• Soak pork ribs in water for an hour. This will help it to release its blood and impurities. Then drain, pat dry with paper towels, and season with salt and pepper. Set aside.
• Mix together sauce: dark soy sauce, light soy sauce, fish sauce, oyster sauce, xiaoxing wine, and water. Set aside.
• Heat a deep skillet on high heat. Add in oil. When oil is shimmery, add in pork spare ribs. Sear until golden brown on both sides for 3-5 minutes.
  
• Add in garlic, brown sugar, and sugar to the spare ribs and allow to caramelize for another 3 minutes.
  
• Add in sauce to the spare ribs and cover with a lid. Braise on medium low heat for 30 minutes. Halfway through braising, flip the meat to allow even cooking and absorption of the sauce. Add water as necessary if it dries out.
• While your meat is braising, place a large pot of water to boil. When water is boiling vigorously, gently add in 5 eggs. Allow to boil on high heat for 7-8 minutes for soft boiled eggs. Then place eggs into an iced water bath for 10 minutes to stop cooking. Gently tap the eggshells against a counter and use a spoon to peel all the eggs. Set aside.
• After 30 minutes of braising, check for tenderness of the meat. Once the meat is tender, turn the heat to medium or medium high and allow the sauce to reduce and thicken. If the sauce is too dry, add water.
• Once the sauce is thickened to a desired consistency, e.g., coats the back of a wooden spoon, remove the meat from the pan, leaving in the sauce. There will be extra fat in the sauce. Use a ladle to remove as much of the fat as possible and discard.
  
• Add the boiled eggs into the remaining sauce and allow eggs to simmer in the sauce for about 3 minutes on low heat to allow the eggs to absorb some of the sauce. Then combine eggs, sauce, and short ribs and serve hot with steamed jasmine rice.
  

• Wash water spinach by submerging it in a large tub of water (mixing bowl). Repeat 2-3 times until the water is clear. Then drain. Cut into 3-inch pieces.
• Heat a large saute pan on high heat. When the pan is hot, add in oil. Add in minced garlic. Allow to become lightly brown, then add in all vegetables and water. Cover with a lid and allow to steam for 2-3 minutes.
• Then remove the lid and stir the vegetables to bring the softened vegetables to the top and place uncooked vegetables on the bottom. Cook with lid covered for another 1-2 minutes.
• Then add in miso paste and soy sauce. Mix thoroughly into cooked vegetables. Cook for another minute and then remove from heat.

• Mix together ingredients for the braising sauce. Set aside.
• Season chicken leg pieces with salt and pepper.
• Heat deep skillet on high heat. Add in oil. When oil is shimmery, add in chicken pieces and allow to sear, about 3 mins each side.
• Then add in a ginger and garlic. Saute for 1-2 minutes until you smell their fragrance. Then add in sauce.
• Allow to simmer on medium heat for 15 minutes with the lid on. After 15 minutes, flip the pieces of chicken over to allow the other side to absorb the sauce. Simmer for another 15 minutes.
• After 30 minutes of cooking, remove the lid. Raise the heat to high to allow the sauce to thicken, about 10 minutes. When sauce has thickened enough to coat the chicken, add in basil, green onion, and 1 last tbsp of sesame oil. Allow to simmer for another 2 minutes.
• Taste for seasoning. Dilute with water if too salty. Add in soy sauce, oyster sauce, or salt if it needs more flavor.
• Serve with steamed jasmine rice.

• Whisk together mixture for shaved ice: condensed milk, milk, and oat milk. Make sure that condensed milk is well-incorporated. Then place into ice cube trays and freeze for at least 8 hours until completely frozen.
  
• Prepare fruit puree: add strawberries or mangoes and sugar into a food processor or blender. Blend until smooth. Place in refrigerator until serving time.
• After shaved ice cubes are frozen solid, place them into a blender or food processor. Blend until smooth and creamy, like the consistency of a smoothie.
  
• Serve into individual portions, and top with fruit puree and fresh strawberries (or chopped mango) and condensed milk.

• Bring a large pot of water to boil. Add in neck bones and allow to boil for 7 minutes until impurities start coming out.
• Then discard the water, clean the bones by rubbing off impurities. Then fill your pot with 4 quarts of water, 1/2 quart of chicken broth, sliced ginger, salted duck egg, and the cleaned pork bones. Bring to a boil on high heat, then allow to simmer on medium low heat for 2.5 hrs until pork meat has softened.
• Meanwhile, bring another large pot of water to boil. Blanch mustard greens for 5-7 minutes. Then remove mustard greens from the water and set aside. Discard the water.
• After 2.5 hours of pork bones simmering, add in 1 tbsp of fish sauce, 1 tsp salt, the blanched mustard greens, and silken tofu. Allow to simmer for another 10-15 minutes. Taste for seasoning and add salt to taste. Serve hot.

Osso Bucco

• Season beef shanks with salt and pepper. Then heat a dutch oven on medium heat. When the dutch oven is hot, add in oil. Then sear the beef shanks about 5-6 mins each side until golden brown. Remove beef shanks from the dutch oven.
  
• Add in minced celery, carrot, onion, and garlic into the dutch oven. Saute for 5 minutes. Then add in tomato paste. Saute another 3 minutes.
  
