Ingredients:

Green curry paste: 3 tablespoons (store-bought or homemade)

Coconut milk: 1 can (400 ml / 14 oz), full-fat, divided

Protein: 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces (or substitute with shrimp, tofu, chickpeas, or mushrooms)

Fish sauce: 1½ to 2 tablespoons (or tamari/coconut aminos for a vegan option)

Palm sugar: 2 tablespoons (or light brown sugar)

Kaffir lime leaves: 4 leaves, torn and bruised (discard stems)

Thai basil: 1 cup, chopped (or Italian basil as a substitute)

Vegetables: 1 zucchini, sliced; 1 cup snow peas; ½ cup frozen peas; ½ red bell pepper, julienned (or other soft vegetables like carrots, broccoli, or baby corn)

Garnish: Fresh cilantro, sliced scallions, sliced red chili, lime wedges

Instructions:

Chop the chicken, slice the zucchini, prepare the vegetables, and chop the herbs. Heat a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside. In the same skillet, add a small amount of oil if needed, then add the green curry paste and sauté for 1-2 minutes until fragrant. Gradually stir in the coconut milk and bring to a gentle simmer. Add the fish sauce and palm sugar, stirring to combine. Add the prepared vegetables (except peas and basil) and simmer for 5-7 minutes until tender but not mushy. Return the cooked chicken to the pan, add the frozen peas, and stir to combine. Simmer for 2-3 minutes to heat through. Stir in the Thai basil just before serving to wilt it. Taste and adjust seasoning with more fish sauce, sugar, or curry paste if needed. Serve immediately over jasmine rice, garnished with fresh cilantro, scallions, chili, and lime wedges. I add HotThaiKitchen.com link for more fun Thai recipes.

Ingredients:

9 ounces beef 

2 cloves garlic, minced

1/3 medium onion 

6 cups of water

2/3 of a large daikon, chopped (Japanese radish)

1 stalk green onion, chopped

1 cup cilantro, chopped

5 cups spinach, roughly chopped

1 cup of shiitake mushrooms, chopped

Salt, black pepper & nutmeg

I personally add shiitake mushrooms and nutmeg, because I watched this soup being made by personal Tibetan attendant of of of the kind Japanese Lama in 2011. Most of the time they do use alternative to shiitake.

Instructions:

Chop the beef into smallish bite-size pieces. Mince the garlic. Chop the onion. Boil the beef in 3 cups of water with bouillon, garlic and onion. When the broth starts to boil, turn down to medium and cook for 20 minutes. After 20 minutes, turn down to low, and cook for another 30 minutes. The longer you cook this soup, basically, the better, though 50 minutes is fine. Peel the daikon (a potato peeler works well) and chop off the two ends. Chop the daikon into thin, narrow strips about as long as your finger. The strips should be about as thin and narrow as you can make them. Soak the chopped daikon in water with ~ 1 teaspoon of salt Soak for a few minutes, swishing around with your hand. Rinse well, several times, to get rid of salt and bitterness. Finely chop the cilantro. Chop the green onion. Roughly chop the spinach, set all these aside until the soup is almost done. Slowly add the water to the flour. Mix to form a smooth ball and then knead a couple of minutes. Add another 3 cups of water to the soup and bring to a boil. When soup starts to boil again, add daikon and cook for 2-3 minutes Now add all the little pieces of dough — the bhatsa — and cook for another 5 minutes. When cooked the bhatsa will pop up to the surface of the soup. Add spinach, cilantro, green onion, and serve right away.

They have a great site with many Traditional Tibetan Foods called Yowangdu.com. Check the link below.

