Ingredients

• Chicken Tikka*(marinated chicken)

Ingredients

• Chicken Thigh Skinless Boneless

Ingredients

• 30g Mustard Oil
• 30g Kashmiri Chilli Powder
• 30g Ginger Garlic Paste
• 15g Coriander Powder
• 5g Cumin Powder
• 3g Turmeric Powder
• 3g Kasoori Methi
• 3g Amchur Powder
• 3g Black Salt
• 5g Garam Masala
• 12g Kosher Salt
• 200g Hang Yoghurt
• 15ml Indian Lemon Juice or 45% Lime 35% Lemon and 20% white/yellow Grapefruit juice

Makhni Sauce

• 30g Ghee
• 5g Cumin Seeds
• 400g Bombay Onions / Shallots, sliced
• 20g Peeled Garlic, chopped
• 20g Peeled Ginger, chopped
• 5g Green Bird's Eye Chilli, chopped
• 30g Kashmiri Chilli Powder
• 15g Coriander Powder
• 3g Turmeric Powder
• 5pcs Whole Kashmiri Chilli
• 12pcs Green Cardamom
• 1000g Fresh Chopped San Marzano Tomatoes
• 50g Roasted Cashew Nuts
• 50g Coriander Stems, roughly chopped
• 3g Khoya
• To Taste Salt
• 100g Double Cream
• 80g Salted Butter

Step by Step

1. 1Mix the chicken with the garlic ginger paste, salt and lemon juice and let it marinade for 30 minutes.
2. 2Drain the juices released by the chicken.
3. 3Mix the reamining ingredients for the marinade in a large mixing bowl.
4. 4Add the chicken to the bowl and mix thoroughly.
5. 5Cover the bowl with cling film and let the chicken marinade in the fridge for a minimum of 4 hours, ideally overnight.
6. 6Remove the chicken from the bowl and skewer it.
7. 7Grill the chicken over charcoal until cooked and light charred around the edges.
8. 8Add the cooked chicken to the Butter Chicken Sauce.

Step by Step

1. 1Heat the oil and add the cumin seeds, fry them until they crackle.
2. 2Add the garlic, ginger, green chilli and the sliced onion. Lower to a medium heat and cook the onion mix until it starts going translucent.
3. 3Add the rest of the ingredients except the butter, kasoori methi, double cream and honey.
4. 4Cook the mixture on a low heat until the tomatoes are completely soft. Aproximately 30-40min.
5. 5Add the butter, cream, honey and kasoori methi and blend everything in a vitamix until smooth.
6. 6Add the grilled chicken to the sauce and adjust seasoning with salt and kasoori methi as needed.

Pork and shrimp filling

• 300 g lean pork shoulder or upper pork, sinew removed and diced
• 2 g baking soda
• 30 g water
• 340 g frozen white shrimp meat, thawed
• 19 g potato starch, for soaking the shrimp
• 19 g sugar, for soaking the shrimp
• 3–4 dried shiitake mushrooms, soaked and sliced
• Siu mai wrappers
• Finely chopped carrot, for garnish

Seasoning

• 6 g salt
• 24 g potato starch
• 42 g lard
• 58 g water
• 30 g sugar
• 15 g chicken powder
• Sesame oil, a little
• White pepper, a little

Prepare the filling

1. 1Mix the diced pork with the baking soda and 30 g water. Refrigerate for 1 hour at 0–4°C.
2. 2Soak the thawed shrimp with 19 g potato starch, 19 g sugar, and enough water to cover for 15 minutes, stirring occasionally. Rinse under running water for 15 minutes, dry thoroughly, and refrigerate uncovered for 1 hour.
3. 3Mix the chicken powder, sugar, white pepper, 58 g water, and sesame oil until dissolved.
4. 4Beat the shrimp with the salt and 24 g potato starch at medium speed until sticky. Add the pork and lard and mix well.
5. 5Gradually beat in the seasoning liquid, waiting for each addition to absorb. Beat on high for 1–2 minutes, then fold in the shiitakes on low speed.
6. 6Cover and refrigerate the filling overnight.

Shape and steam

1. 1Fill each wrapper with 26–28 g filling and shape it so the filling rises slightly above the wrapper. Garnish with carrot.
2. 2Steam over rapidly boiling water on high heat for 8 minutes.

Steamed coconut rice

• 3 brown coconuts milk and water (about 600g in total)
• 4g Salt (1.5% of total liquid weight)
• 4g Fenugreek seeds
• 3g Star anise
• 3g Cloves
• 40g Lemongrass
• 1 Knot Pandan leaves
• 10 Slices of ginger or galangal
• 300g Raw rice

Spiced fried chicken (ayam goreng berempah)

• 2 Whole chicken leg
• 50g Lemongrass
• 50g Onion
• 50g Ginger
• 50g Galangal
• 100g Palm oil
• 5g Cumin seeds
• 5g Fennel seeds
• 5g Coriander seeds
• 5g Mustard seeds
• 5g Cardamon seeds
• 5g Sichuan peppercorns
• 5g Dried chilli flakes
• 1 Egg
• 10g Rice flour
• 10g Tapioca starch

Ingredients

• 600g Fresh chillies
• 40g Dried chillies
• 400g Onions
• 80g Ginger
• 80g Garlic
• 600g Palm oil (or 50% of total ingredients weight)
• 50g Tamarind juice
• 20g Dried anchovies
• 10g Fermented shrimp (belachan)
• Coconut sugar (gula melaka) to taste (typically 50g)
• Salt to taste (typically 1% or 18g)

Ingredients

• Dried anchovies
• Dried peanuts
• Egg
• Japanese cucumber

Makes enough for six people

• 1 large oxtail cut into its natural segments through the vertebrae
• 1 carrot roughly chopped
• 1 onion roughly chopped
• 2 sticks celery roughly chopped
• 1 star anise
• Fresh thyme
• 2 shallots, peeled and cut into rings
• 200g yellow foot chanterelles
• 200ml double cream
• A little chopped thyme
• water, salt and pepper

Ingredients

• Sever the whole broth and finish with the lightly whipped cream

Method

1. 1Remove the oxtail, add the vegetables, anise and thyme, brown these also.
2. 2Add back the oxtail, JUST cover with water and place a paper lid (cartouche) on top.
3. 3Put the pan into the oven for three hours. Remove and allow to cool.
4. 4Place the pan in the fridge and re visit the broth the following day.
5. 5Remove the meat from the bones, carful not to take any gristle and fat and reserve.
6. 6Simmer the remaining stock, pass it through a sieve and reduce it in volume over a high heat until a third has evaporated and the flavour intensified.
7. 7Now make the thyme Chantilly; simply season the cream with salt and paper, add the thyme and whisk until light setting has been achieved.

Bouillabaisse classica

• 2kg "pesce di stagione" (gallinella, San Pietro, triglia, rana pescatrice, scorfano, ecc.)
• Patate 250 g
• Polpa di pomodoro 500 g p
• Zafferano 5 g
• Paprika affumicata 20 g

Mezza testa di aglio

• sale q.b.
• pepe q.b.
• olio q.b.
• Finocchio q.b.
• Pastis 15 ml
• Brodo di pesce q.b.
• Mazzetto misto di maggiorana, origano 15 g
• Pane 300 g

Paccheri alla Bouillabaisse

• Paccheri Monograno Felicetti 150 g
• "pesce di stagione" (gallinella, San Pietro, triglia, rana pescatrice, scorfano, ecc.) 2 kg
• Brodo di pesce 500 g
• 4 Scalogno 4

Concentrato di pomodoro 1 cucchiaio

• Olio EVO q.b.
• Sale q.b.
• Pepe q.b.
• Zafferano 10 g
• Paprika affumicata 20 g
• 1Mariage de piece 10 g

Cipolla 1

• Brodo di verdure 300 g

Spicchi aglio 2

• Origano e maggiorana 50 g
• Burro 50 g
• Burro montato 50 g
• Limone qb
• 1 Panna 100 ml
• Olio al prezzemolo qb

Method

1. 1Let's be honest, most people avoid smoking their own brisket because who wants to stay up all night babysitting meat for 16+ hours? I'll show you how to make an outstanding smoked brisket in just 6 hours by:
2. 2Inverting the traditional approach
3. 3Using science to skip the stall entirely
4. 4Getting into the "fast kinetics zone" for maximum tenderness
5. 5Perfect bark development without drowning your meat in smoke
6. 6The barbecue police aren't going to like this one.

Full written recipe of Tikki Chole

• Prep time: 20-25 mins (8-10 hrs soaking)
• Cooking time: 1 hour

Ingredients

• CHICKPEA | काबुली चने 250 GRAMS
• SALT | नमक TO TASTE
• BLACK CARDAMOM | बड़ी इलायची 1 NO.
• BAY LEAF | तेज पत्ता 2 NOS.
• CLOVES | लौंग 4-5 NOS.
• BAKING SODA | बेकिंग सोडा A LARGE PINCH
• WATER | पानी AS REQUIRED (1 INCH ABOVE CHICKPEAS)
• GREEN CHILLI | हरी मिर्च 2 NOS.
• GINGER | अदरक 2 INCH
• SALT | नमक A PINCH
• GHEE | घी 2 TBSP
• CUMIN SEEDS | जीरा A LARGE PINCH
• ASAFOETIDA | हींग 1/4 TSP
• BLACK SALT | काला नमक 1 TSP
• SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP
• YELLOW CHILLI POWDER | पीली मिर्च का पाउडर 2 TSP
• CORIANDER POWDER | धनिया पाउडर 1 TBSP
• GARAM MASALA | गरम मसाला 1 TSP
• TAMARIND | इमली LEMON SIZED BALL (SOAKED)
• GINGER | अदरक 1 INCH (JULIENNE)
• ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A LARGE PINCH
• FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)

Ingredients

• Wash the chickpeas & soak then in water overnight or for 8-10 hours.

Aloo Tikki

• POTATO | आलू 7-8 NOS. (BOILED)
• SALT | नमक TO TASTE
• CORN FLOUR | कॉर्न फ्लोर 3-4 TBSP
• CORN FLOUR | कॉर्न फ्लोर AS REQUIRED
• GHEE | घी 3 TBSP

Green chutney

• MINT | पुदीना 1 CUP
• FRESH CORIANDER | हरा धनिया 1 CUP
• GINGER | अदरक 1 INCH

GREEN

• CHILLI | हरी मिर्च 2 NOS.
• SALT | नमक TO TASTE
• DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
• BLACK SALT | काला नमक ½ TSP
• CUMIN POWDER | जीरा पाउडर ½ TSP
• ICE CUBE | बर्फ
• WATER | पानी AS REQUIRED

Ingredients

• DRY MANGO POWDER | आमचूर पाउडर 75 GRAMS
• WATER | पानी 750 ML (ADDED GRADUALLY)
• JAGGERY | गुड़ 500 GRAMS
• SALT | नमक TO TASTE
• BLACK SALT | काला नमक 1 TSP
• ROASTED CUMIN POWDER | भुने जीरे का पाउडर 1 TBSP
• GINGER POWDER | सोंठ 1 TSP
• BLACK PEPPER POWDER | काली मिर्च का पाउडर ¼ TSP
• FENNEL POWDER | सौंफ का पाउडर ¼ TSP
• KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP

Ingredients

• Further lower the flame to medium & let it simmer for 15 mins.

