Ingredients: 

Filling: 

• 400g ground pork
• 1/2 carrot, minced
• 1/2 onion, minced 
• 1/2 cup Chinese celery, minced (about 3 stalks) 
• 3 cloves garlic, minced 
• 1 egg 
• 2 tablespoons soy sauce
• 1/2 teaspoon salt 
• 1 teaspoons black pepper
• 1/2 teaspoon sugar 

Wrapping: 

• 1 packs (25 pieces) lumpia wrappers (or spring roll wrappers) 
• 1 egg, beaten, for egg wash
• Oil for frying 

Sweet and Sour Sauce:

• 1 tablespoon ketchup 
• 11/2 tablespoons hot sauce of your choice (1 like to use Sriracha) 
• 1 teaspoon rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon chili flakes 
• 1/2 teaspoon cornstarch
• 1/4 cup water 

Instructions: 

Prepare the filling by combining all the ingredients in a large bowl.

Use a spatula to mix in a circular motion until the pork becomes elastic, which may take a few minutes to achieve the desired consistency. 

To assemble the lumpia, place the lumpia wrappers on a plate and cover them with a damp towel to prevent drying out. 

Take a wrapper and lay it in front of you with the pointed edge facing up.

Place a heaping tablespoon of filling a few inches from the corner closest to you, shaping it into a strip.

Fold the bottom corner over the filling, followed by the two side corners.

Roll the filling parcel up, ensuring the folded edges are tucked in.

Gently press out any air bubbles and ensure the filling is tightly sealed.

Continue rolling until just before it is completely sealed.

Brush the upper corner with a small amount of egg wash, then fold the filling over to finish wrapping the lumpiang.

Set aside and repeat with the remaining filling and wrappers. 

Pour oil into a medium deep pan or pot until it reaches about 1 inch (2.5cm) high.

Heat over medium-high heat until it reaches 350°F (176°C). 

Carefully place a few lumpia into the pan, ensuring they do not overcrowd.

Cook, flipping occasionally with tongs, until all sides turn golden brown, about 4 minutes in total.

Once cooked, transfer the lumpia to a large plate or tray lined with a wire rack to cool. 

In a small pot, combine all the sauce ingredients.

Bring to a gentle boil over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.

Pour into a serving dish. 

Serve the Lumpiang Shanghai with the dipping sauce as an appetizer.

Enjoy! 

Ingredients: 

• 11/4 pounds chicken thighs, cut into bite-sized pieces 
• 2 Tokyo negi or leek or green onions, cut into 3 cm long 
• Salt and pepper to taste 
• 2 tablespoon vegetable oil, for brushing the grill

Sauce: 

• 1/4 cup soy sauce 1/2 cup water 
• 1/4 cup brown sugar 
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• l tablespoon honey 
• l teaspoon toasted sesame oil
• 1/2 tablespoon rice vinegar 
• l tablespoon cornstarch
• 2 tablespoons water 

Garnish: 

• l teaspoon sesame seeds 
• l tablespoon green onions, sliced 

Instructions:

Season your chicken thighs with a sprinkle of salt and pepper.

Thread the chicken pieces and green onions onto skewers, making sure they're snug but not too tightly packed. 

In a saucepan over medium heat, combine the soy sauce, water, brown sugar, minced garlic, minced ginger, honey, sesame oil, and rice vinegar.

Stir everything together until the sugar is dissolved for about 2 minutes. Increasing the heat to high and brings the mixture to a boil. 

Combine the cornstarch with 2 tablespoons of cold water, stirring until the cornstarch is completely dissolved.

Pour the cornstarch mixture into the sauce and bring it to a boil.

Let it boil for 1-2 minutes, or until the sauce has thickened to your desired consistency. 

Preheat your grill to medium-high heat.

Brush the grill grates with a bit of vegetable oil to prevent sticking.

Place your chicken skewers on the grill and cook for about 4-5 minutes on each side, or until they're cooked through and have a nice charred exterior. 

During the last few minutes of grilling, brush the chicken skewers generously with the prepared sauce.

Let them cook for another minute or so on each side, allowing the sauce to caramelize and create that irresistible sticky glaze.

Once your yakitori skewers are cooked to perfection, transfer them to a serving platter.

Sprinkle them with sesame seeds and sliced green onions for that extra pop of flavor and freshness. 

Now, your Yakitori is ready to serve. Enjoy! 

