📝 Ingredients:

• 8 oz rice noodles (flat)
• 12 large shrimp, peeled and deveined
• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 3 cloves garlic, minced
• 2 eggs, beaten
• 1 cup bean sprouts
• 3 green onions, cut into 1-inch pieces
• 1/2 cup roasted peanuts, crushed
• Lime wedges
• Dried chili flakes

👨‍🍳 Instructions:

1. Soak rice noodles in warm water 30 minutes, drain
2. Mix tamarind paste, fish sauce, and sugar for sauce
3. Heat wok or large pan over high heat with oil
4. Stir-fry shrimp until pink, remove and set aside
5. Add garlic, cook 30 seconds
6. Push ingredients aside, scramble eggs in wok
7. Add drained noodles and sauce, toss constantly
8. Add shrimp back, toss with bean sprouts and green onions
9. Cook 2-3 minutes until noodles are tender
10. Serve topped with peanuts, lime, and chili flakes

📝 Ingredients:

• For broth: 4 lbs pork bones
• 2 lbs chicken bones
• 1 onion, halved
• 1 head garlic, halved
• 2-inch ginger, sliced
• 4 green onions
• For toppings: 6 portions fresh ramen noodles
• Chashu pork slices
• Soft-boiled eggs (marinated)
• Nori sheets
• Bamboo shoots
• Green onions, sliced
• Sesame seeds

👨‍🍳 Instructions:

1. Blanch pork and chicken bones in boiling water 10 minutes
2. Rinse bones thoroughly under cold water
3. Place bones in large pot, cover with water
4. Add onion, garlic, ginger, green onions
5. Bring to boil, reduce to simmer, cook 10-12 hours
6. Skim foam regularly during cooking
7. Strain broth, season with salt and soy sauce
8. Cook ramen noodles according to package
9. Divide noodles among bowls, add hot broth
10. Top with chashu, egg, nori, bamboo, green onions, sesame

📝 Ingredients:

• For rice: 2 cups sushi rice
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• For rolls: 8 nori sheets
• 1 lb imitation crab or real crab
• 2 avocados, sliced
• 1 cucumber, julienned
• Sesame seeds (white and black)
• Wasabi, soy sauce, pickled ginger

👨‍🍳 Instructions:

1. Rinse rice until water runs clear
2. Cook rice with water in rice cooker or pot
3. Heat vinegar, sugar, salt until dissolved
4. Fold vinegar mixture into hot rice, cool to room temp
5. Place nori shiny side down on bamboo mat
6. Spread thin layer of rice, leaving 1-inch border
7. Flip so nori is on top (for inside-out roll)
8. Place crab, avocado, cucumber in center
9. Roll tightly using bamboo mat
10. Coat with sesame seeds, slice into 8 pieces

📝 Ingredients:

• 2 lbs ribeye or sirloin, thinly sliced
• 1 Asian pear, grated
• 1 onion, thinly sliced
• 4 green onions, cut into 2-inch pieces
• For marinade: 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp sesame oil
• 6 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp rice wine (mirin)
• 1 tbsp sesame seeds
• Black pepper to taste

👨‍🍳 Instructions:

1. Freeze beef 30 minutes for easier slicing
2. Slice beef very thin against the grain
3. Mix all marinade ingredients in large bowl
4. Add grated pear to marinade (tenderizes meat)
5. Add beef slices, onion, green onions to marinade
6. Mix well, refrigerate 2-24 hours
7. Heat large skillet or griddle over high heat
8. Cook beef in batches, don't overcrowd
9. Cook 2-3 minutes per side until caramelized
10. Serve with rice, lettuce wraps, and kimchi

📝 Ingredients:

