.
2. 2Blanch soba and then wash with ice water
3. 3Dress soba with nori vinaigrette, and taste, should be fresh and vinegary
4. 4Fry mint leaves in oil
5. 5Twirl soba onto plate, add sliced scallops and scallop roe, and lay over with the bernaise. (You can whisk up a room temperature bernaise to get it even fluffier and creamier), and then add mint leaves.

Gamtae wrapped red snapper

• Red snapper
• gamtae
• 1 tsp sugar
• 2 tsp salt

Beer-and-vodka fish batter

• 200 g plain flour
• 200 g white rice flour, plus extra for dusting
• 1 tsp baking powder
• 1 tbsp honey
• 300 ml vodka
• 300 ml freshly opened lager

"Tartare" sauce

• 1 tbsp yuzu juice
• 1 tsp sansho pepper
• 2 tsp yuzu kosho
• 2 cloves fermented garlic (optional)
• 1 tbsp dijon mustard
• 1/2 cup mayonaise
• 1/4 cup creme fraiche
• 1 tbsp chopped dill
• few cracks black pepper

Gamtae wrapped red snapper

1. 1Fillet the red snapper
2. 2season with the salt sugar mixture lightly
3. 3while wet, wrap with the gamtae tightly
4. 4let rest in fridge on top of parchment paper for 2-3 hours

Fish batter

1. 1Combine the plain flour, rice flour, and baking powder.
2. 2Stir the honey into the vodka, add it to the dry ingredients, then mix in the freshly opened lager only until combined; a few lumps are fine.
3. 3Transfer immediately to a soda siphon, charge with three CO₂ cartridges, and chill for at least 30 minutes.
4. 4Dust dry, seasoned fish with rice flour, shake the siphon vigorously, dispense only enough batter for one fillet, coat, and fry immediately while the batter is still highly aerated.

"Tartare" sauce

1. 1Mix everything together, this is an estimation of what i added. Adjust as needed

Turmeric fish

• 680 g white fish fillets
• 1/2 tsp fine sea salt
• 1 tsp fish sauce
• 1 tsp granulated sugar
• 1 tsp turmeric powder
• 1 tsp grated galangal or ginger
• 2 garlic cloves, grated
• 2 tbsp minced shallot
• Neutral oil, for frying
• 1/2 cup cornflour

Aromatics and serving

• 1 bunch fresh dill
• 4 spring onions, cut into 5 cm lengths
• 1 small yellow onion, cut into wedges
• Medium rice noodles, cooked according to the packet
• Roasted salted peanuts
• Rice paper and sesame rice crackers
• Mắm tôm dipping sauce, or nước chấm

Fish

1. 1Cut the fish into roughly 4 cm pieces. Marinate with salt, fish sauce, sugar, turmeric, galangal, garlic, and shallot.
2. 2Heat about 2.5 cm of neutral oil over medium-high heat. Coat the fish lightly in cornflour, shake off the excess, and fry until golden, about 5 minutes. Drain on a rack or paper towels.

Finish and serve

1. 1Film a clean skillet with oil and brown the onion wedges lightly.
2. 2Add the dill and spring onions and cook only until just wilted, about 1 minute.
3. 3Add the fried fish, finish with peanuts, and serve immediately with rice noodles, rice paper, crackers, and mắm tôm or nước chấm.

Beer-and-vodka fish batter

• 200 g plain flour
• 200 g white rice flour, plus extra for dusting
• 1 tsp baking powder
• 1 tbsp honey
• 300 ml vodka
• 300 ml freshly opened lager

Fish batter

1. 1Combine the plain flour, rice flour, and baking powder.
2. 2Stir the honey into the vodka, add it to the dry ingredients, then mix in the freshly opened lager only until combined; a few lumps are fine.
3. 3Transfer immediately to a soda siphon, charge with three CO₂ cartridges, and chill for at least 30 minutes.
4. 4Dust dry, seasoned fish with rice flour, shake the siphon vigorously, dispense only enough batter for one fillet, coat, and fry immediately while the batter is still highly aerated.