Ingredients: 

• 1/2 pound well-fermented napa cabbage kimchi, chopped into small pieces 
• 2 tablespoons kimchi brine 
• 3 scallions, chopped
• 1/2 teaspoon sugar 
• 1/2 cup all-purpose flour
• 1/2 cup water 
• 4 tablespoons vegetable oil 

Dipping Sauce: 

• l Tbsp soy sauce
• l tsp rice vinegar 
• pinch of sesame seeds optional 
• pinch of Gochugaru (Korean chili flakes) optional 

Instructions: 

In a medium bowl, combine the kimchi, kimchi brine, scallions, sugar, flour, and water, mixing thoroughly with a spoon until well incorporated. 

Heat a 12-inch nonstick skillet over medium heat. If you don't have a 12-inch skillet, you can use a smaller skillet to make two pancakes. 

Add 2 tablespoons of vegetable oil to the skillet, swirling it to coat the bottom evenly. 

Pour the batter into the skillet and use the back of a spoon or spatula to spread it out into a large circle. 

Cook the pancake until the bottom is golden brown and crisp, which typically takes 3 to 5 minutes. 

Carefully flip the pancake over. Drizzle the remaining 2 tablespoons of oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to flow underneath.

Tilt the pan to spread the oil evenly. 

Continue cooking until the bottom of the pancake is light golden brown and crisp, another 3 to 5 minutes. 

Flip the pancake one more time and cook for an additional minute to ensure even cooking. 

While the pancake is frying, make the dipping sauce.

Combine all ingredients in a small bowl and mix evenly. 

Transfer the pancake to a large serving platter and serve immediately, while still hot and crispy.

Enjoy your delicious kimchi pancake! 

Ingredients: 

• 400g (14 oz.) firm tofu 

• Oil for frying (-3 tbsp) 

• 2 shallots (or l yellow onion) 

• 3 tomatoes 60ml water 

• 2 tbsp soy sauce 

• l tsp coconut sugar 

• Salt and pepper 

• Chopped scallions 

Instructions: 

To start, cut the tofu into bite-sized pieces.

Then, deep or shallow fry them in oil until both sides are golden and crispy.

Once done, remove them from the heat and set aside. 

Next, thinly slice the shallot or yellow onion, and cut the tomatoes into cubes. 

To the same oil used for frying the tofu, add the minced shallot and tomato cubes.

Stir-fry until the tomato cubes are softened. Then, add in the water. 

Now, add the fried tofu pieces back into the pan, and season with soy sauce, coconut sugar, salt, and pepper to taste.

Toss everything together until well combined. 

Once the dish is well seasoned and heated through, remove it from the heat and transfer to a plate. 

Top it with sliced green onions and sesame seeds for added flavor and garnish. 

Finally, serve the dish with a bowl of warm rice for a delicious and satisfying meal. Enjoy! 

Ingredients: 

• 1/2 chicken 

• 2.5 liters of water 

• 5 kaffir lime leaves 

• l teaspoon salt 

• 2 teaspoons stock powder 

• l teaspoon granulated sugar 

• 2 stalks lemongrass, bruised 

• 2 cm galangal, bruised 

• 3 tablespoons oil 

Spice Paste: 

• 12 shallots 

• 8 cloves of garlic

• 2 cm of fresh ginger 

• 3 cm of fresh turmeric or l teaspoon turmeric powder 

• 4 candlenuts 

Additional Ingredients: 

• 200 g dried mung bean vermicelli 

• 2 tomatoes, sliced 

• 2 stalks celery leaves, chopped 

• lO0g bean sprouts 

• 3 hard-boiled eggs, sliced

• 200 g cabbage, finely sliced 

• Sambal 

• Lime wedges

• Fried shallots 

Instructions: 

In a food processor or blender, blend together shallots, garlic, ginger, turmeric, and candlenuts until smooth. Set aside. 

Heat 3 tablespoons of oil in a large pot over medium heat. Add the blended spices and saute until fragrant, about 3-4 minutes. 

Add chicken pieces to the pot and cook until no longer pink on the outside. 

Pour in water and bring to a boil. Add kaffir lime leaves, lemongrass, galangal, salt, stock powder, and sugar. Reduce heat to low and simmer for 30-40 minutes until chicken is tender. 

While soup simmers, boil mung bean vermicelli and set aside. Slice tomatoes, chop celery leaves, slice hard-boiled eggs, and slice cabbage. 

