powder 1 teaspoon of salt 2 tablespoons salty soy sauce 2 table spoons vegetable oil 2 tablespoons fried frying EQUIPMENT Blender or food processor Big mixing bowl Big wok or frying pan Box for storage in the fridge Store in the fridge until used This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant

Add broccoli, pan-fried tofu, and sauté for another 30 secs.⁣

Add the fried garlic to the uncooked rice Add the chicken stock to the uncooked rice.

with some Asiatic Pennywort leaves Serve immediately or store in a tightly-closed container in the fridge

decorate with some woodsorrel leaves Serve immediately or store in a tightly-closed container in the fridge

pie mini tart crusts and smooth it out Bake for 60 minutes Let it cool down for ca, 4 hours in the fridge

for decoration Sprinkle some chocolate chips on top Decorate with mint or flower NOTE: Keep in the fridge

They keep from maximum 2 days in the fridge.

teaspoon of vanilla EQUIPMENT a blender Silicone bar shape - or a baking tray and wax paper Freezer/fridge it in your silicone bar mold Sprinkle some grated coconut on the top Let it cool down Place in the fridge for 1 hour Cut the bars or pop them out of the mold Package and store the bars in the fridge until used

Set for 2 to 3 hours in the fridge.

You can keep the sauce in a sealed box for 2 days in the fridge.

Store in the fridge until use.