Method

1. 1Add the cooked chickpeas followed by all the powdered spices & tamarind water, stir well & cook over high flame for 7-8 minutes.
2. 2Mash a few chickpeas while stirring, this will help the chole to thicken up, the final consistency should be semi-thick but pourable.
3. 3Lastly taste & adjust salt if required & add ginger, kasuri methi & fresh coriander, stir well.
4. 4Your delicious chole are ready.

Method

1. 1Grate & add the boiled potatoes in a large bowl then add salt & gradually add corn flour.

Method

1. 1Mix well to combine & form a potato dough, the quantity of corn flour might vary depending on the quality of the potatoes, the mixture should not not be sticky it should just bind well.
2. 2Take a small portion from the mixture of about 80-90 grams & from it into a roundel, then slightly press it to form a thick tikki then dust a few pinches of corn flour on it to coat it slightly, shape all the tikkis similarly.
3. 3Set a large, flat pan over high flame & add ghee, let the ghee get moderately hot.
4. 4Place the tikkis & fry them over medium flame until they turn light golden brown from both the sides.
5. 5Then using a potato masher, mash the tikkis to form thick discs then fry the tikkis over medium low flame until they turn golden brown & crisp from both the sides.
6. 6Your super crispy aloo tikkis are ready.

Method

1. 1In a mixer jar add all the ingredients of the chutney & grind it into a fine paste, your green chutney is ready.
2. 2Amchur Chutney

Method

1. 1In a stock pot add the dry mango powder & gradually add the water while mixing it continuously to form a lump free mixture.
2. 2Then add all the remaining ingredients & switch on the flame.
3. 3Stir well & cook over high flame until the jaggery melts & bring the chutney to a boil.

Ingredients

• Prep time: 15-20 mins
• Cooking time: 10-15 minutes (excluding resting time)

Ingredients

• WATER | पानी 1/2 CUP + 1 TBSP
• MILK | दूध 1/4 CUP
• CURD | दही 1/2 CUP
• OIL | तेल 1 TBSP
• POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
• REFINED FLOUR | मैदा 2 CUPS
• WHEAT FLOUR | घेऊं का आटा 1 CUP
• BAKING POWDER | बेकिंग पाउडर 1 TSP
• BAKING SODA | बेकिंग सोडा 1/4 TSP
• SALT | नमक TO TASTE
• OIL | तेल AS REQUIRED (FOR GREASING)

Ingredients

• Then transfer the dough onto a kitchen platform & knead the dough for 8-10 minutes or until it becomes smooth & less non-sticky.
• Once the dough becomes smooth & non-sticky form it into a tight round dough ball & place it in a greased bowl & drizzle a few drops of oil over the surface of the dough to prevent it from getting dry, cover the bowl with clingwrap or a wet cloth & let the dough rest for at least 2 hours, you can let the dough for a few more hours if you have the time.

Ingredients

• REFINED FLOUR | मैदा
• ONION SEEDS | कलौंजी
• FRESH CORIANDER | हरा धनिया
• WATER | पानी AS REQUIRED
• BUTTER | मक्खन AS REQUIRED (MELTED)

Ingredients

• REFINED FLOUR | मैदा
• WATER | पानी AS REQUIRED
• GARLIC | लेहसुन (CHOPPED)
• FRESH CORIANDER | हरा धनिया (CHOPPED)
• BUTTER | मक्खन AS REQUIRED (MELTED)

Ingredients

• PROCESSED CHEESE | प्रोसेस्ड चीज़ 50 GRAMS
• GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
• GARLIC | लेहसुन 2 TBSP (CHOPPED)
• REFINED FLOUR | मैदा
• GARLIC | लेहसुन (CHOPPED)
• GREEN CHILLI | हरी मिर्च (CHOPPED)
• FRESH CORIANDER | हरा धनिया (CHOPPED)
• BUTTER | मक्खन AS REQUIRED (MELTED)

Method

1. 1Add water, milk, curd, oil & powdered sugar in a large mixing bowl & mix them well using a whisk.
2. 2Further add the refined flour, wheat flour & rest of the dry ingredients & mix using a spatula until all the dry flour combines.

Method

1. 1Transfer the dough onto a kitchen platform & divide it into equal sized roundels, I have divided them into 75-80 grams portions.
2. 2Place the shaped roundels onto an oiled baking tray or a plate & again drizzle a few drops of oil on the doughballs to prevent them from getting dry.
3. 3Cover the doughballs using a damp cloth & let them rest for 15-20 minutes,
4. 4After the final rest the doughballs will be ready to be cooked.
5. 5To cook the naan, you will require a tawa that is “not” non-stick.
6. 6Heat the tawa really well before you start shaping the naans.
7. 7To check if the tawa is ready, sprinkle water on the tawa, if the water evaporates instantly then the tawa is ready.

Method

1. 1Coat a doughball with dry refined flour & roll it into a thick round disc using a rolling pin.
2. 2Further apply onion seeds & coriander on the surface & roll it out into a flat semi thick chapati.
3. 3Then grab & pull one side of the naan to form it into an oval shape, you can keep the naan round as well.
4. 4Lift the naan & apply water on the back side of it, make sure you apply it nicely or else the naan won’t stick to the tawa properly.
5. 5Then place the naan, water side down, on the hot tawa & press it down carefully using your fingers to stick it onto the tawa.
6. 6Cook it for 10-15 seconds over high flame or until bubbles start appearing on the surface.
7. 7Further lift the tawa, flip & hold it over direct flame & cook until the naan becomes light golden brown & crisp from the top, make sure you keep rotating the tawa over the flame so that the naan cooks evenly.

Method

1. 1To make butter garlic naan shape the doughball similarly to butter naan, but once you stretch it to form an oval shape apply a generous amount of minced garlic on the surface along with fresh coriander.
2. 2Then apply water on the back side & cook it in the same way as the butter naan.
3. 3Once cooked transfer it onto a plate or a chopping board brush it with melted butter.
4. 4Your garlic butter naan is ready.
5. 5Cheese chilli garlic naan

Method

1. 1To make cheese chilli garlic naan add cheese, green chilli & garlic into a bowl & mix well, your cheese chilli garlic filling is ready.
2. 2Take a doughball & form into a bowl shape by pinching & rotating it using your thumb & fingers.
3. 3Place a spoonful of the cheese chilli garlic filling in the centre then bring the edges of the dough together & seal to form a doughball again.
4. 4Further coat the doughball using dry refined flour & then shape it in the same way as butter garlic naan.
5. 5Once shaped apply water on the surface of the naan & apply garlic, green chillies & fresh coriander on the naan & press all the ingredients onto the surface gently.
6. 6Further apply water on the backside of the naan & then cook it just like the rest of the naans.
7. 7

Ingredients

• 50 mls punch
• 30 mls clarified mango
• 12 mls tequila
• 2 dashes cardamom bitters
• 1 dash saline

Milk punch

• 36 g yogurt
• 40 g mango puree
• 30 g sugar
• 0.2 g salt
• 40 ml tequila
• 60 ml sake
• 3 ml white creme de cacao
• 14 ml lemon
• 2 ml lactic acid
• 40 ml coconut milk
• 40 ml whole milk

Ingredients

• 50 ml gin, 10 g cardamom, 60C for 1 hour, then cool and strain

Clarified Mango

• 200 g mango puree
• 50 g water
• 1 g pectinex
• 0.6 g agar agar
• Treat mango puree with pectinex, wait 15 minutes, then heat water and agar together until boiling, cut the heat off, then pour mango puree and mix. keep in freezer for 10 minutes, then filter.
• Saffron paint
• 2.25 g pectin
• 75 g water
• 45 g sugar
• 0.75 citric acid
• .1 g saffron

Method

1. 1garnish: saffron paint
2. 2prior to serving, add paint to glass and set in freezer. Add all ingredients together to a vessel and stir with ice, then pour into glass over a big ice cube

Method

1. 1blend first 4 ingredients, then add tequila, sake, creme de cacao, lemon, and lactic acid and stir to combine. Add mix into a separate vessel with coconut milk and whole milk, wait 10 minutes, then strain. Liquid will be cloudy, then clear. At this point, take the cloudy liquid and put it back into the filter. Bottle and reserve.
2. 2Cardamom Tincture

Method

1. 1Heat all ingredients except for pectin, then add pectin slowly with the ingredients into a blender. Strain and keep in refrigerator.

Soaked ingredients

• 2 dried shiitake mushrooms (5 g)
• 20 g dried scallops
• 375 ml freshly boiled water

Chicken and shrimp

• 150 g chicken thigh, cut into 1.25 cm pieces
• 1/8 tsp each salt, white pepper, and sugar
• 1/2 tsp each cornstarch, light soy sauce, and Shaoxing wine
• 1 tsp oil
• 6 large shrimp, approximately 150 g peeled weight
• 1/8 tsp each salt and white pepper, for the shrimp
• 100 g gailan stems, sliced
• 120 ml oil, for passing the chicken and shrimp through

Egg fried rice

• 230 g jasmine rice
• 1 egg, well beaten
• 2 tbsp oil
• 1/4 tsp each salt, MSG, and sugar

Gravy

• 2 1/2 tbsp potato or tapioca starch
• 2 1/2 tbsp water
• 1 tbsp oil
• 1 tbsp Shaoxing wine
• Soaked mushrooms, scallops, and their soaking liquid
• 1/4 tsp salt
• 1/4 tsp chicken bouillon powder
• 1/4 tsp MSG
• 1/2 tsp sugar
• 1 tsp light soy sauce
• 2 tbsp oyster sauce
• 1/8 tsp white pepper
• 1/2 tbsp chicken-frying oil or 1/2 tsp toasted sesame oil, optional

Prepare the toppings

1. 1Cover the mushrooms and dried scallops with the boiling water and soak.
2. 2Marinate the diced chicken with its seasonings. Rinse and dry the shrimp, cut into 1.25 cm pieces, and season with salt and pepper.
3. 3Heat the frying oil to 150°C. Cook the chicken for about 1 minute and the shrimp for 30–60 seconds. Drain. Blanch the gailan stems for 1 minute and cool under running water.

Rice

1. 1Rinse the rice, parboil for 3 minutes, and drain. Spread in a strainer over boiling water and steam, covered, for 15 minutes.
2. 2Heat 2 tbsp oil in a wok. Scramble the beaten egg until set, add the rice, and fold until the grains separate. Season with salt, MSG, and sugar; plate.

Gravy and assembly

1. 1Slice the soaked mushrooms and press the scallops into floss. Mix the starch and water into a slurry.
2. 2Fry the mushrooms in 1 tbsp oil over medium heat for about 90 seconds. Add Shaoxing wine, then the scallops and soaking liquid.
3. 3Add the gravy seasonings and bring to a boil. Add the chicken and shrimp for 1 minute, followed by the gailan.
4. 4Gradually thicken with slurry until the sauce coats a spoon. Finish with white pepper and optional frying oil, then pour over the egg fried rice.

