All Recipes

- Eastern oysters (12, shucked on the half shell)
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/4 cup parsley, chopped
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Pernod or anise-flavored liqueur (optional)
- Salt and pepper to taste
- Lemon wedges, for serving

1. Preheat your oven to 450°F (230°C). Arrange the oysters on a baking sheet covered with a layer of rock salt to keep them stable.
2. In a pan, melt the butter over medium heat, and sauté the shallot and garlic until soft. Add spinach and cook until wilted. Stir in parsley, breadcrumbs, Parmesan, Pernod, salt, and pepper. Spoon a generous teaspoon of the mixture over each oyster.
3. Bake the oysters in the oven for about 8-10 minutes, or until the topping is golden and bubbling. Serve immediately with lemon wedges on the side.

---

- Eastern oysters (dozen, shucked and served on the half shell)
- Crushed ice, for serving
- 1/4 cup red wine vinegar
- 2 tablespoons shallots, finely minced
- 1 teaspoon freshly cracked black pepper
- Lemon wedges, for serving
- Hot sauce (optional)

1. Prepare a platter with crushed ice and arrange the shucked oysters on top to keep them chilled.
2. In a small bowl, mix together the red wine vinegar, minced shallots, and black pepper to create the mignonette sauce. Let it sit for about 10 minutes to meld flavors.
3. Serve the oysters with a spoonful of mignonette sauce over each, and provide lemon wedges and hot sauce on the side for preference. Enjoy immediately.

- 4 pounds bone-in beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef stock
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2 bay leaves
- 4 cloves garlic, minced

1. Preheat your oven to 325°F (160°C).
2. Season the short ribs generously with salt and black pepper.
3. Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until they are browned, approximately 8 minutes. Remove the ribs and set them aside.
4. In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
5. Stir in the tomato paste and cook for another 2 minutes, then sprinkle with flour and stir well to combine.
6. Pour in the red wine, scraping up any bits from the bottom of the pot. Let it simmer for about 5 minutes to reduce slightly.
7. Add back the short ribs to the pot, then pour in the beef stock until the ribs are mostly submerged. Add the rosemary, thyme, bay leaves, and minced garlic.
8. Bring the mixture to a simmer, cover it with a lid, and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the short ribs are fork-tender.
9. Remove the pot from the oven and discard the herb sprigs and bay leaves. Skim off any excess fat from the surface.
10. Serve the short ribs with the sauce over mashed potatoes or polenta, garnishing with fresh herbs if desired.

---

- 3 pounds flanken-style beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 1 small onion, grated
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon black pepper
- 2 green onions, chopped
- 2 tablespoons sesame seeds

1. In a large bowl, combine soy sauce, brown sugar, water, grated onion, minced garlic, sesame oil, rice wine vinegar, grated ginger, and black pepper. Mix until the sugar is dissolved to create the marinade.
2. Add the short ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for the best flavor infusion.
3. Preheat a grill to medium-high heat. Remove the short ribs from the marinade, allowing the excess to drip off.
4. Grill the short ribs for about 4-5 minutes per side, until they are nicely charred and cooked through.
5. Sprinkle the grilled ribs with chopped green onions and sesame seeds.
6. Serve the Kalbi with steamed rice and side dishes like kimchi or pickled vegetables for a traditional Korean meal experience.

- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste

1. In a small bowl, mix together the olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Marinate in the fridge for at least 30 minutes, or up to 8 hours for more flavor.
   
2. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for a few minutes before serving.

- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons Dijon mustard
- 1/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste

1. Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Spread a thin layer of Dijon mustard over each fillet.
  
2. In a bowl, mix together the panko breadcrumbs, parsley, dill, olive oil, salt, and pepper. Spoon the breadcrumb mixture over the salmon fillets, pressing gently to adhere. Bake the salmon for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.

Both of these entrees are easy to prepare and complement your delightful berry dessert, creating a harmonious and satisfying meal.

- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup blackberries
- 1 cup raspberries
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 cup Greek yogurt
- Fresh thyme for garnish (optional)

1. **Prepare the Chicken**: Season the chicken breasts with salt and pepper. Heat olive oil in a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and cover with foil to keep warm.
2. **Make the Berry Balsamic Reduction**: In a saucepan, combine the blackberries, raspberries, balsamic vinegar, and honey. Bring to a boil over medium heat, then reduce to a simmer and cook for about 10-15 minutes, stirring occasionally, until the mixture thickens. Remove from heat and strain to remove seeds if desired.
3. **Finish the Dish**: Serve each chicken breast drizzled with the berry balsamic reduction and a dollop of Greek yogurt. Garnish with fresh thyme if using.

---

- 2 duck breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup strawberries, hulled and quartered
- 1/2 cup raspberries
- 1/4 cup sugar
- Zest of 1 orange
- 1/2 cup Greek yogurt for serving

1. **Prepare the Duck**: Preheat the oven to 400°F (200°C). Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper. Heat olive oil in an ovenproof skillet over medium heat. Place duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy. Flip the duck and transfer the skillet to the oven. Roast for another 6-8 minutes.
2. **Make the Berry Compote**: While the duck is roasting, combine the strawberries, raspberries, sugar, and orange zest in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture starts to thicken and berries are soft, about 10 minutes. Remove from heat and let cool slightly.
3. **Finish the Dish**: Allow the duck to rest for a few minutes before slicing. Serve with a generous spoonful of berry compote on top and a dollop of Greek yogurt on the side.

---

- 1 pork tenderloin (about 1 lbs)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup blackberries
- 1/2 cup raspberries
- 1/2 cup strawberries, hulled and sliced
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1/2 cup Greek yogurt for garnish

1. **Prepare the Pork**: Preheat the oven to 375°F (190°C). Mix the smoked paprika, cumin, salt, and pepper in a small bowl. Rub this mixture all over the pork tenderloin.
2. **Cook the Pork**: Heat olive oil in an ovenproof skillet over medium-high heat. Sear the pork on all sides until browned, about 6 minutes in total. Transfer the skillet to the oven and roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C).
3. **Make the Berry Sauce**: In a small saucepan, combine the blackberries, raspberries, strawberries, honey, and balsamic vinegar. Cook over medium heat until the berries break down and the sauce thickens, about 10-15 minutes.
4. **Finish the Dish**: Remove the pork from the oven and allow it to rest for 5 minutes before slicing. Serve with the berry sauce drizzled over the top and a dollop of Greek yogurt on the side for added creaminess.

8–10 lb (3.6–4.5 kg) pork shoulder (Boston butt), bone-in or boneless
1–2 tablespoons Hawaiian sea salt (alaea salt preferred) or kosher salt, plus extra to taste
2–3 tablespoons liquid smoke (kālua flavor) — optional but commonly used for home preparation
4–6 ti leaves or banana leaves (optional, for authentic flavor and wrapping) or large collard leaves
4–6 cups water or chicken broth (for oven or slow-cooker)
4–6 cloves garlic, smashed (optional)
1–2 tablespoons neutral oil (if searing first) — optional
Butcher twine (if trussing)
Heavy-duty aluminum foil (for oven method) or a roasting pan with lid
For traditional imu method only: hot volcanic rocks, dry kindling, shovels, and enough earth to cover the pit

Overview: Kalua pig is traditionally cooked in an underground oven (imu) using hot rocks and ti or banana leaves. The following gives a traditional summary and two home-kitchen methods (oven and slow cooker) that reproduce the smoky, tender result.
Prep the pork: Pat the pork shoulder dry. Rub the meat all over with 1–2 tablespoons of Hawaiian sea salt (use more for a stronger salty profile). Optionally rub smashed garlic over the pork.
If using liquid smoke (home method): Brush or rub 2–3 tablespoons of liquid smoke evenly over the pork to introduce smoky, imu-like aroma.
Wrap in leaves (authentic step, optional for home cooks): Lay 2–3 ti or banana leaves flat (lightly wilt over flame or in oven to make pliable). Place the pork on the leaves and wrap tightly. Tie with butcher twine. If leaves are unavailable, proceed with heavy-duty foil.
Traditional imu method (summary / requires community and safety):
  a. Dig a pit about 2–3 feet deep and wide enough to hold the wrapped pork and hot rocks. Line the bottom with stones.
  b. Build a wood fire on the stones until the rocks are very hot and white from heat; burn down to coals. Remove embers but leave hot rocks in place, or carefully move rocks and set meat on top of the rocks.
  c. Place additional banana/ti leaves over the hot rocks, then set the wrapped pork on top. Cover the pork with more leaves, burlap, and then pack the pit with earth to seal heat and steam in. Cook 6–8 hours for a large shoulder (longer for larger pieces) until meat is fall-apart tender.
  d. When done, carefully uncover (steam will be extremely hot), remove meat, shred, and season to taste.
Oven method (recommended for most home cooks):
  a. Preheat oven to 325°F (165°C). Place a rack in a roasting pan or use a deep baking dish.
  b. If you like a browned exterior, sear the pork shoulder in a hot skillet with 1–2 tablespoons oil, browning all sides for 3–4 minutes per side (optional).
  c. Place the wrapped pork (leaf-wrapped) or the pork on a bed of leaves in the roasting pan. Add 1–2 cups water or broth to the bottom of the pan for moisture. If not using leaves, wrap the pork tightly in heavy-duty foil, adding 1–2 tablespoons liquid smoke under the foil if desired.
  d. Cover tightly with lid or additional foil. Roast at 325°F (165°C) for 4–6 hours for 8–10 lb, or until internal temperature is 195–205°F (90–96°C) and the meat shreds easily. Check after 3–4 hours and add more liquid if pan is dry.
  e. Remove from oven, unwrap carefully to avoid steam, and transfer to a cutting board. Let rest 15–20 minutes, then shred the meat with two forks or meat claws. Mix in pan juices and additional salt to taste. If you want a crispier edge, spread shredded pork on a rimmed sheet and bake at 425°F (220°C) for 10–15 minutes, stirring once, to caramelize.
Slow-cooker method (convenient, hands-off):
  a. Season/stuff and optionally sear the pork as above. Place pork in slow cooker, add 1–2 tablespoons liquid smoke (optional), smashed garlic, and 1–2 cups water or broth. If using leaves, wrap the pork in leaves first.
  b. Cook on LOW for 8–10 hours or HIGH for 4–6 hours, until meat is fall-apart tender. Shred and mix with cooking juices. Adjust salt.
Finishing and serving: Shred the pork finely to resemble traditional kalua texture. Taste and add more Hawaiian salt if desired. Serve hot over steamed rice and accompany with lūʻau-style sides such as poi, lomi-lomi salmon, macaroni salad, or steamed cabbage.
Storage and reheating: Cool completely, refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently in a covered pan with a splash of water or broth, or microwave covered, to restore moisture.
Notes and tips: Authentic kalua pig gets its flavor from the imu—smoky, slightly salty, and steamy. Liquid smoke and banana/ti leaves help approximate that at home. Use alaea (red) salt for the most traditional Hawaiian flavor when available. Always take safety precautions if attempting an imu (community permission, correct ventilation, careful handling of hot rocks and earth).

1 lb (450 g) ground pork (or 50/50 pork-beef mix)
1 small yellow onion, finely chopped (about 3/4 cup)
3 cloves garlic, minced
1 medium carrot, finely grated or minced (about 1/2 cup)
1/3 cup finely chopped water chestnuts or jicama (optional, for crunch)
2 scallions, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
1 large egg, lightly beaten (for binding)
30–40 lumpia wrappers (spring roll wrappers), about 6–7 inches square
1 egg beaten with 1 tablespoon water (egg wash to seal)
Vegetable oil, for deep frying (about 2–3 cups depending on pan depth)
For vinegar dipping sauce (sawsawan):
1/2 cup cane vinegar or white vinegar
1 tablespoon soy sauce
1-2 cloves garlic, minced
1 small chile (bird's eye or serrano), thinly sliced (optional)
1 teaspoon sugar (optional) or to taste
Alternative sweet chili or sweet-and-sour sauce, for serving (optional)

Prepare workspace and wrappers: Lay out lumpia wrappers stacked under a lightly damp towel to keep them from drying. Line a baking sheet with paper towels for finished rolls.
Make the filling: In a large bowl combine ground pork, chopped onion, minced garlic, grated carrot, chopped water chestnuts (if using), scallions, soy sauce, oyster sauce (if using), salt, pepper, sugar, and the lightly beaten egg. Mix thoroughly until evenly combined but do not overwork — use your hands or a spoon.
Test seasoning: Fry a small teaspoon of the mixture in a skillet until cooked through and taste; adjust salt or soy sauce as needed.
Assemble lumpia: Place one wrapper on a clean surface in diamond orientation (point facing you). Spoon about 1 to 1 1/2 tablespoons of filling near the bottom third of the wrapper, forming a log about 3 inches long. Do not overfill.
Roll and seal: Fold the bottom corner up over the filling, fold the two side corners in snugly, then finish rolling away from you. Brush the top corner's edge with the egg wash and press to seal. Repeat with remaining wrappers and filling. Place finished rolls seam-side down on the prepared baking sheet.
Heat oil: In a deep skillet or pot, heat 1 1/2 to 2 inches of vegetable oil to 350–375°F (175–190°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown steadily without burning.
Fry in batches: Fry lumpia in small batches (6–8 at a time depending on pan size) seam-side down first for 2–4 minutes, turning occasionally so they brown evenly. Total fry time is about 4–6 minutes per batch until deep golden and crisp. Keep the oil temperature steady; if it drops, the rolls will absorb oil and become greasy.
Drain: Remove lumpia with a slotted spoon and drain on the paper towel-lined sheet or a wire rack. Serve warm.
Make the vinegar dipping sauce (sawsawan): In a small bowl combine vinegar, soy sauce, minced garlic, sliced chile (if using) and sugar to taste. Stir until sugar dissolves. Adjust sweet/sour/salty balance to preference. Alternatively serve with sweet chili sauce or sweet-and-sour sauce.
Baking option (lower-fat): Preheat oven to 400°F (200°C). Place lumpia seam-side down on a baking sheet lined with parchment, brush or spray lightly with oil, and bake 15–20 minutes, turning halfway, until golden and crisp. Texture will be slightly different than fried.
Freezing and make-ahead: To freeze raw lumpia, place assembled rolls on a tray lined with parchment and freeze until solid (1–2 hours), then transfer to a freezer bag. Fry from frozen, adding 1–2 minutes to frying time, or bake from frozen at 400°F (200°C) for 20–25 minutes.
Serving suggestions: Serve hot with vinegar dipping sauce and/or sweet chili sauce. Lumpia Shanghai is commonly served as an appetizer, finger food, or with steamed rice as part of a meal.

1 cup (120 g) all-purpose flour
1/4 cup (30 g) rice flour (optional — for extra crispness)
1 large egg
1 1/4 cups (300 ml) cold water
1 teaspoon fine salt
6–8 medium scallions (파), trimmed and cut into 2–3 inch (5–7 cm) lengths
Optional: 8 oz (225 g) mixed seafood (shrimp, squid, mussels), chopped — for haemul pajeon
2–4 tablespoons neutral oil (vegetable, canola) for frying
1 teaspoon toasted sesame oil (optional, to finish)
For the dipping sauce:
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar or honey
1 teaspoon sesame oil
1 clove garlic, minced
1 tablespoon finely sliced scallion (or green onion)
1/2 teaspoon gochugaru (Korean red pepper flakes) or a pinch of chili flakes (optional)
1 teaspoon toasted sesame seeds (optional)

Make the dipping sauce: Whisk together soy sauce, rice vinegar, sugar, sesame oil, minced garlic, sliced scallion, gochugaru (if using), and sesame seeds. Adjust seasoning to taste and set aside.
Prepare scallions (and seafood if using): Trim roots and any wilted tops from scallions and cut into 2–3 inch lengths. If using seafood, pat it dry and chop into bite-sized pieces.
Make the batter: In a bowl, combine all-purpose flour, rice flour (if using) and salt. Beat the egg lightly in a separate bowl, then whisk egg and cold water into the flour until just combined. Batter should be somewhat thin — pourable but coating; add a little more water if necessary. Do not overmix.
Heat the pan: Place a large nonstick or cast-iron skillet over medium-high heat. Add 1–2 tablespoons neutral oil and swirl to coat so the entire cooking surface is lightly oiled.
Assemble in the pan: Arrange the scallions in a neat layer across the pan (you can lay them all in one direction). If using seafood, distribute it evenly among the scallions. Pour batter over the scallions and seafood to cover them in a thin layer (about 1/4 inch / 6 mm thick). If you prefer a more blended pancake, mix scallions into the batter first and then pour.
Cook the first side: Reduce heat to medium. Let the pancake cook undisturbed until the edges look set and crisp and bubbles form on the surface, about 3–5 minutes. Peek underneath with a spatula — it should be golden brown.
Flip carefully: Slide a wide spatula under the pancake. If it's large, invert it onto a flat plate, then slide it back into the pan to cook the second side. Add another tablespoon of oil to the pan edge if needed. Cook until the second side is golden and the pancake is cooked through, another 3–4 minutes. Press gently with the spatula for even contact.
Finish and rest: When both sides are crisp and golden, drizzle with the teaspoon of toasted sesame oil (optional) and remove the pancake to a cutting board. Let rest 1–2 minutes so it firms up and is easier to slice.
Serve: Cut into wedges or square pieces. Serve hot with the prepared dipping sauce. Pajeon is best eaten immediately while crisp.
Tips: Use cold water and a slightly loose batter for a lighter texture. For extra crispiness, add a little more rice flour or use a hotter pan (watching carefully to avoid burning). Leftovers can be reheated in a skillet to restore crispness.

