• Add together peanut butter, hoisin sauce, hot water, and sambal chili paste into a bowl.
• Microwave for 30 seconds. Then mix well and serve.

• Take a large stockpot and fill it with 2 quarts water. Place on high heat to boil When water has boiled, add in pork bones and parboil for 5 minutes to allow impurities to cook out into the water.
• Then pour out the liquid from the pot and run the bones through running water. Using your hands, scrub off and rinse off all impurities. Set clean pork bones aside.
• Add pork bones back into the pot. Fill the pot with 1 quart chicken broth, jujubes, ginger, 3 quarts water, salt, and sugar. Turn on stove to high and bring water to a boil. Once the mixture is at a boil, allow to simmer for 2 hours.
• While pork broth is simmering, place raw peanuts into a pressure cooker and fill with 1 quart of water. Close the lid and heat the pot on high until the pot begins to whistle. When it begins to whistle, turn the heat to the lowest setting and allow to simmer for about 45 minutes. After 45 minutes, place the pressure cooker under the kitchen faucet and rinse with cold water until the lid has de-pressurized. Then open the lid.
• Strain the liquid and remove cooked peanuts. Add peanuts into the pork bone broth.
• Prep lotus roots. First peel the skin off of them. Then cut off the end pieces. The roots have dark end pieces with rough fibers. Using your knife, peel these ends off as well as any dark parts of the lotus root. Cut the lotus root into 1/4 inch slices. Then add in lotus root pieces to the pork bone broth and allow to simmer with peanuts for at least 1.5 hours.
• When the lotus root is just tender, add fish sauce to taste.

For Snow Fungus

• Take 1 bunch/handful of dried snow ear fungus. Soak it in drinking water for 10 minutes, submerging it completely in the water.
• Once snow ear fungus is rehydrated, cut the stem off the bottom and discard. It is the darker orange base at the bottom of the bunch of snow ear fungus. Then add the remaining snow ear fungus into the pressure cooker and add 2 quarts of drinking water and rock sugar.
• Closed the lid of the pressure cooker following the instructions of your pressure cooker. Then boil on high heat until the pressure cooker begins to whistle, about 15 minutes. At that point, reduce the heat to the lowest setting. Allow the simmer in the pressure cooker for a total of 25 minutes.
• After 25 minutes, remove pressure cooker from stovetop, and rinse the top with cold water. When the pressure cooker depressurizes, you may remove the lid safely.

For Asian pear dessert soup

• Place a large stockpot on the stove to boil on high. Add in 3 quarts of water. Then add in Asian pear, rinsed jujubes, and rinsed goji berries.
• Bring the water to a boil, then simmer on medium low for about 30 minutes, until the Asian pear is fork tender.
• Turn off the heat for the Asian pear dessert soup.

Combining the two

• Combine the snow ear fungus mixture with the Asian pear mixture. Make sure that the heat is off. Then add in honey to taste. The dessert soup should be just slightly sweet and not overly sweet.

  Optional: add in agave

Prepare Batter

• Rehydrate dried mushrooms. Soak mushrooms in hot boiling water. Cover and soak for at least 1 hour. Turn after 30 minutes to ensure even soaking. Then wash mushrooms to remove any dirt. Discard stems. Then dice mushroom caps and set aside.
• Heat skillet on high. When it the oil has thinned, add in mushrooms and sausage. Saute for 2 minutes, then add garlic and soy sauce. Saute another 1 minute. Set aside to cool.
• Mix glutinous rice flour, rice flour, water, salt, and sesame oil. Then add in shrimp and garlic chives into the rice flour mixture.
• Add in cooled mushroom and sausage mixture.
• Mix the batter until all ingredients are incorporated. Allow mixture to sit in the refrigerator for at least 2 hours to allow flour to fully hydrate.