Ingredients:

2 cups kabocha squash, bite-sized pieces

1 ½ cup coconut milk

3½-5 tablespoon red curry paste, store bougth, or recipe below

1 lb chicken thigh, boneless, skinless, 1.5-inch cubes

1 cup chicken stock, unsalted or low sodium

2 tablespoon fish sauce

2-3 tablespoon palm sugar, finely chopped

1 cup Thai basil leaves

¼ red bell pepper, julienned

Red Curry Paste

0.4 oz mild dried chilies, such as guajillo or puya, see note 3

0.2 oz spicy dried chilies, such as arbol, see note 3

1 teaspoon coarse sea salt

¼ teaspoon white peppercorns

¼ cup chopped shallots

3 tablespoon chopped garlic

3 tablespoon finely chopped lemongrass, from the bottom half

1 tablespoon finely chopped galangal

2 chopped cilantro roots, or sub 6 cilantro stems

1 teaspoon chopped makrut lime zest, see note 4

1 teaspoon fermented shrimp paste (gapi)

Visit link below for full cooking instructions.

Ingredients:

Coconut oil: 2 tablespoons (30 ml)

Red bell pepper: 1, sliced thinly (120 g)

Snow peas: 1 cup, trimmed (120 g)

Baby corn: 1 cup (120 g)

Onion: 1, sliced thinly (150 g)

Thai red curry paste: 1.5 tablespoons (22.5 g)

Tomato paste: 1 tablespoon (15 g)

Ground cinnamon: 1/4 teaspoon (1.25 g)

Ground cardamom: 1 teaspoon (2 g)

Turmeric: 1 teaspoon (2 g)

Full-fat coconut milk: 14 oz can (397 ml)

Brown sugar: 1 teaspoon (5 g)

Coarse salt and pepper: To taste

Lime: 1, cut into 4 wedges (120 g)

Fresh basil: Handful, for garnish (10 g)

Cooked rice: For serving (200 g)

Instructions:

In a large cast iron skillet, heat 1 tablespoon of coconut oil over medium heat. Sauté bell peppers, snow peas, and baby corn for 4-5 minutes, until the vegetables soften but still have a slight crunch. Remove from the skillet and set aside. Add the remaining tablespoon of coconut oil to the skillet and sauté the onion until translucent, about 3-5 minutes. Add the red Thai curry paste and tomato paste to the skillet, stirring until the paste dissolves. Add the ground cinnamon, cardamom, and turmeric, and cook for 1-2 minutes until fragrant. Reduce the heat to a simmer. Stir the coconut milk (ensure it's well-mixed before pouring, as the fat and liquid separate) into the skillet. The curry should turn a deep yellow color. Taste and adjust the seasoning with brown sugar, salt, and pepper. Return the cooked vegetables to the skillet, stirring to coat them in the curry sauce. Simmer uncovered for 5 minutes to deepen the flavor. If the curry becomes too thick, add a small amount of water or vegetable broth. To serve, squeeze the juice from one lime wedge directly onto the curry and top with fresh basil. Serve immediately over a bed of cooked rice.

Ingredients:

250 g meat

1 mid size onion

black pepper, red pepper & salt

For dough:

350 g flour

100 ml water

1 egg

1.2 tsp salt

2 tsp vegetable oil

For soup:

500 g dumplings

2 liters of broth

1 tsp black pepper

1 tsp red pepper

chopped green scallions

chopped celery or fresh parsley

chopped fresh dill

fresh chopped garlic

fresh chopped red pepper

dry bay leaf

1 tbl.sp sour cream

Instructions:

Knead the dough from sifted flour, room temperature water, salt and egg. Wrap it in film and leave it to rest for 60 minutes. Pass the meat through a meat grinder. Chop the onion very, very finely. Beat the mince with spices and salt. Do not add water. Divide them tightly into 3 parts, which we will roll out one by one to a thickness of 1 mm. In general, you will have to mold quickly and with concentration, because the dough dries out. If you are slow, sluggish and have no experience, prepare a bowl with a drop of ordinary water to lubricate your fingers if the dough dries out completely. Roll out the thin dumplings and cut them into squares with a 1.5-2 cm edge. Put some minced meat on each square and mold them, folding them diagonally, sealing them and pulling the two ends of the triangle base together. Put the dumplings into the boiling broth. Add black pepper, garlic, fresh red pepper and bay leaf. The dumplings are ready about 2 minutes after they float to the surface. Add all finely chopped greens & sour cream, if desired.