1 kg (2.2 lb) beef chuck or brisket, trimmed and cut into 2–3 cm (1 inch) cubes
2 tbsp neutral oil (vegetable or coconut) for sautéing
400 ml (14 fl oz) coconut milk (1 can)
200 ml (7 fl oz) water (adjust as needed)
4–6 kaffir lime leaves, torn or bruised
1–2 stalks lemongrass (white part only), bruised and tied or thinly sliced
1 tbsp tamarind paste (or 1 tbsp lime juice as substitute)
1–2 tbsp palm sugar or brown sugar (to taste)
Salt, to taste
Optional: 1 turmeric leaf, torn (if available)

For the wet spice paste:
8 shallots, peeled
6–8 cloves garlic, peeled
4–6 large red chilies (adjust heat) or 8–10 dried red chilies, soaked and seeded
2–3 cm (¾–1 in) galangal, peeled and chopped (or 1 tsp galangal powder)
2–3 cm (¾–1 in) fresh ginger, peeled and chopped
2 stalks lemongrass (white part), finely sliced (use additional if not using whole stalks above)
1–2 cm fresh turmeric or 1 tsp turmeric powder (optional)
2 tbsp water or oil to help blend

Whole/toast spices (to grind):
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
4-6 white or black peppercorns
3 green cardamom pods
3 cloves
1 small cinnamon stick (2–3 cm)
2 star anise (optional)

Kerisik (toasted coconut paste):
1 cup (about 80–100 g) freshly grated coconut (or desiccated if fresh not available), toasted until deep golden and ground into a paste

Garnish/serve:
Steamed rice or ketupat, and cucumber or sambal on the side

Prepare the beef: Trim excess fat and cut beef into 2–3 cm (1 inch) cubes. Pat dry and set aside.
Toast and grind whole spices: In a dry skillet over medium heat, toast coriander, cumin, fennel, peppercorns, cardamom, cloves, cinnamon and star anise until aromatic (1–2 minutes). Let cool, then grind to a fine powder using a spice grinder or mortar and pestle. Set aside.
Make the wet spice paste: In a blender or food processor combine shallots, garlic, red chilies, galangal, ginger, sliced lemongrass, turmeric (if using) and 2 tbsp water or oil. Blend to a smooth paste, scraping down sides as needed. If mixture is too thick, add 1–2 tbsp more water.
Sauté paste: Heat 2 tbsp oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the wet spice paste and sauté, stirring frequently, until the raw smell cooks off and the paste thickens and darkens slightly (6–10 minutes).
Add ground toasted spices: Stir the ground whole spices into the sautéed paste and cook for another 1–2 minutes to bloom the spices.
Brown the beef: Increase heat to medium-high. Add the beef pieces and cook, stirring, until the surfaces are sealed and coated with the spice mixture (3–5 minutes).
Add liquids and aromatics: Pour in the coconut milk and about 200 ml (7 fl oz) water. Add kaffir lime leaves, bruised lemongrass stalks (if using whole), tamarind paste, palm sugar and a pinch of salt. Stir to combine and bring to a gentle simmer.
Simmer gently, uncovered: Reduce heat to low so the pot maintains a gentle simmer. Cook uncovered for 1.5–2 hours, stirring every 10–15 minutes and scraping the bottom to prevent sticking. Add small splashes of water if the mixture becomes too dry before the meat is tender. The goal is long, slow cooking so the beef becomes very tender and the sauce reduces and concentrates.
Reduce to drier rendang: As the beef becomes tender and the liquid reduces, continue to cook until the sauce darkens, oil separates and almost all liquid has evaporated—this can take another 30–60 minutes depending on heat and pot. Stir more frequently near the end to avoid burning; lower the heat if necessary.
Add kerisik: When the sauce has mostly reduced and the beef is tender, stir in the kerisik (toasted coconut paste). Cook another 5–10 minutes, stirring, until the kerisik is integrated and the rendang is thick and coats the beef pieces. Taste and adjust seasoning with salt and a little sugar or tamarind if needed.
Finish and rest: Remove from heat. Discard bruised lemongrass stalks and any large stems of kaffir lime leaf or turmeric leaf. Let the rendang rest for 10–15 minutes to let flavors settle.
Serve: Serve Beef Rendang hot with steamed rice, ketupat or lontong, and garnishes such as sliced cucumber or a simple sambal.
Notes and tips: Use low, steady heat for best results—too high and the bottom will burn before the beef is tender. Traditional rendang is cooked until almost dry and deep brown with spicy, caramelized flavors. Kerisik adds nuttiness and thickens the sauce; if you can’t make it, you can use extra coconut milk and reduce longer, but flavor will be less authentic. Leftovers taste even better the next day as flavors meld.

Dough: 300 g all-purpose flour
Dough: 1/2 tsp fine salt
Dough: 165 ml boiling water (adjust slightly as needed)

Filling: 400 g ground pork (20–30% fat preferred)
Filling: 1 tbsp light soy sauce
Filling: 1 tbsp Shaoxing wine (or dry sherry)
Filling: 1 tsp fine salt
Filling: 1 tsp sugar
Filling: 1 tsp white pepper
Filling: 1 tbsp toasted sesame oil
Filling: 1 tbsp cornstarch
Filling: 1 tbsp finely minced fresh ginger
Filling: 2 scallions, white and green parts finely chopped

Soup jelly / aspic (traditional):
  - 800–1000 ml rich pork stock made from pork bones and pork skin (see method below) — cooled and set into a firm jelly, then diced into ~1 cm cubes
OR (quick method):
  - 500 ml store-bought chicken/pork stock + 15–20 g powdered gelatin (or 3–4 sheets) — heat to dissolve gelatin, chill until set and dice into cubes

To steam:
  - Napa cabbage leaves or parchment paper rounds (to line steamer)
  - Water for steaming

Optional for serving:
  - Black vinegar
  - Fresh julienned ginger

Yield: about 30–36 dumplings (adjust ingredient amounts proportionally). Total time: roughly 3–6 hours if making traditional aspic; ~1.5–2 hours with quick gelatin.
Make the aspic (choose one method):
  Traditional pork-skin aspic: Blanch 300 g pork skin and 500 g pork bones briefly, rinse. In a large pot add bones, pork skin, 1 small onion (halved), 2 slices ginger, 1 scallion, and 1–2 tbsp Shaoxing wine. Cover with cold water, bring to a simmer and gently simmer 2.5–4 hours, skimming foam. Strain and refrigerate the stock until fully set (several hours or overnight). Once set, remove excess fat if desired and chop the jelly into ~1 cm cubes; keep chilled.
  Quick gelatin aspic: Warm 500 ml good-quality chicken or pork stock, sprinkle 15–20 g powdered gelatin (or bloom 3–4 gelatin sheets in cold water then squeeze) into the warm stock and stir until dissolved. Chill until firm, then dice into ~1 cm cubes.
Make the dough (hot-water dough):
  1. Place 300 g flour and 1/2 tsp salt in a mixing bowl. Pour 165 ml boiling water into the flour in a slow steady stream while stirring with a spatula or chopsticks until a shaggy dough forms.
  2. When cool enough to handle, knead the dough on a lightly floured surface until smooth and elastic, ~6–8 minutes. Cover with a damp towel or plastic wrap and rest 30–45 minutes (this relaxes the gluten and makes rolling easier).
Make the filling:
  1. In a bowl, combine 400 g ground pork, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp salt, 1 tsp sugar, 1 tsp white pepper, 1 tbsp sesame oil, 1 tbsp cornstarch, 1 tbsp minced ginger, and the chopped scallions.
  2. Mix thoroughly using one direction folding or a stand mixer on low. You want the mixture slightly tacky and cohesive — this helps hold the soup when steaming.
  3. Fold in the chilled diced aspic (soup jelly) gently until evenly distributed. Keep the filling chilled while you form wrappers.
Form wrappers and assemble dumplings:
  1. Divide dough into two portions for easier handling. Roll each portion into a long log and cut into 30–36 equal pieces (each ~15 g dough). Keep pieces covered to prevent drying.
  2. Working with one piece at a time, roll each piece into a small ball and flatten slightly. Using a rolling pin, roll each ball into a thin round wrapper about 7–8 cm (2.8–3.2 in) across, thinner in the center and slightly thicker at the edges. Aim for wrappers thin enough to be delicate but strong enough to hold soup.
  3. Place about 1 heaping teaspoon (≈10–12 g) of filling into the center of each wrapper. Try to include a piece or two of aspic in each dumpling.
  4. Pleating: With the wrapper in your non-dominant hand, use your dominant hand to make pleats around the edge, gathering the wrapper upward and rotating to form a tight sealed pouch. Traditionally 12–18 pleats are used; finish with a pinched top so the dumpling is sealed and upright. Practice will improve speed—alternatively, gather and pinch the top without formal pleats if preferred.
Steam the Xiao Long Bao:
  1. Prepare a bamboo steamer or metal steamer lined with several Napa cabbage leaves or parchment paper with small holes to prevent sticking. Lightly dust the bottom of each wrapper with a little flour if needed to avoid sticking.
  2. Arrange dumplings with space between them (they’ll expand slightly). Bring a pot of water to a vigorous boil and place the steamer over the pot (water should not touch the dumplings).
  3. Steam over high heat for 8–10 minutes (for medium-sized dumplings). Do not open the lid during the first 6–8 minutes. For very large dumplings, allow a minute or two longer. If you rested the dough longer and made the wrappers thin, err on the shorter time to prevent bursting.
  4. After steaming, remove the steamer from heat and let rest 1 minute before opening to avoid splatter.
Serve:
  1. Transfer dumplings to small plates. Serve immediately with black vinegar and julienned ginger on the side. To eat: lift a dumpling with chopsticks onto a spoon, nip a small hole to let out and sip the hot soup, then eat with the wrapper and filling.
Tips and troubleshooting:
  - Fat content: Use pork with some fat (20–30%) for a juicy filling. Too-lean pork yields less flavorful soup.
  - Aspic ratio: Ensure enough aspic so each dumpling has at least a cube or two; otherwise the dumpling won’t have much soup.
  - Wrapper thickness: Practice to make center slightly thicker than edge; too-thin can tear, too-thick makes dumpling doughy.
  - Make-ahead: Aspic can be made 1–2 days ahead; filling can be mixed and kept chilled for several hours. Assemble and steam just before serving.
  - Safety: The soup inside is very hot when steamed—allow to cool briefly and sip carefully.

8–10 lb (3.6–4.5 kg) bone-in pork shoulder (pork butt or picnic roast)
2–3 tbsp Hawaiian sea salt (or coarse sea salt), more to taste
6–10 large tī leaves or banana leaves (traditional; optional if unavailable)
2–3 tbsp liquid smoke (optional; used in modern oven/slow-cooker method to mimic imu smoke)
1–2 cups hot water or low-sodium chicken broth (for slow cooker or steam in oven)
Butcher twine
Heavy-duty aluminum foil (if not using leaves)
Optional: 1–2 tbsp brown sugar or Hawaiian cane syrup (for a touch of sweetness)
Optional: cracked black pepper or Hawaiian chili flakes to taste

Yield: Serves 10–15. Total time varies by method: traditional imu ~10–12+ hours (including pit prep and steaming), oven 6–8 hours, slow cooker 8–10 hours.
Prep the pork: Rinse and pat the pork shoulder dry. Trim excess silver skin if desired but keep a good layer of fat for moistness. Tie the roast with butcher twine into a compact shape so it cooks evenly.
Salt the pork: Rub the entire roast generously with Hawaiian sea salt (about 2–3 tablespoons total). If using optional brown sugar or pepper, rub lightly with those as well. The traditional kalua method uses only salt.
If using liquid smoke (modern method): Lightly brush or rub 2–3 tablespoons of liquid smoke over the pork to impart smoky flavor. This is optional and not used in a true imu.
Traditional imu method (authentic):
 - Prepare the imu (underground oven): Dig a pit large enough for the roast. Line the bottom with hardwood logs, build a strong fire and heat rocks in the fire for 2–3 hours until the rocks are very hot. Push the embers to the side and remove coals as needed so rocks remain hot but embers won’t burn the leaves directly.
 - Prepare leaves and wrapping: Lay down a thick layer of tī leaves or banana leaves over the hot rocks. Place the salted pork on the leaves and wrap completely with more leaves; tie with twine if needed. Cover the wrapped roast with burlap or old mats (dampened) and then cover the pit with soil to seal in heat and steam.
 - Cook in the imu: Allow the pork to steam in the sealed pit for 8–12 hours depending on roast size and heat retained in rocks. The meat is done when it is fall-apart tender and reaches an internal temperature of 195–205°F (90–96°C) and shreds easily.
 - Recover the roast: Carefully remove the soil, burlap and outer leaves (beware of hot steam). Transfer the wrapped pork to a clean surface, unwrap the leaves, and shred the meat with forks.
Oven method (home-cook alternative that mimics imu flavor):
 - Preheat oven to 325°F (160°C). Place a rack in a roasting pan.
 - Wrap the roast: If you have tī or banana leaves, wrap the salted pork in them. If not, wrap tightly in heavy-duty aluminum foil (double-wrap) to trap steam. Add 1/2–1 cup hot water or broth to the bottom of the pan to create steam. Optionally add a little liquid smoke to the meat surface before wrapping.
 - Roast low and slow: Place the wrapped roast on the rack and roast for about 6–8 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat shreds easily.
 - Rest and shred: Remove from oven, let rest wrapped for 20–30 minutes, then unwrap and shred with two forks. Drain and reserve some cooking juices to moisten the shredded meat if needed.
Slow-cooker method (convenient):
 - Place the salted roast, meat-side down, in a slow cooker. Add 1 cup hot water or broth. Optionally brush with liquid smoke before cooking.
 - Cook on LOW for 8–10 hours or HIGH for 5–6 hours until meat shreds easily. Remove, rest briefly, then shred and mix with reserved juices.
Finishing and seasoning: Taste the shredded pork and add additional Hawaiian sea salt or a splash of reserved cooking liquid if it seems dry. Traditional kalua pig is simple—salt-forward with smoky notes—so avoid heavy seasoning if you’re aiming for authenticity.
Serving suggestions: Serve with steamed white rice and lūʻau greens, or with poi, lomi-lomi salmon, and pickled onions for a Hawaiian plate. Kalua pig is also excellent in tacos, sandwiches, or as a party centerpiece.
Storage: Refrigerate cooled pork in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently with a splash of water or broth covered in a pan or in a 300°F (150°C) oven until warmed through.
Notes and safety: The authentic imu requires careful preparation, proper rock selection (non-explosive river rocks), and safe handling of hot materials. If you are not experienced with earth ovens, use the oven or slow-cooker methods for safety. Adjust salt amount to your taste and the cut of meat; pork shoulder retains liquid and will remain moist when cooked low and slow.

1 lb (450 g) sashimi‑grade ahi (yellowfin) tuna, very cold, cut into 1/2" (1 cm) cubes
2 tbsp low‑sodium soy sauce (shoyu)
1 tbsp toasted sesame oil
1/2 tsp Hawaiian sea salt or kosher salt
1/2 small sweet onion (Maui or Vidalia), very thinly sliced or finely diced
2 green onions (scallions), thinly sliced (white and green parts separated)
1 tsp freshly grated ginger (optional)
1/2 tsp crushed red pepper flakes or 1 tsp Hawaiian chili pepper water (optional, to taste)
1 tbsp toasted sesame seeds
1 tbsp rehydrated chopped limu/seaweed or small seaweed salad (optional)
1 tbsp inamona (roasted kukui nut) or chopped roasted macadamia nuts (optional)
Juice of 1/2 lime or lemon (optional, for finishing)
Cooked short‑grain rice, seaweed, or crackers for serving (optional)

Food safety first: Use sashimi‑grade tuna, keep it very cold, work on a clean cutting board with a sharp knife, and refrigerate until serving. Consume within 24 hours.
Prepare tuna: Pat the tuna dry with paper towels. Cut into uniform 1/2" (1 cm) cubes to ensure even texture and seasoning.
Prepare aromatics: Thinly slice the sweet onion, thinly slice the white parts of the scallions and reserve the green parts for garnish. If using ginger, grate it finely.
Make the dressing: In a medium bowl combine soy sauce, toasted sesame oil, salt, grated ginger (if using) and crushed red pepper or chili pepper water (if using). Stir to blend.
Assemble poke base: Add the diced tuna to a chilled bowl. Add the sliced sweet onion, white parts of the scallions, rehydrated limu/seaweed (if using) and inamona or nuts (if using).
Toss to coat: Pour the dressing over the tuna and gently toss with a rubber spatula or spoon until everything is evenly coated. Sprinkle in most of the toasted sesame seeds, reserving a pinch for garnish.
Marinate briefly: Let the poke sit in the refrigerator for 5–15 minutes to allow flavors to meld. Traditional poke is not left to marinate long—just enough for the seasoning to penetrate.
Taste and adjust: Taste a piece of tuna and adjust seasoning as needed—add a splash more soy sauce for saltiness, more sesame oil for richness, or more chili for heat.
Finish and serve: Transfer poke to a serving bowl. Garnish with reserved green scallion slices, remaining sesame seeds, a squeeze of lime or lemon if desired, and slices of avocado or cucumber if you like.
Serving suggestions: Serve over steamed short‑grain rice for a poke bowl, on a bed of seaweed salad, with taro or wonton chips as an appetizer, or simply chilled on its own.
Storage: Keep refrigerated and consume within 24 hours for best quality and safety. Do not refreeze raw poke.