• Then add in bay leaves, crushed tomatoes, beef base, dry red wine, salt, chicken stock, and dried rosemary. Mix well together.
• Place beef shanks back into the tomato mixture. Place a lid on the dutch oven and insert into a 350 degree oven.
• Braise in oven for 2 hrs at 350 degrees.
• Remove from the oven and serve with creamy polenta.
  

Creamy Polenta

• With 15 minutes left of cooking on the osso bucco, begin making the polenta by adding the slices of pre-cooked polenta into a medium sauce pan. Add in milk, butter, and salt into the pan. Cook at medium heat, using a whisk to break down the polenta and mix with the milk and butter, about 5-10 minutes. Stir constantly to prevent sticking.
• When the polenta is smooth and creamy, turn off the fire. Add in grated Parmigiano Reggiano and whisk thoroughly into the polenta. Then season with salt to taste.

• Warm up leftover rice in a microwave. Set aside.
• Warm up frozen peas and carrots in a microwave for 1 minute. Set aside.
• Heat a large skillet on high heat. When it is hot, add in lap Cheung and brown on low heat, about 2-3 minutes each side. Remove sausage from pan when golden brown. Wipe down excess oil from sausage.
• Add oil and garlic to the pan. Stir fry rice for 1 minute. Then scoot rice to one side of the pan. Add in beaten egg and cook it for 2 minutes, scrambling it. When egg is cooked through, mix thoroughly into the rice. Add in cooked sausage, green onion, peas and carrots, and Maggi soy sauce. Stir fry another minute. Then serve immediately.

• Cut tofu and then pat dry with paper towels. Heat a shallow frying pan on high. When pan is hot, add in 2 cups of oil. Allow oil to become hot and shimmery for about 5 minutes.
• Dip each piece of tofu into corn starch and coat thoroughly. Then immediately place into hot oil. The oil should bubble vigorously around the tofu. Otherwise, your oil is too cold. Continue coating pieces of tofu and adding to the frying pan. Make sure that there is space between the tofu. Fry in batches. The tofu is done when it is golden brown. If tofu becomes brown almost immediately, lower your heat. Remove from frying pan and set aside to drain.
• Then wash mushrooms by submerging them in a big pot of cold water. Use your fingers to rub off dirt. Drain and set aside. Cut off the ends which contain dirt and impurities. For the beech mushrooms, separate each mushroom from the rest. For the trumpet mushrooms, thinly slice them and set aside.
• Fill a large pot with water and bring to a boil. Prep yu choy: cut off the bottom 1/4 inch of each piece. Then cut in half. Fill a large mixing bowl with cold water. Submerge the cut yu choy pieces in the cold water. Slosh the vegetables around with your hands and rub the leaves gently. This allows any dirt to come off. Take the vegetables out into a colander and repeat washing 1-2 times, until the water is clean and no more dirt/sediment are coming off the yu choy.
• Once the pot of water is boiling, add in yu choy and boil for about 3-5 minutes until slightly softened but still bright green. Then remove from the boiling water and allow to drain in a colander.
• Heat a large frying pan on high until hot. Then add in 1 tbsp oil. When oil is shimmery, add in mushrooms and stir fry 3 minutes. When mushrooms begin to soften, add in garlic and stir fry another 2 minutes. Then add in sauce mixture (soy sauce, oyster sauce, low sodium soy sauce, sugar). Then mix together 2 tsp corn starch with 1/4 cup of water until all lumps are smooth. Then add into the mushroom sauce mixture. Allow sauce to boil for about a minute until thickened. Then add in fried tofu and toss gently to coat with sauce.
• Place the boiled yu choy onto a serving platter. Arrange onto an even layer. Then top the vegetables with the tofu and mushroom mixture, pouring all the sauce evenly onto the vegetables. Serve immediately.

• Season chicken thighs with salt. Heat a stockpot on high heat. Put in oil. When oil is shimmery and pan is hot, sear chicken thighs until golden brown on each side. Then add in onions and garlic and saute for 2 minutes.
• Then add in enchilada sauce, taco seasoning, chicken bouillon, crushed tomatoes, water, roasted peppers, bay leaves, and oregano. Bring to a boil and simmer on medium for 45 minutes.
• While soup is simmering, preheat an oven to 350 degrees. Place 6 corn tortillas onto a single layer in a baking sheet. Bake for 20 minutes, then turn off oven and leave tortillas in the oven for another 5-7 minutes. Then remove from the oven. Tortillas should be crispy and golden brown. Set aside.
• After 45 minutes of the soup simmering, remove chicken from the soup and chop up into small cubes. Then add back into the soup. Add in black beans and frozen corn. Allow to simmer for another 5 minutes. Taste for seasoning and seasoned salt to taste.
• Optional: garnish with sour cream, green onion, and cilantro
• Serve hot with crispy tortillas and garnishes.

• Wash mung beans to remove any impurities. Then place into a large pot. Add water and orange zest. Turn heat on high until it starts to bubble. Then set fire to low and allow to simmer for 1 hour and 10 minutes or until the beans and softened and have started to come apart.
• At the end of cooking, add in brown sugar.
• Serve hot or cold.