1 pound ridge cucumbers, peeled and deseeded
1 pound daikon radish, peeled
1 pound carrots, peeled
3 tablespoons sea salt
1/2 cup sugar
1 1/2 cups white rice vinegar

Method

Cut the cucumbers and radish into sticks 1/4 inch thick and 1 1/2 inch long. Cut the carrots into sticks the same length and 1/8 inch thick.

Put the vegetables in 3 separate colanders and set over mixing bowls. Sprinkle each vegetable with one tablespoon salt and toss, then leave to drain for 1 hour.

Gently squeeze any remaining juice out of the vegetables, then transfer them to a large, resealable plastic bag.

In a bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved. Add this pickling liquid to the vegetables. Close the bag, squeezing out any air. Leave to marinate for 3 hours before serving. You can keep the pickles in the refrigerator for a week or 2; the longer they are the softer they will be and the more pronounced the pickle flavor.

Ingredients
– 3 tbsp vegetable oil
– 2 large garlic cloves, crushed
– 1 large shallot, thinly sliced
– 1 to 1-1/2 tbsp Vietnamese Cari or store-bought Indian curry powder
– 1 tbsp palm sugar
– 1 quart (liter) thick coconut milk
– juice of 1 lime
– 2 tbsp fish sauce (optional)
– 2 tbsp annatto seed extract (optional)
– 2 stalk lemongrass, outer leaves discarded then bruised
– 2 kaffir lime leaves, bruised
– salt
– 1 lb (900 g) firm tofu, cut into 1 inch cubes
– 1 large bamboo shoot, thinly sliced
– 2 Asian eggplants, halved lenthwise and cut into 1 inch pieces
– 24 Vietnamese cilantro leaves or Thai basil leaves

Cooking Method
Heat the oil in a pan over high heat and stir-fry the garlic and shallot for about 5 minutes or until they are golden. Add the curry powder and palm sugar and continue to stir-fry for 1 minute or until fragrant. Add the coconut milk, lime juice, fish sauce, annatto seed extract, lemongrass and kaffir lime leaves. Bring to a boil then reduce the heat to low. Adjust the seasoning with salt and add the tofu, bamboo shoot, and Asian eggplants. Simmer, covered for about 15 minutes or until the eggplants is tender.
Serve, garnished with Vietnamese cilantro or Thai basil.

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Ingredients
2 tbsp vegetable oil
2 large garlic cloves, chopped
1 lb water spinach
1 tbsp fish sauce, or 1 tbsp fermented bean curd
pinch of sugar
pepper and spice to taste

Cooking Method
Heat the oil in a frying pan or wok over high heat and stir-fry the garlic for about two minutes or until fragrant and lightly golden. Add the water spinach, fish sauce, sugar and pepper and cover the pan. Cook for five minutes.
Remove the lid, toss a few more times and serve hot to hungry guests!

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Seasoning:
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Sesame oil
1/4 teaspoon Black pepper
1/4 teaspoon MSG (optional)

Bring a pot of water to the boil. Add carrot slices and cook for 10 minutes. Remove and drain. Add 1/2 teaspoon salt to the same pot of water then bring to the boil again. Cook snow peas for 1 minute. Drain. Heat 3 tablespoons cooking oil and gently fry bean curd till golden brown on both sides. Remove from pan. Add remaining oil and reheat. Stir fry pork and mushrooms till meat changes color. Add bamboo shoots, spring onion (scallion), carrots, snow peas and seasoning ingredients. Stir fry briefly, then add water. Add soy sauce and thicken with cornstarch paste. Mix lightly, dish up and serve hot.

Peel the pumpkin and cut it into large chunks. Heat the oil in a heavy based frying pan, add the garlic, ginger and shallots. Cook over medium heat for 3 minutes. Stir regularly. Add the pumpkin and sprinkle with sugar. Cook for 7 to 8 minutes, turning the pieces regularly, until the pumpkin is golden and just tender. Add the chicken stock and nuoc cham sauce, bring to boil. Reduce the heat and simmer until all the liquid has evaporated, turning the pumpkin over regularly. Sprinkle with lime juice, season to taste with salt and pepper, and serve.

Combine the bean sprouts, onions and carrot in a large mixing bowl and set aside. In a large saucepan, combine the salt, vinegar, sugar and water and bring to the boil over medium heat. Remove from the heat and cool. Combine the vinegar mixture and the vegetable mixture and marinate for at least 1 hour. Drain before serving.

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Sauce
3 teaspoons Sweet hoisin sauce
1/2 teaspoon Sugar
1 teaspoon Soy sauce
2 teaspoons Wine

In a bowl, stir together all the sauce ingredients and set aside. Heat the oil in a wok until smoking hot, then add the minced ginger and garlic, and stir fry 10 seconds. Add the sauce, stir a few times, then add the water, and stir again to blend. When sauce bubbles to a boil, add the tofu, mixed vegetables and mushrooms and stir fry to mix flavors. Cover, lower heat to medium, and simmer for 7 to 8 minutes. Add the Sichuan and black peppers, stir to blend, cover, then let simmer 1 more minute before adding the cornflour mixture. Stir until gravy thickens then bring to the boil again. Remove from heat, stir in the spring onion, chili and sesame oil, and serve.

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Clean and wipe dry a large mouth bottle or crock. Place pepper corn and salt in bottle. Pour in boiling water, let cool. Add wine, ginger and hot pepper (cut into small pieces or just slash lengthwise but do not cut small pieces). Mix well. This will be the brine of mix vegetables pickle. Cut the turnip, carrot and cucumber into small pieces the size of a little finger. Don’t peel. Add to the brine. Tear the cabbage leaves with fingers into small pieces, wipe dry or place in sun shine a few minutes, then add to the brine. Mix with other vegetables, and cover with close fitting lid, soak about 3 days. This brine may be used many time, but as new vegetables are used, add 2 teaspoons salt and 2 tablespoons wine each time.

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Heat about 1 cm of oil in a wok and add the tofu cubes. Cook until golden on all sides, remove and drain on kitchen paper. Drain all but 1 tablespoon of oil from the wok and reheat it. Add the lemon grass, garlic and leek. Stir-fry for about 1 1/2 minutes, then add the remaining vegetables, a few at a time, stirring constantly. Add the stock, soy sauce, sugar and nuoc cham sauce. Stir and cover. Cook over a moderate heat for about 6 minutes, stirring occasionally. Stir in the fried tofu, season to taste with salt and pepper. Serve hot.

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Seasoning
1 teaspoon each Chicken seasoning powder, rice wine
2 tablespoons Salt
1/2 cup Stock

Rinse and cut the leaf mustard into big sections. Tear the crabsticks into shreds. Mince the garlic. Heat 1 tablespoon oil in a pan and stir fry the minced garlic. Add the leaf mustard and Seasoning and stir until cooked. Add the crabstick shreds and stir well. Thicken with cornstarch water and serve.