Fish and quick stock

• 1 whole white flaky fish, preferably freshwater, yielding at least 300 g fillet plus the head and bones
• 3 tbsp Shaoxing wine, for soaking the fish
• 2 litres water
• 1 slice ginger

Fish marinade

• 1/2 tsp salt
• 1 tbsp cornstarch
• 1 tsp white pepper
• 1 egg white

Pickles and aromatics

• Pickled mustard greens (suancai), as needed
• 50 g pickled ginger, or fresh ginger
• 50 g pickled yeshanjiao chillies, or pickled jalapeños
• 2.5 cm ginger, minced
• 2 garlic cloves, minced
• 1 tbsp lard or neutral oil
• 1 tbsp Shaoxing wine

Seasoning and finish

• 1/2 tsp salt
• 1/2 tbsp sugar
• MSG, a small pinch
• 1 tbsp white vinegar
• 4 scallions, sliced
• 3 garlic cloves, minced
• 1 tbsp whole Sichuan peppercorns
• 10 g dried red chillies, sliced
• 3 tbsp caiziyou, mustard-seed oil, or peanut oil

Fish and stock

1. 1Soak the fillets in tap water with 3 tbsp Shaoxing wine for 5 minutes, rinse, and slice very thinly on a shallow angle.
2. 2Brown the head and bones in a little oil over medium-low heat for about 10 minutes. Add 2 litres water and a slice of ginger; cover and lightly boil for 30 minutes. Strain.
3. 3Mix the sliced fillet thoroughly with all marinade ingredients.

Pickles and poaching

1. 1Soak the mustard greens, pickled chillies, and pickled ginger in fresh water for 5 minutes to remove excess salt, then slice.
2. 2Fry the minced ginger and garlic in lard for 30 seconds. Add the mustard greens for 3 minutes, then the pickled ginger and chillies for 30 seconds.
3. 3Splash the Shaoxing wine around the wok, add the fish stock, cover, and simmer for 3 minutes. Season with salt, sugar, MSG, and vinegar.
4. 4Lift the pickles into a serving bowl. Bring the broth just below a simmer, add the fish slices, and poach gently for 2–3 minutes. Place the fish over the pickles and pour over the boiling broth.
5. 5Top with scallions and minced garlic. Heat the finishing oil until just smoking, add the dried chillies and peppercorns, and immediately pour over the fish.

Raspberry syrup

• · 250 g frozen raspberries
• · 200 g water

Ingredients

• Measure out 150 ml of raspberry liquid (you will use the rest for raspberry foam) and add 150 g of sugar. Stir to dissolve and let chill before bottling. Before you bottle it, start making the red raspberry foam with the leftover raspberry liquid.

Red Raspberry Foam

• · 140 ml raspberry liquid (or the amount you were left with from the previous step)
• · 3,5 g soy lecithin (2,5% of the liquid amount)

Ingredients

• After 15 minutes create foam by getting as much air into the mixture as possible. I used a handheld milk frother, but an immersion blender would work too. Set aside to settle a bit and start making the cocktail. You’ll then carefully spoon the foam on top.
• Scrape out the pressed raspberries from the cheesecloth and weigh them, and add sugar, ½ the weight of the raspberries (I had 64 g of raspberries so I added 34 g of sugar). Stir to combine and hopefully the raspberries will still be hot enough for the sugar to dissolve. Then spread the raspberry purée evenly and thinly on baking parchment paper and place it in the food dehydrator for 5 hours, set to 60° C or 140° F. You can also use an oven, set on the lowest temperature setting, for about 3 hours. Peel the fruit leather off the paper and cut or tear it apart.

Classic Clover Club

• · 45 ml (1 ½ oz) gin
• · 15 ml (½ oz) Dry Vermouth
• · 15 ml (½ oz) lemon juice
• · 15 ml (½ oz) raspberry syrup
• · 15 ml (½ oz) egg white

The Club Clover

• · 45 ml (1 ½ oz) gin
• · 15 ml (½ oz) Dry Vermouth
• · 15 ml (½ oz) lemon juice
• · 15 ml (½ oz) simple syrup

Method

1. 1Add to a pot and place on medium heat and let simmer for 10 minutes, while stirring occasionally. Strain through cheesecloth while still hot. I place the cheesecloth with the raspberries in a potato ricer to get out as much juice as possible.

Method

1. 1Add the soy lecithin to the raspberry liquid and blend the mixture for at least 30 seconds. Set it aside for about 15 minutes for the lecithin to do its magic. While you wait, use up the pressed raspberries from before by making raspberry leather.

Method

1. 1Shake it with ice, discard the ice and give it another shake. Double strain into a chilled coupe glass and garnish with raspberries (I love using the freeze-dried ones).

Method

1. 1Shake well with ice and strain into a chilled Nick & Nora glass. With a spoon slowly add the red raspberry foam and place the fruit leather on top.
2. 2The team behind this video:

For making 40 small pan fried buns

• All purpose flour: 300 g
• Water: 210-225 g
• Yeast: 1/2 tsp
• Salt: 1/8 tsp
• Sugar: 1 tsp
• Oil: 1 tbsp

Fillings

• Chicken drumsticks: 9
• Chicken broth: 100 g
• Regular soy sauce: 1 tbsp
• Maggi seasoning: 1 tbsp
• Dark soy sauce: 1 tsp
• Sesame oil: 1 tbsp
• White pepper powder: 1/4 tsp
• Five-spice powder: 1/8 tsp
• Salt: 1/8 tsp

Dipping sauce

• Regular soy sauce: 1 tsp
• Chinese black vinegar: 1 tsp
• Sesame oil： 1 tsp
• Chili oil: 1 tsp
• Water: 1 tbsp
• 煎包, 水煎包, 生煎包, 煎包做法, 包子, 包子包法, 包子做法, 包子馅做法, pan fried buns, chicken buns, bao,

Sour syrup

• 3 g Methocel F50
• 100 g boiling water
• 200 g cold water
• 300 g granulated sugar

Method

1. 1Stir the Methocel F50 into the boiling water until dissolved.
2. 2Run the cold water in a high-powered blender on low and slowly pour in the hot methylcellulose mixture. Blend for 4 minutes.
3. 3Freeze for about 10 minutes, or until the foam subsides.
4. 4Whisk in the sugar. Let the syrup settle, whisk once more to dissolve any remaining crystals, then bottle.

Classic espresso martini

• 45 ml vodka
• 30 ml Mr Black coffee liqueur
• 1 shot freshly brewed espresso
• 7.5 ml rich demerara syrup
• 2 drops 20% saline solution

Coffee oil

• 100 g freshly ground coffee
• 200 g neutral-flavoured oil

Coffee-washed vodka

• 120 ml coffee oil
• 400 ml vodka

Clear espresso martini

• 52.5 ml coffee-washed vodka
• 22.5 ml Super Foam
• 15 ml simple syrup
• 7.5 ml white crème de cacao
• 1 dash saline solution

Classic cocktail

1. 1Shake all ingredients hard with ice, double-strain into a chilled Martini glass, and garnish with three coffee beans.

Coffee oil and washed vodka

1. 1Blend the coffee and neutral oil for 30–60 seconds. Refrigerate for 6 hours or overnight, then filter without squeezing.
2. 2Combine 15 ml coffee oil for every 50 ml vodka in a double-sealed sous-vide bag. Infuse at 55°C for 2 hours.
3. 3Cool, then freeze until the oil firms. Keep the mixture cold while filtering through a coffee filter, then bottle the clear coffee-washed vodka.

Clear cocktail

1. 1Froth the ingredients with a milk frother or stick blender before adding ice.
2. 2Shake hard with ice, double-strain into a chilled coupe, and garnish with three coffee beans.

Sability — 2.1 litre batch

• 738 ml Citadelle Jardin d’Été gin
• 410 ml Lustau Blanco vermouth
• 328 ml fino sherry
• 41 ml maraschino liqueur
• 303 ml water
• 287 g sable grapes

Sability — one serve ratio

• 45 ml gin
• 25 ml vermouth
• 20 ml fino sherry
• 2.5 ml maraschino liqueur
• 18.5 ml water
• 17.5 g sable grapes

Sous-pressed Manhattan

• 326 ml Maker’s Mark bourbon
• 163 ml 9 diDante Inferno vermouth
• 9 ml Angostura bitters
• 222 ml water

Sous pression method

1. 1Measure the exact capacity of a pressure-safe keg or cream whipper. Scale the formula so the vessel is completely full, leaving no expansion space.
2. 2Seal the vessel and freeze it solid for 24–48 hours.
3. 3Allow it to thaw completely for at least 24 hours before opening. Strain, bottle, and chill.
4. 4Serve the Sability in a chilled coupe with the infused grapes; serve the Manhattan with a cocktail cherry.

Pre-batched Mojito

• 400 g (420 ml) 41% ABV white rum
• 320 g (280 ml) clarified lime and mint cordial
• 1.3 g (20 drops) saline solution

Pre-batched Margarita

• 312 g (332 ml) 40% ABV tequila
• 174 g (166 ml) Cointreau
• 40 g (37 ml) agave syrup
• 172 g (166 ml) lime Super Juice
• 1.3 g (20 drops) saline solution

Pre-batched whiskey sour

• 370 g (400 ml) 45% ABV bourbon
• 192 g (150 ml) Super Syrup
• 154 g (150 ml) lemon Super Juice
• 1.3 g (20 drops) saline solution

Batch and store

1. 1Combine each formula in a clean bottle, turn gently to mix, label, and refrigerate.

Serve the Mojito

1. 1Pour 75 ml soda into an ice-filled glass, add 100 ml Mojito batch, stir gently, and garnish with mint and lime.

Serve the Margarita

1. 1Shake 100 ml Margarita batch with ice and double-strain into a chilled coupe with a half salt rim.

Serve the whiskey sour

1. 1Shake 100 ml whiskey sour batch with ice, discard the ice, then dry-shake. Double-strain over fresh ice and garnish with a cocktail cherry.

