Breakfast
Chawanmushi
2 portions: 2 eggs (~105g) 5g dashi powder 7g soy sauce 3.
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Dinner
Korean army stew
Sauce: - 2 Tbsp Korean chilli flakes - 2 Tbsp mirin - 1 Tbsp soy sauce - 1 Tbsp minced garlic - 1/2 Tbsp white sugar - 1/2 Tbsp Korean chilli paste - Some ground black pepper 1L chicken stock Korean rice cakes, sausages, spam, mushrooms, tofu, kimchi, cabbage, instant ramen noodles, cheese slices.
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Lunch
Lui rice paper rolls
Filling: - 500g pork mince - 1 small brown onion - Some ground black pepper - 1/2 tsp salt - 1.
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Dinner
Bamboo pork stew
500-600g pork rasher 450g bamboo shoots 2.5 tsp sugar 3 medium garlic cloves 2.
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Lunch
Spring roll noodle salad
Sauce (4 servings): - 1 big garlic clove - 1 bird's eye chilli - 1 tsp white sugar - 100ml of water - 1.
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Lunch
Vietnamese crab soup
1L chicken stock 60-70g Shiitake mushrooms 60-70g snow fungus 8 quail eggs 2 eggs (or 1) 65g corn starch 300g shredded crab meat (fresh or canned) 1 cup sweet corn 1 chicken breast fillet 1/2 tsp salt Some black pepper ground Some coriander (for garnish) 1/2 century egg for each serving Chinese black vinegar (optional) Step 1 Boil then shred the chicken breast fillet.
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