Ingredients:

1 onions, chopped
8 garlic clove, crushed
1 carrots, diced
3 celery ribs, diced
1 tablespoons olive oil
6 cups water
1 cup lentils
1 bay leaf
1 ½ teaspoons salt (I used my lemon myrtle salt)
¼ teaspoon ground pepper
6 button mushrooms, diced
100 grams cabbage, diced
1 small potato, diced
100 grams green beans, trimmed and chopped
2 zucchini diced
1 teaspoon seeded mustard
1 pound veggie frankfurters, thinly sliced
2 tablespoons cider vinegar
3 tablespoons parsley

Procedure:

In a stockpot, heat oil. Add vegetables as you chop them in this order - onions, carrot, celery, cabbage, potato, mushrooms, garlic. This will take about 20 minutes. Add water, lentils, bay leaf, salt, pepper, mustard, beans and zucchini. Bring to a boil, reduce the heat, and cook slowly approximately 30 minutes til lentils and vegetables just cooked. Add thinly sliced veggie frankfurters and cook for another 10 minutes. Remove and discard the bay leaf. Remove from the heat and stir in cider vinegar and parsley.

Ingredients:

200 grams potatoes.
20 grams onion.
120 grams fresh mushrooms.

For Sour cream sauce.
125 grams sour cream.
10 grams flour.
10 grams oil.
60 grams cheese.
salt.

Procedure:

Choose the biggest potatoes, peel them and make a round cut. Boil potatoes until they are almost ready. Take out the hearts carefully and use them for other dishes. Fry chopped mushrooms with finely chopped onion on the pan with oil. Fill the deepings with fried mushrooms. Put filled potatoes in a deep skillet. Mix sour cream with oil and flour thoroughly and pour over potatoes. Sprinkle with cheese. And bake in the oven for 20-30 minutes.

Ingredients:

8 hard shell clams
8 raw shrimp (deveined and shelled)
1/3 lb. salmon fillet
1 lb. sea bass fillets, (cut into 1/2 x 2 inch slices)
1 lb. yellowtail or mackerel fillets (cut into 1/2 x 2 inch slices)
1 block tofu (cut into 8 equal sized cubes)
8 fresh shiitake mushrooms
1 large carrot (cut into diagonal slices)
1/4 lb. enoki mushrooms (tough stems removed)
8 leaves Chinese cabbage, (parboil leaves, drain, pare away thick center vein, roll into a tight roll, a bamboo sushi mat helps, then cut into 1 inch lengths)
1 handfull of fresh snow peas
2 fresh green onions (cut into 1/2 inch lengths)
Large handful of fresh spinach or watercress (cut off stems)

Stock
2 quarts dashi
1/2 cup of shoyu
7 tablespoons mirin.

Condiments
3/4 cup finely chopped green onion
2 tablespoons fresh grated ginger
4 lemon wedges
1 small bowl of shoyu.

Procedure:

Place the fire resistant donabe pot on the stove (or upon the table skillet), and fill with the dashi, bring to a boil. First add the shellfish, then the fish, the vegetables with a longer cooking time like carrots, then finally the delicate leaf vegetables. When cooked through, let each diner choose food from the pot. Continue adding ingredients until everything is cooked and eaten.

Ingredients:

250 grams beef (choose cut suitable for stir-frying)
1/2 brown onion, chopped
1/2 green pepper, chopped
1 tsp. minced garlic
1 tsp. light soy sauce
1 tbsp. oyster sauce
1/2 tsp. sesame oil
1/2 tsp. sugar
dash of pepper
1/2 tbsp. black bean sauce
1 tsp. cornflour mixed with 100 ml. water

Procedure:

Slice beef thinly, across the grain. Tenderize the beef slices with a meat mallet. Add seasoning ingredients to the beef slices and mix well. Heat a small amount of cooking oil in a wok. Stir-fry onions, garlic and green pepper. When fragrant, add in the black bean sauce and stir for 30 seconds. Add beef and stir-fry. When beef is almost cooked, add the cornflour mixture and stir until sauce is thick. Remove from heat and serve.

Ingredients:

2 cups of Korean rice (American long grain can be used instead)
4 tablespoon of sesame oil
1 handful of sesame seeds (golden roasted)
3 tablespoon of light soy sauce
eggs (preferably large)
200 grams meat (beef is preferred but chicken or pork is fine too)
2 courgettes (cucumber can be used too)
2 peppers (capsicum)
1 large carrot (julienned into strips)
6 - 8 pieces of Chinese mushrooms
50 grams bean sprouts
4 tablespoon of gochujang (hot pepper paste)
1 handful of dried Shrimps
4 large bowls

Procedure:

The Perfect Rice
Wash the rice. Place rice into rice cooker and fill with water to required amount for cooking.
Cook the rice. Ready to add to individual bowls.

The Perfect meat
Slice meat (6) into bite-sized strips. Marinate meat in a bowl with 1.5 tablespoon of soy sauce and 1 tablespoon of sesame oil. Stir fry the meat until cook. Ready to add to individual bowls.

The Perfect Vegetable Mix
Slice courgettes into strips. Slice Chinese mushrooms into strips (Remember to soak it till soft before slicing). Mix courgettes , mushrooms, peppers and bean sprouts in a bowl. Add 1.5 tablespoon of soy sauce and 1 tablespoon of sesame oil and mix well. Stir fry until vegetable mix is well cooked. Ready to add to individual bowl.

The Perfect Shrimp
Soak shrimps (13) in water for about 15 minutes. Pound or dice shrimps until fine. Stir fry shrimps until golden brown. Ready to add to individual bowl.