• 1.5 lbs chicken breast, cubed
• 1/2 cup roasted peanuts
• 8-10 dried red chilies
• 1 bell pepper, cubed
• 4 green onions, cut into 1-inch pieces
• For marinade: 2 tbsp soy sauce, 1 tbsp cornstarch
• For sauce: 3 tbsp soy sauce
• 2 tbsp black vinegar
• 1 tbsp sugar
• 2 tsp sesame oil
• 1 tbsp Sichuan peppercorns
• 4 cloves garlic, minced
• 1 tbsp ginger, minced

👨‍🍳 Instructions:

1. Marinate chicken in soy sauce and cornstarch 15 minutes
2. Mix all sauce ingredients in small bowl
3. Toast Sichuan peppercorns in dry wok, grind coarsely
4. Heat wok over high heat with oil
5. Stir-fry chicken until just cooked, remove
6. Add more oil, fry dried chilies until darkened
7. Add garlic and ginger, stir-fry 30 seconds
8. Add bell pepper, stir-fry 2 minutes
9. Return chicken, add sauce and peanuts
10. Toss everything together, garnish with green onions

📝 Ingredients:

• For broth: 5 lbs beef bones
• 2 lbs beef shank
• 2 onions, halved
• 4-inch ginger, halved lengthwise
• 5 star anise
• 2 cinnamon sticks
• 5 cloves
• 2 tbsp coriander seeds
• 1/4 cup fish sauce
• Rock sugar or brown sugar
• For serving: 1 lb flat rice noodles
• Thinly sliced raw beef
• Bean sprouts, Thai basil, cilantro, lime, jalapeños

👨‍🍳 Instructions:

1. Parboil beef bones 15 minutes, rinse thoroughly
2. Char onions and ginger over open flame or broiler
3. Toast spices in dry pan until fragrant
4. Place bones and beef shank in large pot, cover with water
5. Add charred onions, ginger, and toasted spices
6. Simmer gently 6-8 hours, skim regularly
7. Remove beef shank, slice thinly when cool
8. Strain broth, season with fish sauce and sugar
9. Cook rice noodles, divide among bowls
10. Top with raw beef, pour boiling broth, add herbs and lime

📝 Ingredients:

• 2.5 lbs chicken, cut into pieces
• 3 cups basmati rice, soaked 30 minutes
• 1 cup yogurt
• 2 onions, thinly sliced and fried
• 1/2 cup milk with pinch of saffron
• For marinade: 1 tbsp ginger-garlic paste
• 1 tsp red chili powder, 1 tsp turmeric
• 1 tsp garam masala
• Whole spices: cinnamon, cardamom, cloves, bay leaves
• Fresh mint and cilantro
• 3 tbsp ghee or oil

👨‍🍳 Instructions:

1. Marinate chicken with yogurt, ginger-garlic, spices 1 hour
2. Parboil rice with whole spices until 70% cooked
3. Heat ghee, cook marinated chicken until half done
4. Layer half rice in heavy-bottomed pot
5. Add chicken layer, top with mint and cilantro
6. Add remaining rice, fried onions
7. Drizzle saffron milk and ghee on top
8. Cover with tight lid, cook on low heat 30 minutes (dum)
9. Remove from heat, let rest 10 minutes
10. Serve with raita and pickles

📝 Ingredients:

• For wrappers: 2 cups all-purpose flour
• 3/4 cup warm water
• Pinch of salt
• For filling: 1 lb ground pork
• 2 cups napa cabbage, finely chopped
• 3 green onions, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine
• 1 tbsp ginger, minced
• 1 tsp sugar
• White pepper to taste

👨‍🍳 Instructions:

1. Make dough: mix flour, water, salt, knead until smooth
2. Cover and rest dough 30 minutes
3. Salt cabbage, let sit 10 minutes, squeeze out water
4. Mix pork, cabbage, green onions, and seasonings
5. Mix filling in one direction until sticky
6. Roll dough into log, cut into 50 pieces
7. Roll each piece into 3-inch circle
8. Place 1 tbsp filling in center, pleat and seal edges
9. Boil, steam, or pan-fry dumplings
10. Serve with black vinegar and chili oil