Remove chicken from the soup and shred the meat. 

To serve, place cooked vermicelli and shredded chicken in bowls. Ladle hot soup over noodles. 

Top with sliced tomatoes, celery leaves, bean sprouts, hard-boiled eggs, and cabbage. 

Garnish with fried garlic and shallots for extra flavor and texture. 

Serve hot with condiments like sambal or chili paste and lime wedges on the side. 

Enjoy your homemade Soto Ayam, a comforting Indonesian chicken soup! 

Ingredients: 

Mushroom-Kombu Water: 

• 3-4 small dried shiitake mushrooms 

• 0.5 oz dried kombu or dried kelp 

• 4 cups water 

Sundubu Jjigae: 

• 1.5 tbsp neutral cooking oil 

• l small white onion, diced 1/2 cup chopped scallion or 

• green onions, white and green parts separated 

• 2-3 tbsp gochugaru or Korean hot pepper powder 

• 3/4 cup chopped vegan kimchi (optional) 

• l tbsp rice wine or mirin 

• 2-3 tbsp soy sauce or to taste 

• l bundle fresh enoki mushrooms (about 150 g) 

• l lb sliced fresh king oyster or shiitake mushrooms 

• l medium zucchini, sliced into small l/4" thick quarters 

• 3 cups mushroom-kombu water 

• l tsp minced garlic 

• 1/2 tsp salt or more, to taste 

• l lb sundubu or soft tofu or silken tofu (in a tube) 

Instructions: 

To prepare the broth, make cuts in the kombu using scissors.

Avoid washing the kombu, as the white powdery layer contributes to the umami flavor when soaked.

Soak the mushrooms and kombu in room temperature water overnight in the fridge for optimal flavor. This yields about 3 cups of broth as the dried ingredients absorb some water. 

Slice the veggies and any additional mushrooms you're using.

Prepare the sundubu or soft tofu by slicing the tube in half or cutting the block into pieces. 

Heat a medium-sized pot or Korean ttukbaegi over medium heat.

Add oil and saute the onion and scallions until translucent, about 2-3 minutes.

Add gochugaru and cook for an additional 1-2 minutes to infuse the oil. 

Add kimchi (if using) and saute for 2-3 minutes.

Pour in soy sauce and rice wine (if using) and cook over high heat until slightly evaporated. 

Next, add the king oyster or shiitake mushrooms and some of the enoki mushrooms, sauteing until lightly cooked, about 3 minutes.

Add the zucchini and cook for an additional 2-3 minutes. 

Pour in the mushroom-kombu water, cover the pot, and allow it to boil for about 7 minutes over medium-high heat. 

Once the zucchini and mushrooms are cooked, taste the soup and adjust seasoning with salt as needed.

Mix in minced garlic. 

Add the soft tofu and remaining enoki mushrooms on top, then let it boil for another 2-3 minutes. 

Garnish with the remaining green parts of the green onion/scallion and enjoy hot with steamed rice. 

Ingredients: 

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar 
• 1/8 teaspoon white pepper powder
• 3 tablespoons butter 

• eggs, beaten 

• 4 cups overnight rice 

• 3 green onions, chopped

• Salt, to taste 

Instructions: 

Mix together the light soy sauce, dark soy sauce, sugar, and white pepper in a small bowl until well combined. 

In a large nonstick skillet, melt the butter over medium-high heat.

Crack the eggs into the skillet and cook until the bottom is slightly set.

Then, scramble the eggs until they are mostly cooked. 

Add the rice to the skillet with the eggs.

Using a spatula, chop and stir the rice to separate the grains and coat them with egg.

Continue cooking until the heat builds up and you can hear a vibrant sizzling sound. 

Pour the soy sauce mixture into the skillet and stir constantly until the rice is evenly coated and turns an even color. 

Add the green onion to the skillet and stir to mix well with the rice. 

Taste the rice and adjust seasoning lightly with sea salt if needed, stirring thoroughly to ensure even distribution. 

Transfer the rice to a serving bowl and serve hot as a flavorful side dish or a light main course. 