🥟 Taiwanese Pepper Buns Recipe

• 375g flour
• 1 tsp instant yeast
• 1Tbsp sugar
• 1 tsp salt
• 215g water
• 75g flour
• 50g softened butter
• 1/4 tsp salt
• 1/2 tsp sichuan peppercorn, ground
• 150g minced pork
• 300g pork neck
• 1,5 tsp black pepper, freshly cracked
• 1/2 tsp sichuan pepper, ground
• 1/4 tsp white pepper, ground
• 1/2 tsp five spice powder
• 1 Tbsp light soy sauce
• 1/2 Tbsp dark soy sauce
• 1 Tbsp cooking wine
• 1/2 Tbsp sesame oil
• 1 Tbsp
• 1 Tbsp sugar
• 1/2 tsp msg
• 1 tsp minced ginger
• 4 stalks spring onions, very finely sliced
• 30g honey
• 15g water
• 3 Tbsp white sesame seeds
• 1/2 Tbsp black sesame seeds
• 100g ketchup
• 1 Tbsp soy sauce
• 2 Tbsp sambal or other chili sauce
• 2 Tbsp honey
• 1 tsp sesame oil
• 1 clove minced garlic

Breakfast Sandwich

• 4 Bacony Breakfast Sausage patties (recipe below)
• 4 slices American cheese
• 2 tablespoons unsalted butter, divided
• 4 English muffins, split
• 4 large eggs
• Kosher salt and freshly ground black pepper

Sausage

• 4 ounces sliced bacon (about 4 slices; 113g)
• 1 pound ground pork
• 2 tablespoons finely chopped fresh sage
• 1 tablespoons maple syrup
• 1 teaspoon fennel seed, crushed under a heavy saucepan
• 1 clove garlic, finely grated
• 1 teaspoon Diamond kosher salt
• ¼ teaspoon cayenne pepper
• Freshly ground black pepper

Ingredients

• 2 cups heavy cream (16 oz / 480g), chilled
• 2 ounces (57g) semisweet chocolate (64%-70% cacao), melted and cooled
• 2 large eggs (3.5 oz / 100g), whites and yolks separated, at room temperature
• 1 tablespoon instant espresso powder 1 teaspoon vanilla extract
• 1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
• 1⁄4 cup plus 3 tablespoons sugar (3.1 oz / 88g)

Bánh mì dough · makes 6

• 450 g bread flour
• 260 g water
• 1 whole egg (about 50 g)
• 8 g instant yeast
• 2 g salt
• 2 g sugar
• 1 g ascorbic acid
• Vegetable oil, as needed

Mix and rest

1. 1Add the egg, water, yeast, sugar, salt, and ascorbic acid to a mixing bowl. Add the flour and mix until combined.
2. 2Using a stand mixer, mix on low speed for 7 minutes, then on high speed for 3 minutes. Continue only as needed until the gluten is fully developed; total mixing time varies by mixer.
3. 3Lightly oil the work surface. Turn out the dough, slap and fold it 4–6 times, then form it into a ball. Cover and rest for 20 minutes.

Divide, shape, and proof

1. 1Divide the dough into six 120–125 g portions. Round them into balls, cover, and rest for another 20 minutes.
2. 2Shape each ball into a short baguette using the method demonstrated in the video. Arrange the loaves on a lightly oiled baguette pan.
3. 3Proof for 60 minutes in an unheated oven with the light on and a pot of warm water inside. Spray the dough with water every 15 minutes.
4. 4Move the loaves to the counter and continue proofing for 30 minutes. Meanwhile, preheat the oven to 450°F / 230°C without fan, using bottom heat if available. Place two trays inside, with lava rocks in one tray.
5. 5When the loaves have expanded to roughly 2.5–3 times their original size, bring water to a boil. Score each loaf with a lame or razor and immediately spray it with water.

Bake

1. 1Load the baguette pan into the oven. Immediately pour boiling water over the lava rocks and into the second hot tray to create steam, then close the door.
2. 2Bake for 8 minutes without opening the oven.
3. 3Open the door briefly to release the remaining steam, then bake for another 7–8 minutes, depending on the colour you want.
4. 4Cool the baguettes on a rack. Fine cracks should begin to form on the crust after 5–10 minutes.

Makes six Lo Mai Gai.

• Long grain sticky rice (长糯米), 400g
• Dried shiitake mushrooms (冬菇), 8g
• Dried shrimp (虾米), 8g
• Dried scallop (干贝), 8g
• Extra water for pouring over the rice when steaming: 1-2 cups
• Seasoning for the rice: salt, 1 tsp; chicken bouillon powder (鸡粉), 1/8 tsp; MSG (味精), 1/8 tsp; melted lard, 60g
• Chicken - thigh or leg - 60g of meat
• Marinade for the chicken: salt, 1/4 tsp; sugar, 1/4 tsp; cornstarch (生粉), 1/2 tsp; chicken bouillon powder (鸡粉), 1/8 tsp; white pepper powder (白胡椒粉), 1/8 tsp; soy sauce (生抽), 1/2 tsp; dark soy sauce (老抽), 1/4 tsp; toasted sesame oil (麻油), 1/2 tsp
• Bamboo shoots (竹笋), 40g - canned is also ok
• Reserved mushroom/seafood soaking liquid, 1/2 cup for frying the chicken
• Reserved mushroom/seafood soaking liquid, 1/2 cup for frying the filling
• Prepared sauce for frying the filling: salt, 1/2 tsp; sugar, 1/2 tsp; cornstarch (生粉), 1/2 tbsp; MSG (味精), 1/8 tsp; chicken bouillon (鸡粉), 1/8 tsp; white pepper powder, 1/8 tsp; soy sauce (生抽), 1 tbsp; dark soy sauce (老抽), 1/4 tsp; toasted sesame oil (麻油), 1/4 tsp; reserved mushroom/seafood soaking liquid, 1/4 cup
• To make the sticky rice, drain, then steam it for 30 minutes - checking every ten minutes. At the 10 minute mark and the 20 minute mark, drizzle over one cup of water bit by bit, flipping the rice as you go. You may not need to add any more water at the 20 minute mark if you rice already looks white and moist.

Ingredients

• Squeeze and mince the mushrooms, the shrimp, and the scallops - reserving the soaking liquid. Debone your chicken - if using bone-in - and cut into six ~10g hunks. Marinate the chicken, set aside. Dice the bamboo shoots, if using.

Ingredients

• Squeeze the excess liquid out from the lotus leaf, and cut the leaves into quarters along the crease. This will give you six wrappers, plus an extra two in order to patch up any broken leaves. Weigh your sticky rice, and divide into six portions. Oil your wrapper, place half of one 'portion' on, together with one piece of chicken and 1 tbsp of sauce. Make a dome with the other half of the rice, lay it on. Seal the sides, shape with the leaf, fold in the leaf like a Christmas present, then roll it all up.

Ingredients

• To freeze, wait until they come back down to room temp, then lay flat in a plastic bag. To re-heat, don't thaw - steam from frozen, ~30 minutes over a medium flame.

Method

1. 1Remove the rice from the steamer, let it cool down. Mix with the 'seasoning for the rice'.

Method

1. 1Fry the chicken over a high flame, and once it visually looks about 'done' (~30 seconds), add in the 1/2 cup of reserved mushroom/seafood soaking liquid and swap the flame to medium. Let it reduce away into a thick sauce, ~6 minutes. Remove the chicken.
2. 2Fry the mushrooms, seafood, and bamboo shoots over a medium flame until fragrant, ~1 minute, then add in 1/2 cup of reserved mushroom/seafood soaking liquid together with and spare sauce from frying the chicken. Let it reduce away, ~6 minutes. Add in the 'prepared sauce for frying', cook for 1-2 minutes until reduced and thick.
3. 3Fold the lotus leaf into quarters, then soak in 80C water for 30 minutes (it might be convenient to do this step earlier).

Method

1. 1Steam the Lo Mai Gai on medium for twenty minutes.

第二天：

• 1. 米控干水分
• 2. 把炒糯米的调料，除了老抽以外，用小火炒香。
• 3. 加入糯米翻炒，加入老抽，炒3-4分钟
• 4. 腌好的鸡肉里倒一大勺油
• 5. 咸蛋黄切开
• 6. 香菇洗净，挤出水分
• 7.包粽子
• 8. 小火慢煮3小时
• Shiitake mushroom and chicken rice dumplings (Zongzi)

(for making 30 dumplings)

• glutinous rice：1kg
• chicken leg and thigh with skin：600g
• mini shiitake mushroom：80g
• salted duck egg yolk：180g

For marinating chicken

• green onion 1
• ginger 1 small piece
• regular soy sauce ：30g 2 tablespoons
• dark soy sauce：15g 1 tablespoons
• Maggi seasoning ：3g 1/2 teaspoon（optional）
• five-spice powder：1g 1/4 teaspoon
• white pepper powder：1g 1/4 teaspoon

Ingredients

• oil：25g 2 tablespoons
• green onion：1
• ginger：one small piece
• star anise：3
• Sichuan peppercorn：2g 1 teaspoon
• fat removed from chicken legs
• dark soy sauce：30g 2 tablespoon

The next day...

• 1. drain the water from rice
• 2. low heat slow fry all the ingredients for rice, except dark soy sauce
• 3. add rice，then dark soy sauce. stir fry for 3-4 minutes
• 4. add oil to chicken
• 5. cut the yolks
• 6. wash the mushroom and squeeze out the water
• 7. wrap the rice dumplings (Zongzi)
• 8. low heat, slow cook for 3 hours

Method

1. 1brown sugar:： 15g 1 tablespoon
2. 2For stir fry the rice：

Method

1. 1soak rice, mushroom and marinate chicken leg

Sheldo's Very Best Roti Canai

• 300mL water, lukewarm (plus up to 3 tsp more water)
• 60g (3 tbsp) condensed milk (sweetened)
• 35g (2-1/2 tbsp) melted butter OR ghee
• 12g (2 tsp) fine sea salt OR table salt
• 20g (1-1/2 tbsp) sugar
• 600g (4-1/4 cups) all-purpose flour
• ~1/2 cup neutral oil
• Ghee OR neutral oil + butter

Make Dough

• 1. Add water, condensed milk, butter or ghee, salt, and sugar to a large mixing bowl. Stir together until thoroughly combined.
• 2. Add flour and stir with a spatula then switch to hands and knead to bring the dough together. If there’s excess dry flour, add up to 3 tsp more water. Knead only until all the dry flour is incorporated and the dough is free of any hard lumps. It’ll still be quite rough in texture.
• 3. Cover and rest 15 minutes.
• 4. Knead dough until smooth. Should only take about 30 seconds or so.
• 5. Divide dough into 10 equal portions. If weighing, they’ll be about 100g each. Shape each portion into a smooth tight ball.
• 6. Add about a 1/3 cup oil to a tray. Spread the oil all over. Generously coat each dough ball in oil.
• 7. Cover tray tightly and rest dough. At least 1 hour at room temperature. For better results, rest 3 hours at room temperature. For best results, place tray in fridge overnight. The next day, leave the tray at room temperature for 1 hour before proceeding.

Stretch & Shape

• 1. Stretch each dough ball into a large and translucently thin sheet, either by tossing and stretching OR rolling and stretching. Shape by folding top and bottom sides to the centre and then left and right sides. Add some more oil and set aside to rest while shaping the other dough balls.

Ingredients

• 1. Pre-heat non-stick skillet over medium for 2-3 minutes.
• 2. Cook the rotis in the order they were shaped. Right before cooking, stretch shaped roti one more time.
• 3. Add 2-3 tbsp ghee or oil to the pan. When lightly shimmering, place in roti. Cook until the bottom is golden brown. If roti puffs, press down lightly with spatula to encourage even cooking. Once the bottom is golden, flip over and cook other side. If using ghee, cook until both sides are golden and transfer out. If using oil, when the second side is lightly golden, add to the pan a knob of butter (1-2 tbsp). Swirl around to melt and coat both sides of the roti. Continue cooking until golden and transfer out of pan.
• 4. Place roti on a clean tea towel and allow to cool slightly, 30 seconds. Then, using tea towel to protect hands, vigorously clap the roti between two hands. Repeat until roti is fluffed up and flaky.
• 5. Serve immediately with curry dip.