Fry Pancakes

• To fry pancakes, heat a medium skillet on high heat. Add in 1 tbsp oil. When oil becomes shimmery, add in 2-3 cups of batter. Make sure to mix it right before ladling some into the skillet. Allow it to fry for 6-7 minutes on each side, until both sides are golden brown and crispy. Repeat this step until you have used up all the batter.
• Serve hot with dipping sauce.

Dipping Sauce

• Mix together sambal, soy sauce, sesame oil, sugar, and water. Set aside.

• Toss chicken wings in marinade: soy sauce, oyster sauce, sugar, sesame oil, garlic salt, granulated garlic, and ground ginger. Allow to sit for 5-10 minutes.
• Preheat oven to broil at 400 degrees F. Adjust oven rack to make sure that top rack is about 10 inches from the broiler.
• Line a baking sheet with foil. Then add in chicken wings. Toss in oil to evenly coat the chicken wings.
• Broil chicken wings for 20-25 minutes until skin is crispy.

• Bring a large pot of water to a boil. When water is boiling, add in noodles and blanch for 1 minute. Then remove and rinse with cold water. Set aside.
• Mix together oyster sauce, fish sauce, water, and sugar. Set aside.
• Heat a large skillet on high heat. Add in butter. When butter is melted, add in shallot and minced garlic. Allow to cook 2 minutes until shallots are softened. Then add in noodles and sauce mixture. Stir fry 1 minute. Then leave heat on high and do not touch noodles. Allow noodles to become slightly crispy, about 3 minutes each side. Add in green onion and stir until green onion has softened.

• Using a whisk, whisk in miso paste into 1/2 cup of hot water. When the miso paste is well dissolved, add into a large pot. Add in the chicken broth, instant dashi, and the rest of the water. Bring the pot of soup to a boil. Taste for seasoning and add salt, instant dashi, or fish sauce, or miso paste as needed.
• When the broth comes to a boil, add in all of the napa cabbage. Simmer on medium for another 5 minutes. After the cabbage softens, add in trumpet mushrooms and enoki mushrooms. Allow to cook on medium heat another 5 minutes until mushrooms are cooked through.
• Then add in shrimp, tofu cubes, and glass noodles and simmer for another 5 minutes on medium heat.
• Lastly add in the thinly sliced beef and allow to cook through for another 30 seconds. Serve immediately.
• Mix together dipping sauce: soy sauce, chili crisp, sugar, and vinegar. Dip each hotpot item into the dipping sauce and enjoy.

• Fill a steamer pot with water and heat on high heat until water is boiling.
• Mix together the black bean sauce: sesame oil, black bean paste, ginger, xiaoxing wine, and sugar. Set aside.
• Place fish filets on a small plate that can fit inside the steamer. Optional: add slices of silken tofu on the bottom of the plate. Then spread the sauce evenly onto the surface of the fish filets.
• Place the plate of fish onto the steamer basket. Close the lid and steam 8-10 minutes depending on thickness of fish. Check the fish after about 8 minutes. Poke the fish lightly to see its juices. The fish is done with the juices run clear.

Mix Sauce

• Mix together dark soy sauce, oyster sauce, sugar, xiaoxing wine, water, and corn starch. Set aside.

Stir Fry

• Season pork with salt. Allow to sit 5 minutes.
• Heat pan on high heat. When pan is hot, add in oil. Stir fry pork 3 minutes until slightly browned. Remove pork from pan. Add in garlic, onions and serrano chile. Saute 2 minutes until slightly softened.
• Then add in pork, basil, and sauce mixture. Stir fry another minute. Then serve with steamed rice.

• Fill a large steamer pot with water. Steam eggplant for 15 minutes until softened. Then remove and set aside.
• Mix together spicy bean paste, soy sauce, sugar, and sambal chile sauce. Set aside.
• Heat sesame oil in pan. Add in garlic and ginger. Saute 1 minute.
• Add in eggplant and stir fry gently for 1 minute. Then add sauce mixture and stir fry for another minute. Add in green onion. Then remove from heat and serve.