The Perfect Egg
Fry egg (sunny side up) in a flat pan with enough hot oil. The yolk is best left liquid inside for better flavor.

The Perfect Condiment
Mix the Gochujang (12) with a tablespoon of warm water. Some recommend sprinkling a little sugar inside but i deem otherwise.

The Perfect Bibimbap
Fill bowl with desired amount of rice and center it. Add the perfect egg on top of the rice.
Fill one-third of the sides with the perfect meat. Fill one-third of the sides with the perfect vegetable mix. Fill the remainder with the carrot strips. Sprinkle desired amount of roasted sesame seeds and perfect shrimps all over. Ready to serve with the Gochujang (add desired amount).

Ingredients:

1 kg. oxtail / beef tail, cut into serving pieces
1/2 tablespoon chopped ginger
1/2 nutmeg, bruised
1 spring onion, cut into 2-3 pieces
1 tablespoon margarine
200 grams carrots, cut into 3 cm piece, then halved or quartered
250 grams potatoes, cut into 4-6 pieces
salt to taste

Spice (ground):
6 shallots
3 cloves garlic
1 teaspoon peppercorns

Garnishing:
fried shallots
spring onions
chopped chinese parsley

Procedure:

Put oxtail in a pan with 2 liters water and bring to the boil. Carefully scoop off and discard the scum floating on the surface. Discard the stock and replace with 2 liters clean water. Add chopped ginger, nutmeg and spring onion. Cover the pan and simmer over low heat until tender. Remove the tail, reserving 1 1/2 liters stock. Bring the stock to the boil, then add oxtail. Heat margarine and fry ground spices until fragrant. Add to the boiling stock, then add carrots and potatoes. Bring to the boil until the ingredients are thoroughly cooked. Garnish with fried shallots, spring onions, and Chinese parsley. Serve hot.

Ingredients:

1 cup basmati rice
2 potatoes
12 shelled prawns
2 stalks spring onions
2 fried garlic cloves
2 tablespoons kikoman light soya sauce
1 dash white pepper powder
2 tablespoons olive oil

Procedure:

Steam the basmati rice (25minutes), not too much water,not soggy. Once cooked, fluff it up with chopsticks. Steamed the salted potato wedges or 1″ cubes(25 minutes). When the potatoes are cooked, marinate in olive oil, soya sauce and dash of white pepper. Add oil to wok, add in rice and then the potatoes, then the prawns,dash of pepper, once ready, add the fried chopped garlics and chopped spring onions, give them the final stir before serving. Makes 2 servings.

Ingredients:

400 grams chicken
500 grams potatoes
2 medium onions
3 medium eggs
1/2 cup peas
one medium carrot
100 grams dill pickles (should not be sweet)
2 teaspoons fresh lime juice
mayonnaise
cooking oil
salt
black pepper

Procedure:

Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken and fry until colour changes. Wash and peel carrot. Chop into small pieces. Add to chicken with a bit of salt and one cup of hot water. Cook over medium heat for about 20 minutes. Remove bones and cut into small pieces. Wash potatoes well. Add hot water and cook over medium heat for about 20 minutes, then mash them well using the back of a fork. Cook peas over medium heat for about 5 minutes. Finely chop dill pickles. Boil eggs until hard. Remove shells and crush well using the back of a fork. Add potatoes, peas, pickles, salt, black pepper, mayonaise, eggs and lime juice to chicken (with a bit of juice) and mix well. Salad-e Olivieh should be served cold.

Optional: Pour the mix in a dish and flatten the surface with the back of a spoon. Place some mayonaise on top and spread over the surface with a knife. Slice one or two dill pickles length-wise and use the slices to decorate Salad-e Olivieh. Salad-e Olivieh is believed to have foreign origin but has been modified in Iran.

Ingredients:

Basic Fish Broth:
2 carrots, peeled
3 onions, sliced
6 to 8 cups water
fish bones and heads, optional
2 tsp. salt
1/2 pepper
1 tsp. sugar (optional)

Gefilte Fish:
3 pounds ground fish (1 pound pike, 1 1/2 whitefish, 1/2 pound carp)
3 medium onions, ground
3 eggs, separated
1/4 cup matzah meal (optional)
1/4 cup cold water
1 to 2 tsp. salt
1/2 tsp. pepper

Procedure:

Basic Fish Broth:
Slice carrots in half and separate onions into rings. Place in 8-quart pot with water, bones if used, and seasonings. Bring to boil, lower flame and allow to cook for a few minutes.

Gefilte Fish:
In a large bowl mix ground fish and onions until smooth. Add egg yolks, matzah meal, cold water, salt and pepper. Beat the egg whites and add to fish mixture. Wet hands and fill with fish mixture. Roll in hand until smooth; shape into rounds or oval balls. Place in pot only when sauce has come to a rapid boil. Lower balls gently into pot, lower flame and cook uncovered for one hour at slow boil. Liquid will be reduced to one-half. Allow fish to cool before removing from pot. Makes 10 to 12 servings.

Variation:
For Sweet Gefilte Fish, add 1 teaspoon sugar per pound of fish mixture.

Ingredients:

1 pound liver - (beef, calf, chicken or goose)
2 hard boiled eggs
1 onion (sauted in oil or schmaltz)
salt and pepper to taste
2 tablespoons schmaltz

Procedure:

Place liver under the broiler and broil until well done. (about 10 minutes) Remove from broiler and cool. Remove skin and veins. Put liver, eggs and onions through a good food grinder (food processor). Season with salt and pepper. Add schmaltz, working it through the liver with a fork. The liver should be moist enough to hold together. If necessary, add more schmaltz. Makes 8 servings.