Dairy-free Dough Formula

• 300mL alternative milk (oat, almond, soy, lactose-free, etc)
• 35g (2-1/2 tbsp) margarine OR vegan butter, melted
• 12g (2 tsp) fine sea salt OR table salt
• 54g (4 tbsp + 1 tsp) sugar
• 600g (4-1/4 cups) all-purpose flour
• Super Coconut-y Curry Dip
• 1 cup full-fat coconut milk, divided (1/2 cup + 1/2 cup)
• 2-3 tbsp Thai red curry paste
• 1/4 tsp turmeric
• 1/2 tsp five spice OR garam masala
• 1/4 cup water
• Few dashes fish sauce (sub soy sauce)
• 1/4 tsp sugar
• Salt to taste
• 1. Add 1/2 cup coconut milk to a small pot. Set heat to medium and reduce coconut milk until it’s thick, bubbly, and the coconut oil starts to separate out and sizzle, about 5 minutes.

Method

1. 1Cook

Pastry （皮料）：

• 600g taro, mashed (芋泥）
• 65g wheat starch （澄面粉）
• 85ml boiling water （滚水）
• 1 tsp salt （盐）
• 1 tbsp caster sugar （细砂糖）
• 1/4 tsp pepper （胡椒粉）
• 1/4 tsp five spice powder （五香粉）香粉
• 1 tsp sesame oil （麻油）
• 60g shortening or lard（白油或猪油）

Filling （馅饼）饼：

• 200g chicken meat, diced （鸡肉，切丁）
• 60g mixed vegetables （杂豆）
• 3 mushrooms, soaked and diced （3朵香菇，浸软切丁）
• 1 tbsp chopped garlic and shallots （葱、蒜茸）

Seasoning （调味料）：

• 1 tbsp oyster sauce （蚝油）
• 1/2 tbsp light soy sauce （生抽）
• 1/2 tsp dark soy sauce （黑酱油）
• 1 tsp salt （盐）
• 1 tbsp sugar （糖）
• 1/4 tsp pepper （胡椒粉）
• 1/2 tsp sesame oil （麻油）
• 1/2 tbsp corn starch （玉米淀粉）淀粉
• 1 tbsp water （水）

Tonkotsu Soup

• 4lbs Pork femur. bones
• 1.5lbs chicken feet (toenails removed)
• 2 small pieces of beef tendon
• Water to cover
• 1 Onion
• Green onion
• Small carrot
• 1/2 yukon gold potato

Dashi Stock

• 700ml Water

Tare

• 550ml Usukuchi Shoyu
• 110ml Mirin
• 110ml Sake
• 15g Konbu
• 10g Dried Shiitake
• 15g Ginger
• 3 cloves of garlic

Noodles

• 450g Bread Flour
• 50g Whole Wheat Flour
• 200ml cold purified water
• 3g sodium carbonate (baked baking soda)
• 5g Kosher Salt

Noodles

• 600g ap flour
• 400g cake flour (Swans Down?)
• 15g salt
• 14g sodium carbonate
• 20g whole egg
• 400g water

Soup/chashu

• 6# chicken backs (or whole chicken or chicken quarters)
• 4 liters of water
• 5# pork shoulder
• Garlic, ginger, negi
• 25g konbu

tare

• 750g kikkoman or yamasa soy
• 10g kombu
• 15g dried shiitake
• 12g sea salt
• 15g brown sugar
• 50g mirin
• 20g apple cider vin

Sweet vin (amazu)

• 130g rice vinegar
• 17g salt
• 70g sugar
• 20cc of chiyu/lard aroma oil
• 200g noodles. Taishoken Omori challenge is 640g

500cc dashi

• 35g mejimaguro-bushi
• 165g salt

Soup (scaled down)

• 1kg chicken backs
• 330g chicken feet
• 330g pork femur bones
• 66g pork fat
• 2/3 onion
• 2/3 carrot
• 1 garlic
• 15g ginger
• 1/4 cabbage
• 1 long green onion
• 16g dried shrimp
• 4L water

Dashi

• 26g konbu
• 2 dried shiitake
• 1L water
• 33g katsuobushi (thick cut)

Fermented chilli paste

• 225 g red Fresno chillies, stems removed and halved
• 225 g red bell peppers, stems removed and halved
• Kosher salt, as needed

Spicy beef chilli oil

• 200 g beef tallow or rendered beef fat
• 60 g minced garlic
• 25 g Chinese chilli flakes
• 1/2 tsp red Sichuan peppercorns

Mapo powder

• 1 tsp white peppercorns
• 1 tsp black peppercorns
• 1 tsp green peppercorns
• 1 tsp red Sichuan peppercorns

Mapo doufu

• 1 tbsp fermented black beans
• 2 tbsp fermented chilli paste
• 1 tbsp red miso paste
• 2 tsp minced garlic
• 1 tsp granulated sugar
• 2 tsp cornstarch
• 1 tbsp water, plus 120 ml
• 450 g silken doufu
• 1 tbsp beef tallow or rendered beef fat
• 170 g small-diced dry-aged fatty steak, such as rib-eye
• Kosher salt
• 2 tbsp spicy beef chilli oil
• 25 g thinly sliced green onions
• Steamed rice, to serve

Fermented chilli paste

1. 1Remove as many chilli seeds as desired and all bell-pepper seeds. Roughly chop, massage with 4 tsp salt for about 5 minutes, and tightly pack into a non-reactive 1-pint container.
2. 2If the peppers are not submerged, top up with a 4% brine. Cover the surface directly and ferment at 18–24°C, out of sunlight, for 3–4 weeks, burping regularly. Blend to a paste and refrigerate.

Chilli oil and mapo powder

1. 1Melt the tallow over medium heat. Fry the garlic until pale gold, stir in the chilli flakes and red peppercorns, and cook until fragrant and golden. Cover and cool.
2. 2Toast all four peppercorns over high heat for about 2 minutes. Cool, then grind to a fine powder.

Mapo doufu

1. 1Soak the fermented black beans in hot water for 10 minutes and drain. Mix with the chilli paste, miso, garlic, and sugar. Separately mix the cornstarch with 1 tbsp water.
2. 2Steam the drained doufu in a shallow heatproof dish for about 8 minutes and keep warm.
3. 3Melt the tallow in a very hot wok. Season and sear the diced steak in a single layer for about 90 seconds.
4. 4Add the black-bean mixture, then 120 ml water. Toss until evenly mixed, stir in the slurry, and cook for about 30 seconds until thickened. Add the chilli oil.
5. 5Drain any liquid from the doufu, spoon over the mapo sauce, dust with mapo powder, and finish with green onions. Serve with rice.

ingredients：

• all purpose flour 2+1/4 cup / 350g
• cold milk 1 cup / 250g
• baking powder 1 tablespoon / 10g
• baking soda 1/2 teaspoon / 3g
• salt 1 teaspoon / 6g
• oil 1 tablespoon / 12g

Day one — beef

• 300 g rump steak, trimmed and minced
• 6 g salt
• 2 g baking soda
• 1/2 tsp lye water
• 167 g water

Day two — additions

• 100 g pork fat, frozen and minced to a paste
• 2 scallions, chopped
• 50 g water chestnuts, crushed and squeezed dry
• 2 coriander plants, chopped
• Fried bean-curd skin, as needed

Seasoning

• 10 g chicken powder
• Sesame oil, a little
• 1/4 tsp lye water
• 16 g granulated sugar
• White pepper, a little
• 38 g potato starch
• 1/2 piece dried tangerine peel
• 86 g water used to soak the tangerine peel

Day one

1. 1Beat the minced beef with the salt and baking soda at medium speed until sticky. Mix in the lye water on low.
2. 2Return to medium speed and add the 167 g water in several additions, allowing each to absorb before adding more. Refrigerate at 0–4°C overnight.

Day two

1. 1Soak the dried tangerine peel, scrape away the white pith, and mince it. Mix the sugar, chicken powder, pepper, potato starch, peel-soaking water, and sesame oil.
2. 2Beat the rested beef with the pork-fat paste at medium speed. Add the lye water and tangerine peel, then gradually beat in the seasoning liquid.
3. 3Fold in the scallions, coriander, and squeezed water chestnuts on low speed. Chill for 30 minutes before shaping.
4. 4Cut the bean-curd skin into small pieces. Fry at 160°C for about 10 seconds until pale brown, then soak briefly in cold water to soften.
5. 5Place softened bean-curd skin on small dishes and pipe or squeeze three beef balls onto each. Steam over boiling water on high heat for 10 minutes.

面团Dough

• 中筋面粉 1cup 约 150克 All purpose flour 1 cup
• 粟粉 1/4杯约 40克 Corn Starch 1/4 cup
• 干酵母 1/2小匙 Yeast 1/2 tsp
• 泡打粉 1/4小匙 Baking Powder 1/4 tsp
• 糖 1大匙 Sugar 1tbsp
• 温水 120毫升 Warm Water 1/2 cup

馅料Filling

• 猪肉糜 130克 Ground pork 130g
• 四季豆 140克 Green bean 140g
• 清鸡汤 60毫升 Chicken Broth 1/4 cup
• 盐 1/4小匙 Salt 1/4 tsp
• 酱油 1大匙 Soy Sauce 1tbsp
• 料酒 1小匙 Cooking wine 1tsp
• 麻油 1/2小匙 Sesame oil 1/2 tsp
• 鱼露 1/2小匙 Fish sauce 1/2 tsp

Method

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Chicken and marinade

• 1 plump chicken, approximately 1.5 kg
• 2 fresh bird’s-eye or Heaven-Facing chillies
• 4 garlic cloves
• 2 shallots
• Lime zest, a little
• 2 tsp salt
• 1/2 whole nutmeg, yielding approximately 1 tsp ground
• 1 tsp black peppercorns
• 4 bay leaves
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tbsp turmeric
• 2 tsp paprika
• 2 tbsp olive oil
• 6 tbsp white wine
• Juice of 1/2 lime

African chicken sauce

• 100 g cashews
• 100 g peanuts
• 1 red onion
• 1 large shallot
• 2 garlic cloves
• 2 bird’s-eye or Heaven-Facing chillies
• 2 tomatoes
• 1 tbsp paprika
• 3 tbsp tomato paste
• 240 ml water
• 240 ml coconut milk
• 60 ml shredded coconut
• 1 tbsp sugar
• 2 tsp salt
• 1 tbsp fish sauce, optional
• Nutmeg, a small grating, optional

Marinate

1. 1Spatchcock the chicken or split it in half.
2. 2Pound the marinade aromatics with the salt. Grind the nutmeg, peppercorns, bay, coriander, and fennel to a powder.
3. 3Mix the aromatics and spices with the turmeric, paprika, and olive oil. Massage over the chicken and refrigerate overnight.
4. 4Two hours before cooking, add the white wine and lime juice to the marinade.

