KANI SALAD

 33.33 grams imitation crab meat sticks

 33.33 grams Persian or Lebanese cucumbers
 27.5 grams fresh or frozen Mango
 41.67 grams Kani Salad Dressing
 7.2 to 9.6 grams Kewpie Japanese mayonnaise
 2.3 grams soy sauce
 1 gram rice wine vinegar or rice vinegar
 1.08 grams sriracha sauce (less or more depending how spicy you like
it)

Garnish:
 12.5 grams avocado
 1 gram toasted sesame seeds
 19.67 grams panko bread crumbs

Instructions
 Slice cucumber in half lengthways and then into julienne thin strips
 With your fingers, pull thin strings of the crabs sticks lengthways. It’s
very similar to pulling string cheese
 (you can also slice into strips using a knife buy I find it turns out better
using your fingers)
 Slice mango into thin slices and add to the same bowl. You’ll want all 3
ingredients cut into thin slices.
 Mix the dressing ingredients in a bowl and pour over the salad bowl
(start by using only 3 tablespoons of mayonnaise. Only add the 4th
tablespoons if its required after mixing it all in)
 Mix well together so all of the salad is nicely coated with the dressing. It
should be nice and creamy
 Divide into 2 bowls, top each with thin slices of avocado and garnish
with a sprinkle of sesame seeds and panko bread crumbs for some
crunch!
 GARLIC PASTA
Ingredients
 1.48 grams olive oil
 3.33 grams garlic cloves, minced
 28.4 grams butter
 1 gram chicken broth, or more as needed
 1 gram ground black pepper
 3 grams salt
 37.83 grams spaghetti
 89.9 grams grated Parmesan cheese
 14.98 grams heavy cream
 1 gram dried parsley

Directions:
 Heat olive oil in a medium pan over medium heat. Add garlic and stir
until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted.
Pour in 3 cups chicken broth; add pepper and salt. Bring to a boil.

 Add spaghetti and cook, stirring occasionally, until tender yet firm to the
bite, about 12 minutes. Add more chicken broth if pasta starts to stick to
the pan.

 Add Parmesan cheese, cream, and parsley and mix until thoroughly
combined. Serve immediately.
 KNICKERBOCKER

Ingredients
 27.17 grams each assorted fruits (watermelon, dragon fruit, honeydew,
papaya)
 19.67 grams nata de coco
 22 grams ice cream
 20 grams whipped cream (chilled)
 1.55 grams nuts of choice
 5.66 grams tbsp fruit syrup
 Cherries, optional

Preparation:
 Peel and chop fruits into small cubes. Set aside.
 Whip chilled cream until medium peaks are achieved.
 In a chilled tall glass, layer fruits and nata de coco followed by whipped
cream, scoops of ice cream or yogurt, syrup, nuts, and cherry.
 CHOW FAN FRIED RICE
Ingredients
 28.35 grams ground pork or grilled pork belly
 150 grams rice leftover
 12.5 grams carrot chopped
 16.23 grams green peas
 25 grams onion minced
 16.66 grams eggs beaten
 8.66 grams green onions chopped
 7 grams tablespoons hoisin sauce
 2.76 grams tablespoon soy sauce
 1 gram Sesame oil
 1 gramSalt and ground white pepper to taste
 11.66 grams tablespoons cooking oil
Directions:
 Heat oil in a wok. Add beaten eggs. Fry until eggs are fully cooked.
Remove eggs from the pan. Set aside.
 Sauté onion using remaining oil until it softens.
 Add ground pork. Cook while stirring until pork turns medium brown.
 Pour soy sauce, Sesame oil, and hoisin sauce into the wok. Stir.
 Add carrots and leftover rice. Stir-fry for 2 minutes. Toss until all
ingredients are well distributed.
 Add green peas and green onions. Cook for 1 minute.
 Add the chopped fried egg and then season with salt and ground white
pepper.
 Serve warm. Share and enjoy!
 FRIED FISH FILLET WITH FRIED POTATO CHIPS
Ingredients
 113.40 grams white fish fillets* , cut into long strips
 20.83 grams all-purpose flour , plus more for dredging fish
 10 grams cornstarch
 56 grams baking powder
 1 gram paprika
 3 grams salt , plus more for seasoning fish
 3 grams freshly ground black pepper , plus more for seasoning fish
 33.02 grams potatoes
 100 grams egg
 240 grams milk

Directions:
 Place sliced potatoes in a medium bowl and cover with cold water.
 Mix flour, baking powder, salt, and pepper together in a separate
medium bowl. Add milk and egg; stir until batter is smooth. Let stand for
20 minutes.
 Meanwhile, heat oil in a large pot or electric skillet to 350 degrees F (175
degrees C).
 Drain and pat dry potatoes. Fry in hot oil until tender, about 5 minutes;
drain on paper towels.
 Dredge cod in batter, one piece at a time, and place in hot oil. Fry fish in
batches until golden brown on all sides; drain on paper towels. Monitor
oil temperature, increasing the heat as needed to maintain 350 degrees
F (175 degrees C).
 Fry potatoes again in hot oil until crisp, 1 to 2 minutes; drain on paper
towels.
.