Ingredients: 

• 200g dried egg noodles or instant noodles 

• 2 tablespoons vegetable oil 3 cloves garlic, minced 

• 5 cloves shallot, thinly sliced 

• 2 large eggs, lightly beaten 

• 200g chicken, beef, or shrimp, sliced 

• 1 cup mustard green leaves or pok choy, sliced 

• 1 cup cabbage, chopped 

• 2 tablespoons kecap manis (sweet soy sauce) 

• 1 teaspoon sambal or chili paste (optional) 

• Salt and pepper to taste 

• Sliced cucumber, tomato, and lime wedges, for garnish 

• Fried shallots or scallions, for garnish (optional) 

Instructions: 

Cook the dried egg noodles or instant noodles according to the package instructions. Drain and set aside. 

Heat the vegetable oil in a large wok or skillet over medium-high heat. 

Add the minced garlic and sliced shaallot to the pan. Stir-fry until fragrant and translucent. 

Push the aromatics to one side of the pan and pour the beaten eggs into the empty space. 

Scramble the eggs until just set, then mix them with the aromatics. 

Add the sliced chicken, beef or shrimp to the pan and cook until browned and cooked through. 

Add the sliced mustard green leaves or pok choy and chopped cabbage to the pan.

Stir-fry until wilted and tender. 

Add the cooked noodles to the pan. Stir-fry everything together until well combined. 

Pour the kecap manis over the noodles.

Add the sambal or chili paste for heat, if desired.

Season with salt and pepper to taste. 

Stir-fry the noodles until they are evenly coated with the sauce. 

Transfer the Mie Goreng to serving plates. 

Garnish with sliced cucumber, tomato, lime wedges, and fried shallots or scallions, if desired. 

Serve hot and enjoy your homemade Mie Goreng! 

Ingredients: 

For the Chicken: 

• l whole chicken 
• 1/2 teaspoon five-spice powder 

Marinade: 

• 1/4 cup light soy sauce 
• 2 tablespoons dark soy sauce (for the dark brown color) 
• l tablespoon sugar 5-6 slices ginger 
• l teaspoon five-spice powder 

For Basting Sauce: 

• Leftover marinade (cooked) 
• 2 tablespoons maple syrup (or honey) 

Instrucions: 

Lightly dust the inside of the chicken with 1/2 tsp of five spice powder.

In a large bowl or ziploc bag, combine the marinade and coat the chicken in it.

Marinate for a minimum of 4 hours, preferably overnight. 

Prep the chicken by removing it from the fridge 30 minutes prior to cooking and stuffing it with the ginger from the marinade.

Set up a tray with a rack and place the chicken on it.

If you don't have a rack, you can use foil balls to elevate the chicken for optimal airflow during roasting. 

If using an external digital thermometer, insert it into the thickest part of the chicken, usually the thigh without touching the bone. 

To make the basting sauce, cook the leftover marinade in a small pot over low heat for 5-10 minutes

 Add 2 tablespoons of maple syrup or honey at the end to sweeten and thicken it.

Set aside for basting. 

Preheat the oven to 350°F (177°C).

Once preheated, place the chicken in the oven.

After 20 minutes, baste the chicken with the oil drippings every 20 minutes for an hour.

If no oil drippings are present, brush the chicken with 1-2 tablespoons of oil. 

After an hour of cooking, start basting the chicken with the basting sauce every 10-15 minutes until the marinade is used up, approximately 30 minutes. 

Remove the chicken from the oven when the internal temperature reaches 165°F (74°C), which typically takes about l hour and 30 minutes, depending on the size of the chicken and stove settings. 

Allow the chicken to rest for 10-15 minutes before carving. Enjoy your flavorful and tender roasted chicken! 

Ingrediens:

For the Beef: 

• l pound flank steak
• 1/4 cup cornstarch
• 3 tablespoons olive oil, divided 
• l small bunch scallions (green parts only), cut into 1inch pieces 

Sauce Ingredients: 

• 1/3 cup (packed) brown sugar 3 cloves garlic, minced 
• 1/4 teaspoon crushed red pepper flakes (optional) 
• l teaspoon grated fresh ginger 1/3 cup low-sodium soy sauce 
• 1/3 cup water 

Instructions: 

Start by slicing the steak against the grain into 1/4" thick pieces.

Place the sliced steak in a bowl and toss it with the cornstarch until evenly coated. 

In another bowl, combine the sauce ingredients and whisk them together until well mixed.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot.

This typically takes 4-5 minutes on a gas stove. 

You'll cook the beef in two batches to ensure the best browning.

Add half of the steak to the skillet in a single layer and let it cook undisturbed for l minute.