Cook and sauce

1. 1Toast the cashews and peanuts over low heat for about 5 minutes and pulse finely. Blend the onion, shallot, garlic, and chillies to a paste; blend the tomatoes separately.
2. 2Remove the chicken and reserve the marinade. Pan-fry it skin-side down in 2 tbsp oil over medium-high heat for 1 minute, then for 5 minutes per side over medium.
3. 3Roast at 200°C for 15 minutes, turn, and roast approximately 10 minutes more, until the thigh reaches 77°C.
4. 4Meanwhile, fry the onion paste in the rendered chicken fat for about 3 minutes. Add the paprika for 1 minute, then the ground nuts.
5. 5Add the tomatoes, tomato paste, water, coconut milk, and reserved marinade. Simmer over medium-low heat for 30 minutes, watching and stirring.
6. 6When reduced by roughly one-third, add the shredded coconut, sugar, salt, fish sauce, and optional nutmeg for 1 minute. Carve the chicken and cover with the sauce.

Lemon chicken — sauce

• 1 tbsp lemon zest
• 80 ml lemon juice
• 1/4 tsp salt
• 2 tbsp sugar
• 60 ml honey
• 2 tbsp white vinegar
• 1 tbsp custard powder

Lemon chicken — chicken and coating

• 340 g chicken breast
• 1/4 tsp salt
• 2 tbsp Shaoxing wine
• 1 egg
• 1 tbsp custard powder
• 1 tbsp cornstarch
• 3 cups cornstarch, for coating
• Cooking oil, for deep-frying

Chilli chicken — marinade

• 454 g boneless chicken leg quarters
• 1 tbsp paprika
• 3/4 tsp ground Sichuan peppercorn
• 1 tbsp Shaoxing wine
• 1/2 tsp salt
• 1 egg
• 60 ml cornstarch
• 1 tsp olive oil

Chilli chicken — aromatics and seasoning

• 2 tbsp Sichuan peppercorn oil, plus 1 tbsp to finish
• 1 tbsp green Sichuan peppercorns
• 1 tbsp red Sichuan peppercorns
• 1 tbsp minced garlic
• 80 ml fresh chilli pepper
• 80 ml shallots
• 1 tbsp minced ginger
• 1 green onion
• 1 cup dried chillies
• 1 tbsp Shaoxing wine
• 1 tsp sweet black rice vinegar
• 1 tsp pepper-salt powder
• 1 cup basil
• 1 tsp sesame oil

Lemon chicken

1. 1Remove the bitter white pith from the lemon peel. Julienne the yellow zest and squeeze the fruit.
2. 2Mix the lemon juice, salt, sugar, honey, vinegar, and custard powder for the sauce.
3. 3Slice the chicken into pieces about 6–7.5 cm long and 5 mm thick. Mix with the salt, Shaoxing wine, egg, custard powder, and cornstarch.
4. 4Coat the chicken in cornstarch. Fry at 170°C for 1–2 minutes until pale gold, drain, then fry again for 20–30 seconds until crisp.
5. 5Boil the sauce over medium heat, stirring until thick. Add half the lemon zest, pour over the chicken, and garnish with the remainder.

Chilli chicken

1. 1Cut the chicken into 1.25 cm cubes and marinate with all marinade ingredients for 1 hour.
2. 2Cut the dried chillies into short lengths.
3. 3Fry the chicken at 180–200°C, drain, then refry for 40 seconds.
4. 4Stir-fry the garlic, fresh chilli, shallots, ginger, green onion, and dried chillies in sequence.
5. 5Return the chicken and add the peppercorns, Shaoxing wine, vinegar, pepper salt, basil, sesame oil, and peppercorn oil. Toss briefly and serve.

Wonton soup

• 500 g meaty pork bones
• 400 g shrimp heads
• 2 dried flounder or other unsalted dried ocean fish, plus 2 more for powder
• 400 g soybean sprouts
• 3 litres water
• 25 g rock sugar
• 1/4 tsp MSG
• 2–2 1/2 tsp salt, to taste

Wonton filling

• 400 g pork leg or a 70:30 lean-to-fat pork mixture
• 400 g peeled shrimp
• 1/4 tsp baking soda
• 1/2 egg
• 1 tbsp dried-shrimp powder
• 1 tbsp dried-fish powder
• 3/4 tbsp chicken bouillon powder
• 1/2 tbsp white pepper

Homemade wrappers and noodles

• 250 g all-purpose flour
• 3/8 tsp baking soda
• 1 1/2 tbsp water
• 125 g beaten egg, approximately 2 1/2 eggs
• Extra flour, for dusting

Per bowl

• 1 tbsp yellow chives or green onions, cut into 2.5 cm lengths
• 1/8 tsp dried-fish powder
• 1/8 tsp dried-shrimp eggs or dried-shrimp powder
• 1/8 tsp toasted sesame oil
• 1/8 tsp light soy sauce

Soup

1. 1Rinse the pork bones under cool water for 5 minutes. Toast all four dried fish over a medium flame for about 30 seconds per side.
2. 2Place two dried fish, the pork bones, shrimp heads, and soybean sprouts in 3 litres cool water. Bring to a boil and skim thoroughly.
3. 3Simmer uncovered very gently for 3 hours, skimming as needed. Strain and season with rock sugar, MSG, and salt.

Wrappers and noodles

1. 1Mix the flour, baking soda, water, and egg with a dough hook on low for 8 minutes.
2. 2Working with one-quarter at a time, fold and roll through the widest pasta-machine setting six times. Pass through a medium setting, then the thinnest setting.
3. 3Cut three-quarters of the sheets into 5–6 cm squares and flour well. Cut the final quarter into very thin noodles.

Wontons

1. 1Blend two toasted dried fish and approximately 20 dried shrimp separately into powders.
2. 2Dice the pork fat and hand-mince the lean pork until paste-like. Roughly chop the shrimp. Mix the shrimp and pork fat with the baking soda.
3. 3Beat or slap the minced lean pork until very sticky, then combine with the fat, shrimp, egg, fish powder, shrimp powder, bouillon, and white pepper.
4. 4Place 1–2 tsp filling on each wrapper. Fold into a triangle, then bring the two side points up and press to seal.

Assemble

1. 1Place the bowl seasonings in each bowl and ladle in hot soup.
2. 2Boil the wontons until they float, then cook 15 seconds longer. Boil the fresh noodles for about 20 seconds and rinse briefly under cold water.
3. 3Add approximately 10 wontons and a portion of noodles to each bowl.

Gumbo

• 453 g boneless, skinless chicken thighs
• Kosher salt, to taste
• 74 g all-purpose flour
• 1 tsp freshly ground black pepper, plus more to taste
• 130 ml grapeseed oil, divided
• 6 garlic cloves, minced
• 2 celery ribs, diced
• 1 jalapeño, seeded and minced
• 1 small green bell pepper, diced
• 1 small yellow onion, diced
• 250 ml amber beer
• 946 ml chicken stock
• 1 tsp fresh thyme
• 4 bay leaves
• 453 g andouille sausage, sliced into 6 mm coins
• Cayenne pepper, to taste
• Cooked white rice and sliced scallions, to serve

Method

1. 1Season the chicken with salt, pepper, and 1 tbsp grapeseed oil. Broil until lightly charred and golden, about 10 minutes.
2. 2Heat the remaining oil in a heavy Dutch oven over medium. Whisk in the flour continuously for about 25 minutes, until the roux is dark chocolate brown.
3. 3Stir in the garlic, celery, jalapeño, bell pepper, and onion for 1 minute. Deglaze with the beer.
4. 4Add the stock, thyme, bay leaves, and 1 tsp black pepper. Return to a simmer, then add the chicken and andouille.
5. 5Cover and simmer for 3 hours, stirring occasionally. Adjust salt and cayenne, then serve with rice and scallions.

Jambalaya

• 454 g chicken legs and thighs
• 2 tbsp kosher salt, plus more to taste
• Freshly ground black pepper
• 148 ml canola oil, divided
• 1/2 cup all-purpose flour
• 2 celery ribs, diced
• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 8 garlic cloves, minced
• 1 fresh cayenne pepper, stemmed and minced
• 1.42 litres chicken stock
• 454 g andouille sausage, sliced 6 mm thick
• 2 cups long-grain rice
• 3 tbsp unsalted butter
• 1 bunch scallions, thinly sliced

Method

1. 1Heat the oven to 175°C. Season the chicken with salt and pepper. Brown it in 2 tbsp oil over medium-high heat for about 8 minutes, then set aside.
2. 2Add the remaining oil and flour to the pan. Stir constantly for about 6 minutes, until chocolate brown.
3. 3Add the celery, bell pepper, and onion for 1 minute; add the garlic and cayenne and cook for another minute.
4. 4Stir in the stock and 2 tbsp salt. Simmer for 1 hour, then mix in the sausage and rice.
5. 5Set the chicken on top, cover, and bake for 30 minutes. Stir in the butter and scallions, adjust the seasoning, and serve.

Spice bag

• 1 tbsp goji berries
• 1 tsp fennel seeds
• 1 tsp Sichuan peppercorns
• 2 star anise
• 1 cinnamon stick
• 1 small sliver ginseng
• 1 small sliver liquorice root

Beef braise

• 1 kg beef shank
• 60 ml canola oil
• 1 bunch scallions, cut into 2.5 cm pieces
• 1 head garlic, peeled and smashed
• 5 cm fresh ginger, sliced 6 mm thick
• 1 tbsp spicy broad-bean paste
• 1 tbsp spicy soybean paste
• 1 tbsp soybean paste
• 250 ml rice wine
• 125 ml aged soy sauce
• 125 ml light soy sauce
• 2 tomatoes, roughly chopped
• 1 carrot, roughly chopped
• 1 large piece rock sugar
• 1 yellow onion, halved
• 1/2 Fuji apple, roughly chopped

Pickled mustard greens

• 3 tbsp canola oil
• 2 garlic cloves, minced
• 2 Thai bird’s-eye chillies, thinly sliced
• 1 cup pickled mustard greens, roughly chopped
• 3 tbsp granulated sugar
• Kosher salt, to taste

Per bowl

• White wheat noodles
• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp black vinegar
• Freshly ground white pepper
• Scallions and coriander

Braise

1. 1Tie the spice-bag ingredients in cheesecloth.
2. 2Blanch the beef shank in boiling water for 2–3 minutes, drain, and clean the pot.
3. 3Heat the oil over medium-high. Cook the ginger, garlic, and scallions for 3–4 minutes. Add all three bean pastes and cook for 2 minutes.
4. 4Add the rice wine and soy sauces. After 3 minutes, add the tomatoes, carrot, apple, rock sugar, onion, 6 litres water, the beef, and spice bag.
5. 5Simmer until the shanks are just tender, about 2 1/2 hours. Cool in the braise, then strain. Slice the beef across the grain into 1.25 cm pieces.

Mustard greens and assembly

1. 1Fry the garlic and chillies in oil for about 1 minute. Add the mustard greens and sugar and cook for 1–2 minutes; season with salt.
2. 2Cook the noodles according to their package, rinse cold, then dip back into boiling water.
3. 3Season each bowl with light soy, sesame oil, black vinegar, and white pepper. Add noodles, hot braising broth, sliced beef, mustard greens, scallions, and coriander.