Ingredients

2 lbs. boneless skinless chicken breasts

1/4 cup masala paste (recipe follows)

1/2 cup plain yogurt

1–2 tablespoons oil

2 cups tomato puree

1 cup heavy cream (sub a 14-ounce can of regular coconut milk)

1–2 teaspoons kosher salt

2 cups rice

1/4 cup cilantro

Masala Paste:

2 onions (about 3 cups when chopped)

5 cloves garlic

a 2-inch piece of fresh ginger

3 tablespoons garam masala

1 tablespoon each chili powder, turmeric, and cumin

1/2 teaspoon ground cloves

2 teaspoons kosher salt

1/2 teaspoon cayenne pepper

a small pile of cilantro stems

juice of one lemon

Instructions

Pulse all ingredients into a food processor until smooth. Set aside about 1/4 cup of the paste for this recipe – freeze the rest for your next batch! Boom! Cut the chicken into bite sized pieces. Marinate with 1-2 tablespoons of masala paste and the yogurt for about 30 minutes in the fridge. Get your rice started cooking according to package directions. Then, heat a large, deep nonstick skillet over medium high heat. Heat 1-2 tablespoons of oil. Cook the chicken in batches, undisturbed, until each piece is nice and browned on the outside. Remove from pan and set aside. (Chicken does not need to be fully cooked at this point.) Add 2-3 tablespoons of masala paste to the same skillet. Stir fry for a few minutes. Add the tomato puree and browned chicken; simmer for 10-15 minutes. Stir in cream or coconut milk. Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice with cilantro.

Ingredients

1 teaspoon cumin seeds

1 teaspoon coriander seeds

2 tablespoons olive oil

1 medium yellow onion, chopped

1 teaspoon ground chillies or chili flakes 

2 cloves garlic, minced

2- inch piece of ginger, peeled and minced

1 ½ lbs carrots, scrubbed and chopped

sea salt and ground black pepper, to taste

½ cup split red lentils, rinsed

5 cups vegetable stock

¼ cup tahini

1½ teaspoons toasted sesame oil

1 teaspoon Tamari soy sauce

2 teaspoons lemon or lime juice

Instructions:

Set a large soup pot over medium heat. Add the cumin and coriander seeds to the pot and toast, stirring them up often. Toast the spices until very fragrant, about 45 seconds to a full minute. Dump the seeds out onto a small plate and allow them to cool completely before grinding up to a powder in a spice grinder. Set the ground spices aside. Return the large soup pot to the stove over medium heat and pour in the olive oil. Swirl the oil around a bit and then add the onions to the pot and stir. The onions should be sizzling, but on the quieter end of sizzling. Lower the heat if necessary. Keep cooking the onions, stirring occasionally, until very soft and translucent (but not browning), about 7-8 minutes. Add the ground cumin and coriander to the pot, along with the ground chillies as well. Stir and cook along with the onions for one full minute. Then, add the minced garlic and ginger to the pot and stir. Keep cooking until the garlic is very fragrant, about 1 minute. Add the carrots to the pot along with big pinches of salt and pepper. Stir the carrots to coat them in the spices and sautéed onions. Then, add the red lentils to the pot and stir once more. Finally, pour in the vegetable stock and give it a final stir. Bring this broth-y carrot, lentil, and spice mixture to a boil and then lower your heat to a simmer. Simmer this mixture uncovered, stirring here and there, until the carrots are quite soft, about 30 minutes. Carefully ladle the broth-y carrot, lentil, and spice mixture into the pitcher of an upright, vented blender. To this mixture, add the tahini, sesame oil, and Tamari. Close the lid on the pitcher and slowly bring the speed of the blender up to high. You may have to add a few splashes of water to get things moving. Blend until you have a completely smooth puree. Pour the spicy sesame carrot soup back into the pot. Bring the soup up to a boil, stirring often. Stir in the lemon or lime juice.