Array
Array
Array
Array
Array
Array
Array
Array
Array
Array
Array
Array
Array
Array
Array

Prepare rice first so it is hot when serving: cook Japanese short-grain rice according to package or rice-cooker directions; keep covered and warm.
Prepare the pork cutlets: trim excess fat if desired. Lightly pound each cutlet with a meat mallet to about 8–10 mm (1/3–1/2 in) thickness for even cooking. Season both sides with a pinch of salt and pepper.
Set up dredging stations: one shallow dish with flour, one with the beaten egg for dredging, and one with the panko breadcrumbs.
Coat each cutlet: press into flour and shake off excess, dip into the beaten egg to fully coat, then press firmly into panko so the surface is well covered. For a crisper crust, press the panko in with your fingers so it adheres evenly. Place on a plate and let rest in the fridge 10–15 minutes if you have time (helps the coating stick).
Heat oil: pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1–2 cm (1/2 in). Heat to 170–175°C (340–350°F). If you don't have a thermometer, heat until a small piece of panko sizzles and browns in about 30–40 seconds.
Fry the cutlets: carefully slide cutlets into hot oil. Fry over medium heat about 3–4 minutes per side, until golden brown and cooked through (internal temperature ~68–70°C / 155–158°F for pork). Adjust time for thickness. Do not overcrowd the pan; fry in batches if necessary.
Drain and slice: transfer cooked cutlets to a wire rack or paper towel to drain. Let rest 2 minutes, then slice into 1–1.5 cm (1/2 in) strips.
Make the simmering sauce: in a small skillet (large enough to hold the cutlet slices and onion), combine dashi (180 ml), soy sauce (2 tbsp), mirin (2 tbsp) and sugar (1 tbsp). Stir and bring to a simmer over medium heat.
Add onion: add the thinly sliced onion to the simmering sauce and cook until translucent and tender, about 3–4 minutes.
Assemble in pan: place the sliced cutlet on top of the simmered onions in the pan, spreading evenly.
Add beaten eggs: lightly beat the 2 eggs for simmering. Pour the eggs evenly over the cutlet and onions. Cover the skillet with a lid and cook on low heat until the egg is mostly set but still slightly runny (about 30–60 seconds for very soft set, up to 90 seconds for firmer eggs). Do not overcook; katsudon traditionally has a softly set egg.
Serve over rice: place a bowl of hot steamed rice. Using a spatula or large spoon, lift the cutlet, eggs and onions from the pan and place directly atop the rice. Spoon some of the remaining pan sauce over the bowl to taste.
Garnish and finish: sprinkle sliced scallion or mitsuba over the top, add a little shredded nori or pickled ginger if desired. Serve immediately while hot.
Notes and variations: you can use store-bought tonkatsu cutlets to save time—simply slice and simmer in the sauce with the egg. For a lighter version, use chicken cutlets (oyako-katsudon) or substitute lower-sodium soy sauce. Instant dashi powder is acceptable for a quick dashi; use according to package to make 180 ml.

1 lb (450 g) sashimi-grade ahi tuna, cut into 1/2-inch (1 cm) cubes
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey or sugar (optional)
1 teaspoon grated fresh ginger
1 clove garlic, minced (optional)
1 small shallot or 1/4 small sweet onion, very thinly sliced
2 green onions (scallions), thinly sliced
1 small avocado, diced (optional)
1 tablespoon toasted sesame seeds
1/2 teaspoon crushed red pepper flakes or 1 teaspoon sriracha (adjust to taste)
1/4 cup chopped seaweed (wakame) or limu (optional)
Cooked short-grain white rice or mixed greens, for serving
Furikake or toasted nori strips for garnish (optional)
Salt and freshly ground black pepper, to taste

Safety note: use sashimi-grade fish, keep it chilled, and plan to consume within a day of purchase. Pat the tuna dry with paper towels before cutting.
Prepare tuna: cut the tuna into uniform 1/2-inch (1 cm) cubes and place them in a chilled mixing bowl.
Make the dressing: whisk together soy sauce, sesame oil, rice vinegar, honey (if using), grated ginger, and minced garlic in a small bowl until combined.
Add aromatics and heat: stir the thinly sliced shallot, sliced green onions, and crushed red pepper flakes or sriracha into the dressing.
Combine: pour the dressing over the cubed tuna and gently toss to coat, taking care not to mash the fish. Add the toasted sesame seeds and chopped seaweed if using.
Marinate briefly: refrigerate the dressed tuna for 10–15 minutes to allow flavors to meld (avoid marinating much longer than 30 minutes to preserve texture). If using avocado, do not add it yet.
Adjust seasoning: taste and adjust with a pinch of salt, a dash more soy sauce, sesame oil, or rice vinegar as needed.
Assemble bowls: divide warm rice or mixed greens among serving bowls. Spoon the poke over the rice/greens.
Finish and garnish: top with diced avocado, extra sliced scallions, furikake or toasted nori strips, and additional sesame seeds or chili if desired.
Serve immediately: poke is best fresh. Store leftovers in an airtight container in the refrigerator and consume within 24 hours; note texture will change after refrigeration.

Dough: 2 cups (250 g) all-purpose flour
Dough: 3/4 cup (180 ml) boiling water
Dough: pinch of salt
Aspic (jellied stock): 3 cups (720 ml) rich pork or chicken stock (homemade best)
Aspic: 2 tbsp Shaoxing wine (or dry sherry)
Aspic: 1 tsp light soy sauce
Aspic: 2 tsp unflavored gelatin (or: 250 g pork skin + bones to make concentrated stock and set without gelatin)
Filling: 1 lb (450 g) ground pork (ideally 20–25% fat)
Filling: 2 tsp fine salt
Filling: 1 tbsp light soy sauce
Filling: 1 tbsp Shaoxing wine
Filling: 1 tsp sugar
Filling: 1/2–1 tsp white pepper (to taste)
Filling: 1 tbsp toasted sesame oil
Filling: 1 tbsp cornstarch
Filling: 1 tbsp finely grated fresh ginger
Filling: 2 scallions, finely minced
Serving: Black Chinese vinegar (chinkiang) for dipping
Serving: Fresh ginger, cut into very thin matchsticks

Make the aspic: In a pot bring the stock, Shaoxing wine and soy sauce to a simmer. If using gelatin, sprinkle it over 2–3 tbsp cold water to bloom for a minute, then whisk into the hot stock until dissolved. Simmer gently 5 minutes. Cool to room temperature, then refrigerate until completely set (4 hours or overnight). If using concentrated pork-skin stock, reduce until very flavorful and chill until set.
Prepare the dough: Put the flour and a pinch of salt in a bowl. Pour the boiling water gradually into the flour while stirring with a chopstick or fork until it forms a shaggy mass. When cool enough to handle, knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover with plastic and rest 30–60 minutes.
Prepare the filling: Cut the set aspic into small 1/4-inch (6 mm) cubes. In a large bowl combine the ground pork, salt, soy sauce, Shaoxing, sugar, white pepper, sesame oil, cornstarch, grated ginger and minced scallion. Mix vigorously in one direction until the mixture becomes sticky and tacky (this helps trap air and creates a smoother filling). Fold the aspic cubes into the meat mixture gently but thoroughly. Keep chilled until ready to assemble.
Divide and roll wrappers: On a lightly floured surface, divide the rested dough into about 24 equal pieces (for 24 dumplings). Keep unused dough covered. Roll each piece into a small ball, then flatten and roll into a thin round wrapper about 3 inches (7–8 cm) across, slightly thicker at the center and thinner at the edges.
Fill and pleat: Place about 1 tablespoon of filling (including several aspic cubes) in the center of a wrapper. Using your fingers, pleat the edge of the wrapper around the filling with 12–18 small pleats, pinching to seal at the top into a neat twisted nub. Make sure the dumpling is well sealed so soup won't leak. Place each finished dumpling on a small square of parchment (or on a cabbage leaf) to prevent sticking.
Steam the dumplings: Prepare a steamer and bring water to a rolling boil. Arrange dumplings in the steamer basket leaving space between them. steam over high heat for 6–8 minutes (adjust to 8–10 minutes for larger dumplings or thicker wrappers) until the wrappers turn slightly translucent and the filling is cooked through. Avoid opening the steamer lid during cooking.
Finish and serve: As soon as the dumplings are done, brush lightly with a drop of sesame oil to keep them glossy and prevent sticking. Serve hot with black vinegar and julienned ginger for dipping.
Tips: Keep the aspic very cold when filling so it stays in cubes. Work quickly to prevent the filling from warming. Do not overfill wrappers and make sure the top is tightly sealed. If you prefer a more traditional approach, make a rich pork stock with pork skin and bones, reduce and chill it to form the aspic without gelatin.

500 g (1 lb) sushi-grade tuna or firm white fish, cut into 1 cm (1/4 in) cubes
120–160 ml (1/2–2/3 cup) fresh lime juice (from about 4 limes)
240 ml (1 cup) coconut milk (full-fat preferred)
1 medium cucumber, peeled, seeded and diced (~1½ cups)
2 ripe tomatoes, seeded and diced
1 small carrot, julienned or finely diced (optional)
1 small red onion, very thinly sliced or finely minced
2 green onions (scallions), thinly sliced
1 small red chili, seeded and finely chopped (optional) or 1/4 tsp red chile flakes
2 tbsp fresh cilantro, chopped (or parsley if preferred)
1/2 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
Ice and a bowl for chilling (optional)

Prepare fish: Rinse and pat dry the fish. Cut into uniform 1 cm (1/4 in) cubes and place in a nonreactive bowl (glass or stainless).
Cure in lime: Pour the fresh lime juice over the fish so the pieces are mostly submerged. Gently stir to coat. Cover and refrigerate 10–15 minutes until the fish turns opaque at the edges but is still tender. Do not over-cure — fish should retain a slightly translucent center.
Drain: After curing, drain off about half the lime juice (reserve a little if you like a brighter, tangier finish). Leave enough juice to lightly dress the fish.
Prepare vegetables: While fish cures, dice cucumber, tomatoes and carrot; thinly slice the red onion and scallions; finely chop the chili and cilantro. Combine the vegetables in a mixing bowl and toss with the 1/2 tsp salt. Let sit 2–3 minutes so the salt draws out a little moisture, then drain any excess liquid if a wetter salad is not desired.
Combine fish and vegetables: Gently fold the cured fish into the vegetable mixture. Taste and adjust seasoning — add a little more salt or lime if desired.
Finish with coconut milk: Just before serving, pour the coconut milk over the fish-and-vegetable mixture and gently fold to combine. Start with about 180 ml (3/4 cup) if you prefer it less saucy, or the full 240 ml (1 cup) for a creamier result. Adjust to your preferred balance of tang (lime) and creaminess (coconut).
Chill briefly: Refrigerate 5–10 minutes to meld flavors (optional). For a very cold presentation, serve over a small bed of crushed ice or place the serving bowl on ice.
Serve: Spoon into individual bowls and garnish with additional cilantro, a few extra scallions or a thin slice of chili. Serve immediately with warm bread, cassava, taro chips or steamed rice.
Notes: Use very fresh, sushi-grade fish and keep everything cold. Variations: substitute lime with lemon or add thinly sliced mango or avocado for a fruitier version. Adjust chili to taste.

600 g (1.3 lb) boneless skinless chicken thighs, cut into 2.5 cm / 1-inch cubes
12–16 bamboo skewers, soaked in water 30 minutes (to prevent burning)
Marinade:
3 cloves garlic, minced
2 shallots, finely chopped or grated
1 tsp ground coriander
1/2 tsp ground turmeric (or 1 tsp fresh grated turmeric)
1 tbsp kecap manis (sweet soy sauce)
1 tbsp vegetable or peanut oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Juice of 1 lime
Peanut sauce (sambal kacang):
1 cup (150–180 g) roasted unsalted peanuts (or 1 cup smooth peanut butter)
1–2 tbsp vegetable oil
2 cloves garlic, minced
1 shallot, finely chopped
1 small fresh red chili or 1 tsp sambal oelek (adjust to heat preference)
2 tbsp kecap manis
2 tbsp palm sugar or light brown sugar
1 tbsp tamarind paste (or 1 tbsp lime juice as substitute)
200 ml (3/4 cup + 1 tbsp) coconut milk or water (adjust for desired sauce consistency)
Salt to taste
Water as needed to thin the sauce
To serve / garnish:
Sliced cucumber and thinly sliced red onion or raw shallot
Lime wedges
Extra kecap manis and sambal (optional)
Steamed rice or lontong (compressed rice cakes)

Prepare chicken and skewers: cut chicken into even 2.5 cm (1-inch) pieces. Soak bamboo skewers in water for at least 30 minutes to reduce burning when grilling.
Make the marinade: in a bowl combine minced garlic, chopped shallot, ground coriander, turmeric, kecap manis, oil, salt, pepper and lime juice. Mix well.
Marinate chicken: toss the chicken pieces with the marinade, cover and refrigerate for at least 1 hour, preferably 2–4 hours. For best flavor marinate overnight.
Prepare peanut sauce (if using whole peanuts): if using whole peanuts, pulse roasted peanuts in a food processor to a coarse paste. If using peanut butter, skip to sauté step.
Cook aromatics: heat 1–2 tbsp oil in a small saucepan over medium heat. Sauté minced garlic, chopped shallot and chopped chili until soft and fragrant (1–2 minutes).
Combine sauce ingredients: add ground peanuts or peanut butter to the pan with sautéed aromatics. Stir in kecap manis, palm sugar, tamarind paste and coconut milk (or water). Simmer gently, stirring, until sauce thickens, 4–6 minutes.
Adjust sauce texture and seasoning: if sauce is too thick, add water a tablespoon at a time to reach a smooth, spoonable consistency. Season with salt and additional lime or tamarind to balance sweet/sour. Set aside and keep warm.
Thread the chicken: remove chicken from marinade and thread 4–5 pieces per skewer, leaving a little space so heat circulates and edges char evenly. Reserve leftover marinade for basting (do not use marinade that touched raw chicken unless boiled).
Preheat grill or broiler: heat a charcoal grill, gas grill or cast-iron grill pan to medium-high. If using a broiler, preheat on high and oil a rack.
Grill the satay: place skewers on the grill and cook 2–3 minutes per side. Continue turning and cooking until edges are charred and chicken is cooked through, about 8–10 minutes total depending on heat and skewer thickness.
Baste while grilling: optionally baste skewers once or twice with reserved marinade brought to a boil (to be safe) or with a mixture of kecap manis and a little oil for glaze during the last few minutes of grilling for caramelized finish.
Finish and rest: transfer cooked skewers to a platter and let rest 2 minutes. If you like, brush a little peanut sauce or kecap manis over the skewers for shine.
Serve: arrange satay on a plate with a bowl of warm peanut sauce for dipping or drizzling. Garnish with sliced cucumber, thinly sliced red onion/shallot and lime wedges. Serve with steamed rice or lontong and extra sambal or kecap manis on the side.
Notes and tips: use thighs for juicier satay; chicken breast can be used but watch cooking time. For smoky char, cook over charcoal and don’t overcrowd the grill. Peanut sauce can be made ahead and refrigerates for 3–4 days; gently rewarm with a splash of water or coconut milk before serving.

