Vegan Chocolate Mousse

400 ml coconut cream

2 tblspn cocoa powder

1 cup (tightly packed) soft dried dates, pitted

300g good-quality dairy free dark chocolate, roughly chopped

4 small ramekins, glasses or cups to serve

Leche Flan

110 g( ½ cup) caster sugar

6 eggs

395g can condensed milk

375ml can evaporated milk

Honey Joys

90g butter or margarine 1 tablespoon honey 4 cups Kellogg's® Corn Flakes

Spiced Pear and Almond Tart

Poached Pears 

500ml (2 cups) dry red wine

70g (1/3 cup) caster sugar

2 whole star anise

2 x 7cm cinnamon sticks

1 vanilla bean, split

4 just-ripe pears, peeled

Chicken and coconut milk adobo (adobong manok sa gata)

170 ml(5½ fl oz/⅔ cup) coconut or rice vinegar
400 ml(13½ fl oz) coconut milk
60 ml(2 fl oz/¼ cup) soy sauce
6 cloves garlic, smashed
3 cm(1¼ inch) piece turmeric or ginger, peeled and thinly sliced
3 bay leaves
3 red bird’s-eye chillies, plus extra to serve (optional)
1 tsp freshly cracked black pepper
1whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve

Bibimbap

Ingredients

2 cups short-grain rice

400 g beef scotch fillet, finely sliced into strips 5 cm long

1½ tbsp soy sauce

140 ml sesame oil

3 tbsp crushed garlic

pinch of sugar

salt and pepper

1 cup dried shiitake mushrooms, soaked until soft, finely sliced

2 small carrots, cut into matchsticks

1 small daikon, cut into matchsticks

2 small zucchini, cut into matchsticks

1 bunchspinach, leaves picked

1 generous cup bean sprouts

4 egg yolks

4 dolsot stone bowls

Nom Ngo Sen (Lotus Root Salad)

1 cooked chicken breast fillet shredded

250g pickled lotus root, roughly chopped

100g bean sprouts

1 carrot cut into thin strips

3 red Asian shallots cut into thin strips

3 tablespoons of Vietnamese mint sprigs, roughly shredded

1 tablespoon mint springs

4 teaspoons of roasted sesame seeds

2 tablespoons fried shallots

1 long red chilli, seeded and cut into long strips