[Dinner]
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]
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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[Lunch]
2 servings: 350g Enoki mushroom 2 egg tofu tubes (~260g) 1.
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[Dinner]
~600g pork rashers or spare ribs 1 brown onion 2 Tbsp vegetable oil 3 Tbsp fish sauce 3 tomatoes 300g daikon radish 3 long green chillies 1 pack sinigang mix 250g okra 250g spinach (or kang kong) Step 1 Cut tomatoes and onion into wedges.
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[Dinner]
4 servings: 500g chicken breast fillet 3 medium potatoes 4 tomatoes 4 medium carrots 1 brown onion 1L chicken stock Step 1 Slice chicken into 1cm slices.
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[Dinner]
4 servings: 500g minced pork 1 bunch of spring onions 1 head of cabbage 1 shallot 1 Tbsp fish sauce 1/2 tsp salt and some ground black pepper Step 1 Mince shallot.
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