Ingredients:

220 g jalapeños (quartered)

6 g green chillies (slit)

70 g onions (sliced)

15 g garlic (roughly chopped)

50 g tomatoes (diced)

75 g cheese (grated)

15 g butter

7 g vegetable oil

5 g salt

250 g water

Instructions:

Remove the stalks off the chilli peppers and cut them in quarters lengthwise. Also slit the green chillies, slice the onions, roughly chop the garlic, and dice the tomatoes. Add all ingredients together along with the salt, oil, and 250 g water. Turn on the heat and cover the pan with a lid. Allow everything to boil on medium heat for 15 minutes until the peppers have softened. Turn off the heat and add the butter and grated cheese. Turning the heat off before adding cheese prevents it from curdling. Stir these in until the cheese has melted. Add salt & serve hot with boiled rice or tingmo.

Ingredients

2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded

1 tablespoon extra-virgin olive oil

3/4 cup pecans (2 ounces)

2 tablespoons unsalted butter

1 large onion, cut into 1/2-inch dice

1 small fennel bulb—halved, cored and cut into 1/2-inch dice

1 (1 1/2-inch) piece of fresh ginger, peeled and finely chopped

6 cups chicken stock

1 (14-ounce) can of unsweetened coconut milk

3/4 cup chilled heavy cream

1 teaspoon hazelnut oil

1/8 teaspoon cayenne pepper

Kosher salt

1 1/2 tablespoons fresh lemon juice

Instructions:

Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins. In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool. In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk. Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt. Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.

Ingredients:

Assam or Darjeeling tea (usually ~2 tbsp)

Cinnamon sticks (both Cassia & Ceylon work here)

Cloves

Green cardamom pods

Black peppercorns

Fennel seeds

Fresh ginger root

Milk

Sugar

Instructions:

Place a saucepan over high heat and add water. If you’re using a larger pan, add an extra 1/4 cup water to account for the extra evaporation. Add the whole spices & ginger while the water is coming to a boil. Throw in the tea bags (or leaves) and reduce the heat to a simmer so the tea and spices have time to infuse the water. Stop and smell the aroma of the spices here. Add the milk and sugar. Once it comes to a boil, lower the heat and allow it to simmer for another 5 minutes or so. Raise the heat to high and allow it to come to a rolling boil for a minute.

Ingredients

2 large onions, halved

150g / 5oz ginger, sliced down the centre

10 star anise

4 cinnamon quills

4 cardamon pods

3 cloves (the spice cloves)

1.5 tbsp coriander seeds

1.5kg / 3lb beef brisket

1kg / 2lb meaty beef bones

1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow

3.5 litres / 3.75 quarts water (15 cups)

2 tbsp white sugar

1 tbsp salt

40 ml / 3 tbsp fish sauce

50g / 1.5 oz dried rice sticks (or 120g/4oz fresh)

30g / 1 oz beef tenderloin, raw, very thinly sliced

3 – 5 brisket slices (used for broth)

Beansprouts, handful

Thai basil, 3 – 5 sprigs

Coriander/cilantro, 3 – 5 sprigs (or more basil)

Lime wedges*

Finely sliced red chilli*

Hoisin sauce*

Sriracha* (for spiciness)

Instructions

Heat a heavy based skillet over high heat (no oil) until smoking. Place onion and ginger in pan cut side down. Cook for a few minutes until it’s charred, then turn. Remove and set aside. Toast Spices lightly in a dry skillet over medium high heat for 3 minutes. Rinse bones & brisket then cover with water in large stock pot. Boil for 5 minutes, then drain. Rinse each bone and brisket under tap water. Wipe pot clean, water to boil. Add bones and brisket, onion, ginger, Spices Add onion, ginger, Spices, sugar and salt – water should just barely cover everything. Cover with lid, simmer 3 hours. Remove brisket (should be fall-apart tender), cool then refrigerate for later. Simmer remaining soup UNCOVERED for 40 minutes. Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce. Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