8 oz (225 g) dried flat rice noodles (3–4 mm / 1/8–1/4 in wide)
200–300 g (7–10 oz) protein: shrimp (peeled & deveined), thin-sliced chicken breast, or firm tofu (cubed)
2 large eggs
3 tbsp tamarind paste
3 tbsp warm water (to loosen tamarind paste)
3 tbsp fish sauce (or tamari for vegetarian)
2 tbsp palm sugar (or packed light brown sugar), adjust to taste
1 tbsp light soy sauce (optional, for color)
3–4 tbsp neutral oil (vegetable, peanut, or sunflower) divided
2 cloves garlic, minced
1 small shallot, thinly sliced (or 2 small shallots)
1 cup bean sprouts, rinsed and drained (about 100 g)
3 scallions (green onions), cut into 1–1.5 inch / 2–4 cm lengths
1/4 cup roasted unsalted peanuts, coarsely chopped
1–2 tsp dried chili flakes or 1–2 fresh Thai chilies, chopped (adjust to heat preference)
1 lime, cut into wedges (for serving)
Fresh cilantro leaves (optional, for garnish)
Extra tamarind/fish sauce/lime to adjust seasoning (optional)

Soak the rice noodles: Place dried rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–30 minutes until pliable but still slightly firm in the center. Drain and set aside. (If using very thin rice noodles, reduce soaking time; they should finish cooking in the wok.)
Prepare the sauce: In a small bowl whisk together tamarind paste and warm water until smooth. Add fish sauce, palm sugar, and soy sauce (if using). Stir until sugar dissolves. Taste and balance sour/salty/sweet — it should be tangy, savory, and slightly sweet. Set aside.
Prep ingredients: Pat protein dry. If using shrimp leave whole or slice chicken into thin strips. Beat eggs lightly in a small bowl. Chop garlic, slice shallot and scallions, crush peanuts, and measure bean sprouts and chilies.
Heat wok/skillet: Heat a wok or large nonstick skillet over high heat until very hot. Add 1–2 tablespoons oil and swirl to coat.
Cook protein: Add protein in a single layer and stir-fry until nearly cooked through (shrimp pink and opaque, chicken no longer pink, tofu golden). Remove protein to a plate and set aside.
Aromatics: Add another tablespoon oil to the wok if needed. Add minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not browned.
Add noodles and sauce: Increase heat to high, add drained noodles to the wok and pour the prepared sauce over them. Toss quickly and continuously to coat noodles evenly. If noodles are very dry, add 1–2 tablespoons hot water (or reserved noodle-soaking liquid) to help loosen and distribute the sauce.
Add eggs: Push the noodles to one side of the wok, add a little oil to the empty side, pour in beaten eggs and let them set briefly. Scramble the eggs, then fold them through the noodles so they coat and mix.
Return protein and vegetables: Add the cooked protein back to the wok along with most of the bean sprouts (reserve a handful for garnish) and the scallions. Toss everything together over high heat for 1–2 minutes until everything is heated through and bean sprouts are still crisp-tender.
Finish and adjust seasoning: Taste and adjust balance — add a squeeze of lime for brightness, more fish sauce for saltiness, or a pinch of sugar if it needs more sweetness. If you like heat, add chili flakes or fresh chilies now.
Serve: Transfer to plates and immediately top with crushed roasted peanuts, the reserved bean sprouts, extra scallions, cilantro (if using), lime wedges, and extra chili flakes on the side.
Notes and variations: For vegetarian Pad Thai, substitute tamari for fish sauce and use tofu; ensure the tamarind paste has no fish additives. If tamarind paste is very concentrated, reduce amount and dilute to taste. Cook over very high heat and keep tossing quickly — that texture and slight char are characteristic of good Pad Thai.

12 oz (340 g) edamame in pods (fresh or frozen)
4 cups (1 L) water
1 tablespoon kosher salt (for the boiling water)
Flaky sea salt or coarse salt, for finishing (to taste)
Optional: 1 teaspoon toasted sesame oil (for finishing)
Optional: ½ teaspoon crushed red pepper or shichimi togarashi
Optional: 1 teaspoon soy sauce
Optional garlic-chili sauté: 1 teaspoon neutral oil and 1 clove garlic, thinly sliced

Yield: about 2–4 snack servings. If using frozen edamame, no need to thaw; if fresh, rinse and trim any tough stem ends.
Bring 4 cups (1 L) of water to a rolling boil in a medium saucepan. Add 1 tablespoon kosher salt to the boiling water (this seasons the pods).
Add the edamame pods to the boiling water and return to a boil. Cook until bright green and tender-crisp: frozen 3–5 minutes, fresh 4–6 minutes. Test by opening one pod—beans should be cooked through but still slightly firm.
Drain the edamame in a colander and shake off excess water. For chilled edamame (salads or cold snacks), immediately plunge into an ice bath to stop cooking, then drain thoroughly. For hot edamame, skip the ice bath.
Transfer the drained edamame to a serving bowl. While still warm, toss or sprinkle with flaky sea salt to taste. For extra flavor, add one or a combination of the following: a drizzle of toasted sesame oil, a light splash of soy sauce, or a sprinkle of crushed red pepper/shichimi.
Garlic-chili sauté variation: heat 1 teaspoon neutral oil in a skillet over medium heat, add sliced garlic and cook until fragrant (30–60 seconds). Add drained edamame and sauté 1–2 minutes to coat and warm through, then finish with flaky salt and optional chili flakes.
To eat: hold a pod between fingers, bite or squeeze to pop the beans out of the pod into your mouth. Discard the pods (they are not eaten).
Storage: shelled beans (or extra cooked edamame) keep in an airtight container in the refrigerator up to 3 days or can be frozen for longer storage.

Thinly sliced beef (ribeye or sirloin), 400–500 g (about 1 lb)
Firm tofu, 1 block (300–350 g), drained and cut into 2–3 cm cubes
Napa cabbage (hakusai), 1/2 head, cut into 4–5 cm pieces
Negi (Japanese long onion) or leek, 2–3 stalks, cut into 4–5 cm lengths and split
Shiitake mushrooms, 6–8, stems trimmed (or mixed mushrooms: shiitake + enoki)
Enoki mushrooms, 1 small package, ends trimmed (optional)
Shirataki (konnyaku) noodles, 200 g, rinsed and blanched/cut into bite-size lengths
Shungiku (chrysanthemum greens) or baby spinach, 1 bunch (optional)
Vegetable oil or beef tallow, 1 tbsp (for searing)
For warishita (sukiyaki sauce):
  - Soy sauce, 120 ml (1/2 cup)
  - Mirin, 120 ml (1/2 cup)
  - Sake, 120 ml (1/2 cup)
  - Dashi or water, 120 ml (1/2 cup) (optional for extra depth)
  - Sugar, 1–2 tbsp (adjust to taste)
Raw eggs, 4 (optional, beaten in small bowls for dipping)
Cooked rice, for serving (optional)

Prepare all ingredients: cut vegetables, cube tofu, trim mushrooms, rinse and blanch shirataki, and arrange beef in thin slices on a plate for easy grabbing.
Make the warishita (sukiyaki sauce): in a small saucepan combine soy sauce, mirin, sake, dashi (or water) and sugar. Warm gently just until sugar dissolves; do not boil vigorously. Taste and adjust sweetness/salt to preference. Keep warm.
Heat a shallow wide pot or cast-iron skillet (a sukiyaki pan if you have one) over medium-high heat. Lightly oil the surface with the vegetable oil or a bit of beef fat.
Sear a few slices of beef in a single layer for flavor—just a quick browning (about 30–60 seconds per side). Push the beef to one side of the pan.
Pour about 1/3 to 1/2 cup of the warm warishita into the pan, letting it spread and deglaze the browned bits. This begins the broth base.
Arrange some cabbage, negi, shiitake, tofu and shirataki in the pan around the beef. Pour more warishita as needed so the ingredients cook in the sauce (do not submerge everything; sukuyaki is a simmering, not a full-boil hot pot).
Simmer gently until the vegetables soften and tofu is heated through, about 3–6 minutes depending on ingredient size. Add enoki and delicate greens (shungiku or spinach) near the end so they wilt but remain bright.
Taste the broth and add more warishita if required. Continue adding remaining ingredients in batches as you and your guests eat — sukiyaki is traditionally cooked and eaten at the table, adding ingredients gradually.
When serving, diners may dip a piece of cooked beef or vegetable into a small bowl of raw beaten egg (optional). If you prefer not to use raw egg, serve plain or with a little ponzu or extra sauce.
Repeat cooking and adding ingredients until finished. If the liquid reduces too much, dilute with a little water or more warishita.
To finish the meal, many people add a scoop of cooked rice or udon to the remaining flavorful broth and simmer briefly to make a simple final soup or noodle course.
Notes and tips: use the highest-quality thin-sliced beef you can (fattier cuts give better flavor); arrange and cook in small batches so items cook evenly; adjust warishita sweetness to your regional preference (Kanto tends to be saltier, Kansai sweeter).
Safety: If using raw egg for dipping, use the freshest eggs possible and be mindful of food safety for vulnerable eaters (young children, elderly, pregnant, immunocompromised).

Makes about 30–40 pieces (serves 6–8)
1 lb (450 g) ground pork
1 cup (100 g) carrot, finely grated or very finely diced
1/2 cup (75 g) yellow onion, finely minced
3 cloves garlic, minced
2 stalks green onions (scallions), thinly sliced
1 large egg, lightly beaten
2 tbsp soy sauce
1 tbsp oyster sauce (optional, adds depth)
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp sugar
1 tbsp cornstarch
1/3 cup (50 g) water chestnuts, finely chopped (optional, for crunch)
30–40 lumpia wrappers (Filipino spring roll wrappers) or small square spring roll wrappers
Oil for frying (vegetable, canola, or peanut) — about 3–4 cups / 700–1000 ml depending on pan
For sealing: 1 tsp cornstarch + 2 tsp water mixed into a slurry
For serving (optional): sweet chili sauce, banana ketchup, or spiced cane vinegar (see below)
Spiced cane vinegar (optional dipping sauce): 1/2 cup cane vinegar or white vinegar, 1 clove crushed garlic, 1 small chopped chili or pinch of chili flakes, 1 tsp sugar, pinch of salt

Prepare ingredients: finely grate or dice carrot, mince onion and garlic, slice green onions, and chop water chestnuts if using. Beat the egg. Separate wrappers and keep them covered with a damp towel to prevent drying.
Make the filling: In a large bowl combine ground pork, grated carrot, minced onion, garlic, green onions, beaten egg, soy sauce, oyster sauce (if using), salt, pepper, sugar, cornstarch, and water chestnuts. Mix thoroughly until the mixture is cohesive and slightly sticky.
Taste and adjust: To check seasoning, fry a small teaspoon-sized patty in a skillet until cooked through and taste. Adjust salt, soy sauce, or sugar as needed.
Assemble the lumpia: Place one wrapper on a clean surface with a corner pointing toward you (diamond orientation). Put about 1 to 1 1/2 tablespoons of filling near the corner closest to you in a thin line (use less for smaller rolls, more for larger). Fold the corner over the filling, fold the two side corners inward, and continue rolling tightly toward the opposite corner to form a neat cigar shape.
Seal each roll by brushing the final corner with the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and pressing to close. Place finished rolls on a tray lined with parchment. Keep covered with a damp towel while you work.
Heat the oil: In a deep skillet, Dutch oven, or deep fryer, heat enough oil for shallow-to-deep frying to about 350°F (175–180°C). If you don't have a thermometer, test with a small piece of wrapper—the oil should sizzle and brown the piece in about 30–45 seconds.
Fry in batches: Carefully add a few lumpia to the hot oil without overcrowding. Fry, turning occasionally, until evenly golden brown and crisp, about 2–4 minutes depending on size and oil temperature. Adjust heat as needed to avoid burning.
Drain: Remove cooked lumpia with a slotted spoon and drain on a rack or paper towels. Keep warm in a low oven (200°F / 95°C) if making large batches.
Make the spiced cane vinegar (optional): Combine vinegar, crushed garlic, chopped chili or chili flakes, sugar, and a pinch of salt. Stir until sugar dissolves. Adjust heat and sweetness to taste.
Serve: Serve hot with your choice of dipping sauce—sweet chili sauce, banana ketchup, or the spiced cane vinegar. Lumpia are best eaten fresh and hot for maximum crispness.
Make-ahead and storage: To refrigerate uncooked lumpia, place them in a single layer on a tray, cover tightly, and refrigerate up to 24 hours. To freeze, flash-freeze the tray until solid then transfer to a freezer bag for up to 3 months. Fry from frozen (add ~1–2 minutes to frying time) or bake/air-fry until heated through and crisp.
Reheating: Re-crisp leftover fried lumpia in a 350°F (175°C) oven or air fryer for 5–8 minutes instead of microwaving, which makes them soggy.

1.5–2 kg (3.3–4.4 lb) beef chuck or brisket, trimmed and cut into 2–3 cm (1-inch) cubes
800 ml (about 27 fl oz / ~3 1/3 cups) coconut milk, divided (about 2 cans)
2–3 tbsp neutral oil (vegetable or coconut) for sautéing
6 shallots, peeled
6 garlic cloves, peeled
4–6 red chilies (adjust to heat preference), seeded if desired
4 candlenuts (kemiri) or 2 tbsp macadamia/nut substitute
3 cm (1¼ in) fresh galangal, peeled and sliced (substitute with extra ginger if unavailable)
3 cm (1¼ in) fresh ginger, peeled
3 cm (1¼ in) fresh turmeric, peeled (or 1 tsp ground turmeric)
2 stalks lemongrass, white part only, tough outer layers removed and roughly chopped
1 tsp ground coriander
1 tsp ground cumin
½–1 tsp white or black pepper
6–8 kaffir lime leaves, slightly torn (or 2 bay leaves if unavailable)
2–3 turmeric leaves, torn (optional)
1 tbsp tamarind paste (or 1–2 tbsp tamarind water/asam kandis), to taste
2 tbsp palm sugar or packed brown sugar (adjust to taste)
Salt to taste (start with 1–1½ tsp)
100 g (about 1 cup) freshly grated coconut or desiccated coconut to make kerisik (toasted coconut paste)
Additional water as needed (up to 200–300 ml) to adjust liquid while braising
Optional garnish: fried shallots, sliced red chilies, chopped cilantro or kaffir lime leaves

Prepare the beef: trim excess fat, cut into 2–3 cm cubes, pat dry. Set aside.
Make the spice paste: in a blender or food processor, combine shallots, garlic, red chilies, candlenuts, galangal, ginger, turmeric, ground coriander, ground cumin, and pepper. Add 2–3 tablespoons of coconut milk or a little oil to help the blender run. Process to a smooth paste. Scrape down sides as needed.
Brown the paste: heat 2–3 tbsp oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and sauté, stirring frequently, until fragrant and the oil begins to separate from the paste, about 8–12 minutes. This step deepens flavor—do not rush or let burn.
Add aromatics: stir in chopped lemongrass, torn kaffir lime leaves and turmeric leaves (if using), and cook 2–3 minutes more to release their fragrance.
Add the beef: increase heat to medium-high, add the beef cubes and stir to coat them thoroughly in the paste. Brown the meat lightly on all sides, about 5–8 minutes.
Add coconut milk and simmer: pour in most of the coconut milk (reserve about 150–200 ml for later) to just cover the beef. Add the tamarind paste and bring to a gentle boil. Reduce heat to low, partially cover the pot, and simmer gently. Cook low and slow, uncovered or partially covered, stirring every 10–15 minutes and scraping the bottom to prevent sticking. If the sauce reduces too fast or begins to catch, add a splash of water.
Long braise until tender: continue to braise for 1.5–2 hours (total braising time can be 2–3 hours depending on cut and size), until the beef is very tender and the liquid has reduced significantly and thickened. The goal is deep, concentrated flavor and separation of coconut oil from the sauce.
Make kerisik (toasted coconut paste): while the meat is braising or when the sauce is thickening, toast the grated coconut in a dry skillet over medium-low heat, stirring constantly, until it turns a deep golden-brown (be careful—it can burn quickly). Remove from heat, let cool slightly, then grind or pound it into a coarse paste with a little oil or a splash of reserved coconut milk. This is kerisik and adds the characteristic nutty, toasted coconut flavor.
Finish with kerisik and remaining coconut milk: when the sauce is dark and mostly reduced and the meat is tender, stir in the kerisik and the reserved coconut milk. Add the palm sugar and adjust salt. Continue cooking on low, stirring often, until the mixture darkens further, the oil separates and collects around the edges, and the beef pieces are coated in a thick, dry, deeply colored paste—this can take another 20–45 minutes. If it becomes too dry, add a tablespoon or two of the reserved coconut milk or water to prevent scorching.
Adjust seasoning and rest: taste and adjust with salt, a little more sugar or tamarind if needed. Remove and discard any large lemongrass stalk pieces or tough leaf stems. Let the rendang rest for 10–15 minutes off the heat to allow flavors to settle.
Serve: transfer to a serving platter and garnish with fried shallots, extra torn kaffir lime leaves or sliced chilies if desired. Serve hot with steamed rice or ketupat/plain rice.

