Ingredients:

200 grams pork loin, thinly sliced
200 grams baby kai lan
1 teaspoon garlic, minced
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
dash of pepper
1 teaspoon cornflour mixed with 100 ml. water

Procedure:

Wash the kai lan, cut off the hard stem, then cut into smaller pieces. Heat a little oil in a frying pan or wok. Stir-fry garlic until fragrant. Add pork followed by seasoning ingredients. Stir-fry until the pork is almost cooked before adding the kai lan. Stir-fry the mixture for a minute before adding the cornflour mixture. Serve when the sauce is thick.

Ingredients:

560 grams (sirloin) sliced beef
22 leaves of perilla
22 leaves lettuces
22 sheets rice paper
1 cucumber
1/2 a medium carrot
a dash of olive oil
1 tablespoon sesame oil

For marinade sauce: (mix these in a bowl).
5 tablespoons soy sauce
2 1/2 tablespoons dark brown sugar
1 1/2 tablespoons refined rice wine
2 tablespoons grated onion
4 tablespoons grated pear
1 tablespoon minced garlic
1/4 teaspoon ginger powder
3 sprinkles pepper

Dipping sauce: Sweet Ssamjang sauce (mix these well in a bowl)

1 tablespoon soybean paste (Doenjang)
1/3 tablespoon gochujang
1 tablespoon honey
2 tablespoon water
1 teaspoon minced garlic
2 teaspoon minced green chili (not spicy)
2 teaspoon sesame oil
1/2 teaspoon parched sesame seed

Procedure:

Rinse the beef in cold water a couple of times to get rid of the blood. Add the marinade sauce to the meat and leave it for 1 hour at room temperature. In 1 hour, add the sesame oil and stir it well. Rinse the leaves. Peel the cucumber and carrot’s skin off. Thin slice them (You can use a peeler to slice).

Cooking the meat: Preheat the wok for 10 seconds on a high heat. Add a dash of olive oil. Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)

Making the wraps: Put some hot water in a curved plate and dip the rice paper for 5 seconds (this instruction was written on the rice paper packet). Put the rice paper on the plate and place the lettuce, perilla leave, cucumber, carrot, and bulgogi on top. Fold it well and make a wrap. Repeat steps 1 to 3 for the rest. Serve it with the dipping sauce. Enjoy your meal.

Ingredients:

10 uncooked prawns
50 grams pork mince
4 garlic cloves
1/2 teaspoon white pepper
1 teaspoon salt
10 green Chinese cabbage leaves
2 tablespoon plum sauce
1 tablespoon orange juice
1/2 tablespoon brandy or Thai whiskey if you can get it.
10 toothpicks

Procedure:

Clean the prawns, remove the black line gut and the shell, tail & head. Chop the garlic finely, mix with pork mince and salt. Clean the green cabbage leaves and cut into 6×20 cm lengths. We now roll the parcels up. Lay down a cabbage leave, spread some of the pork mince over it so that it covers half of the cabbage leaf. Place a prawn at one end and roll the cabbage up. The prawn should be wrapped in a layer of pork and several outer layers of cabbage. As you roll, tuck in the edges of the cabbage to enclose the meat and shrimp completely into a little parcel. Secure them with a toothpick. Steam for 10 minutes. Mix the plum sauce, orange juice and brandy in a saucepan and warm over a low heat. Serve the prawns with the sauce poured over them. Serve with rice or bread.

Ingredients:

14 ounce package water-packed extra-firm tofu
1/4 cup fresh squeezed orange juice
2 tablespoons low-sodium soy sauce, divided
1 tablespoon rice vinegar
2 teaspoons honey
1 teaspoon chili garlic sauce, divided
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon salt, divided
2 teaspoon dark sesame oil
1 cup frozen green peas, thawed
1 cup shredded carrots
1/2 cup thinly sliced green onions
2 cups hot cooked brown basmati rice
2 tablespoons sesame seeds, toasted

Procedure:

Cut tofu lengthwise evenly into 6 slices. Cut each slice in half diagonally to make triangles.. Place the cut tofu on several layers of paper towels - cover with additional paper towels and place a cutting board on top of tofu. Let stand about 15 minutes to let some of the water come out. In a shallow dish, whisk together orange juice, 1 tablespoon soy sauce, rice vinegar, honey, 1/2 teaspoon chili garlic sauce and ginger. Remove the tofu from the paper towels and season with about 1/4 teaspoon salt. Place the sliced tofu into the orange juice mixture and then turn the pieces over to coat. Cover and let stand at room temperature for about 30 minutes, turning the tofu over after 15 minutes. Heat a grill pan over medium heat (or use The Griddler). Coat pan with olive oil spray. Drain the tofu, then add the slices into the pan. Cook until lightly browned, about 3-5 minutes. Flip the tofu over and cook an additional 2-4 minutes. Set aside and keep warm. In a medium skillet, heat oil over medium. Add peas, carrot and onions - cook 2 minutes. Stir in the remaining 1 tablespoon soy sauce, remaining 1/2 teaspoon chili garlic sauce and remaining 1/4 teaspoon salt. Stir in the cooked rice and continue to cook until thoroughly heated through, about 2-4 minutes. Stir in sesame seeds. Evenly divide the rice mixture between your serving plates and arrange 3 grilled tofu pieces on top. Makes 4 servings.