This makes about 4 cups of sauce

Blend together

1 medium onion

about as much celery as onion

about as much carrot as onion

In a big pot, fry till browned, and remove 

1/2 c of chopped bacon or maybe guanciale

In same pot, fry in bcan oil till wilted and slightly browned 

the blended veggies

Add and fry till mostly browned on the outside (fine if pink on inside)

2lb of ground beef, loosely chunked up (you could do a mix of beef and pork if you want)

a big pinch of salt

Add and reduce till there's almost no moisture left in pan 

2 cup of milk 

Prep

4-6 scallions (greens julliened, whites halved lengthwise)

2-3” chunk of ginger (mostly julienned, 5-6 thin coins) 

Whatever herbs you want (cilantro is good!) 

Arrange on plate and Steam for 12? Minutes depending on fish size 

1 scaled gutted white fish (tilapia, bass, bronzino, snapper, etc) 

White of scallion, ginger coins, some of any of the other herbs you’re using

The rule of thumb I’ve seen is 10 minutes per inch of thickness, but you can check by opening the pot inserting a chopstick into the flesh.  

I’m finding that streaming in the big Dutch oven on a plate on top of an overturned bowl, rather than a steamer basket. It just fits easier and works well. 

While fish cooks, in separate pot, heat till boil 

4Tbs soy sauce 

1Tbs sugar

A good glug of sake 

Maybe some konbu if you want 

Source 

https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603

Marinate in a Bowl 

1 pack of paneer, cut into 1” cubes 

1 tsp of salt 

1/2 tsp cayenne 

1/2 tsp of tumeric 

3 tsp oil

Prep

1 onion, chopped fine

A thumb of ginger 

4 cloves garlic 

1 Thai chilies

Grind Spice mix 

2 tsp coriander 

1 tsp cumin 

Heat oven to 425F and roast for 40min

4lbs chunk short ribs, salted, peppered, oiled 

Meanwhile, in a Dutch Oven, fry over medium till tender and just browning

1 onion, rough chop

2 asian pears (or apples), rough chop

12 cloves of garlic, rough chop

2 Tbs ginger chopped 

big chunk of daikon, chopped 

To pot, turn on high and add, 

3 cups chicken stock

1 can full sugar cola 

1/4 cup honey

1/2 soy sauce

1/4 cup sake 

2 Tbs gochugaru 

Boil until 1/3 of original volume (30min)

½ cup soy sauce 

½ cup mirin 

¼ cup sake 

¼ cup water 

2 tsp brown sugar 

1-2 scallions, in 2" pieces

2 garlic cloves

1 green chili

Reserve half

With remaining half, marinate overnight

1lb chicken thigh, cut into 1.5" cubes

Skewer

Marinated chicken

scallion or leek, chopped into 1.5" pieces

mix and boil till thickened (20-30 min)

stir constantly to prevent miso from burning

1/2 cup miso

1/2 cup mirin

1/4 cup sake

1/2 Tbs sugar

marinate overnight

half the miso sauce

1lb chicken in 1.5" cubes

pat chicken dry and remove marinade

skewer

chicken

scallion or leek in 1.5" chucks

other veg if you want

grill

make a cornstarch slurry

2 tsp cornstarch

2 tsp water

chop into 1/2 cm peices

1lb (450g) garlic chive

combine in bowl

chives

4-6 bird eye chilies

4-6 cloves garlic, minced

1/4 cup fermented black bean (but I don't have that so try a mix of miso, jjajang, and soy sauce)

in ripping hot pan fry till just not pink

a good glug of oil

16oz, 1lb ground pork

add and bubble for a few minutes

1/2 cup mirin ¼ cup dashi (water + hon dashi) ¼ cup rice wine, preferably

add and let sauce thicken

cornstarch slurry

Fry

ghee

1 diced onion

Once browned, add

2 cloves garlic

1 tsp ginger

Once fragrant add and fry

1 heaping tsp masala (Jared's mom needs to give it to us D:)

