lettuce leaves or bok choy
malt vinegar
gingerroot, peeled & diced
garlic cloves
hot peppers, habaneros or thai bird peppers
sea salt
black peppercorns

4 small japanese-type talong (eggplant)
4 eggs
1 onion
salt, pepper to taste
tomato, cilantro or kinchay to garnish

330 g mochiko
1 c unbleached all-purpose
1 flour
2 c sugar
1/3 c milk
2 c coconut milk
2 T lard

6 large edible frogs, skinned, whole
1 c finely pork, chopped
1/2 head garlic, chopped fine
1/4 vinegar
1 heaping teaspoon brown sugar
salt and pepper, to taste

1/2 c thin soy sauce
1/4 c rice wine vinegar (you can substitute other vinegars, such as balsamic )
1 T sambal
1 T scallions, chopped

3/4 c thinly onions, sliced
2 cloves of garlic, minced
1/2 lb raw shrimp, shelled, deveined and diced
2 c bottled clam juice
2 c water
1/2 t black pepper, freshly ground
1 1/2 c corn. chopped, cooked or canned
1/2 c watercress or shredded spinach

1 package yeast
3 c flour
1/4 c sugar
1 t salt
1/2 c milk
1/2 c water
1 hard egg (or salted), boiled
1 egg
2 chinese sausages, cut in small pieces
1 small onion
1 clove garlic, crushed
1/2 c water chestnut, chopped
1/2 lb pork, cut in small pieces
1/2 c cooked ham, cut in small pieces
2 T fish sauce (patis)

1 1/2 lb pork riblets (or pork ribs), country style, cut to pieces
5 c water
4 medium tomatoes, sliced
1 medium onion, sliced
1 1/2 t salt
1 medium icicle radish, cut into 1" pieces (or 10 red radishes)
1/4 lb green beans
1/2 lb spinach (or cabbage, mustard greens, or watercress)
5 medium sampaloc (tamarind)

3/4 lb red-ripe tomatoes
1 t coarsely fresh, grated
ginger
2 T peeled, chopped green mango
1 scallion, finely sliced
1/4 t salt, to taste
black pepper, freshly ground, to taste

6 egg yolks
1/2 lb butter
1/2 c light corn syrup
6 egg whites
3/4 c sugar
1 t vanilla
1 1/2 cups roasted cashew nuts, preferably unsalted, finely chopped