Dace-fish stock

• 800 g dace fish bones
• 3–4 slices ginger
• Water, enough to cover the fish bones by approximately 3 cm
• Oil, for frying

Daikon and fillings

• 2.5 kg daikon
• 80 g Chinese sausage
• 100 g dried shrimp
• 80 g Chinese cured pork belly
• 80 g dried scallops
• 30 g dried shiitake mushrooms
• 20 g rock sugar
• 2 garlic cloves
• 10 g ground white pepper
• 20 g oyster sauce
• 4 g salt

Formula A slurry

• 450 g rice flour
• 100 g wheat starch
• 50 g corn starch
• Approximately 400 g liquid expressed from the daikon
• Dace-fish stock, as needed if the daikon liquid is short of 400 g

Formula B slurry

• 500 g rice flour
• 100 g water-chestnut starch
• Approximately 400 g liquid expressed from the daikon
• Dace-fish stock, as needed if the daikon liquid is short of 400 g

Fish stock and preparation

1. 1Heat oil in a wok and fry the dace bones with the ginger until aromatic. Add enough hot water to cover by roughly 3 cm and boil until the broth is milky, then strain. Reserve 400 g for the cake and more for adjusting the slurry.
2. 2Peel the daikon and cut it into thick matchsticks. Dice the Chinese sausage, cured pork, dried shrimp, rehydrated mushrooms, garlic, and soaked dried scallops.

Cook the cake mixture

1. 1Gently fry the dried shrimp and scallops until fragrant. Add the sausage and cured pork and allow their fat to render, then add the mushroom and garlic.
2. 2Add the daikon and cook until it softens and releases liquid. Stir in the rock sugar, white pepper, oyster sauce, and salt, followed by the prepared fillings.
3. 3Choose either Formula A or Formula B. Whisk its flours or starches with 400 g total daikon liquid and fish stock until smooth. I mainly use A
4. 4Lower the heat and fold the slurry into the daikon mixture, stirring continuously until it becomes a thick, cohesive paste.

Steam and fry

1. 1Oil a deep heatproof mould, press in the mixture, smooth the surface, and steam for 1 hour.
2. 2Cool completely before turning out and cutting into thick slices.
3. 3Pan-fry the slices in aromatic scallion oil until golden and crisp on both sides. Serve hot with chilli sauce.

Niki Nakayama's batter

• 1 cup flour
• 1 tsp baking soda
• 2 tsp potato starch
• 1 egg
• 1 cup ice water

Batter

1. 1Set a bowl over an ice bath. Sift in the flour, baking soda and potato starch.
2. 2Separately mix the egg with the ice water, then stir it into the flour mixture with chopsticks for under a minute. Leave small lumps in the batter.
3. 3The batter should coat a spoon thinly but run off easily. Keep it on ice throughout; add a splash of cold water if it thickens.
4. 4Dust the ingredients in potato starch before dipping to remove excess moisture.

Frying and key tips

1. 1Fry at 350°F / 177°C.
2. 2Add a little sesame oil to the frying oil for aroma.
3. 3Skim out stray batter bits as you fry so they do not lower the oil temperature.

Anchovy-kelp stock

• 1 oz large dried anchovies, heads and guts removed
• 1 piece dried kelp, approximately 15 × 15 cm
• 12 cups water

Vegetables

• 1 daepa, or 4 spring onions, cut into 5 cm lengths
• 2 oz leek, cut into thin 5 cm strips
• 4 oz bok choy
• 3 large cabbage leaves, cut into bite-size pieces
• 4 oz onion, sliced
• 1 small carrot, cut into 5 cm strips

Seafood and meat

• 8 mussels, scrubbed and debearded
• 4 large prawns, peeled and deveined
• 4 oz cleaned squid body, sliced into rings
• 24 small clams, cleaned (optional)
• 4 oz thinly sliced beef, pork, or chicken

Noodles and seasoning

• 1 lb fresh or frozen jjajangmyeon noodles
• 5 tbsp gochugaru
• 1 tsp toasted sesame oil
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1/4 cup vegetable oil
• 1 tbsp fish sauce
• 1 tsp kosher salt

Stock and chilli mixture

1. 1Cover the anchovies, kelp, and water and cook over medium-high heat for 20 minutes. Reduce to low for another 20 minutes, then strain.
2. 2Mix 2 tablespoons of the gochugaru with the sesame oil and reserve.

Jjamppong

1. 1Heat a wok over high heat. Add the vegetable oil, garlic, and ginger and stir for about 20 seconds, until the garlic begins to crisp.
2. 2Add the sliced meat and stir until lightly cooked. Push everything aside, add the remaining 3 tablespoons gochugaru to the exposed oil, and cook for about 1 minute without burning it.
3. 3Add the spring onion, leek, cabbage, onion, and carrot and stir-fry for 3–4 minutes, until wilted.
4. 4Add 6 cups of stock with the seafood and bok choy. Cover and cook for 7–8 minutes, until the shellfish open and the seafood is cooked.
5. 5Season with fish sauce, salt, and the reserved chilli-sesame mixture, then keep the soup at a low simmer.