Then, using tongs, flip the steak pieces and cook for another minute until browned.

Transfer the cooked steak to a plate and repeat the process with the second batch, adding the remaining tablespoon of olive oil to the skillet. 

Once all the steak is cooked, add the sauce to the skillet and let it bubble for about 30 seconds, scraping up any browned bits from the bottom of the pan.

Add the sliced scallions and return the cooked beef to the skillet.

Toss everything together with the sauce and let it cook for another 1-3 minutes, or until the steak is cooked to your liking and the sauce thickens. 

Remove the skillet from the heat and serve the beef immediately, garnished with additional scallions if desired.

Enjoy your delicious stir-fried beef! 

Ingrediens:

For the Chicken: 

• 5 tbsp vegetable oil
• 2 eggs, lightly beaten 
• 3 tbsp cornflour (cornstarch) 
• 90 g (3/4 cup) plain (all-purpose) flour 
• 1/2 tsp salt 
• 1/2 tsp pepper 1/2 tsp garlic salt 
• 2 tsp paprika powder 
• 3 chicken breast fillets, chopped into bite-size chunks 

For the Sauce: 

• l tbsp vegetable oil 
• l large onion, peeled and chopped into large chunks 
• l red bell pepper, cut into 1-inch pieces 
• l green bell pepper, cut into 1-inch pieces 
• 2 cloves of garlic, peeled and chopped/crushed 
• l tsp minced ginger 
• 150 ml (2/3 cup) tomato ketchup
• 2 tbsp malt vinegar 
• 6 tbsp dark brown muscovado sugar 
• 475 g (17 oz) canned pineapple chunks in juice 

Instructions: 

Start by heating the oil in a wok or large frying pan until it's very hot. 

While the oil is heating up, prepare your dredging stations.

Place the egg in one shallow bowl and the cornflour in another shallow bowl. 

In a third shallow bowl, mix together the flour, salt, pepper, garlic salt, and paprika powder. 

Dredge the chicken pieces in the cornflour, making sure they are evenly coated.

Then, dip them into the egg wash, ensuring all sides are covered.

Finally, dredge the chicken in the seasoned flour mixture until well coated. 

Once the oil is hot, carefully add the coated chicken to the wok or frying pan.

Cook on high heat for 6- 7 minutes, turning the pieces two or three times during cooking, until they are well browned and crispy.

You may need to cook the chicken in two batches to avoid overcrowding the pan.

Once cooked, remove the chicken from the pan and place it in a bowl lined with kitchen towels to absorb excess oil. 

While the chicken is cooking, you can prepare the sauce.

Heat the oil in a large frying pan or skillet over medium-to-high heat.

Add the onions and cook for about 3 minutes, stirring occasionally, until they start to become translucent.

Then, add the peppers and cook for another minute. 

Next, add the garlic and ginger to the pan and cook for an additional minute.

Stir in the tomato ketchup, vinegar, dark brown sugar, and tinned pineapple (including the juice).

Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until slightly thickened. 

Once the sauce has thickened slightly, add the cooked crispy chicken to the pan with the sauce and toss everything together until the chicken is evenly coated. 

Serve the sweet and sour chicken with steam rice or fried rice, and sprinkle with sesame seeds for extra flavor.

Enjoy your delicious meal! 

Ingrediens:

• 4 skin-on, bone-in chicken thighs
• 1/4 cup regular soy sauce 
• 1/2 cup rice vinegar or white vinegar 
• 11/2 tablespoon garlic, minced 
• 1/2 teaspoon whole black peppercorns 
• 2 bay leaves 
• 1/2 yellow onion, sliced 

• 1 tablespoon vegetable oil 

Instrucions: 

In a medium-sized pan, approximately 8 inches in diameter, heat oil over medium heat.

Once the oil is hot, add the onions and cook until translucent. 

Push the onions to the side of the pan and place the chicken thighs skin side down.

Allow the skin to brown for a few minutes without moving the chicken, ensuring proper browning. 

Pour in the soy sauce, garlic, black peppercorns, bay leaves, and white vinegar.

Avoid stirring the sauce to allow the acid to fully evaporate.

Initially, the sauce may taste tangy due to the vinegar, but patience will yield a well-balanced flavor. 

Bring the mixture to a boil, then cover the pan and reduce the heat to low-medium or a rolling simmer for 10 minutes. 

After 10 minutes, uncover the lid and flip the chicken over so the skin side is facing up.

