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1 package of Shin Ramen (spicy or non-spicy, according to your preference)

2 cups of water

1 cup of whole milk

1/2 cup of sliced mushrooms (optional)

1 tablespoon of butter

1/4 cup of sliced green onions (scallions)

1 boiled egg (optional)

1 teaspoon of sesame oil (optional)

Prepare the Beef: Wash the beef brisket thoroughly and cut it into bite-sized chunks.

Sear the Beef: Heat oil in a pot or a deep pan over medium-high heat. Add the beef chunks and sear them until they are browned on all sides. This step adds flavor to the stew.

Add Aromatics: Push the beef to one side of the pot. Add ginger slices and chopped green onions to the other side. Stir-fry until aromatic.

Add Tomatoes and Tomato Paste: Add the diced tomatoes and tomato paste to the pot. Stir well to combine.

Season the Stew: Sprinkle sugar, salt, and pepper over the ingredients. Stir to mix everything evenly.

Simmer the Stew: Pour enough water into the pot to cover the ingredients. Cover the pot and let it simmer over low heat for 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add more water if needed during the cooking process.

Adjust Seasoning: Taste the stew and adjust the seasoning with salt and pepper according to your preference. If you prefer a thicker stew, you can let it simmer uncovered for a bit longer to reduce the liquid.

Serve: Once the beef is tender and the stew has reached the desired consistency, remove the pot from the heat. Serve the 番茄牛腩 hot, garnished with chopped cilantro if desired.

In a large mixing bowl, combine the Coca-Cola, soy sauce, ketchup, brown sugar, minced garlic, grated ginger, and black pepper. Mix well to create the marinade.

Place the chicken wings in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken wings, reserving the other half for later. Seal the bag or cover the dish and marinate the chicken wings in the refrigerator for at least 1 hour, but overnight is even better for more flavor.

After marinating, remove the chicken wings from the refrigerator and let them come to room temperature for about 30 minutes.

In a large skillet or frying pan, heat the vegetable oil over medium-high heat. When the oil is hot, add the marinated chicken wings, reserving the marinade.

Cook the chicken wings, turning occasionally, until they are golden brown and crispy on all sides. This should take about 10-15 minutes.

While the chicken wings are cooking, pour the reserved marinade into a saucepan and bring it to a simmer. Let it cook for a few minutes to reduce and thicken slightly.

Once the chicken wings are cooked, pour the thickened marinade over them in the skillet. Continue to cook for a few more minutes, allowing the sauce to coat the wings and become sticky.

Serve the Coca-Cola chicken wings hot, garnished with sesame seeds and chopped green onions, if desired.

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

In a medium-sized mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter and egg mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the cake batter into the prepared pan and set it aside.

In a separate bowl, prepare the almond filling by mixing together almond flour, sugar, eggs, almond extract, and 2 tablespoons of flour.

Pour the almond filling over the cake batter in the pan.

Bake in the preheated oven for about 45-50 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.

Remove the Basque Cake from the oven and let it cool in the pan for about 15-20 minutes. Then, transfer it to a wire rack to cool completely.

Once the cake is cool, you can slice and enjoy your delicious Basque Cake!

Prepare all the meat and vegetables as described in the ingredient list. Toast the Sichuan peppercorns in a dry pan over low heat until fragrant. Grind them into a fine powder using a mortar and pestle or a spice grinder.

Heat the vegetable oil in a wok or a large skillet over medium-high heat. Add minced garlic, doubanjiang, and Pixian chili bean paste. Stir-fry until fragrant.

Add the sliced beef tripe, beef, and blood tofu cubes to the wok. Stir-fry until the meat is no longer pink.

Add soy sauce, sugar, ground Sichuan peppercorns, and chili flakes. Stir well to combine.

Add bean sprouts, napa cabbage, enoki mushrooms, and wood ear mushrooms to the wok. Pour in the chicken or beef stock. Stir everything together.

Let the mixture simmer for a few minutes until the vegetables are cooked but still crisp. Adjust the seasoning if necessary. Transfer the dish to a serving plate.

Garnish with chopped green onions and fresh cilantro. Serve hot with steamed rice or noodles.

Collarborative Recipe Book