1 lb (450 g) sashimi-grade ahi tuna (yellowfin), skin removed and cut into 1/2-inch (1 cm) cubes
2 tbsp low-sodium soy sauce (shoyu)
1 tbsp toasted sesame oil
1 tsp rice vinegar (optional)
1 tsp honey or sugar (optional, balances salt)
2 green onions (scallions), thinly sliced
1/4 small sweet onion or 1/4 cup thinly sliced white onion
1 tbsp toasted sesame seeds
1/2 tsp crushed red pepper or a pinch of Hawaiian chili flakes (optional, to taste)
1 tbsp inamona (roasted kukui nut) or 1 tbsp chopped toasted macadamia nuts as substitute (optional)
2 tbsp limu (Hawaiian seaweed) or 1 tbsp rehydrated wakame / nori flakes (optional)
Cooked short-grain rice or mixed greens, for serving (optional)
Avocado slices, cucumber, furikake, pickled ginger, or lime wedges for garnish (optional)
Sea salt or extra soy sauce to taste

Safety first: Use only sushi- or sashimi-grade fish and keep it well chilled. Prepare and consume poke the same day; avoid leaving raw fish at room temperature.
Cube the tuna: Pat the tuna dry with paper towels and cut into uniform 1/2-inch (1 cm) cubes. Place cubes in a chilled bowl.
Make the dressing: In a small bowl whisk together soy sauce, toasted sesame oil, rice vinegar (if using), and honey or sugar (if using). Stir in the toasted sesame seeds, crushed red pepper, and inamona or chopped toasted nuts if using.
Combine aromatics: Add the thinly sliced sweet onion, green onions, and limu (if using) to the bowl with the tuna.
Dress the fish: Pour the dressing over the cubed tuna and aromatics. Gently toss with a spoon or spatula until the fish is evenly coated. Taste and adjust seasoning with a pinch of sea salt or extra soy sauce as needed.
Marinate briefly: Let the poke rest in the refrigerator for 5–15 minutes to allow flavors to meld. Traditional poke is lightly marinated—do not sit for hours unless planning a stronger-cured style.
Finish and serve: Serve immediately over a bowl of warm short-grain rice or crisp greens. Garnish with avocado slices, cucumber, extra sesame seeds, furikake, pickled ginger, and a squeeze of lime or shoyu to taste.
Variations and notes: For a more Hawaiian-traditional profile, emphasize shoyu, inamona, and limu. For spicy poke, add more crushed chili, Sriracha, or chili oil. Keep leftovers refrigerated and consume within 24 hours; texture and flavor degrade quickly.

500 g minced fish (firm white fish such as tuna or mahi-mahi) or minced chicken/pork
150 g freshly grated coconut (or desiccated coconut, lightly toasted)
2–3 stalks lemongrass, trimmed to 12–15 cm for skewers (or 8–10 bamboo skewers, soaked 30 minutes)
6 shallots, peeled
4 garlic cloves
2 red chilies (bird's eye or cayenne), seeds removed for milder heat
2 cm fresh galangal (or ginger if unavailable)
2 cm fresh turmeric (or 1 tsp ground turmeric)
3 kaffir lime leaves, ribs removed (or 1 tbsp lime zest)
1 egg white (or 1 tbsp rice flour) to help bind (optional)
2 tbsp coconut milk
1 tbsp neutral oil (vegetable or coconut oil)
1 tbsp fish sauce or 1 tsp shrimp paste (terasi), optional for extra umami
1 tsp salt
1 tsp palm sugar or brown sugar
1/2 tsp white or black pepper
Lime wedges and sambal (chili sauce) for serving

Prepare skewers: if using lemongrass, trim leaves and tough outer layers and cut stalks into 12–15 cm lengths; bruise the thicker end slightly so meat adheres. If using bamboo skewers, soak them in water for 30 minutes.
Make the spice paste: in a food processor or mortar and pestle, blend shallots, garlic, chilies, galangal, turmeric, kaffir lime leaves (or lime zest), oil and fish sauce/shrimp paste (if using) to a smooth paste. Scrape down sides as needed.
Mix filling: in a bowl combine the minced fish or meat, grated coconut, spice paste, coconut milk, egg white or rice flour (if using), salt, sugar and pepper. Mix thoroughly until the mixture becomes sticky and cohesive; chill 20–30 minutes to firm up if time allows.
Shape onto skewers: wet your hands slightly. Take about 2–3 tablespoons of the mixture and press it evenly around the bruised end of each lemongrass stalk or along a soaked bamboo skewer, forming a sausage-like coating about 1–1.5 cm thick. Smooth the surface so it adheres well to the skewer.
Preheat grill or grill pan: heat a charcoal or gas grill to medium, or preheat a grill pan/skillet over medium heat. Lightly oil the grates or pan.
Grill the sate: place the skewers on the grill and cook 8–12 minutes, turning frequently so they brown and char evenly. Brush occasionally with a little coconut milk for sheen and extra flavor. For chicken, cook until internal temperature reaches 74°C (165°F); for fish, cook until opaque and firm throughout.
Alternative oven method: arrange skewers on a lined baking sheet and broil 6–8 minutes per side, watching closely to avoid burning.
Serve: transfer to a platter and serve hot with lime wedges, sambal and steamed rice or lontong. Sate Lilit is traditionally eaten by sliding the meat off the lemongrass and into rice, or eaten directly from the stick.

Yield: 4 servings
1.8 lb (800–900 g) bone‑in, skin‑on chicken thighs (about 6–8 pieces) — or a mix of thighs and drumsticks
1/3 cup (80 ml) soy sauce (use low‑sodium if preferred)
1/3 cup (80 ml) cane vinegar or white/distilled vinegar
4 garlic cloves, smashed (or 8–10 whole smashed cloves for a stronger garlic flavor)
1/4 cup (60 ml) water or low‑sodium chicken broth (plus more if needed)
2 bay leaves
1 tsp whole black peppercorns, lightly crushed (or 1/2 tsp ground black pepper)
1 tbsp brown sugar or palm sugar (optional — balances acidity)
2 tbsp neutral oil (vegetable, canola, or peanut) for browning
Salt to taste (remember soy sauce is salty)
Optional: 2 hard‑boiled eggs, peeled (adobo eggs)
Optional garnish: chopped scallions or cilantro, toasted garlic, freshly cracked black pepper
To serve: steamed white rice or garlic rice

Make the marinade: In a bowl combine soy sauce, vinegar, smashed garlic, lightly crushed peppercorns, bay leaves and sugar (if using). Add the chicken, turning to coat. Marinate 30 minutes at room temperature or up to overnight in the refrigerator. (If short on time, marinate 15–30 minutes.)
Prepare the chicken: Remove chicken from the marinade and reserve the liquid. Pat chicken dry with paper towels (this helps achieve a good sear).
Brown the chicken: Heat oil in a large skillet or Dutch oven over medium‑high heat. Working in batches if necessary, place chicken skin‑side down and brown until golden, 3–4 minutes. Flip and brown the other side 2–3 minutes. Transfer browned pieces to a plate.
Sauté the garlic: Lower heat to medium. If needed add a little more oil, then sauté any remaining smashed garlic from the marinade briefly until fragrant and lightly golden (about 30–45 seconds). Do not burn the garlic.
Build the braising liquid: Pour the reserved marinade into the pan and scrape up the browned bits (deglaze). Add the water or broth. If you skipped marinating, combine soy, vinegar, garlic, pepper, bay leaves and water now. When adding vinegar, allow it to come to a simmer without aggressive stirring for a minute so it mellows slightly.
Return the chicken to the pan: Place chicken skin‑side up in the sauce. Bring to a gentle boil, then reduce heat to low‑medium to maintain a gentle simmer. Cover and simmer 15 minutes.
Finish cooking and reduce the sauce: After 15 minutes, uncover and continue to simmer 10–20 minutes until chicken is cooked through (internal temp 165°F / 74°C) and the sauce has reduced. Spoon sauce over the chicken occasionally. If you prefer crispier skin, remove the lid earlier and let the sauce reduce while the chicken sears in the rendered fat, or transfer chicken to a baking sheet and broil 2–4 minutes to crisp the skin.
Optional eggs: If using hard‑boiled eggs, add them to the pan in the last 8–10 minutes so they absorb the sauce.
Adjust seasoning: Taste the sauce and adjust with a pinch of salt, a little sugar, or a splash of water if it’s too intense. Reduce further if you want a thicker, more concentrated glaze.
Serve: Spoon steamed rice onto plates, top with chicken and plenty of sauce. Garnish with chopped scallions or fried garlic and freshly cracked black pepper. Leftovers taste excellent and the flavor deepens after a day in the fridge.

1 block (300–350 g) soft/silken tofu (kinugoshi) — well drained
4 tbsp potato starch (katakuriko) or cornstarch, for coating
Vegetable or canola oil for frying (about 500 ml / enough for shallow-deep frying)
240 ml (1 cup) dashi stock (kombu + katsuobushi or instant dashi)
1 tbsp soy sauce
1 tbsp mirin
1/2 tsp sugar (optional)
2 tbsp grated daikon (daikon oroshi), squeezed lightly to remove excess water
2 scallions (green onions), thinly sliced
2 tbsp katsuobushi (bonito flakes), for garnish
1 tsp grated fresh ginger (optional)
Shichimi togarashi or a small strip of shredded nori (optional, for serving)

Prepare the tofu: Gently remove tofu from packaging and drain. Wrap the block loosely in paper towels or a clean kitchen towel and place on a plate. Set a light weight on top (a small cutting board or plate) and let drain for 15–20 minutes to remove excess water. This prevents oil splatter and helps the starch adhere.
Cut and dry: Unwrap and cut the tofu into 6–8 even cubes (about 3–4 cm / 1–1½ in). Pat each piece gently but thoroughly with paper towels to remove surface moisture.
Coat with starch: Place the potato starch or cornstarch in a shallow dish. Lightly coat each tofu piece on all sides, shaking off excess. A thin, even layer gives the best texture.
Heat the oil: In a deep pot or a heavy skillet with high sides, heat oil to about 170–180°C (340–355°F). If you don't have a thermometer, heat over medium-high until a drop of batter or a small piece of tofu sizzles gently and rises to the surface.
Fry the tofu: Carefully add tofu pieces to the hot oil in batches so they don't touch. Fry until the coating is lightly golden and crisp, about 2–3 minutes. For extra crispness, you can briefly fry a second time at the same temperature for another 30–60 seconds. Remove with a slotted spoon and drain on a wire rack or paper towels.
Make the dashi broth: While frying, combine the dashi stock, soy sauce, mirin, and sugar (if using) in a small saucepan. Bring to a gentle simmer over medium heat, taste and adjust seasoning; simmer for 30–60 seconds, then turn off heat. Keep hot.
Assemble: Divide the fried tofu among shallow serving bowls. Spoon a ladleful of hot dashi broth over the tofu — enough to come up around but not completely submerge the tofu so the coating stays crisp for a moment.
Garnish and serve: Top each bowl with a mound of grated daikon, a pinch of grated ginger (if using), sliced scallions, and a scattering of katsuobushi. Sprinkle shichimi or add shredded nori if desired. Serve immediately so the tofu retains contrast between the crisp exterior and silky interior.
Tips: Use a soft/silken (kinugoshi) tofu for the classic silky center—handle gently. If you prefer more structural firmness for easier frying, use firm tofu. Potato starch yields a slightly crisper, lighter crust than cornstarch. If using instant dashi granules, start with the package ratio (usually 1 tsp per 240 ml) and adjust to taste.

1 lb (450 g) sushi-grade ahi tuna (yellowfin), skin removed and cut into 1/2-inch (1.2 cm) cubes
3 tbsp shoyu (soy sauce) — low-sodium if preferred
1 tbsp toasted sesame oil
1 tsp Hawaiian sea salt or kosher salt (adjust to taste)
2 scallions (green onions), thinly sliced; separate white and green parts
1/4 medium sweet onion (Maui or Vidalia), very thinly sliced
1 tsp freshly grated ginger (optional)
1/2 tsp crushed red pepper flakes or 1 small Hawaiian chili, finely chopped (adjust for heat)
1 tsp toasted sesame seeds
1 tsp honey or granulated sugar (optional, to balance acidity/salt)
1 tsp rice vinegar or the juice of 1/2 lime (optional, for brightness)
1–2 tbsp limu (Hawaiian seaweed) or rehydrated wakame, chopped (optional authentic addition)
To serve (optional): steamed short-grain rice, sliced avocado, cucumber, macadamia nuts, furikake, or additional sesame seeds

Keep the tuna well chilled until ready to use. Use only sushi/sashimi-grade fish and a very sharp knife.
Cut the tuna into uniform 1/2-inch cubes. Place the cubes in a chilled bowl and return to the refrigerator while assembling the other ingredients.
In a separate mixing bowl combine the shoyu (soy sauce), toasted sesame oil, grated ginger (if using), crushed red pepper or chopped chili, honey or sugar (if using), and rice vinegar or lime juice (if using). Stir until blended.
Add the white parts of the sliced scallions and the thinly sliced sweet onion to the marinade. Let them sit 1–2 minutes to soften and release flavor.
Remove the tuna from the refrigerator and gently fold it into the marinade and onion mixture until the cubes are evenly coated. Do not overwork the fish; use a light hand to avoid bruising.
Taste one cube and adjust seasoning: add a pinch of salt or a little more soy sauce for saltiness, a touch more sesame oil for richness, or extra chili for heat.
If using limu or wakame, fold it in now along with the toasted sesame seeds. Reserve some green scallion slices and sesame seeds for garnish.
Marinate briefly in the refrigerator: 5–15 minutes for light seasoning and texture. Traditional poke is not marinated for long; extended marinating will soften the fish.
To serve: spoon poke into bowls over steamed short-grain rice for a poke bowl, or serve on a bed of greens. Garnish with sliced green scallion tops, additional sesame seeds, furikake, sliced avocado, or cucumber as desired.
Consume the poke the same day it is prepared. Store leftovers tightly covered in the refrigerator and use within 24 hours.

4 cups cooked day-old jasmine or medium-grain rice (about 800 g; chilled, grains separated)
3 tbsp neutral oil (vegetable, peanut, or canola), divided
3 medium shallots, peeled and roughly chopped
3 cloves garlic, peeled
2–3 red bird's eye chilies or 1 red chili (adjust to heat), sliced
1 tsp toasted shrimp paste (terasi/terasi), optional but traditional
200 g cooked chicken, shrimp or firm tofu, shredded or diced (about 1 cup)
2 large eggs
3 tbsp kecap manis (sweet soy sauce) — or 2 tbsp dark soy + 1 tbsp brown sugar as substitute
1 tbsp light soy sauce
1/2 tsp ground white or black pepper
1/2 tsp salt, or to taste
1 tsp palm sugar or brown sugar, optional (to balance savory)
2 scallions (green onions), thinly sliced
1 medium tomato, cut into wedges
Cucumber slices, for serving
Fried shallots or crispy shallots, for garnish
Lime or calamansi wedges, for serving

Prep: Break up chilled rice with your hands or a fork so grains are separate. Finely slice scallions, cut tomato wedges and cucumber. If using cooked protein like chicken or shrimp, shred or dice into bite-sized pieces.
Make the spice paste: In a mortar & pestle or small food processor combine shallots, garlic, chilies and toasted shrimp paste (if using). Pound or pulse to a coarse paste. Alternatively mince very finely.
Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon of oil and swirl to coat.
Fry the spice paste: Add the shallot–garlic–chili paste to the hot oil. Stir-fry for 1–2 minutes until fragrant and aromatic, reducing raw smell. Increase heat if paste starts to brown too quickly; you want it cooked but not burned.
Cook the protein: Add another tablespoon of oil if pan is dry, then add shredded chicken, shrimp, or tofu. Stir-fry 1–2 minutes to heat through and coat with the spice paste.
Add rice: Increase heat to high. Add the chilled rice to the wok in handfuls. Use a spatula to break clumps and toss rice thoroughly with the paste and protein so every grain is evenly coated. Work quickly to avoid steaming the rice.
Season: Drizzle in kecap manis and light soy sauce, then sprinkle pepper, salt and sugar (if using). Toss and stir-fry for 2–3 minutes, tasting and adjusting seasoning — more kecap manis for sweetness, more soy for saltiness.
Finish with scallions: Stir in most of the sliced scallions, reserving a little for garnish. Continue tossing on high heat for another minute to let flavors meld and rice get slightly toasted.
Cook the eggs: Option A (mixed into rice): Push the rice to one side of the wok, add remaining 1 tbsp oil to the empty side, crack in the eggs and scramble quickly. When just set, mix scrambled eggs into the rice. Option B (traditional topping): Fry eggs sunny-side-up in a separate pan with a little oil until edges are crisp, leaving yolks runny; serve one egg on top of each portion.
Plate and garnish: Spoon nasi goreng onto plates. Top each with a fried egg if using Option B. Garnish with tomato wedges, cucumber slices, fried shallots and remaining scallions. Serve with lime wedges to squeeze over.
Variations and tips: - For deeper umami, add a splash of fish sauce (1–2 tsp) during seasoning. - Use day-old rice to avoid mushy texture; if fresh, spread rice on a tray and chill briefly. - Kecap manis is key to the classic sweet-savory flavor; substitute as noted but adjust sugar to taste. - Adjust chilies to preference; sambal oelek or sambal terasi can be mixed in for extra heat.

