Asian cuisine

400g milk, 10g instant coffee, 25g sugar, 30g hot water, cocoa, and straws for decoration. Heat the milk and pour it into glasses. Whisk the coffee, sugar, and hot water into foam, then add it to the milk. Dust with cocoa and add a straw.

- 1 tablespoon soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 4 tablespoons corn syrup
- Optionally: 3 tablespoons honey
- 1 tablespoon gochujang
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Bring to a boil and add the chicken.

For the sauce, we add bell pepper, carrot, and onion – all cut into thin strips.
Also, add 3 cm of ginger, 3 cloves of garlic, and a bunch of green onions.

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400g tomatoes, 80g 18% cream, 50g butter, 30g sugar, 3/4 teaspoon salt, 500g chicken breast, garam masala spice mix.
Crush the ingredients and cook for 20 minutes. Add 2 tablespoons of garam masala and cook for another 5 minutes. Add the chicken and cook until done. Serve with rice.

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Marinade: flour and water
- We coat tiny pieces of chicken in the marinade and throw them into hot oil, take them out of the oil, and wait for them to dry.
- We cut large pieces into smaller ones.
- We fry them a second time.
- We throw the prepared chicken into boiling sauce and mix vigorously.

- 110g corn syrup
- 35g ketchup
- 25g brown sugar
- 20g paprika paste
- 17g soy sauce
- 30g garlic
- 7g sweet paprika
Bring to a boil and add the chicken.

500g chicken breast, 2 tablespoons lime juice, 2 tablespoons olive oil, 1.5 teaspoons salt, 70g cashews, 40g ginger, 3 garlic cloves, 100g onion, 1 chili, 50g butter, 400g tomatoes, 70g 30% cream, 140g water, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon turmeric, 2 teaspoons garam masala. Toast and grind the cumin and coriander. Coat the chicken in the marinade, add lime juice, olive oil, and salt. Grind the nuts with water, add to the chicken along with the onion, chili, and butter. Cook for 10 minutes, add tomatoes, cook for 10 minutes, add garam masala, salt, and cream, cook for 5 minutes, add the chicken, cook for 30 minutes.

1 chili pepper, 4 garlic cloves, 80g of sugar, 5.25 tablespoons of rice vinegar, 300ml of water, 1cm of ginger, 1.5 flat tablespoons of cornstarch dissolved in 3 tablespoons of water, 1 tablespoon of honey, 1 tablespoon of lemon juice.
Grind the chili, garlic, lemon, ginger, and 50g of sugar. Add 300ml of water, vinegar, the remaining sugar, and salt. Bring the sauce to a boil and simmer for 5 minutes on low heat. Add 1 tablespoon of honey. Then, thicken the sauce.