Add and fry till oil separates

a cup-ish? Maybe less? Diced tomato

add splash of water if the pan is getting too dry

Add and cover for 5-10 minutes

1kilo diced chicken

Add and simmer till al dente

potatos idk how much lol

Optionally, if you want a gravy with the chicken, add and cook covered until all things are nicely cooked

makes 2-3 cups of dahl i usually make double

Put pressure cooker on high for 7 minutes

1/2 cup masoor (washed and drained)

1/2 cup toor daal (washed and drained)

1.75c water

1/2 onion diced (1cups ish)

about as much tomato as onion, diced

1 tsp chili powder

pinch of hing

let to depressurize on its own and check! If underdone, pressure cook for a few more minutes

once lentils are done! in tadka or pan, heat till sizzling

2 Tbsp ghee

2 sprig curry leaves

3 dried bird eye chilies

2 tsp mustard seed

1.5 tsp cumin

Grind the pork with the garlic in a processor

Salt all the parts a little less than they should end up, since you'll add some soy at the end

Slice the cabbage (10 big leaves or 15 small ones) in half lengthwise and then slice down to a 1/4" thickness. And then macerate it in salt and then blanch it

the scallion gets sliced and then lightly sautéed with sesame oil over a low flame. It just needs to be warmed through

steam for 10 minutes or boil till they float

Mix

1 pack of firm tofu, squeezed and drained ~20 minutes

1lb ground pork belly

1 handful of dangmyeon chopped up small

1 bag of bean sprout, blanched and chopped up small, and water squeezed out

4-5 scallions chopped up small

3 cup of kimchi chopped up small, juice squeezed out (better if sour, add more kimchi if it's not sour)

a glug of sesame oil

4-5 cloves of garlic grated

couple nice big pinches of salt

mix egg into about 1/3 of the mixture till it looks the right amount of wet

start filling the dumpling skins (you need 2 packs), adding egg as you need

steam for 10 minutes or boil till they float

Peel, Chop and Boil in salted water

4 potatoes

fry up

4 slices of thick bacon

wipe out the pan and fry till dark gold

a pad of butter

2 bunches of scallions cut to 2" pieces

2 cloves of sliced garlic

add in and cover till silky

1 chopped up bunch of greens (collard greens or spinach or whatever) (if using spinach, use baby spinach so that the peices are smaller) 

a splash of water

drain potatos and mash up

with 3 Tbs of butter

marinate for a bit

2lb dice pork belly

2 Tbs of masala

3 tbs vinegar

saute in pressure cooker

1 onion

ginger

garlic

put in pork + water to minimum line (basically just covering - jared)

cook in on high pressure for 12ish minutes

uncover and add

salt and chili powder

I think this is really good with Chimchurri which needs to sit for 30 minutes anyway so make that first

Prep

1 cup thinly sliced chives 

1 cup fresh corn kernels (from 2 ears corn) 

12 shrimp, coarsely chopped

Start heating oil

In the smaller Dutch oven, get like 2" of oil to 350°

Meanwhile Mix

1 1/2 cups all-purpose flour 

½ teaspoon some sort of chili flake 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1 T salt 

1 lemons zest (the lemon rest is for serving)

Add and toss till evenly coated 

Corn, chives, and shrimp

Mix in liquids gradually, until you get a nice thick viscous batter. It should be spoonable but only just.

~1 cups cold seltzer water or ice water ¼ cup sour cream

For 2

Dice and Fry

⅓ cup thinly sliced kimchi 

1/4lb of meat or a bunch of seafood 

1 small spoon of gochugaru 

2 cloves grated garlic sesame oil

Add and Boil for a few minutes

1 cup of anchovy broth (seems like not enough, trust)

a little kimchi juice if you have

Add in

salt or those lil baby salty shrimps 

pepper 

1 pack soft/silken tofu, chunked 

2 eggs cracked in

Cook till tofu is warm and eggs are set

Soak overnight with enough water to just cover

2/3 c tapioca pearls Note: The pearls will suck up all the liquid, don't add more. Pearls are ready when they can be easily crushed between fingers

dice and microwave for 2 minutes (stir every 30 sec)