Dough:
200 g (1 2/3 cups) wheat starch (not wheat flour)
30 g (1/4 cup) tapioca starch
200 ml (about 3/4 cup + 1 tbsp) boiling water
1 tbsp (15 ml) neutral oil (vegetable or peanut)
1/2 tsp salt

Filling:
450 g (1 lb) fresh shrimp, peeled, deveined (roughly chopped; leave some texture)
30 g (2 tbsp) minced fatty pork or pork fatback (optional, for juiciness)
50 g (1/4 cup) bamboo shoots or water chestnuts, very finely diced
1 small egg white
1 tbsp (8 g) cornstarch
1 tsp Shaoxing wine (or dry sherry)
1 tsp light soy sauce
1 tsp sesame oil
1/2 tsp sugar
1/2 tsp salt (adjust to taste)
1/8 tsp white pepper
1 tbsp finely minced scallion
1 tsp finely minced fresh ginger

To steam/finish:
Sesame oil or neutral oil for brushing
Small squares of parchment or cabbage leaves (to line the steamer)
Water for steaming
Bamboo steamer or metal steamer, pot or wok to fit

Prepare the filling: coarsely chop about three-quarters of the shrimp; finely chop the remainder so you get a mix of texture and paste. If using, finely mince the pork/fatback.
In a bowl, combine the chopped shrimp, minced pork (if using), diced bamboo shoots/water chestnuts, egg white, cornstarch, Shaoxing wine, soy sauce, sesame oil, sugar, salt, white pepper, scallion and ginger. Mix thoroughly until slightly sticky and cohesive; chill in the refrigerator while you make the dough (15–20 minutes).
Make the dough: place wheat starch, tapioca starch and salt in a heatproof bowl and whisk to combine.
Carefully pour the boiling water into the starch mixture while stirring with a wooden spoon or spatula until it comes together into a rough mass.
Add 1 tbsp oil and knead (careful — it will be hot at first) until the dough is smooth and pliable. If the dough is crumbly, add a teaspoon of warm water; if too sticky, dust with a little extra wheat starch. Cover with a damp cloth and let rest 10 minutes.
Divide the dough into 25–30 equal pieces (about 15–18 g / 0.5–0.6 oz each). Keep pieces covered so they do not dry out.
Working with one piece at a time, roll between oiled plastic wrap or on a lightly oiled surface into a thin round about 7–8 cm (2.5–3 in) diameter. The wrapper should be thin at the edges and slightly thicker in the center.
Place about 1 level teaspoon (or a small ball) of filling in the center of the wrapper. Brush a little water or oil on the edge if needed, fold and pleat to form the signature crescent/pleated dumpling (aim for 6–8 pleats). Pinch to seal tightly so no gaps remain.
Place each finished dumpling on a small square of parchment or on a lightly oiled cabbage leaf in the steamer. Leave a little space between dumplings.
Prepare the steamer: bring water to a rolling boil in the wok or pot. Place the bamboo steamer (or metal steamer) over the boiling water. If using stacked steamers, keep to one layer for even cooking.
Brush the top of the dumplings lightly with a little oil (prevents sticking and gives shine). Steam over high heat, covered, for 6–8 minutes (timing depends on size; shrimp should turn opaque pink and filling should be hot). Do not open the lid frequently.
When done, remove steamer from heat and let sit covered for 30 seconds to 1 minute to settle, then transfer dumplings to a serving plate.
Serve immediately with dipping sauces such as light soy sauce, black vinegar, chili oil or a mixture of soy, sesame oil and rice vinegar.
Notes: keep wrapped dough pieces and finished, unsteamed dumplings covered with a damp cloth to prevent drying. If steaming multiple batches, briefly reheat the first batch by steaming 30–60 seconds before serving so all are hot.

Broth - bones and aromatics:
8–10 lb (3.5–4.5 kg) mixed pork bones (neck, trotters, knuckles, femurs; include some marrow and fatty pieces)
1 chicken carcass or 1 lb (450 g) chicken wings (optional, adds umami)
12–14 cups (3–3.5 L) cold water (or enough to cover bones in your pot)
1 large yellow onion, halved
1 head garlic, halved crosswise (no need to peel)
2-inch (5 cm) knob fresh ginger, smashed and sliced
6–8 green onion tops (use the dark green ends), tied into a bundle
1–2 sheets kombu (dried kelp), 5–10 cm each (optional)
Neutral oil or pork lard, 1–2 tbsp

Tare (soy-based) - makes about 1¼ cups:
1 cup (240 ml) soy sauce
½ cup (120 ml) mirin
¼ cup (60 ml) sake
2 tbsp granulated sugar
1 small piece kombu (optional) and 1–2 tbsp bonito flakes (optional) for depth

Chashu (braised pork belly):
1–1.5 lb (450–700 g) pork belly, skin removed or left on, rolled and tied
½ cup (120 ml) soy sauce
¼ cup (60 ml) mirin
¼ cup (60 ml) sake
¼ cup (50 g) sugar
2 cups (480 ml) water
2 green onions, 1 knob ginger (smashed), 2 cloves garlic (crushed)

Ajitama (marinated soft-boiled eggs) - 4 eggs:
4 large eggs
½ cup tare from above + ½ cup water (for egg marinade)

Noodles and toppings:
4 portions fresh ramen noodles (about 80–120 g each, or 320–480 g total)
Menma (bamboo shoots), 1 cup (store-bought or homemade)
Kikurage (wood ear) mushrooms, rehydrated and sliced, ½ cup
4 sheets nori (seaweed)
Sliced green onion (negi) for garnish
Toasted sesame seeds, toasted garlic chips, and/or rayu (chili oil) to taste
Finishing oil (optional): 1–2 tbsp chicken fat, pork lard, or garlic oil

Yield and timing: Makes about 4 bowls. Active time ~2–3 hours over the day; total time 12–18+ hours if simmering traditionally. Pressure-cooker/Instant Pot alternative can shorten broth time to 2–3 hours.
1) Prepare and blanch the bones: Place pork bones and chicken carcass (if using) in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10–15 minutes to remove blood and impurities.
2) Thorough rinse: Drain the bones and discard the blanching water. Rinse the bones under cold running water and scrub any coagulated residue from the pot. Rinse the pot too. This step keeps the final broth cleaner-tasting while still allowing collagen extraction.
3) Start the tonkotsu broth: Return the cleaned bones to the pot and add fresh cold water to cover (about 12–14 cups or enough to submerge bones). Add onion, garlic halves, sliced ginger, and the tied green onion tops. If using kombu, add it now but remove after 20–30 minutes of initial heating so it doesn't impart too much kelp flavor.
4) High-heat simmer and emulsify: Bring to a rapid boil, then reduce to a rolling simmer. Traditional tonkotsu is often kept at a vigorous simmer (not gentle) to break down collagen and emulsify fat into the broth—this yields the signature milky-white broth. Simmer uncovered for 12–18 hours, topping up with hot water as needed to keep bones submerged. Every 30–60 minutes, stir and gently agitate bones to help release collagen. If you prefer less intense fat, occasionally skim the surface, but be aware excessive skimming can reduce creaminess.
Alternative: Pressure cooker/Instant Pot: After blanching and rinsing, place bones and aromatics in the cooker with water and pressure-cook for 2–3 hours, then release. This produces a very rich broth faster.
5) Strain the broth: When the broth has become rich, opaque, and flavorful, strain it through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids. To clarify slightly, you may let the broth rest in the refrigerator and remove the hardened fat layer on top if desired. For authentic tonkotsu mouthfeel, leave some fat in the broth and reserve a little for finishing oil.
6) Make the tare (soy tare) while the broth simmers: In a small saucepan combine soy sauce, mirin, sake, sugar, and optional kombu/bonito. Warm gently until sugar dissolves, bring to a low simmer for 3–4 minutes, then remove kombu and strain off bonito if used. Cool and set aside. Reserve ½ cup of this for ajitama marinade.
7) Prepare chashu pork: Tie the pork belly into a tight roll. In a pot, combine soy sauce, mirin, sake, sugar and 2 cups water with green onion, smashed ginger, and crushed garlic. Add the rolled pork belly, bring to a simmer, and cook gently for 1.5–2.5 hours until very tender. Turn occasionally. Let cool in the braising liquid to absorb flavor, then refrigerate until firm for easy slicing. Slice into 6–8 mm rounds when ready to serve.
8) Make ajitama (marinated soft-boiled eggs): Bring a pot of water to a rolling boil. Gently lower eggs and cook for 6–7 minutes for a jammy yolk (adjust by altitude and egg size). Immediately transfer to an ice bath for 5–10 minutes. Peel when cooled. Mix reserved ½ cup tare with ½ cup water, submerge peeled eggs in the marinade for at least 4 hours or overnight in the fridge. Halve eggs before serving.
9) Prepare other toppings: Rehydrate and slice kikurage mushrooms; warm menma in a little tare or sesame oil; slice green onions; toast sesame seeds. If using garlic oil or back-fat oil, warm the fat gently with crushed garlic until fragrant and strain.
10) Cook ramen noodles: Bring a large pot of water to a rolling boil. Cook fresh ramen noodles per package directions (usually 60–90 seconds) until just al dente. Do not overcook. Drain the noodles well but do not rinse.
11) Assemble each bowl: For each serving, add 1–2 tbsp (adjust by taste) hot tare to the bottom of a warmed bowl. Add cooked noodles. Ladle 500–600 ml (about 2 cups) of very hot tonkotsu broth over the noodles—the hot broth will melt the tare into the bowl. Swirl to combine if needed.
12) Top the ramen: Arrange 2–3 slices chashu, half an ajitama, a handful of menma, some sliced green onion, kikurage, and 1 sheet nori on each bowl. Drizzle 1 tsp finishing oil (pork lard, garlic oil, or chili oil) and scatter toasted sesame seeds or garlic chips as desired. Add freshly ground black pepper or rayu to taste.
13) Serve immediately: Tonkotsu is best eaten hot and fresh. Encourage diners to stir the bowl to emulsify tare and broth, then enjoy quickly so noodles stay firm.
14) Storage: Broth keeps refrigerated for 3–4 days or frozen for up to 3 months. Reheat gently and skim or reintroduce reserved fats as desired. Tare and chashu also store several days refrigerated; tare can be frozen.
Tips and notes: Use a mix of bone types (trotters and knuckles add gelatin) and some fatty pieces for authentic mouthfeel. Vigorous simmering and time are what turn clear pork stock into the creamy, opaque tonkotsu broth. If you want a lighter broth, simmer gently and skim periodically. Adjust tare amount per bowl for saltiness preference.

2–2.5 lb (900 g–1.1 kg) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
1/2 cup (120 ml) cane vinegar or white vinegar
1/3 cup (80 ml) soy sauce
1/3 cup (80 ml) water or low-sodium chicken stock
6 cloves garlic, smashed and lightly chopped
1 medium onion, thinly sliced (optional)
2 bay leaves
1 tsp whole black peppercorns (or 1/2 tsp freshly ground black pepper)
1 tbsp brown sugar or muscovado (optional, to balance acidity)
2 tbsp neutral cooking oil (vegetable, canola, or peanut) for browning
Salt to taste (if needed)
2 tbsp chopped scallions or chopped cilantro for garnish (optional)
Steamed rice, for serving

Prep: Pat the chicken dry with paper towels. If you have time, place the chicken in a shallow dish or zip-top bag with the vinegar, soy sauce, half the garlic, and the peppercorns; marinate 30 minutes to overnight in the refrigerator. Reserve the marinade. If short on time you can skip marinating and use the same sauce directly in the pot.
Brown the chicken: Heat the oil in a heavy skillet or Dutch oven over medium-high heat. Remove chicken from the marinade (reserve liquid). Sear the chicken skin-side down until well browned, 4–6 minutes. Flip and brown the other side 2–3 minutes. Work in batches if needed. Transfer browned chicken to a plate.
Sauté aromatics: Lower heat to medium. If using, add the sliced onion to the pot and cook until softened, 3–4 minutes. Add the remaining garlic and sauté 30–45 seconds until fragrant, being careful not to burn.
Deglaze and build the sauce: Pour the reserved marinade into the pot along with the water (or stock). Add the bay leaves and brown sugar (if using). Scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
Braise: Return the chicken pieces to the pot, skin-side up if possible. Reduce heat to low, cover, and simmer gently until the chicken is cooked through and tender, about 25–30 minutes (internal temperature 165°F / 74°C).
Reduce and glaze: Uncover and increase heat to medium. Let the sauce simmer, uncovered, until it reduces and thickens to a glossy glaze that coats the back of a spoon, 8–15 minutes. Spoon the sauce over the chicken repeatedly as it reduces. If sauce reduces too much, add a splash of water.
Finish and season: Taste the sauce and adjust seasoning: add a pinch of salt if needed, more soy for saltiness, or a little sugar to tame acidity. Remove bay leaves. Sprinkle with chopped scallions or cilantro just before serving.
Serve: Plate the Chicken Adobo with steamed white rice and spoon extra sauce over the top. Leftovers taste even better after a day as flavors meld; reheat gently on the stove.
Tips and variations: For a richer version add 1/2 cup coconut milk near the end of braising (adobo sa gata). Add cubed potatoes and simmer until tender for a heartier one-pot meal. If you prefer less sharpness, use half apple cider vinegar and half cane vinegar or reduce total vinegar by 1–2 tablespoons.

1 lb (450 g) edamame in pods (fresh or frozen)
4–6 quarts (≈4–6 L) water — enough to fully cover pods
1 tbsp coarse sea salt (for boiling)
1 tsp coarse sea salt or flaky finishing salt (to taste)
Optional: 1/2 tsp toasted sesame oil, a squeeze of lemon, or a pinch of crushed red pepper

Rinse the edamame pods under cold running water and drain. If pods are fresh, you may trim the stem ends if desired.
Fill a large pot with 4–6 quarts of water and bring to a rolling boil. Add 1 tablespoon of coarse sea salt to the boiling water.
Add the edamame pods to the boiling water. Return to a boil, then cook: fresh pods 3–4 minutes; frozen pods 4–5 minutes. They should turn bright green and be tender but still have a slight bite.
Prepare an ice bath (bowl of ice water) while the edamame cooks. When done, drain the edamame and immediately transfer to the ice bath for 1 minute to stop cooking and preserve color (optional if you plan to serve warm).
Drain the edamame well and return to a bowl. Sprinkle with the remaining coarse or flaky salt to taste and toss. If using, add a drizzle of toasted sesame oil, a squeeze of lemon, or a pinch of crushed red pepper and toss to coat.
Serve warm or chilled. To eat, squeeze or pop the beans from the inside of the pod with your fingers or teeth; do not eat the pod.
Storage: Refrigerate leftover shelled or unshelled edamame in an airtight container for up to 3 days. Reheat briefly in a microwave or pan if serving warm.

- Chicken Breast (Boneless, Skinless), cooked and diced
- Mayonnaise
- Celery, finely chopped
- Green onion or red onion, finely chopped
- Lemon juice
- Salt and pepper
- Green Leaf Lettuce or Iceberg Lettuce leaves (for serving)
- Yellow Tomato, sliced (for garnish)
- Cheddar cheese, optional small cubes or grated (optional)

1. In a bowl combine diced chicken breast, chopped celery and onion.  
2. Stir in mayonnaise and a splash of lemon juice until coated; season with salt and pepper to taste.  
3. Fold in small cheddar cubes if using for a bit of richness.  
4. Chill at least 30 minutes. Serve scoops of chicken salad on individual green leaf or iceberg leaves and garnish with yellow tomato slices.