Mochiko chicken

• 250 g cornstarch, divided
• 100 g mochiko flour
• 2 tbsp granulated sugar
• 2 tbsp gochujang
• 2 tbsp minced ginger
• 2 tbsp sake
• 2 tbsp soy sauce
• 2 large eggs
• 280 g all-purpose flour
• 2 tbsp garlic salt
• 8 boneless, skin-on chicken thighs
• Canola oil, for frying

Gochujang aioli

• 150 g mayonnaise
• 1 tsp gochujang
• 1 tsp granulated sugar

Su-miso

• 120 g granulated sugar
• 125 ml mirin
• 1 tbsp sake
• 1 3/4 tsp shiro miso

Kaki mochi crumble

• 60 g Mini Yakko Arare rice crackers, finely chopped
• 40 g nori-komi furikake
• 1 tbsp fried garlic

Ulu macaroni salad

• 225 g macaroni
• 626 g mayonnaise
• 450 g breadfruit or russet potatoes
• 1 tbsp garlic salt
• 1 tsp freshly ground black pepper
• 1 medium carrot, grated
• 4 hard-boiled eggs, chopped

To serve

• Cooked medium-grain rice
• Green onions, thinly sliced

Chicken and sauces

1. 1Mix 25 g cornstarch, the mochiko flour, and sugar. Whisk the gochujang, ginger, sake, soy, eggs, and 2 tbsp water separately, then combine. Add the chicken and refrigerate for at least 4 hours.
2. 2Mix the aioli ingredients and refrigerate.
3. 3Boil the sugar, mirin, and sake until dissolved; remove from the heat and stir in the shiro miso.
4. 4Combine the chopped rice crackers, furikake, and fried garlic.

Macaroni salad

1. 1Cook the macaroni until al dente, about 7 minutes. Rinse cold, drain, and refrigerate until chilled.
2. 2Boil the breadfruit or potatoes until just tender, about 14 minutes. Cool, peel, and dice, then mix with the macaroni, mayonnaise, garlic salt, pepper, carrot, and eggs.

Fry and assemble

1. 1Heat 5 cm canola oil to 165°C. Mix the remaining cornstarch, flour, and garlic salt. Dredge the marinated thighs and fry until golden, about 3 minutes.
2. 2Cut into bite-size pieces. Drizzle with su-miso and gochujang aioli, add the kaki mochi crumble and green onions, and serve with rice and macaroni salad.

Bouillabaisse classica

• 2kg "pesce di stagione" (gallinella, San Pietro, triglia, rana pescatrice, scorfano, ecc.)
• Patate 250 g
• Polpa di pomodoro 500 g p
• Zafferano 5 g
• Paprika affumicata 20 g

Mezza testa di aglio

• sale q.b.
• pepe q.b.
• olio q.b.
• Finocchio q.b.
• Pastis 15 ml
• Brodo di pesce q.b.
• Mazzetto misto di maggiorana, origano 15 g
• Pane 300 g

Paccheri alla Bouillabaisse

• Paccheri Monograno Felicetti 150 g
• "pesce di stagione" (gallinella, San Pietro, triglia, rana pescatrice, scorfano, ecc.) 2 kg
• Brodo di pesce 500 g
• 4 Scalogno 4

Concentrato di pomodoro 1 cucchiaio

• Olio EVO q.b.
• Sale q.b.
• Pepe q.b.
• Zafferano 10 g
• Paprika affumicata 20 g
• 1Mariage de piece 10 g

Cipolla 1

• Brodo di verdure 300 g

Spicchi aglio 2

• Origano e maggiorana 50 g
• Burro 50 g
• Burro montato 50 g
• Limone qb
• 1 Panna 100 ml
• Olio al prezzemolo qb

Soaked ingredients

• 2 dried shiitake mushrooms (5 g)
• 20 g dried scallops
• 375 ml freshly boiled water

Chicken and shrimp

• 150 g chicken thigh, cut into 1.25 cm pieces
• 1/8 tsp each salt, white pepper, and sugar
• 1/2 tsp each cornstarch, light soy sauce, and Shaoxing wine
• 1 tsp oil
• 6 large shrimp, approximately 150 g peeled weight
• 1/8 tsp each salt and white pepper, for the shrimp
• 100 g gailan stems, sliced
• 120 ml oil, for passing the chicken and shrimp through

Egg fried rice

• 230 g jasmine rice
• 1 egg, well beaten
• 2 tbsp oil
• 1/4 tsp each salt, MSG, and sugar

Gravy

• 2 1/2 tbsp potato or tapioca starch
• 2 1/2 tbsp water
• 1 tbsp oil
• 1 tbsp Shaoxing wine
• Soaked mushrooms, scallops, and their soaking liquid
• 1/4 tsp salt
• 1/4 tsp chicken bouillon powder
• 1/4 tsp MSG
• 1/2 tsp sugar
• 1 tsp light soy sauce
• 2 tbsp oyster sauce
• 1/8 tsp white pepper
• 1/2 tbsp chicken-frying oil or 1/2 tsp toasted sesame oil, optional

Prepare the toppings

1. 1Cover the mushrooms and dried scallops with the boiling water and soak.
2. 2Marinate the diced chicken with its seasonings. Rinse and dry the shrimp, cut into 1.25 cm pieces, and season with salt and pepper.
3. 3Heat the frying oil to 150°C. Cook the chicken for about 1 minute and the shrimp for 30–60 seconds. Drain. Blanch the gailan stems for 1 minute and cool under running water.

Rice

1. 1Rinse the rice, parboil for 3 minutes, and drain. Spread in a strainer over boiling water and steam, covered, for 15 minutes.
2. 2Heat 2 tbsp oil in a wok. Scramble the beaten egg until set, add the rice, and fold until the grains separate. Season with salt, MSG, and sugar; plate.

Gravy and assembly

1. 1Slice the soaked mushrooms and press the scallops into floss. Mix the starch and water into a slurry.
2. 2Fry the mushrooms in 1 tbsp oil over medium heat for about 90 seconds. Add Shaoxing wine, then the scallops and soaking liquid.
3. 3Add the gravy seasonings and bring to a boil. Add the chicken and shrimp for 1 minute, followed by the gailan.
4. 4Gradually thicken with slurry until the sauce coats a spoon. Finish with white pepper and optional frying oil, then pour over the egg fried rice.

Makes six Lo Mai Gai.

• Long grain sticky rice (长糯米), 400g
• Dried shiitake mushrooms (冬菇), 8g
• Dried shrimp (虾米), 8g
• Dried scallop (干贝), 8g
• Extra water for pouring over the rice when steaming: 1-2 cups
• Seasoning for the rice: salt, 1 tsp; chicken bouillon powder (鸡粉), 1/8 tsp; MSG (味精), 1/8 tsp; melted lard, 60g
• Chicken - thigh or leg - 60g of meat
• Marinade for the chicken: salt, 1/4 tsp; sugar, 1/4 tsp; cornstarch (生粉), 1/2 tsp; chicken bouillon powder (鸡粉), 1/8 tsp; white pepper powder (白胡椒粉), 1/8 tsp; soy sauce (生抽), 1/2 tsp; dark soy sauce (老抽), 1/4 tsp; toasted sesame oil (麻油), 1/2 tsp
• Bamboo shoots (竹笋), 40g - canned is also ok
• Reserved mushroom/seafood soaking liquid, 1/2 cup for frying the chicken
• Reserved mushroom/seafood soaking liquid, 1/2 cup for frying the filling
• Prepared sauce for frying the filling: salt, 1/2 tsp; sugar, 1/2 tsp; cornstarch (生粉), 1/2 tbsp; MSG (味精), 1/8 tsp; chicken bouillon (鸡粉), 1/8 tsp; white pepper powder, 1/8 tsp; soy sauce (生抽), 1 tbsp; dark soy sauce (老抽), 1/4 tsp; toasted sesame oil (麻油), 1/4 tsp; reserved mushroom/seafood soaking liquid, 1/4 cup
• To make the sticky rice, drain, then steam it for 30 minutes - checking every ten minutes. At the 10 minute mark and the 20 minute mark, drizzle over one cup of water bit by bit, flipping the rice as you go. You may not need to add any more water at the 20 minute mark if you rice already looks white and moist.

Ingredients

• Squeeze and mince the mushrooms, the shrimp, and the scallops - reserving the soaking liquid. Debone your chicken - if using bone-in - and cut into six ~10g hunks. Marinate the chicken, set aside. Dice the bamboo shoots, if using.

Ingredients

• Squeeze the excess liquid out from the lotus leaf, and cut the leaves into quarters along the crease. This will give you six wrappers, plus an extra two in order to patch up any broken leaves. Weigh your sticky rice, and divide into six portions. Oil your wrapper, place half of one 'portion' on, together with one piece of chicken and 1 tbsp of sauce. Make a dome with the other half of the rice, lay it on. Seal the sides, shape with the leaf, fold in the leaf like a Christmas present, then roll it all up.

Ingredients

• To freeze, wait until they come back down to room temp, then lay flat in a plastic bag. To re-heat, don't thaw - steam from frozen, ~30 minutes over a medium flame.

Method

1. 1Remove the rice from the steamer, let it cool down. Mix with the 'seasoning for the rice'.

Method

1. 1Fry the chicken over a high flame, and once it visually looks about 'done' (~30 seconds), add in the 1/2 cup of reserved mushroom/seafood soaking liquid and swap the flame to medium. Let it reduce away into a thick sauce, ~6 minutes. Remove the chicken.
2. 2Fry the mushrooms, seafood, and bamboo shoots over a medium flame until fragrant, ~1 minute, then add in 1/2 cup of reserved mushroom/seafood soaking liquid together with and spare sauce from frying the chicken. Let it reduce away, ~6 minutes. Add in the 'prepared sauce for frying', cook for 1-2 minutes until reduced and thick.
3. 3Fold the lotus leaf into quarters, then soak in 80C water for 30 minutes (it might be convenient to do this step earlier).

Method

1. 1Steam the Lo Mai Gai on medium for twenty minutes.

第二天：

• 1. 米控干水分
• 2. 把炒糯米的调料，除了老抽以外，用小火炒香。
• 3. 加入糯米翻炒，加入老抽，炒3-4分钟
• 4. 腌好的鸡肉里倒一大勺油
• 5. 咸蛋黄切开
• 6. 香菇洗净，挤出水分
• 7.包粽子
• 8. 小火慢煮3小时
• Shiitake mushroom and chicken rice dumplings (Zongzi)

(for making 30 dumplings)

• glutinous rice：1kg
• chicken leg and thigh with skin：600g
• mini shiitake mushroom：80g
• salted duck egg yolk：180g

For marinating chicken

• green onion 1
• ginger 1 small piece
• regular soy sauce ：30g 2 tablespoons
• dark soy sauce：15g 1 tablespoons
• Maggi seasoning ：3g 1/2 teaspoon（optional）
• five-spice powder：1g 1/4 teaspoon
• white pepper powder：1g 1/4 teaspoon

Ingredients

• oil：25g 2 tablespoons
• green onion：1
• ginger：one small piece
• star anise：3
• Sichuan peppercorn：2g 1 teaspoon
• fat removed from chicken legs
• dark soy sauce：30g 2 tablespoon

The next day...