Noodles and serving

1. 1Boil the noodles for 5–8 minutes, until tender but chewy. Drain and rinse under cold running water.
2. 2Reheat the soup over high heat, divide the noodles between bowls, and ladle over the seafood, meat, vegetables, and broth. Serve immediately.

Chicken Wings

• 8-10 Chicken wing flats
• 4 tbsp sake
• 2 tbsp mirin
• 1 tbsp light brown sugar
• 1 tbsp japanese light fermented soy sauce
• 1 tsp salt
• 1 grated garlic clove
• t tsp grated ginger

Ricebowl

• 2 cups japanese short grain rice
• shirodashi
• chicken stock
• Marinated deboned chicken wings
• 1 inch knob of ginger thinly julienned
• 2-5 tsp sansho pepper
• 1 tsp roasted sesame oil
• 2-3 tbsp chopped chives
• 3 -4 tbsp chopped crispy chicken skin

Chicken wings

1. 1Cut the soft cartilage between the two bones in a chicken wing flat on both ends. Then using your finger, trace down one bone at a time to release the meat from the bone, then flip the meat out and pull both bones out.
2. 2Marinate for 4 -10 hours with the marinade listed, make sure to mix and massage well.

Ricebowl

1. 1Wash the rice until the water is clear, and soak for 30 min
2. 2Add the rice to a donabe and fill up with chicken stock and dashi (The liquid level above the rice should be 60% the depth of the rice, so if the rice was 1 cm high)
3. 3place the thinly julienned ginger strips on top of the rice, and lay the chicken wings on top
4. 4Heat the donabe on high and when the liquid starts boiling, drop heat down to the lowest and cook for 35 minutes
5. 5Turn off the heat and let sit for 15 minutes
6. 6Sprinkle the rest of the ingredients on top and mix before eating
7. 7(This can be done using a rice cooker too, in that case you can skip the soaking step and cook the rice you would usually do)

Green sauce

• Crispy fried onions
• Garlic
• Fresh ginger
• Fresh mint
• Fresh coriander, leaves and tender stems
• Green chilli
• Natural yoghurt
• Fresh lime, juice and pulp
• Ground aromatic spices
• Salt

Chicken

• Boneless chicken thigh, cut into pieces
• Mustard oil
• Lemongrass, bruised
• Additional natural yoghurt, to finish
• Crispy fried onions, to garnish

Green sauce

1. 1Blend the fried onions, garlic, ginger, mint, coriander, green chilli, yoghurt, lime, aromatic spices, and salt into a vivid, smooth green sauce.

Chicken

1. 1Heat mustard oil until its raw aroma mellows, then add the chicken thigh and sear quickly to colour the outside.
2. 2Pour in the green sauce and add the bruised lemongrass. Cover and cook gently for about 15 minutes, or until the chicken is cooked through and tender.
3. 3Remove the lemongrass, check the seasoning, and finish with a little more yoghurt or green sauce for a bright, creamy consistency.
4. 4Plate with crispy fried onions and fresh herbs.

Chicken

• 1 large Chicken
• 4-5tbsp Butter
• Olive Oil
• Salt
• 6 sprig Thyme
• 2 sprig Rosemary
• 1 sprig Sage
• 1/2 large white Onion
• 1 bulb Garlic
• 1/2 lemon
• 500ml water
• 35g salt
• Optional: 10 black peppercorns, 4-5 smashed garlic cloves, lemon peel

Chicken

1. 1Wet brine chicken in (7% brine, as we will be using a plastic bag and not too much water, if you use a big tub then use 5%, 7% is 70g salt per litre)
2. 2To make brine: Boil 1/4 of the water and dissolve salt, then infuse with herbs and spices, in this recipe i used black ppc, garlic and lemon. Then mix with the rest of the cold water to rtp (optionally use ice). Only when cooler then rtp submerge the chicken in it.
3. 3To be more efficient, I only use 500mL of brine and a large resealable ziplock bag. Make sure you press all the air out so the bird is fully covered by brine. (If you use a cambro and more than 2 litres then use a 5% brine)
4. 4Wet brine between 3-6 hours
5. 5Place chicken on a rack to dry overnight until the skin is dry but not hard to touch. (If you can't be bothered doing a wet brine, skip to this step)
6. 6