Cover again and simmer for another 10 minutes. 

Remove the lid and continue to simmer for 3-5 minutes to allow the sauce to thicken slightly. 

Remove the pan from the heat and let it rest for a couple of minutes before serving, allowing the juices to settle into the meat.

Enjoy your flavorful chicken adobo! 

Ingredients: 

• 2 large eggs
• 30 ml (2 tbsp) milk 
• 24 g (3 tbsp) flour 
• lg (1/4 tsp) baking powder 
• 1/2 tsp vanilla extract (optional)
• 1/2 tsp lemon juice (optional)
• 26 g (2 tbsp) sugar 

For Serving:

• Maple Syrup 
• Powdered sugar 

Instructions: 

Separate eggs into the whites and yolks, make sure no egg yolk gets into the egg whites. 

Whisk the egg yolk, milk and vanilla extract in a large bowl.

Then sift the flour and baking powder into the bowl, mix to combine. 

Put the egg whites and lemon juice into another clean bowl.

Add the sugar in three parts, whip them up with a stand mixer. Whip until the stiff peak stage. 

Add the meringue to the egg yolk mixture and mix it gently. Avoid breaking the meringue. 

Brush the pan with the cooking oil.

Remove the excess oil with paper.

Pipe the pancake batter onto the heated pan and cover with the lid.

Bake them for around 4 minutes. 

Check each pancake if it becomes a golden color, then gently flip it upside down.

Cover with the lid and bake them around 3 minutes. 

Transfer to the plate and serve the pancakes immediately, topped with maple syrup and powdered sugar for a delicious dessert treat! 

Ingrediens:

• l00g shiratamako rice flour (Japanese glutinous rice flour) 
• 60g joshinko rice flour (Japanese rice flour) 
• 50g silken tofu, drained
• 100ml water 

For the Mitarashi Sweet Glaze:

• 1/4 cup soy sauce 
• 11/2 tablespoons mirin 
• 4 tablespoons granulated sugar 
• l tablespoon potato starch or cornstarch 
• 1/3 cup cold water 

Additional: 

• Bamboo skewers, soaked in water for 30 minutes 

Instructions: 

Start by bringing a medium or large pot of water to a boil. 

In a bowl, combine the shiratamako flour, joshinko flour, and silken tofu

Mix well, then slowly add water.

Use your hands to knead the mixture into a dough until it forms a ball.

Take about l tablespoon of the dough and roll it between your palms to form a ball.

Continue repeating this step until you have used up all of the dough.

Prepare a bowl of cold water and ice, and set it aside.

Once the water is boiling, carefully add the dango balls to the pot one at a time.

Stir occasionally to prevent sticking.

Once the dango balls float to the surface, boil them for an additional minute, then transfer them to the bowl of ice water.

You can turn off the heat and discard the boiling water. 

Remove the dango balls from the ice water and pat them dry with a paper towel.

Skewer three dango balls onto each skewer, making 4-5 skewers in total. 

Heat a large non-stick skillet over medium-low heat.

Add the dango skewers and cook until they develop a slight char.

Then, turn off the heat and transfer the skewers to a plate. 

To make the mitarashi sweet glaze, combine all the glaze ingredients in a pot and whisk until the potato starch has dissolved.

Turn the heat to medium and stir the mixture constantly until it begins to bubble and thicken.

Once the glaze has thickened, remove it from the heat and transfer it to a bowl. 

Pour the glaze over the dango skewers and serve immediately. 

Ingredients: 

• 480ml Whole milk (2 cups) 
• 60ml Sweetened condensed milk (¼ cup) 

Strawberry Sauce: 

• 170g Strawberries, roughly chopped (1 cup) 
• 50g Granulated sugar(¼ cup) 

To Serve: 

• 6-8 Strawberries, halved 

Instructions: 

Combine the whole milk and condensed milk in a medium-sized jug and mix until completely combined. 

Pour the milk into an ice cube tray and place in the freezer for 4-6 hours, or until solid. 

Combine the strawberries and sugar in a small saucepan over medium heat and cook for 4-5 minutes until thickened.

Cool completely. 

Once the bingsu cubes are solid, place the frozen cubes in the bowl of a food processor and pulse until just broken up and fluffy.

Spoon the shaved ice into your serving bowl, drizzle with strawberry sauce and top with strawberries and vanilla ice cream.

Enjoy immediately!