• 1. drain the water from rice
• 2. low heat slow fry all the ingredients for rice, except dark soy sauce
• 3. add rice，then dark soy sauce. stir fry for 3-4 minutes
• 4. add oil to chicken
• 5. cut the yolks
• 6. wash the mushroom and squeeze out the water
• 7. wrap the rice dumplings (Zongzi)
• 8. low heat, slow cook for 3 hours

Method

1. 1brown sugar:： 15g 1 tablespoon
2. 2For stir fry the rice：

Method

1. 1soak rice, mushroom and marinate chicken leg

Tonkotsu Soup

• 4lbs Pork femur. bones
• 1.5lbs chicken feet (toenails removed)
• 2 small pieces of beef tendon
• Water to cover
• 1 Onion
• Green onion
• Small carrot
• 1/2 yukon gold potato

Dashi Stock

• 700ml Water

Tare

• 550ml Usukuchi Shoyu
• 110ml Mirin
• 110ml Sake
• 15g Konbu
• 10g Dried Shiitake
• 15g Ginger
• 3 cloves of garlic

Noodles

• 450g Bread Flour
• 50g Whole Wheat Flour
• 200ml cold purified water
• 3g sodium carbonate (baked baking soda)
• 5g Kosher Salt

Noodles

• 600g ap flour
• 400g cake flour (Swans Down?)
• 15g salt
• 14g sodium carbonate
• 20g whole egg
• 400g water

Soup/chashu

• 6# chicken backs (or whole chicken or chicken quarters)
• 4 liters of water
• 5# pork shoulder
• Garlic, ginger, negi
• 25g konbu

tare

• 750g kikkoman or yamasa soy
• 10g kombu
• 15g dried shiitake
• 12g sea salt
• 15g brown sugar
• 50g mirin
• 20g apple cider vin

Sweet vin (amazu)

• 130g rice vinegar
• 17g salt
• 70g sugar
• 20cc of chiyu/lard aroma oil
• 200g noodles. Taishoken Omori challenge is 640g

500cc dashi

• 35g mejimaguro-bushi
• 165g salt

Soup (scaled down)

• 1kg chicken backs
• 330g chicken feet
• 330g pork femur bones
• 66g pork fat
• 2/3 onion
• 2/3 carrot
• 1 garlic
• 15g ginger
• 1/4 cabbage
• 1 long green onion
• 16g dried shrimp
• 4L water

Dashi

• 26g konbu
• 2 dried shiitake
• 1L water
• 33g katsuobushi (thick cut)

Wonton soup

• 500 g meaty pork bones
• 400 g shrimp heads
• 2 dried flounder or other unsalted dried ocean fish, plus 2 more for powder
• 400 g soybean sprouts
• 3 litres water
• 25 g rock sugar
• 1/4 tsp MSG
• 2–2 1/2 tsp salt, to taste

Wonton filling

• 400 g pork leg or a 70:30 lean-to-fat pork mixture
• 400 g peeled shrimp
• 1/4 tsp baking soda
• 1/2 egg
• 1 tbsp dried-shrimp powder
• 1 tbsp dried-fish powder
• 3/4 tbsp chicken bouillon powder
• 1/2 tbsp white pepper

Homemade wrappers and noodles

• 250 g all-purpose flour
• 3/8 tsp baking soda
• 1 1/2 tbsp water
• 125 g beaten egg, approximately 2 1/2 eggs
• Extra flour, for dusting

Per bowl

• 1 tbsp yellow chives or green onions, cut into 2.5 cm lengths
• 1/8 tsp dried-fish powder
• 1/8 tsp dried-shrimp eggs or dried-shrimp powder
• 1/8 tsp toasted sesame oil
• 1/8 tsp light soy sauce

Soup

1. 1Rinse the pork bones under cool water for 5 minutes. Toast all four dried fish over a medium flame for about 30 seconds per side.
2. 2Place two dried fish, the pork bones, shrimp heads, and soybean sprouts in 3 litres cool water. Bring to a boil and skim thoroughly.
3. 3Simmer uncovered very gently for 3 hours, skimming as needed. Strain and season with rock sugar, MSG, and salt.

Wrappers and noodles

1. 1Mix the flour, baking soda, water, and egg with a dough hook on low for 8 minutes.
2. 2Working with one-quarter at a time, fold and roll through the widest pasta-machine setting six times. Pass through a medium setting, then the thinnest setting.
3. 3Cut three-quarters of the sheets into 5–6 cm squares and flour well. Cut the final quarter into very thin noodles.

Wontons

1. 1Blend two toasted dried fish and approximately 20 dried shrimp separately into powders.
2. 2Dice the pork fat and hand-mince the lean pork until paste-like. Roughly chop the shrimp. Mix the shrimp and pork fat with the baking soda.
3. 3Beat or slap the minced lean pork until very sticky, then combine with the fat, shrimp, egg, fish powder, shrimp powder, bouillon, and white pepper.
4. 4Place 1–2 tsp filling on each wrapper. Fold into a triangle, then bring the two side points up and press to seal.

Assemble

1. 1Place the bowl seasonings in each bowl and ladle in hot soup.
2. 2Boil the wontons until they float, then cook 15 seconds longer. Boil the fresh noodles for about 20 seconds and rinse briefly under cold water.
3. 3Add approximately 10 wontons and a portion of noodles to each bowl.

Jambalaya

• 454 g chicken legs and thighs
• 2 tbsp kosher salt, plus more to taste
• Freshly ground black pepper
• 148 ml canola oil, divided
• 1/2 cup all-purpose flour
• 2 celery ribs, diced
• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 8 garlic cloves, minced
• 1 fresh cayenne pepper, stemmed and minced
• 1.42 litres chicken stock
• 454 g andouille sausage, sliced 6 mm thick
• 2 cups long-grain rice
• 3 tbsp unsalted butter
• 1 bunch scallions, thinly sliced

Method

1. 1Heat the oven to 175°C. Season the chicken with salt and pepper. Brown it in 2 tbsp oil over medium-high heat for about 8 minutes, then set aside.
2. 2Add the remaining oil and flour to the pan. Stir constantly for about 6 minutes, until chocolate brown.
3. 3Add the celery, bell pepper, and onion for 1 minute; add the garlic and cayenne and cook for another minute.
4. 4Stir in the stock and 2 tbsp salt. Simmer for 1 hour, then mix in the sausage and rice.
5. 5Set the chicken on top, cover, and bake for 30 minutes. Stir in the butter and scallions, adjust the seasoning, and serve.

Spice bag

• 1 tbsp goji berries
• 1 tsp fennel seeds
• 1 tsp Sichuan peppercorns
• 2 star anise
• 1 cinnamon stick
• 1 small sliver ginseng
• 1 small sliver liquorice root

Beef braise

• 1 kg beef shank
• 60 ml canola oil
• 1 bunch scallions, cut into 2.5 cm pieces
• 1 head garlic, peeled and smashed
• 5 cm fresh ginger, sliced 6 mm thick
• 1 tbsp spicy broad-bean paste
• 1 tbsp spicy soybean paste
• 1 tbsp soybean paste
• 250 ml rice wine
• 125 ml aged soy sauce
• 125 ml light soy sauce
• 2 tomatoes, roughly chopped
• 1 carrot, roughly chopped
• 1 large piece rock sugar
• 1 yellow onion, halved
• 1/2 Fuji apple, roughly chopped

Pickled mustard greens

• 3 tbsp canola oil
• 2 garlic cloves, minced
• 2 Thai bird’s-eye chillies, thinly sliced
• 1 cup pickled mustard greens, roughly chopped
• 3 tbsp granulated sugar
• Kosher salt, to taste

Per bowl

• White wheat noodles
• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp black vinegar
• Freshly ground white pepper
• Scallions and coriander

Braise

1. 1Tie the spice-bag ingredients in cheesecloth.
2. 2Blanch the beef shank in boiling water for 2–3 minutes, drain, and clean the pot.
3. 3Heat the oil over medium-high. Cook the ginger, garlic, and scallions for 3–4 minutes. Add all three bean pastes and cook for 2 minutes.
4. 4Add the rice wine and soy sauces. After 3 minutes, add the tomatoes, carrot, apple, rock sugar, onion, 6 litres water, the beef, and spice bag.
5. 5Simmer until the shanks are just tender, about 2 1/2 hours. Cool in the braise, then strain. Slice the beef across the grain into 1.25 cm pieces.

Mustard greens and assembly

1. 1Fry the garlic and chillies in oil for about 1 minute. Add the mustard greens and sugar and cook for 1–2 minutes; season with salt.
2. 2Cook the noodles according to their package, rinse cold, then dip back into boiling water.
3. 3Season each bowl with light soy, sesame oil, black vinegar, and white pepper. Add noodles, hot braising broth, sliced beef, mustard greens, scallions, and coriander.

Mochiko chicken

• 250 g cornstarch, divided
• 100 g mochiko flour
• 2 tbsp granulated sugar
• 2 tbsp gochujang
• 2 tbsp minced ginger
• 2 tbsp sake
• 2 tbsp soy sauce
• 2 large eggs
• 280 g all-purpose flour
• 2 tbsp garlic salt
• 8 boneless, skin-on chicken thighs
• Canola oil, for frying

Gochujang aioli

• 150 g mayonnaise
• 1 tsp gochujang
• 1 tsp granulated sugar

Su-miso

• 120 g granulated sugar
• 125 ml mirin
• 1 tbsp sake
• 1 3/4 tsp shiro miso

Kaki mochi crumble

• 60 g Mini Yakko Arare rice crackers, finely chopped
• 40 g nori-komi furikake
• 1 tbsp fried garlic

Ulu macaroni salad

• 225 g macaroni
• 626 g mayonnaise
• 450 g breadfruit or russet potatoes
• 1 tbsp garlic salt
• 1 tsp freshly ground black pepper
• 1 medium carrot, grated
• 4 hard-boiled eggs, chopped

To serve

• Cooked medium-grain rice
• Green onions, thinly sliced

Chicken and sauces

1. 1Mix 25 g cornstarch, the mochiko flour, and sugar. Whisk the gochujang, ginger, sake, soy, eggs, and 2 tbsp water separately, then combine. Add the chicken and refrigerate for at least 4 hours.
2. 2Mix the aioli ingredients and refrigerate.
3. 3Boil the sugar, mirin, and sake until dissolved; remove from the heat and stir in the shiro miso.
4. 4Combine the chopped rice crackers, furikake, and fried garlic.

Macaroni salad

1. 1Cook the macaroni until al dente, about 7 minutes. Rinse cold, drain, and refrigerate until chilled.
2. 2Boil the breadfruit or potatoes until just tender, about 14 minutes. Cool, peel, and dice, then mix with the macaroni, mayonnaise, garlic salt, pepper, carrot, and eggs.

Fry and assemble

1. 1Heat 5 cm canola oil to 165°C. Mix the remaining cornstarch, flour, and garlic salt. Dredge the marinated thighs and fry until golden, about 3 minutes.
2. 2Cut into bite-size pieces. Drizzle with su-miso and gochujang aioli, add the kaki mochi crumble and green onions, and serve with rice and macaroni salad.