Burnt green chilli sauce

• 60 g green chillies
• 60 g fresh ginger, sliced
• 60 g garlic cloves
• 25 ml lemon juice
• 1½ tsp chopped coriander
• 1 tsp Dijon mustard
• 55 ml rapeseed or canola oil
• ½ tsp salt
• 3 tbsp light muscovado sugar

Marinated chicken

• 200 ml soy milk, plus extra if needed
• 1 garlic clove, grated
• 2.5 cm piece fresh ginger, peeled and grated
• 2 tsp cornflour
• 1 tsp ground cumin
• 1 tsp five-spice powder
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 300 g skinless, boneless chicken thighs, cut into 10 equal pieces

Spiced tapioca flour

• 200 g tapioca flour
• 1 tsp red Sichuan peppercorns, finely ground
• 1 tsp cayenne pepper
• ¼ tsp garlic powder
• ½ tsp five-spice powder
• 1 tbsp salt

To fry and serve

• Vegetable oil, for deep-frying
• Burnt green chilli sauce, from above

Burnt green chilli sauce

1. 1Blacken the green chillies over a gas burner or beneath a very hot grill. Let them cool, then peel away the burnt skins.
2. 2Blend the chillies with the ginger, garlic, lemon juice, coriander, Dijon mustard, oil, salt, and muscovado sugar at high speed until emulsified and smooth.
3. 3Refrigerate in a sterilized jar for up to 1 week, or freeze for up to 3 months.

Marinate

1. 1Mix the soy milk, garlic, ginger, cornflour, cumin, five spice, soy sauce, and rice vinegar in a large non-reactive bowl. Add the chicken and stir to coat.
2. 2Cover and marinate overnight in the refrigerator, or for 1 hour at room temperature if short on time.
3. 3Before coating, run your fingers through the chicken to separate overlapping pieces. Add a little more soy milk if needed so every piece remains submerged and wet with marinade.

Coat and double-fry

1. 1Mix all the spiced tapioca-flour ingredients in a wide bowl until the seasonings are evenly distributed.
2. 2Lift one chicken piece straight from the marinade and roll it lightly through the flour to make a craggy nugget shape. Do not flatten it or press the coating firmly onto it. Repeat with the remaining chicken.
3. 3Heat the frying oil to 160°C. Shake off only the loosest excess flour, then fry the chicken in 2 batches for about 3 minutes, until cooked through, lightly golden, and crisp.
4. 4Drain on paper towels and let the chicken cool completely. Raise the oil to 190°C and fry again for 2 minutes.
5. 5Drain, place in a shallow serving bowl, and drizzle with the burnt green chilli sauce.

Niki Nakayama's batter

• 1 cup flour
• 1 tsp baking soda
• 2 tsp potato starch
• 1 egg
• 1 cup ice water

Batter

1. 1Set a bowl over an ice bath. Sift in the flour, baking soda and potato starch.
2. 2Separately mix the egg with the ice water, then stir it into the flour mixture with chopsticks for under a minute. Leave small lumps in the batter.
3. 3The batter should coat a spoon thinly but run off easily. Keep it on ice throughout; add a splash of cold water if it thickens.
4. 4Dust the ingredients in potato starch before dipping to remove excess moisture.

Frying and key tips

1. 1Fry at 350°F / 177°C.
2. 2Add a little sesame oil to the frying oil for aroma.
3. 3Skim out stray batter bits as you fry so they do not lower the oil temperature.

Dace-fish stock

• 800 g dace fish bones
• 3–4 slices ginger
• Water, enough to cover the fish bones by approximately 3 cm
• Oil, for frying

Daikon and fillings

• 2.5 kg daikon
• 80 g Chinese sausage
• 100 g dried shrimp
• 80 g Chinese cured pork belly
• 80 g dried scallops
• 30 g dried shiitake mushrooms
• 20 g rock sugar
• 2 garlic cloves
• 10 g ground white pepper
• 20 g oyster sauce
• 4 g salt

Formula A slurry

• 450 g rice flour
• 100 g wheat starch
• 50 g corn starch
• Approximately 400 g liquid expressed from the daikon
• Dace-fish stock, as needed if the daikon liquid is short of 400 g

Formula B slurry

• 500 g rice flour
• 100 g water-chestnut starch
• Approximately 400 g liquid expressed from the daikon
• Dace-fish stock, as needed if the daikon liquid is short of 400 g

Fish stock and preparation

1. 1Heat oil in a wok and fry the dace bones with the ginger until aromatic. Add enough hot water to cover by roughly 3 cm and boil until the broth is milky, then strain. Reserve 400 g for the cake and more for adjusting the slurry.
2. 2Peel the daikon and cut it into thick matchsticks. Dice the Chinese sausage, cured pork, dried shrimp, rehydrated mushrooms, garlic, and soaked dried scallops.

