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Method
1. Heat the Sesame Oil and Olive Oil in a flat skillet on medium.

2. Add the Almonds and cook, giving them an occasional stir.

3. Let them “pop” and “snap” for a little while.

4. Dunk the Almonds in a big bowl and dust with the other Seasonings, tossing them together.

5. Done.

Method
1. Heat a little vegetable oil in a wok over high heat till nice and hot, then toss in all the mushrooms and garlic and fry for 5 minutes over or till softened. Add the tofu, bean shoots, spring onion, chives and coriander and fry whilst stirring for 1 minutes to combine. Add the corn starch, fry for another minute (keep that wrist loose!) then remove from the heat.

2. Season the mushroom mixture with the soy sauce, sesame seeds and pepper, then leave to cool completely.

3. Open packet of frozen spring roll wrappers and cover with a clean damp kitchen cloth. Pull off one sheet, then place it on your table (or wherever you’ll be rolling these) and place a line of stuffing at one end, leaving enough spring roll skin so it can be pulled around it from the top and folded over on each side to meet in the middle. Lightly dip a pastry brush in the egg white then run it around the edge of the pastry, then roll it up nice and tight. Set onto a plate/tray lightly dusted with corn starch, then repeat with the remaining mixture till you run out.

4. Deep fry rolls for 3-4 minutes, or till crispy and golden brown in colour. Drain well, then serve with some super crisp lettuce leaves and your dipping sauce of choice

1. Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2-inch lengths. Cut all the
inside leaves into 2-inch lengths at the same time. Place the cabbage in a
very large pot.

2. Quarter the turnip, then slice across the grain holding the 4 quarters
together for more speed and convenience in slicing.

3. Pour the oil from the anchovies over the cabbage and turnip. Slice the
anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch
lengths, then slice thin lengthwise. Add these ingredients to the pot.
Season with salt, pepper flakes and cayenne pepper, and mix thoroughly.
Cover the pot and let the mixture stand at room temperature for 2 days.
Casual kimchi will keep at least 10 days. Refrigerate in a jar.

Method
Mix allingredients and divide the sauce among several small dishes. It can be prepared up to a day in advance and stored in a covered container in the refrigerator.

Method
1. Cut the pork into 4 or 5 slices about 1/4 inch thick.
2. Mince the scallions. Mince or crush the garlic. Combine both ingredients with the remaining seasonings in a bowl. Add the pork slices and mix well until all sides of the pork are coated.
3. Grill immediately or marinate until ready to serve. It is important that the pork be well done; the outside should be dark, almost charred. A charcoal, an electric or an oven grill may be used.

Method
1. Bring the water to a boil with the ginger and cinnamon sticks. Cook over moderate heat for 1/2 hour. Strain the liquid and discard the ginger but leave the cinnamon in the punch.
2. Add the sugar while the liquid is still hot, to dissolve it. Add the persimmons to the lukewarm liquid and cool. The color of the punch becomes an old rose shade. Refrigerate the punch and serve cold.

Method
Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil. Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator. Sprinkle with a few drops of sesame oil before using.