Lunch

1 pound thinly sliced red cabbage, 1 medium sized apple (Granny Smith or Elstar work fine)

For the short ribs:, • 1 kg short ribs, • 1 medium size carrot (roughly chopped), • 1 stalk

For the masala:, • 2 (2 cm) cinnamon sticks, • 6 cloves, • 1 pc of star anise, • 5 cardamo

For the sweet and sour tofu, • 4 (2 1/2 inch square blocks) firm tofu, • 3 cloves garlic, • 1

• 12 chicken wings, • 1 tbsp dark soya sauce, • 2 tbsp light soya sauce, • 1 cm grated ginger,

300 gr de-boned chicken leg (cut into 1 cm cubes), ½ medium red onion (chopped), 2 cloves

8 slices eggplant (1/4 inch thick), 2 tbsp olive oil, 2 cloves garlic (grated), 2 ½ cup baby

1 liter (4 cups) chicken or beef stock, 500 gr (2 cups) watercress (roughly chopped), 1 medium

20 lady fingers (stems removed), 16 fresh baby corn, 4 oz bean sprouts, 4 tbsp olive oil, ½

For the sauce:, 600 gr (1 ½ pound) pork fillet, 2 sprigs of fresh thyme, 8 rashes smoked pork

For the chicken:, 2 skin-less chicken fillets (160 gr each), 15 gr (1 tbsp) fresh chopped cilantro

For the shrimps:, 800 gr Medium size shrimp (peeled and deveined), 3 tsp fresh thyme, (chopped),

1 tsp turmeric powder (or a few strands of saffron), 4 cups vegetable broth, 4 tbsp olive oil,