Serves 4
For the laksa paste:
8–10 dried red chilies, seeded and soaked in warm water until soft (or 4 fresh red chilies)
6 shallots, peeled
4 cloves garlic
2 stalks lemongrass (white parts only), sliced
2 cm fresh galangal (or ginger if unavailable), sliced
2 cm fresh turmeric (or 1 tsp ground turmeric)
2 candlenuts (or 2 tbsp macadamia/unsalted cashew)
1 tsp coriander seeds, toasted
1/2 tsp cumin seeds, toasted
5 black peppercorns
1 tbsp belacan (shrimp paste), toasted (or 1 tsp fish sauce as substitute)
1 tbsp neutral oil (for blending/frying)

For the soup and assembly:
1 liter (4 cups) chicken or seafood stock
400 ml (1 can) coconut milk (full fat for best richness)
300–400 g protein: peeled shrimp (about 300 g) and/or firm white fish, cut into chunks (about 250 g)
200–250 g rice vermicelli (laksa noodles) or combination of rice vermicelli and egg noodles
150 g tofu puffs, halved (optional)
2 cups bean sprouts, rinsed and blanched briefly
2 hard-boiled eggs, halved (optional)
2 tbsp tamarind paste diluted in 2 tbsp warm water (or 1–2 tbsp lime juice to taste)
1–2 tbsp fish sauce (to taste)
1 tsp palm sugar or brown sugar (adjust to taste)
2–3 tbsp vegetable oil or coconut oil (for frying the paste)
Garnishes: a handful fresh laksa leaves (daun kesum) or Vietnamese coriander, fresh mint, cilantro, lime wedges, sliced red chili, sliced scallions
Salt as needed

Prepare ingredients: soak dried chilies until soft, drain. Toast coriander and cumin seeds in a dry skillet until aromatic, then grind finely (or use pre-ground). If using belacan/shrimp paste, briefly toast over low heat or in a dry pan until fragrant (careful—it can smoke).
Make the laksa paste: in a blender or food processor, combine soaked chilies (reserve soaking liquid if needed), shallots, garlic, sliced lemongrass, galangal, turmeric, candlenuts, toasted spice powder, toasted belacan and 1 tablespoon oil. Blend to a smooth paste, adding a little water or reserved chili soaking liquid if needed to help the machine. You should have a thick, smooth paste.
Fry the paste: heat 2–3 tablespoons vegetable or coconut oil in a wide pot or deep skillet over medium heat. Add the paste and fry, stirring constantly, until it becomes fragrant and the oil separates from the paste—about 6–10 minutes. Reduce heat if it sticks or starts to burn.
Add stock: pour in the chicken or seafood stock, scraping up any browned bits. Bring to a gentle simmer.
Add proteins: add fish chunks and simmer 3–4 minutes until nearly cooked through, then add shrimp and cook until shrimp are pink and cooked through (another 2–3 minutes). If you prefer, cook proteins separately and add when assembling.
Add coconut milk and seasonings: stir in coconut milk and bring back to a gentle simmer—do not boil vigorously once coconut milk is added to avoid curdling. Add tamarind water (or lime juice), fish sauce and palm sugar. Taste and adjust: more fish sauce for saltiness, more tamarind/lime for acidity, more sugar for balance. Adjust salt if necessary.
Prepare noodles and other components: while the broth simmers, cook rice vermicelli according to package instructions (usually soak in very hot water for 3–5 minutes or briefly blanch). Drain thoroughly. Blanch bean sprouts briefly in boiling water for 20–30 seconds and drain. Warm tofu puffs if using.
Assemble bowls: divide drained noodles among bowls. Top with tofu puffs, bean sprouts, and the cooked fish and shrimp (or ladle hot broth with seafood over the noodles as you prefer).
Garnish and finish: ladle plenty of hot laksa broth over each bowl. Garnish with halved hard-boiled egg (optional), fresh laksa leaves (daun kesum) or Vietnamese coriander, mint, cilantro, sliced scallions, sliced red chili and a lime wedge. Serve immediately.
Notes and tips: use full-fat coconut milk for a rich, authentic texture. If you prefer a thicker curry laksa, reduce the stock slightly or add a bit more coconut milk. Belacan (shrimp paste) and laksa leaves are key for authentic flavor—substitutes work but change the profile. The paste keeps well in the fridge for 3–4 days or frozen for up to 3 months.

- Chicken Breast (Boneless, Skinless), cooked and sliced
- Ham, sliced or diced
- Green Leaf Lettuce, torn
- Iceberg Lettuce, chopped
- Cheddar cheese, shredded or sliced
- Yellow Tomato, sliced
- Hard‑cooked eggs, quartered
- Red onion, thinly sliced (optional)
- Your choice of dressing (e.g., ranch or vinaigrette)

1. Arrange torn green leaf and chopped iceberg lettuce on a large platter or individual plates.  
2. Place sliced chicken breast, ham, yellow tomato slices, cheddar and egg quarters in separate rows or sections over the lettuce.  
3. Scatter thin red onion if using and season lightly with salt and pepper.  
4. Serve with dressing on the side so diners can dress to taste; toss portions before eating if desired.

- 1.2–1.5 kg Tasmanian salmon fillet (skin on), pin-boned
- 50 g sea salt
- 25 g brown sugar
- 1 tsp crushed black pepper
- Lemon slices, dill sprigs, olive oil and capers to serve
- Woodchips for smoking (apple or Tasmanian hardwood)

1. Mix salt, brown sugar and crushed pepper and rub evenly over the salmon; place skin-side down in a tray, cover and refrigerate 4–8 hours to cure.  
2. Rinse briefly under cold water, pat dry thoroughly and air-dry on a rack in the fridge for 1–2 hours until tacky.  
3. Prepare a smoker or a barbecue with a smoker box: heat to a steady 90–110°C and add soaked woodchips to generate smoke.  
4. Place salmon skin-side down on the smoker and hot-smoke for 45–60 minutes until the fish is cooked through, flaky and lightly golden. Internal temp ~60–63°C.  
5. Allow to rest 10–15 minutes, then slice. Serve warm or chilled with lemon, dill, capers and a drizzle of olive oil.

450 g (1 lb) boneless skinless chicken thighs, thinly sliced
12–16 bamboo skewers, soaked in water for 30 minutes
Marinade:
3 tbsp coconut milk
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp brown sugar or palm sugar
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp curry powder (or 1 tbsp red curry paste)
2 cloves garlic, minced
1 tbsp vegetable oil
1/2 tsp freshly ground black pepper
Peanut sauce:
180 g (3/4 cup) creamy peanut butter
1/2 cup coconut milk
1 tbsp red curry paste (or 1 tsp curry powder) — optional for heat
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp brown sugar or palm sugar
1 tbsp lime juice
1 tbsp tamarind paste or 1 tsp rice vinegar (optional, for brightness)
1/4–1/2 cup warm water (to thin sauce as needed)
Small pinch of salt
Cucumber relish (Ajad):
1 small cucumber, thinly sliced
1 small shallot, thinly sliced
1 red chili, thinly sliced (adjust to taste)
3 tbsp rice vinegar
2 tbsp sugar
2 tbsp water
1/4 tsp salt
To finish & serve:
2–3 tbsp chopped roasted peanuts
Fresh cilantro leaves
Lime wedges
Neutral oil for grilling (vegetable or peanut oil)

Prepare skewers: soak bamboo skewers in water for at least 30 minutes to prevent burning.
Slice chicken: cut the chicken thighs into long thin strips (about 1–1.5 cm thick) so they thread easily and cook quickly.
Make marinade: in a bowl whisk together coconut milk, fish sauce, soy sauce, brown sugar, turmeric, ground coriander, cumin, curry powder (or red curry paste), minced garlic, vegetable oil and black pepper. If you plan to baste while grilling, reserve 2 tbsp of the marinade before adding raw chicken (do not reuse reserved marinade unless boiled).
Marinate chicken: add the chicken strips to the marinade, toss to coat well, cover and refrigerate for minimum 30 minutes — preferably 2–4 hours or overnight for best flavor.
Thread chicken: remove chicken from fridge. Thread 2–3 strips tightly onto each skewer so pieces cook evenly. Discard any leftover marinade that touched raw chicken.
Make cucumber relish (Ajad): in a small bowl whisk rice vinegar, sugar, water and salt until sugar dissolves. Toss with sliced cucumber, shallot and chili. Let sit at least 10 minutes while preparing the rest so flavors mellow.
Make peanut sauce: in a small saucepan over low heat combine peanut butter, coconut milk, red curry paste (if using), soy sauce, fish sauce, brown sugar and tamarind (or vinegar). Stir constantly until smooth and warmed through. Add warm water a little at a time to reach a dipping-sauce consistency. Taste and adjust balance with lime juice, sugar or salt. Keep warm or transfer to a serving bowl.
Preheat grill or broiler: heat a grill or grill pan over medium-high (about 200–230°C / 400–450°F). If using an oven broiler, position rack about 10–12 cm (4–5 in) from heat and preheat.
Grill chicken: brush grates or pan with a little oil. Place skewers on the hot grill and cook about 3–4 minutes per side, turning once, until nicely charred at edges and internal temperature reaches 74°C (165°F). If you reserved 2 tbsp of marinade for basting, brush sparingly during cooking and discard any used after contact with raw chicken unless brought to a boil first.
Finish and garnish: transfer cooked satay to a platter. Sprinkle chopped roasted peanuts and fresh cilantro over the peanut sauce or skewers. Serve hot with peanut sauce, cucumber relish and lime wedges on the side.
Tips: use thighs rather than breasts for juicier satay; if using wooden skewers double-thread each skewer (two skewers per two pieces) for stability; peanut sauce can be made a day ahead and refrigerated—reheat gently before serving.

6–8 lb (2.7–3.6 kg) pork shoulder / Boston butt, bone-in or boneless
2–3 tablespoons Hawaiian sea salt (or kosher salt) — more for authentic imu salt crust
1–2 tablespoons liquid smoke (kaloa flavor substitute) — optional but recommended for home ovens/slow cookers
1–2 teaspoons freshly ground black pepper (optional)
6–10 large ti leaves or banana leaves (optional, for traditional flavor and wrapping)
Aluminum foil (if not using leaves)
1/4–1/2 cup water, chicken broth, or pineapple juice (for slow cooker or Instant Pot, optional)
2–3 tablespoons neutral oil (if searing before roasting, optional)
Optional garnish/serve with: chopped green onions, shredded cabbage or coleslaw, Hawaiian sweet rolls or rice

Overview: Kalua pig is traditionally made in an imu (underground oven) where the pork is slow-roasted with salt and ti leaves for smoky, tender meat. The recipes below include the traditional imu notes plus three practical home methods: oven (foil/leaf-wrapped), slow cooker, and Instant Pot/pressure-cooker.
Preparation (all methods): Pat the pork dry with paper towels. Trim excess fat if desired but leave some fat for flavor and moisture. If desired, score the fat lightly.
Salt rub: Rub the pork all over with Hawaiian sea salt (use 2–3 tablespoons for a 6–8 lb shoulder). If using, add 1–2 teaspoons freshly ground black pepper. For a more authentic smoky taste in non-imu methods, rub or brush 1–2 tablespoons liquid smoke over the meat (use sparingly — it’s concentrated).
If you have ti or banana leaves: Rinse and wilt them briefly over a stovetop or in hot water to make them pliable. Lay several overlapping leaves and place the salted pork on them. Wrap the meat completely in the leaves for aroma and moisture retention. If you don’t have leaves, wrap tightly in heavy-duty aluminum foil (double wrap to prevent leaks).
Traditional imu method (description only - use caution and local guidance if attempting): Line the imu pit with hot stones and a layer of banana/ti leaves. Place the wrapped pig on the leaves, cover fully with more leaves and then burlap or earth to trap heat. Roast for 8–12 hours depending on size and pit temperature. The meat is done when it easily shreds — internal temperature will be in the 190–205°F (88–96°C) range. Remove carefully, unwrap, shred.
Oven method (foil or leaf-wrapped): Preheat oven to 300°F (150°C). Place the wrapped pork in a roasting pan to catch any juices. Roast low and slow until the pork is tender and pulls apart easily — for a 6–8 lb shoulder plan on 4–6 hours. Check internal temperature; target 195–205°F (90–96°C) for easy shredding. If you want a slightly crisper exterior, open the foil/leave the leaf off for the last 20–30 minutes and increase oven to 400°F (205°C), watching closely so it doesn’t burn. Rest meat 20 minutes before shredding.
Slow cooker (easy pulled Kalua): Place the salted and (optional) liquid-smoke-treated pork shoulder in the slow cooker. Add 1/4–1/2 cup water, broth, or pineapple juice to keep steam and aid shredding. Wrap the pork in leaves first if you have them, otherwise put it directly in the pot. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the pork falls apart. Remove and shred with forks. If you want a drier, more imu-like texture, drain excess liquid and spread shredded pork on a baking sheet and finish under a broiler for a few minutes to dry/char slightly.
Instant Pot / Pressure cooker (faster option): Add 1/2 cup water or broth to the pot. Place a trivet and the salted pork on top (leave uncovered or wrap in leaves/foil). Cook on high pressure: for 4–5 lb shoulder, 60–75 minutes; for 6–8 lb, 75–90 minutes (you may need to cut into 2 pieces for fit). Let natural release for 15 minutes, then quick release. Shred meat; if desired, spread on a baking sheet and broil 5–10 minutes to get some browning and drier texture.
Shredding and finishing: Transfer pork to a large bowl or cutting board, discard any excess fat and large pieces of leaf. Use two forks or meat claws to shred. Toss with a few tablespoons of the reserved cooking juices for moistness, adding additional liquid smoke or salt to taste (be careful — it may already be salty).
Serving: Serve Kalua pig over steamed white rice, with lū‘au-style sides (poi, macaroni salad, lomi-lomi salmon), or in sandwiches/slider rolls with coleslaw. Garnish with chopped green onions or a squeeze of lime if desired.
Storage: Refrigerate leftover Kalua pig in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently in a covered pan with a splash of water or broth, or warm in the oven at 300°F (150°C) covered until heated through.
Notes and tips: 1) Hawaiian salt and ti/banana leaves contribute authentic flavor; liquid smoke mimics the imu’s smoky aroma for home methods. 2) Low and slow cooking until collagen breaks down is the key—don’t rush the internal temperature targets for shreddable pork. 3) Adjust salt cautiously if serving with salty sides or using salted cooking liquid.

- 500 g Tasmanian scallops, trimmed
- 150 g streaky bacon or pancetta, diced
- 1 small onion, finely chopped
- 40 g butter
- 30 g plain flour
- 300 ml fish stock or milk (or a mix)
- 100 ml single cream
- 1 tbsp dry white wine (optional)
- 2 tbsp chopped flat-leaf parsley
- Zest of 1 lemon
- Ready-rolled shortcrust or puff pastry (top and base)
- 1 egg, beaten (for glaze)
- Salt and freshly ground black pepper

1. Preheat oven to 200°C. Fry the bacon in a pan until just crisp; remove and set aside, leaving fat in pan.  
2. Sauté the chopped onion in the bacon fat with 20 g butter until soft and translucent.  
3. Add flour, cook 1 minute, then gradually whisk in fish stock (or milk) and white wine to make a smooth sauce; simmer until thickened. Stir in cream, lemon zest, parsley, and season with salt and pepper.  
4. Fold cooked bacon into the sauce, then gently fold in scallops (they should poach in the sauce briefly; avoid overcooking). Remove from heat.  
5. Line a pie dish with pastry, fill with the scallop mixture, top with pastry lid, trim and crimp edges. Brush with beaten egg.  
6. Bake 25–35 minutes until pastry is golden and filling bubbling. Rest 5 minutes before serving.

For the filling:
1 lb (450 g) ground pork (preferably 80/20)
1 small napa cabbage (about 300 g) or 1/2 medium green cabbage, finely chopped
1 tsp salt (to draw moisture from cabbage)
2–3 green onions, finely sliced (or 1/2 cup garlic chives/nira), finely chopped
2 garlic cloves, minced
1 tbsp fresh ginger, finely grated
2 tbsp soy sauce
1 tbsp sake or mirin (optional)
1 tbsp sesame oil
1/2 tsp sugar (optional)
1/4–1/2 tsp ground white or black pepper

Other:
30–36 gyoza wrappers (round, about 3–3.5 in / 7–9 cm)
2 tbsp neutral vegetable oil (for frying)
about 1/3 cup (80 ml) water for steaming (adjust by pan size)

For the dipping sauce:
3 tbsp soy sauce
2 tbsp rice vinegar
1 tsp chili oil or togarashi, or to taste (optional)
1 tsp toasted sesame oil (optional)
1/2 tsp sugar or honey (optional)
Optional garnish: toasted sesame seeds, sliced green onion, chili oil

Prep the cabbage: finely chop the cabbage. Toss with 1 tsp salt and let sit in a bowl for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or between your hands to remove as much liquid as possible. Reserve the liquid for another use or discard.
Make the filling: in a large bowl combine the ground pork, squeezed cabbage, green onions (or garlic chives), minced garlic, grated ginger, soy sauce, sake/mirin (if using), sesame oil, sugar (if using), and pepper. Mix thoroughly with chopsticks or a spoon until the mixture becomes sticky and well combined (this helps the filling bind).
Set up a wrapping station: place a small bowl of water for sealing, a tray or plate dusted with a little flour or lined with parchment to hold finished dumplings, and the wrappers within reach.
Fill and fold: place one wrapper in your palm. Put about 1 rounded teaspoon of filling in the center (adjust size to wrapper). Wet the edge of the wrapper with water using your finger. Fold the wrapper in half over the filling to make a semicircle and gently press center to seal. Pleat one side toward the center in small folds (typically 3–4 pleats) while pressing to the other side to form a classic gyoza shape. Make sure it is well sealed. Place completed gyoza on the tray, leaving a little space so they don't stick. Cover with a damp towel while working to prevent drying.
Pan-fry and steam (yaki-gyoza): heat a large nonstick or cast-iron skillet over medium-high heat. Add 1–2 tbsp vegetable oil and swirl to coat. Arrange gyoza flat-side down in the pan in a single layer, close but not touching if possible.
Fry the bottoms: cook undisturbed until the bottoms are golden brown and crisp, about 2–3 minutes.
Steam: carefully pour about 1/3 cup (80 ml) water into the pan — the amount should create steam but not overflow — then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 3–5 minutes, until the filling is cooked through and the water has mostly evaporated.
Crisp again: remove the lid and continue to cook for another 30 seconds to 1 minute to re-crisp the bottoms. If the bottoms are not browned enough, increase heat briefly to get a crisp finish. Use a spatula to lift and check one for doneness.
Serve: transfer gyoza to a plate bottom-side up. Serve hot with dipping sauce (mix soy sauce, rice vinegar, chili oil, and sesame oil to taste). Garnish with sliced green onion or sesame seeds if desired.
Make-ahead and freezing tips: to freeze, place freshly folded (uncooked) gyoza on a parchment-lined tray so they don't touch; freeze until solid, then transfer to a zip-top bag. Cook from frozen: do not thaw — add an extra minute or two to the steaming time and ensure they are cooked through.
Storage: cooked gyoza keep in the refrigerator for up to 3 days. Reheat in a skillet (to restore crispness) or steam until hot.

