• Place apple slices into a skillet. Add in brown sugar, cinnamon, and water. Place the lid on top and simmer on medium high for 20-25 minutes until the apples are just tender. Add extra water as needed.
• Meanwhile make cornstarch slurry by adding cornstarch to water. Mix well until there are no clumps. Then set aside.
• When apples are tender, add in cornstarch slurry. And cook on low for 1-2 minutes until the liquid has thickened. Serve warm with panckes or waffles.

• Blend ingredients for marinade until completely smooth: lemongrass, garlic, ginger, salt, fish sauce, dark soy sauce, oyster sauce, sugar, xiaoxing wine, and water.
• Thoroughly mix marinade into the chicken and allow to sit overnight in the refrigerator.
• Then remove chicken thighs from marinade. Place onto a baking sheet. Blot the skins with a clean paper towel to remove moisture. Then drizzle skin with 1 tbsp oil.
• Place chicken thighs about 6 inches from the top heat source of the oven. Bake chicken thighs at 375 degrees F for 30 minutes. Then broil at 400 degrees for 10 minutes until juices run clear and the skin is crispy.
• Serve with steamed white rice.

• Soak pork spare ribs in water for at least an hour to drain out blood and impurities from the meat. Then remove spare ribs from the water, pat dry, then season pork spareribs with salt.
• Then heat a large skillet on high heat. Put in 1 tbsp oil. When oil is shimmery and hot, add in spare ribs in batches to brown. Do not overcrowd pan because that will prevent browning. Allow all sides to brown (3 minutes each side), then remove from the pan. Repeat until all the spare ribs are browned. Then remove from the pan.
• Put in another 1 tbsp oil in the pan and saute ginger and garlic until aromatic, about 3 minutes. Do not let the garlic burn. Then add in pork spare ribs and xiaoxing wine to deglaze the pan.
• Then add in sugar, dark soy sauce, low sodium soy sauce, oyster sauce, and water. Mix well with the pork spare ribs. Place a lid on top of the skillet and simmer the pork spare ribs for 40-45 minutes, or until the meat is softened.
• Then add in tomato paste, tomato ketchup, and tomato wedges. Add 1/4 cup of water and place the lid back on the skillet and turn heat to high. When the sauce is boiling again, turn heat to medium and simmer with lid on for another 7-10 minutes until tomatoes are softened. Take off lid and simmer another 5 minutes to thicken the sauce.
• Taste for seasoning and add salt, sugar, or water to taste. Serve with hot steamed white rice.

• Place lemon juice, lemon zest, salt, sugar, onion powder, garlic, and oil into a blender. Blend until the mixture is smooth. Then add in dried thyme and oregano.
• Then place chicken into the marinade. Marinate overnight.
• Preheat the oven on broil to the highest setting (usually 525 degrees F). Place chicken onto a baking sheet in one even layer, allowing space between chicken thighs.
• Place chicken in the oven about 6 inches from the top broiler/flame. Broil for 18-20 minutes until chicken is just cooked through, rotating as needed to prevent burning.
• Remove and serve.

• In a small pot, add in quinoa and water. Cover with lid and bring to a boil. Once water is boiling, reduce to low heat and simmer for 15 minutes.
• Meanwhile, combine garbanzo beans, tomatoes, cucumber, onion, lemon juice, lemon zest, oil, salt, pepper, feta cheese, parsley, and cilantro. Mix until thoroughly combined.
• Allow quinoa to cool to room temperature. Then combine with the rest of the salad. Mix well. Taste for seasoning and add salt, lemon juice, or oil to taste. Optional: add red pepper flake for spice.
• Refrigerate at least 2 hours before serving.

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

• Drain canned tuna and set aside.
• Meanwhile, prep lemon zest, lemon juice, and set aside.
• Finely dice celery and onion.
• Combine tuna with lemon zest, lemon juice, celery, onion, black pepper, and mayonnaise. Mix well. Refrigerate at least 1 hour before serving.

• Combine rolled oats, oat milk, yogurt, almond extract, and dried shredded coconut. Place in refrigerator overnight.
• Prep other ingredients: toast pecans for 4 minutes, then roughly chop them. Slice bananas and wash blueberries. Set aside.
• Place oatmeal mixture into a serving bowl. Then place toppings by row: chopped pecans, shredded coconut, blueberries, then bananas. Optional: add a drizzle of agave or honey for additional sweetness. Serve cold.

• 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.

Pork Belly

• Marinate pork belly slices with garlic, taco seasoning, garlic powder, orange juice, lemon juice, bay leaves, oregano, salt, and onion salt. Marinate at least 2 hours but overnight is best.
• Place the pork belly and all the marinade into a baking dish. Cover with foil and braise 60 mins at 350 degrees. Then remove liquid and allow pork belly to cool completely.
• When pork belly is cooled, cut into 2 inch pieces. Pan fry on medium low heat for 3-5 mins each side until crispy. No oil necessary because the pork belly will start to release its fat when heated.
• Set aside crispy pork belly.

Pickled onion

• Boil 2 cups water. Then add in salt, sugar, vinegar, and mix thoroughly until sugar and salt are completely dissolved. Then add in onions. Allow to sit in the pickling liquid for at least 1 hour. For best results, refrigerate pickled onions overnight and serve the next day.

Assemble Tacos

• Serve pork belly on warm tortillas. Top with pickled onion, avocado, cilantro, and salsa.
• Heat a frying pan on medium heat. When hot, add in tortillas one at at time, allowing them to soften and become very light brown. Remove them from the pan and place onto a covered plate to keep them soft and moist.
• Assemble tacos: place down a tortilla, then top with a few pieces of crispy pork belly. Then top with jarred salsa, cilantro, avocado, and a few slices of pickled onion.