Ingredients:

Half a lamb (mukhin) 2.5 kg (5.5 lbs)

Water 12 liters (12.7 quarts)

Onions 4.5-5 large (approximately 1.5 kg / 3.3 lbs)

Macaroni or homemade noodles 250 g (8.8 oz)

Salt: 3 palm fulls (approximately 15-20g)

Instructions:

Defrost the lamb/mukhin, if necessary and cut it into manageable pieces. Dice 3 onions into small cubes. Divide the lamb pieces equally into the three pots. Add enough water to each pot to cover the lamb by ½-1 inch. Add one diced onion to each pot. Bring the mixture to a boil and cook for about 30 minutes. Taste the broth to ensure the lamb is fully cooked and not too gamey. Remove the lamb pieces from the broth and place them in separate bowls to cool. Cut the cooled lamb into smaller cubes. Filter the broth into another container to remove fat and most of the onions. Dice another 1.5-2 onions. Cook the macaroni according to package instructions. Keep all components separate until ready to serve. In a large pot, reheat the filtered broth and the lamb. Add the diced onions and the cooked macaroni. Heat until everything is warm and cooked through. Adjust seasoning with additional salt if needed. Ensure the lamb is cooked to a safe internal temperature. Use a slotted spoon to remove the lamb from the broth to avoid transferring fat. The broth should be clear and free of excess fat after filtering. The soup is best served hot, with the texture of the macaroni being tender but not mushy.

Ingredients:

500g mutton or beef, cut into chunks, fatty pieces with bones are better

4-6 cups water

1 cup plain full fat yogurt (or kefir)

½ cup millet or rice 

2-4 cloves garlic, minced

1 tsp salt 

½ tsp black pepper

Instructions:

In a pot, bring water or broth to a boil. Add the meat, onion, garlic, and salt. Simmer for about 1.5 to 2 hours, until the meat is tender. Add the grains (optional): If using millet or rice, stir it into the broth and continue simmering until cooked. Lower the heat and slowly whisk in the yogurt, ensuring it doesn’t curdle. Stir continuously for about 5 minutes. You can also just top the soup with the yogurt like I did. Add black pepper and butter or animal fat for a deeper taste. Let the soup simmer for another 5 minutes. Traditionally, this soup would be served in wooden or metal bowls, symbolizing the wealth of the household.

Ingredients:

Lamb shoulder (boneless): 750 g (1.65 lb.)

Rice (long grain): 120 g (4.2 oz)

Onions 120 g (4.2 oz), thinly sliced

Carrots (peeled) 120 g (4.2 oz)

Fresh Garlic 8 cloves, peeled

Cumin (spice ground) 0.5 g (0.1 tsp)

Coriander (spice ground) 0.5 g (0.1 tsp)

Star anise (spice ground) 0.5 g (0.1 tsp)

Chili pepper (spice ground) 0.5 g (0.1 tsp)

Fresh Black Currants leafs 60 g (2.1 oz)

Black Currant 60 g

Dry Raisins 60 g

Dry Walnuts 60 g

Dry Mushrooms 60 g

Chickpeas (cooked) 120 g (4.2 oz)

Lamb fat (or olive oil) 300 g (10.6 oz), with 60 g reserved for later use

Vegetable stock 300 g (10.6 oz)

Fresh chopped greens, if desires for topping

Instructions:

Season the lamb shoulder with salt, cumin, coriander, and chili pepper on all sides. In an oven-proof pan over high heat, sauté the lamb in olive oil until browned on all sides. Add the garlic, cover the pan with a lid, and cook in a 120°C (250°F) oven for 3 hours. Remove the lid and cook for another 15 minutes. Take the pan out of the oven and let the meat rest for 10 minutes. Reserve the meat and garlic. Transfer the cooking liquid to a container to separate the fat from the jus. Measure and reserve 60 g of fat. Heat 20 g of the reserved lamb fat in the wok. Add the sliced onions and cook over high heat until browned. Stir in the ground: star anise, cumin, coriander, mushrooms and chili pepper. Fry (cook on hot pan) dry walnuts, stir on the high heat with no oil for about 5 minutes. Add to the mix together with raisins. Add another 20 g of lamb fat and the carrots, and cook until soft and golden brown, stirring regularly. Add the rice and currants, the chickpeas, the lamb, and the remaining 20 g of fat. Cook over medium heat without stirring until the liquid is fully absorbed. Add the vegetable stock, mix with a spatula, turn the heat down to medium-low, and simmer until the liquid is almost completely gone, stirring regularly. Taste and adjust the salt. The rice should be completely cooked and the liquid fully absorbed. Arrange the reserved meat and garlic on top of the rice. Turn off the heat, cover the pan with a lid, and let it stand for about 15 minutes before serving.

Ingredients:

1 oz Kombu (Dried Kelp)

1 cup Dried Bonito Flakes

1/2 cup Dried Wakame Seaweed

1/4 cup Shiro Miso (White Miso Paste) or Aged Miso (Red Miso Paste)

100g Silken Tofu, cut into small cubes

1/4 cup Thinly Sliced Spring Onions (Scallions)

Instructions:

To make the dashi stock, place the kombu and 6 cups of water into a saucepan. Turn the heat to medium and allow the water to slowly come to a simmer (about 15-20 minutes). Turn the heat off and then sprinkle bonito flakes over the liquid. Set aside to infuse for 5 minutes. Then strain the liquid into a clean saucepan. Discard the kombu and bonito flakes. In the meantime, place the wakame in a bowl and cover with just boiled water. Set aside for 15 minutes or until the dried wakame has reconstituted and feels soft and tender. Drain and set aside until ready to serve. Place the dashi stock back over a medium high heat and when it is simmering, remove about a 1/2 cup of the liquid and place it into a heat-proof jug or bowl. Add the miso paste into the small amount of hot dashi and use a fork to mash and mix it until smooth. Then pour the miso mixture back into the pot of dashi. Add the tofu, softened wakame and the spring onions. Serve immediately.

Ingredients:

Eggs: 6 large

Granulated sugar: ½ cup (100 g), divided

Matcha powder: 1 tablespoon (5 g), culinary grade

Cake flour: 1 cup (125 g)

Salt: 1/8 teaspoon

Heavy cream: 1 cup (240 ml), chilled

Powdered sugar: 2 tablespoons (25 g), plus extra for dusting

Fresh strawberries: 1 cup (150 g), sliced

Instructions:

Preheat the oven to 375°F (190°C). Line the jelly roll pan with parchment paper, leaving overhang on the sides for easy removal. In a small bowl, mix the matcha powder with 1 tablespoon of water to form a smooth paste, ensuring no lumps remain. Separate the egg yolks and whites into two separate large bowls. Ensure the egg whites are in a completely clean, dry bowl with no trace of yolk or fat. Whisk the egg yolks with ¼ cup (50 g) of the granulated sugar until pale yellow and doubled in volume. Stir in the prepared matcha paste. In a clean bowl, beat the egg whites with a hand mixer or stand mixer until foamy. Add cream of tartar (if using) and continue beating until soft peaks form. Gradually add the remaining ¼ cup (50 g) of sugar, one spoonful at a time, beating until stiff, glossy peaks form. Sift the cake flour and salt over the egg yolk mixture. Gently fold in the flour mixture using a spatula in a cutting and folding motion until just combined. Carefully fold the egg white meringue into the yolk mixture in three additions, folding gently until no streaks remain and the batter is light and airy. Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. While the cake bakes, prepare the filling. In a chilled bowl, whip the heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. As soon as the cake comes out of the oven, immediately invert it onto a clean, flat surface covered with a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper and roll the cake up tightly in the towel while it's still warm to prevent cracking. Let the cake cool completely while rolled up in the towel. Once cooled, unroll the cake. Spread half of the whipped cream evenly over the cake surface. Arrange the sliced strawberries on top of the cream. Carefully roll the cake back up into a log, starting from one of the long sides. Dust the outside with a little more powdered sugar. Chill the cake for at least 2 hours before serving to allow the flavors to meld and the cream to set.