1 cup (120 g) all-purpose flour
1/2 cup (60 g) rice flour (optional — for extra crispiness)
1 cup (240 ml) cold water (plus extra to adjust batter)
1 large egg (optional — makes batter richer and helps bind)
2 cups (about 300 g) well-fermented kimchi, coarsely chopped
1/4–1/2 cup (60–120 ml) kimchi juice (from the kimchi jar) — use less if your kimchi is very wet
1 small onion, thinly sliced
2 scallions, trimmed and cut into 1–2 inch (2–5 cm) lengths
1 small carrot, julienned (optional)
1/4 teaspoon salt (taste and adjust depending on kimchi saltiness)
1/2 teaspoon sugar (optional — balances acidity)
2–4 tablespoons neutral oil (vegetable, canola, or sunflower) for frying
To finish: sesame seeds and a drizzle of sesame oil (optional)
Dipping sauce:
3 tablespoons soy sauce
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon toasted sesame oil
1 teaspoon sugar or honey (or to taste)
1 teaspoon gochugaru (Korean red pepper flakes) or a pinch of chili flakes (optional)
1 teaspoon toasted sesame seeds (optional)
1 teaspoon minced scallion or a few drops of sesame oil for flavor (optional)

Prepare ingredients: coarsely chop the kimchi and reserve 1/4–1/2 cup of the kimchi juice. Thinly slice the onion, julienne the carrot (if using), and cut the scallions.
Make the batter: In a mixing bowl, combine the all-purpose flour and rice flour (if using). Whisk in cold water until a smooth batter forms. If using, beat in the egg. Add salt and sugar and mix briefly.
Add kimchi and vegetables: Fold the chopped kimchi, kimchi juice (start with less and add to reach desired consistency), sliced onion, scallion, and carrot into the batter. The batter should be thick but pourable — similar to heavy cream. Adjust with a little water if too thick or a tablespoon of flour if too thin.
Taste and adjust seasoning: Because kimchi is salty and tangy, taste a small spoonful of batter (just the batter, not raw egg if you omitted it) or fry a tiny tester to check seasoning. Add a pinch more salt or sugar only if needed.
Heat the pan: Place a nonstick or cast-iron skillet over medium-high heat and add about 1–2 tablespoons oil for a medium-sized pancake (add more for a larger pancake). Heat until the oil shimmers.
Fry the pancake: Pour the batter into the pan, spreading it to form a round pancake about 6–8 inches (15–20 cm) across for a single pancake, or make smaller pancakes (korean-style jeon often are made as one large or several medium-sized). Use the back of a spatula to gently spread and press the batter so it’s even and compact.
Crisp and cook through: Cook undisturbed over medium-high heat for 3–5 minutes until the underside is golden brown and edges begin to crisp. Reduce heat to medium-low, press down gently with a spatula or lid to ensure good contact, and cook another 2–4 minutes so the interior cooks through without burning the exterior.
Flip carefully: Slide a spatula under the pancake (or use two spatulas) and flip. Add a little more oil around the edges if needed and cook the second side for 2–4 minutes until golden and crisp. For a very crispy finish, briefly increase heat to medium-high for the last 30–60 seconds, watching carefully to avoid burning.
Finish and drain: Transfer the cooked pancake to a cutting board and let rest 1 minute. Sprinkle with toasted sesame seeds and a light drizzle of sesame oil if desired. Cut into wedges or bite-size pieces.
Make the dipping sauce: Whisk together the soy sauce, rice vinegar, toasted sesame oil, sugar (or honey), gochugaru (if using), and toasted sesame seeds. Adjust acidity and sweetness to taste.
Serve: Serve hot or warm with the dipping sauce on the side. Kimchi jeon is best eaten fresh and crispy.
Tips:
 - Use well-fermented (slightly sour) kimchi for best flavor; very fresh kimchi can be milder. If kimchi is extremely tangy, reduce added kimchi juice or sugar.
 - For extra crispiness, make smaller individual pancakes and give them more oil and space in the pan so they fry rather than steam.
 - Leftovers can be reheated in a skillet over medium heat to restore crispness; avoid microwaving if you want to keep them crispy.

4–6 lb (1.8–2.7 kg) pork shoulder (Boston butt) or pork picnic roast
2–3 tbsp Hawaiian sea salt (alaea salt preferred) or kosher salt (adjust to taste)
1–2 tsp liquid smoke (kālua flavor) — optional if not using an imu or ti leaves
6–8 ti leaves or banana leaves (optional; use large leaves to wrap the roast)
Heavy-duty aluminum foil (if not using leaves) — enough to double-wrap the roast
1/2 cup water or low-sodium chicken stock (for oven/slow-cooker moisture)
1–2 cloves garlic, smashed — optional
Shredded cabbage or steamed rice, to serve (traditional accompaniment)

Traditional note: Kalua is traditionally cooked in an imu (underground oven) using hot rocks and ti leaves. Below are three reliable kitchen methods: imu overview, oven method, and slow-cooker method. Choose one based on your equipment.
Prepare the pork: Pat the pork shoulder dry with paper towels. Rub the entire roast generously with Hawaiian sea salt (about 1/2 tbsp per pound as a starting point). If using liquid smoke to mimic imu smoke, rub 1–2 tsp over the meat or add to the cooking liquid.
Optional: If you have ti leaves or banana leaves, rinse and soften them by passing them quickly over a flame or steaming so they become pliable. Lay several leaves overlapping into a rectangle large enough to wrap the roast.
IMU (traditional) overview: Line your imu pit with hot stones heated for several hours. Place a layer of green vegetation (branches, banana leaves) over the stones, then place the salted pork on top and cover the roast with more green vegetation and plentiful ti leaves. Cover everything with a tarp or burlap, then with earth to trap heat. Cook for about 8–12 hours depending on pit temperature. Carefully uncover, remove leaves, and shred the pork. (Only attempt an imu if familiar with pit-roasting safety and local regulations.)
Oven method (reliable home-kitchen method): Preheat oven to 300°F (150°C). If using ti or banana leaves, wrap the salted pork tightly in leaves, then double-wrap in heavy-duty aluminum foil. If not, tightly wrap the roast in two layers of foil. Place the wrapped roast in a roasting pan or ovenproof dish and add 1/2 cup water or stock to the pan (not inside the foil wrap) to create a moist environment.
Bake: Put the pan in the oven and roast for 4–6 hours, or until the pork reaches an internal temperature of 195–205°F (90–96°C) and is easily shredded with forks. Time will vary by roast size and oven; check doneness after 4 hours.
Slow-cooker method: Place the salted roast in the slow cooker. Add 1/2 cup water or stock to the bottom, add smashed garlic if using, and drizzle liquid smoke over the meat if you want the smoky flavor. Cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the pork shreds easily.
Rest: When done, remove the roast and let it rest for 10–15 minutes. Keep the juices; they can be mixed back into the shredded pork for moistness.
Shred: Unwrap the roast, discard leaves or foil, and use two forks (or gloved hands) to shred the pork into bite-sized pieces. Remove and discard excess fat and any large tendon.
Finish and season: Taste the shredded pork and add a little more salt if needed. If you used liquid smoke, adjust to preference. For a lightly crisp exterior, spread shredded pork on a rimmed baking sheet and broil for 2–4 minutes, turning once.
Serve: Traditionally served with steamed white rice and shredded cabbage or as part of a plate lunch. Kalua pork is also excellent in tacos, sliders, or on Hawaiian sweet rolls.
Storage: Refrigerate cooled pork in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of water or stock to keep moist.

- 500 g plain Greek yogurt
- 100 g sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup blackberries
- 1/2 cup cranberries (lightly macerated)
- 1/2 cup huckleberries
- 2 cups granola or toasted muesli
- Honey for drizzling (optional)

1. Stir Greek yogurt with condensed milk and vanilla until smooth and slightly sweetened.
2. If desired, macerate cranberries briefly with 1 tbsp sugar to soften and sweeten.
3. In tall glasses, layer spoonfuls of yogurt, a sprinkle of granola, and a mix of berries.
4. Repeat layers ending with berries and a final sprinkle of granola. Drizzle with honey if you like.
5. Serve immediately so granola stays crisp, or chill briefly before serving.

200–300 g mixed seafood (shrimp, squid, mussels or clams), cleaned and roughly chopped
6–8 long scallions (green onions), trimmed and cut into 20–25 cm lengths or halved lengthwise
1 cup (125 g) all-purpose flour
1/2 cup (60 g) rice flour or cornstarch (optional, for extra crispness)
1 large egg (optional, for binding)
1 1/4 cups (300 ml) cold water or cold sparkling water
1/2 tsp fine salt
1/4 tsp freshly ground black pepper
1 small onion, thinly sliced (optional)
1 small carrot, julienned (optional)
3–4 tbsp neutral oil (vegetable, canola, or light sesame) for frying
Lemon or lime wedges for serving (optional)
For the dipping sauce:
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar or honey (optional)
1 clove garlic, minced
1 tsp gochugaru (Korean red pepper flakes) or a pinch of chili flakes (optional)
1 tbsp chopped scallion
1 tsp toasted sesame seeds (optional)

Prepare seafood and vegetables: rinse and drain seafood, pat dry with paper towel and cut into bite-sized pieces. Trim scallions and keep long pieces (cut in half lengthwise if very thick). If using onion/carrot, slice thinly.
Make the batter: in a bowl whisk together all-purpose flour, rice flour (if using), salt and pepper. Add the egg (if using) and slowly whisk in cold water or sparkling water until you have a slightly loose batter (similar to heavy cream). Do not overmix; a few small lumps are fine.
Optional rest: let the batter sit 5–10 minutes so the rice flour hydrates; keep it cold for a crisper pancake.
Mix in vegetables/seafood (two methods): (A) Fold scallions, onion, carrot and half the seafood into the batter so ingredients are evenly coated, or (B) spread scallions directly in the pan and arrange seafood/vegetables on top after pouring batter (both are traditional; method A gives a more uniform pancake).
Prepare dipping sauce: combine soy sauce, rice vinegar, sesame oil, sugar, minced garlic, gochugaru (if using), chopped scallion and sesame seeds in a small bowl. Adjust to taste and set aside.
Heat the pan: place a large nonstick or well-seasoned cast-iron skillet over medium–high heat. Add 2 tbsp oil and heat until shimmering but not smoking.
Form the pancake: if using method A, pour batter with mixed ingredients into the hot pan and spread evenly to about 20–25 cm (8–10 in) diameter and about 3–5 mm thick. If using method B, arrange scallions in a crisscross pattern in the pan, pour batter over them, and place seafood pieces on top.
Fry the first side: cook undisturbed 3–5 minutes until the bottom is golden brown and edges look set. Reduce heat to medium if browning too quickly. Press down gently with a spatula to compact and help even contact with the pan.
Flip the pancake: add 1–2 tbsp more oil around the edges, slide the pancake onto a plate, invert the pan over the plate and flip so the uncooked side is down (or use a wide spatula to flip in the pan). Cook second side 3–4 minutes until golden and crisp. If the pancake is thick, cover the pan briefly (30–60 seconds) to ensure the center cooks through, then uncover to crisp.
Finish and drain: when both sides are golden and seafood is cooked through, transfer pancake to a cutting board or plate and let rest 1 minute. Drain excess oil on paper towel if desired.
Serve: cut into wedges or bite-size pieces like a pizza. Serve hot with dipping sauce and lemon or lime wedges on the side.
Notes and tips: use cold or sparkling water for a lighter, crisper batter; don’t overcrowd the pan—make two pancakes if needed; adjust seafood quantity and vegetables to taste; press the pancake while frying to get a uniform crisp crust.

1.2 kg (2.6 lb) beef chuck or brisket, cut into 3–4 cm (1–1½ in) cubes
2 tbsp neutral oil (vegetable, canola, or coconut)
500 ml (2 cups) coconut milk (full fat)
200 ml (¾ cup) coconut cream or extra coconut milk (optional for richer sauce)
4–6 kaffir lime leaves, torn
2–3 stalks lemongrass, tough outer layers removed, white parts smashed and cut in thirds
1–2 turmeric leaves (optional) or 1 tsp ground turmeric
1 tbsp tamarind paste (or 1 tbsp lime juice as substitute)
2 tbsp palm sugar or brown sugar (adjust to taste)
1½ tsp sea salt (adjust to taste)
1 cinnamon stick
2 star anise
4 cloves
4 green cardamom pods (optional)
Kerisik (toasted coconut paste) - optional but traditional: ½–¾ cup freshly grated coconut or desiccated grated coconut, toasted until dark golden then pounded to a paste
For the spice paste (blend to a smooth paste):
  - 8–12 dried red chilies (soaked in hot water 15 min) or 6–8 fresh red chilies, seeded for milder heat
  - 6–8 shallots, peeled
  - 4 cloves garlic
  - 2-inch (5 cm) piece galangal, peeled (or 1½ inch ginger + ½ inch galangal if easier)
  - 2-inch (5 cm) piece fresh ginger, peeled
  - 2 candlenuts or 2 tbsp roasted macadamia/walnut pieces (or 1 tbsp roasted peanuts as substitute)
  - 2 tsp coriander seeds, toasted
  - 1 tsp cumin seeds, toasted
  - ½ tsp ground nutmeg (optional)
  - 1 tsp salt (for the paste to help blending)
  - 1–2 tbsp water or coconut milk to help blend

Prepare the beef: trim excess fat if desired and cut into 3–4 cm (1–1½ in) cubes. Pat dry and set aside.
Make the spice paste: toast coriander and cumin seeds in a dry pan until fragrant (30–60 seconds). Drain soaked dried chilies. In a blender or food processor combine chilies, shallots, garlic, galangal, ginger, candlenuts, toasted seeds, nutmeg, and 1 tsp salt. Add 1–2 tbsp water or coconut milk and blend to a smooth paste. Scrape down sides as needed.
Make kerisik (optional but recommended): heat a dry skillet over medium heat. Add grated coconut (or desiccated coconut) and toast, stirring constantly, until deep golden-brown and aromatic (careful—it can burn quickly). Transfer to a mortar and pestle or small blender and pound/grind into a smooth oily paste. Set aside.
Brown the paste and whole spices: heat 2 tbsp oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the blended spice paste and fry, stirring constantly, until the raw smell cooks off and oil begins to separate from the paste, about 6–10 minutes. Add cinnamon stick, star anise, cloves, and cardamom pods and fry another 1–2 minutes to release aroma.
Add aromatics: add smashed lemongrass stalks and torn kaffir lime leaves (and turmeric leaf if using). Stir to combine.
Add the beef: increase heat to medium-high and add the beef pieces. Stir to coat the meat in the spice paste and sear lightly for 4–6 minutes until edges are browned.
Add coconut milk and simmer: pour in coconut milk (and extra coconut cream if using). Stir in tamarind paste, palm sugar, and 1 tsp salt (adjust later). Bring to a gentle simmer, then reduce heat so the pot maintains a low, steady simmer. Partially cover the pot to reduce splatter but allow evaporation.
Long, slow braise: simmer gently, stirring occasionally and scraping the bottom to prevent sticking, for 2–3 hours until the beef is very tender and most of the liquid has evaporated. If liquid reduces too quickly and meat is still tough, add a little water or extra coconut milk and continue simmering.
Caramelize and finish: once the liquid has mostly evaporated and the oil has separated, continue to cook over medium-low heat, stirring frequently, until the sauce becomes very thick, dark brown, and coats the meat (this is the 'dry' stage of rendang). At this stage, stir in the kerisik and cook a further 5–10 minutes until the coconut paste is well incorporated and the beef is richly caramelized. Taste and adjust salt and sugar.
Rest and serve: remove and discard lemongrass pieces, turmeric leaves, and excess whole spice bits if desired. Let the rendang rest 10–15 minutes before serving to let flavors settle. Serve hot with steamed rice, ketupat, or coconut rice.
Notes and tips: use a heavy pot and low steady heat to prevent burning. Traditional rendang is cooked slowly until almost dry and deeply caramelized; this develops the characteristic flavor. Leftovers taste even better the next day and freeze well. Adjust chilies for heat preference. If using fresh turmeric leaf or kaffir lime leaves, tear them to release aroma just before adding.

- Pork bratwurst links
- Sauerkraut
- Yellow onion, thinly sliced
- Apple cider or apple slices (optional)
- Brown mustard or German mustard (e.g., Düsseldorfer or Löwensenf)
- Butter or oil
- Salt and black pepper

1. Heat grill or skillet and cook bratwurst over medium heat until browned and cooked through, turning frequently.
2. Meanwhile, warm a skillet with butter, add sliced onion and cook until soft; add sauerkraut and a splash of apple cider or chopped apple, heat through and season.
3. Plate bratwurst atop or beside warm sauerkraut and onions.
4. Serve with a generous spoonful of brown mustard.

Previous 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 Next