1 smallish potato

Fry in pan

2 T of ghee

1.5 tsp cumin (till sizzling)

then add below and fry till nice color

1 block ginger

a few curry leaves

thinly sliced chilis (fresh preferred, drys ok)

the potatos

add and fry on low till translucent (2 minutes)

soaked tapicoa

a handful of crushed peanuts

Serve and garnish

lime wedge

Mix the water in a pot, holding back one cup of water

1 part 묵 powder

5 parts water

Stir vigorourously over low heat and add the rest of the water as it thickens

Add a little salt and a bit of sesame oil

Cook till the texture falls in big chunks from the spoon when you lift it out

Cool

Serve with sauce 

soysauce

sesame oil

gochugaru 

scallions

Soak 1kg dried soybean in room temp water for 4hrs. More will upset the texture

Grind the beans with a little water just enough so that it grinds nice

Pour that into a nut bag, pour in a little more hot water and strain it. Don't pour too much how water in this step or the water will be too thin

set resulting soy milk aside

Pour a little more hot water in the bag and knead like bread in a big bowl. The milk with seep out of the bag. Knead the bag in this milk to get out more flavor. Set the aside with rest of milk

Do this 3-4 times, making sure you use just enough water that the bag is easily kneaded in the water

Squeeze out remaining water in bag, set the milk on the stove and bring to a simmer on medium low. remove bubbles

Keep mixing and really scape the bottom!!! The bottom will burn if you leave it even for a little bit.

As it heats it might boil over! Add some cold water or turn off the heat

Do this for a few minutes

Add the rennet little by little, stirring gently as you go until the tofu starts to coagulate

Keeps stirring until there's some clear looking water. If it doesn't happen after a few minutes, add more rennet.

Once you see clear water, cover the pot and rest

after 15 minutes drain the contents of the pot through a cheesecloth. The tofu can be used at this stage or pressed into a block. Length of time you press it determines how firm the tofu is

This is a placeholder so i don't forget that it's is a option 

... but i dont really need a recipe for it lol

This is a placeholder so i don't forget that it's is a option

soak in chicken stock

a handful of pasta

chop and fry

bacon

add and brown

1/2 onion diced

add till fragrant

garlic and spices

consider curry powder, cumin, mustard seed, or coriander seed, chilis

then add, cook till soft and wilted (40ish minutes)

a big bunch of collards, roughly chopped and washed

2cups chicken stock

add in

previously soaked pasta

and canned chickpeas, butter beans,or other nice bean

and a handful of parm

at very end, just before serving

Boil until fully cooked

a couple cups of homemade chicken stock 

a couple chicken thighs

salt

Remove chicken and season 

sesame oil

salt 

sesame seeds

Salt, squeeze, and lightly fry is sesame oil

julienned zucchini 

boil in a separate pot with water, then rinse

noodles 

this will remove the starch so it doesn't gum up the soup

Combine soup, noodle, chicken, zucchini, serve

for two!

Wash and submerge in cold water for an hour or so

1 bag of clams (to keep overnight, wrap in moist towel and put in fridge)

Knead til soft and smooth, then refrigerate for at least an hour 

1.25 cups of AP flour

start with 1/2 cup of water, but you will likely need more

Make anchovy broth, then decant to metal bowl and cool with ice cubes and stirring

clams cook tastier if the water is started from cool

Add clams, cover and bring to boil over high. Remove clams as they are ready

once simmering, add a splash of sake

While clams are boiling, rub fingers in sesame oil and pull noodles from dough.

To broth add in the following order, and boil till ready 

3/4Tbs Soup soy

makes 2!

Mix and let sit

1/4lb cubed pork

1/2 cube of ginger

a glug of mirin or sake

pinch of salt

crack of pepper

Dice to slightly smaller than 1/4" cubes

1/2 a zuccini

1/2 an onion

1 small to medium potato (precooked in microwave for ~1min)

optionally, cabbage, mushrooms, whatver veg

If Jjajang sauce is roasted, SKIP THIS STEP! If not, fry in small saucepan and set aside

2-3 heaping spoonfuls of jjajang

couple tbs oil

1 little spoon sugar

1 big spoon of oyster sauce

Boil up some noodles!