Ingredients:

Large cucumbers: 2 (approximately 250g)

Imitation crab meat (leg style): 6 ounces (170g)

Cream cheese block: 8 ounces (225g)

Real mayonnaise: 1 1/2 tablespoons (22ml)

Sriracha sauce: 1 1/2 tablespoons (22ml)

Instructions:

Remove the cream cheese from its packaging. Cut the block in half lengthwise and transfer it to parchment or wax paper. Wrap the cream cheese and roll it like a rolling pin to form a smooth, round log. Chill it in the refrigerator for at least 30 minutes to firm up, making it easier to slice. Cut the imitation crab meat into matchstick-sized pieces, roughly 1/4 inch thick and 1 inch long. Refrigerate until ready to use. In a small bowl, mix together the mayonnaise and sriracha sauce to create the spicy mayo. Set aside. Peel the cucumbers and slice them into rounds about 1/2 inch (1.25cm) thick. Cut the chilled cream cheese log into slices about 1/4 inch (6mm) thick. Place one cream cheese slice on top of each cucumber round. Place 2 pieces of the cut crab meat on top of each cream cheese slice, gently pressing them down to adhere. Drizzle the spicy sriracha mayo generously over the top of each sushi piece. Keep the assembled rolls refrigerated until ready to serve. For best results, serve within a few hours of preparation

Ingredients:

Glutinous rice flour (sweet rice flour),  regular flour will not work for this recipe.

Water

Sugar

Powdered sugar

Cornstarch (or potato starch)

Instructions:

Freeze ice cream balls:  Place a piece of parchment paper on a cookie sheet. Working quickly, use a small ice cream scoop to scoop ice cream balls and place them on the parchment paper. Be sure to pack the ice cream tightly in the scooper, leaving a flat edge on the ice cream so that it will sit flat on your cookie sheet. Freeze for 1 hour. Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well, until smooth.  Cover the bowl with plastic wrap and microwave mochi dough for 1 minute.  Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover, and microwave again for 1 minute.  Fold the dough again and microwave for 30 more seconds.  The mochi should look slightly shiny and if it doesn't, microwave for 30 more seconds. Roll mochi dough into rectangle: Place a piece of parchment paper on the counter and dust it with a layer of cornstarch.  Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper (keep in mind that it will be very hot so be careful not to touch it).  Dust the top of the dough ball with cornstarch.  Use a rolling pin to roll the mochi dough into a large rectangle, about ¼ inch thick.  If the dough sticks at all while rolling, continue to dust the top with cornstarch to prevent sticking. Place the parchment paper with the rolled out dough on it, onto the cookie sheet and refrigerate for 30 minutes. Fill mochi with ice cream: Remove the dough from the fridge and use a round biscuit cutter (about 3 inches) to cut circles in the dough.  Your circles need to be big enough to pinch the dough around the ice cream.  Pick up one circle of dough and gently brush off the cornstarch from the top (I like to use a dry pastry brush to do this).  Working with one scoop of ice cream at a time, (keep the rest in the freezer so they don't melt), place one ice cream scoop in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. Place mochi on a piece of plastic wrap bringing the corners of the plastic wrap to the center and twisting it tightly at the top. Freeze: Place mochi back in the freezer with the rolled plastic wrap side down. Continue with remaining dough and ice cream. Freeze mochi ice cream for at least 1 hour before eating. Once it's frozen, store it wrapped in the plastic wrap and in a freezer safe bag or container in the freezer for up to 3 months. Allow the dough to thaw slightly before eating.