Ingredients
2.2 lbs (1kg) bean sprouts
4 tablespoons sugar
2 teaspoons salt
1 jalapeno pepper, thinly sliced
300g (10 oz) Chinese chives, well-washed, cut into 2 inches lengths

Ingredients
1 large carrot
1 large daikon
2 cups (1/2 liter) vinegar
3 tablespoons sugar
2.5 tablespoons salt

Ingredients
10 oz (300 g) carrot, cut into 1.5 inches lengths, 1 inch widths
10 oz (300 g) daikon, cut into 1.5 inches lengths, 1 inch widths
10 oz (300 g) kohlrabi (or green papaya), thinly sliced
1 cup (1/4 liter) fish sauce

Ingredients
2.2 lbs ( kg) mustard greens
3 tablespoons salt
1 tablespoon sugar

2.2 lbs (1 kg) leek
2 cups (1/2 liter) vinegar
8 oz (240g) sugar
10 oz (300g) salt

2 tablespoons salt
1 tablespoon ground pepper
1lime, cut in half

Parch salt 9in a skillet over low heat for about 3 minutes. Remove from hear.

Mix salt with pepper well.

Remove lime seeds.

Serve on a small dish (of a small bowl).

2 tablespoons salt
1 tablespoon ground pepper
1 lime cut in half

Parch salt in a skillet over low heat for about 3 minutes. Remove from heat.

Mix salt with pepper well.

Remove lime seeds.

Serve on a small dish (or a small bowl).

10 small shallots
3 tablespoons cooking oil

Peel shallots, thinly slice along their lengths, leave 3 hours to dry.

Hear a skillet, add cooking oil. When the oil is hot, add sliced shallots to brown until yellow. Pick up and place on blotting papers to drain.

Browned shallots can be preserved in a tightly closed jar for later use.

Packed crispy fried shallots can be used instead of browned shallots.

4 tablespoons sugar

Combine sugar with 2 tablespoons of water, heat the mixture. While cooking, stir the mixture until it turns brown. Gradually add 2 tablespoons of water. Stir well in order for the caramel not to be burned and too thick (Note: Cook over low heat! Keep stirring because sugar can get burned easily). Remove from heat.

You can cook a lot of caramel and preserve for later use.

2 tablespoons ketchup
2 large tomatoes
1 teaspoon pestled garlic
1 tablespoon pestled shallots
1 teaspoon chili sauce
1tablespoon sugar
1 teaspoon stock granules
2 tablaspoons cooking oil
1 teaspoon cornstarch

1 tablespoon thick shrimp paste
1 teaspoon sugar
1 teaspoon minced lemongrass (optional)
1 tablespoon lime juice
1 teaspoon minced chili

¼ cup soybean paste (or hoisin sauce)
1 tablespoon chili sauce
2 shallots (thinly sliced)
1 tablespoon vinegar
2 tablespoons pestled roasted peanuts
2 tablespoons cooking oil
2 teaspoons sugar
1 teaspoon cornstarch

½ cup anchovy sauce
2 tablespoons lime juice
½ tablespoon pestled garlic
1 tablespoon cooking oil
1/8 pineapple
½ tablespoon pestled chili
3 tablespoons sugar
1 tablespoon minced lemongrass

Mix anchovy sauce and ½ cup of water, stir well, bring to a boil, filter to retake water

Cut off the core of the pineapple, minced.

Add a tablespoon of cooking oil to a hot skillet. Add lemongrass and garlic to brown. Then, add the pineapple and sugar, quickly stir for about 2 minutes

Add lemongrass, garlic and pineapple to the anchovy sauce. Stir well. Add lime juice and chili.