INGREDIENTS: 2 bags of tea (preferably black or oolong tea) 4-6 oz (125-185 ml) hot water 4 oz (125 ml) sweetened condensed milk 4-6 oz (125-185 ml) ice cubes (or ice tubes)Tapioca Pearls (optional) HOW TO COOK: Prepare hot water. Place tea bags in a large mug then pour in hot water. Let it steep for about 2 minutes.Remove tea bags then pour in condensed milk. Stir until completely mixed.Fill a tall glass with ice cubes (fill at least half of the glass). Pour in tea mixture

INGREDIENTS: 10 egg yolks, whisked together1 small can (168 ml) sweetened condensed milk2 & ½ cups all- purpose flour1 tbsp baking powder1 cup coconut juice1 cup sugar1 star anise¼ tsp salt½ cup or 1 stick of butter (at room temperature)¼ cup canola oilMargarine or butter (for topping)Caster or refined sugar (for topping) HOW TO COOK: Prepare the molds by lining it with paper liners (or use wax paper lightly greased with butter).Preheat your oven at 350 F or 177 C. In a sauc

INGREDIENTS: ½ lbs chicken 2 & ¼ cups rice flour 3 hardboiled eggs, peeled and quartered 4 cups coconut milk 1 cup chicken broth (reserved from cooking the chicken) 1 tbsp smooth peanut butter 1 small onion, peeled and finely chopped 2 cloves garlic, peeled and minced 1 tbsp atsuete powder, diluted in 1 tablespoon water 1 tbsp cooking oil salt and pepper, to taste For the Cover: 12 pcs (8 x 8 inches) banana leaves “thread” of banana leaves or kitchen twine HOW TO C

Ingredients: 300g fresh ramen noodles 250g pork belly, sliced 1 1/2” thick 1/2 inch ginger, minced 3 garlic cloves, minced 2 shiitake mushrooms, sliced 2 stalks leeks, sliced 1 Tbsp. sesame oil 1 Tbsp. Chili Bean Paste (Doubanjiang) 1 package dried bonito flakes Seasonings: 1 cup water 1 tsp. japanese miso 1 tsp. soy sauce 1 1/2 Tbsp. rice vinegar Toppings: 6 shrimps, peeled and deveined (+ 1 Tbsp. sake for boiling) 2 hard boiled eggs 1/3 cup slices of narutomaki

Ingredients: 1 kilo of shrimp, head and shell removed, deveined 3 cups of cabbage ½ cup of shrimp juice ½ cup of soy sauce 1 kilo of...