Serves 6

Brown and then remove from Dutch oven

1 cup any mushroom

packet of chicken thighs

In same pot

3 Tbs butter

1 sliced onion, till soft

6 sliced garlic till fragrant

Then Add

1 1/4 cup white wine boiled till 1/2 is gone

5 cup water or chicken stock

1cup farro/barley

6T miso

some soy sauce

simmer until 30min left on grain (according to grain package)

add to pot, cover and cook 30min

1 kobocha in 1" slices

chicken and mush from before

Salt and rest for 15 minutes, then bake @ 425° for 10 minutes or until cooked (undercooked is better)

1lb salmon

Shred salmon and add to pan with

1 Tsp sesame oil

1 Tbs sake

1 Tbs mirin

1 Tbs soysuace

sesame seeds

fry till moisture evoporates, set aside

combine and Serve

2 cups bonito flake broth

2 portions rice

sliced scallion

salmon flakes

Fry, then remove from pan

5 strips bacon, chopped

Then fry till crisp, the remove

1lb mushrooms

1 garlic, sliced, added at end

splash soy sauce, added at end

The fry till fragrant

2Tbs oil

1/2 tsp ginger, grated

2 cloves garlic, sliced

Add bacon and mushroom and

2 portions of rice

2 Tbs soy sauce

1 Tbs Lao Gong Ma

mix and spread, cooking till bottom is crisP

Smash and bake @ 350° till crisp (30-45min)

1lb tiny potato, boiled till forkable

in small pan, fry till golden

1/4c olive oil

3 anchovies

handful chopped walnuts

place oil in bowl and add

1 garlic, grated

Plate potatos, pour oil on top, garnish

dollop of sour cream

Serves 4

In pot, boil till soft

2-3 cups anchovy broth

1/2 onion, sliced

2-3 potatos, cubed

1 zucchini, cut into half moons

2 cloves garlic, grated

6T miso

Add to pot till warmed

1 pack of tofu, cubed

Serve and Garnish

sliced scallion

Serves 2-3

Mix in bowl

4Tbs soy

1T honey (or sugar or maple or apple)

1T mirin

1 garlic, grated

sesame seed

1Tbs sesame oil

black pepper

1/2 lb beef

1/2 onion, thinly sliced

shiitake mushroom, sliced

chili powder

optionally let sit for a while

fry in pan til cooked!

Serves 6

Brown and then remove from Dutch oven

1 cup any mushroom

packet of chicken thighs

In same pot

3 Tbs butter

1 sliced onion, till soft

6 sliced garlic till fragrant

Then Add

1 1/4 cup white wine boiled till 1/2 is gone

5 cup water or chicken stock

1cup farro/barley

6T miso

some soy sauce

Simmer until 30min left on grain (according to grain package)

Add to pot, cover and cook 30min

1 kobocha in 1" slices

chicken and mush from before

Ingredients

1/2c chopped kimchi 

1/2 julliened zucchini 

3-4 strips chopped bacon (Or spam or pork belly) 

2 portions of rice 

~ 1.5Tbs gochujang 

~ 1Tbs soy sauce 

2 eggs 

A packet of seaweed

How to

Chop everything

fry up the bacon, remove from pan then fry the zucchini and kimchi in that fat

dump everything except eggs and seaweed into the pan and mix

let sit in pan for a while until a nice crust develops at the bottom of pan

put in bowls

fry up eggs, place on top of bowls

For 4

Brown and Remove from Pot

2 or 3 lb of chicken thigh

Add to pot and lightly sautee

3 potatoes cut into big chunks

1 carrot cut into big chunks

1 onion cut into big chunks

7 to 8 garlic cloves whole

1/2 cube ginger

add, and simmer till veg is soft soft

1.5 cups water (it'll look like not enough, but trust)

2 Tbs gochugaru

2 Tbs gochujang

1.5 Tbs sugar

4 Tbs soy sauce

2 Tbs Mirin

when veggies are almost done, add

2 tsp sesame oil

Mix marinade in a bowl

1/4 soy sauce 

2 Tbs mirin or sake 

1.5 Tbs Honey 

1Tbs sesame oil 

3 clove grated garlic 

1/4 grated onion 

1/4 grated apple 

Black pepper

Slice into 1/4 inch strips

1-1.5lb boneless short rib