Cook the cake mixture

1. 1Gently fry the dried shrimp and scallops until fragrant. Add the sausage and cured pork and allow their fat to render, then add the mushroom and garlic.
2. 2Add the daikon and cook until it softens and releases liquid. Stir in the rock sugar, white pepper, oyster sauce, and salt, followed by the prepared fillings.
3. 3Choose either Formula A or Formula B. Whisk its flours or starches with 400 g total daikon liquid and fish stock until smooth. I mainly use A
4. 4Lower the heat and fold the slurry into the daikon mixture, stirring continuously until it becomes a thick, cohesive paste.

Steam and fry

1. 1Oil a deep heatproof mould, press in the mixture, smooth the surface, and steam for 1 hour.
2. 2Cool completely before turning out and cutting into thick slices.
3. 3Pan-fry the slices in aromatic scallion oil until golden and crisp on both sides. Serve hot with chilli sauce.

Milk pudding

• 2 L full-cream milk
• 300 ml thickened cream
• 2 g mastic
• 2 tsp granulated sugar
• 1 1/2 cups cornflour
• 1 tbsp rosewater
• 2 tbsp orange-blossom water

Atter · orange-blossom syrup

• 2 cups granulated sugar
• 1 cup water
• 1 1/2 tbsp orange-blossom water
• 1 tbsp lemon juice

To garnish

• 1 batch atter
• 1 cup crushed pistachios
• 1 cup desiccated coconut
• A handful of rose petals

Muhallebi

1. 1Use a spotless pot and wooden spoon, since the delicate pudding will pick up any residual flavours.
2. 2Crush the mastic with the granulated sugar in a stainless-steel bowl until the mixture resembles fine sand; this helps the mastic dissolve evenly.
3. 3Whisk the milk, cream, and cornflour together in the cold pot until completely free of lumps, then place it over medium heat.
4. 4Stir continuously for 12–15 minutes, until the pudding thickens. Add the crushed mastic mixture, rosewater, and orange-blossom water.
5. 5Stir vigorously for 1 minute to combine the flavours, then remove from the heat. The pudding should coat the back of a spoon.
6. 6Pour immediately into a serving dish. While hot, scatter over the crushed pistachios so they adhere and form a crust.
7. 7

Atter

1. 1Combine the sugar and water in a pot, bring to a boil, and boil for 5 minutes.
2. 2Add the orange-blossom water and lemon juice. Boil for another 5 minutes, until the syrup begins to thicken, then remove from the heat and cool.

Serve

1. 1Serve the pudding cold, finished generously with desiccated coconut, atter, and rose petals.

Canelé batter · 12 large moulds

• 500 ml whole milk
• 1 vanilla bean
• 25 g unsalted butter
• 125 g medium-strength flour, or equal parts bread flour and cake flour
• 250 g granulated sugar
• 1 whole egg
• 2 egg yolks
• 50 ml dark rum
• 1 tsp vanilla extract
• Softened butter or neutral oil spray, for the moulds

Make the batter

1. 1Split the vanilla bean, scrape out the seeds, and place both seeds and pod in a saucepan with the milk and butter. Warm until the butter melts, then remove from the heat.
2. 2Whisk the sifted flour and sugar together gently in a bowl. In a second bowl, combine the whole egg and yolks without incorporating excessive air.
3. 3Mix half the warm milk into the dry ingredients, add the eggs, then incorporate the remaining milk until smooth.
4. 4Stir in the rum and vanilla extract. Cover and refrigerate for 12–48 hours.

Bake

1. 1Stir the rested batter slowly, strain it, and allow it to warm to approximately 18°C.
2. 2Preheat the oven and coat the canelé moulds lightly with softened butter or oil spray. For a traditional finish, use a thin beeswax-and-butter coating in copper moulds.
3. 3Fill the moulds and bake at 220°C for 15 minutes, then reduce to 180°C and continue for about 50 minutes.
4. 4Unmould while still warm and cool fully before serving so the shell sets crisp.