iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chicken Peppersoup

Ingredients:
1 tablespoon anise seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon allspice berries
1 tablespoon ground ginger
1 tablespoon fennel seeds
1 tablespoon Sichuan peppercorns
1 tablespoon dried tamarind pulp
1 teaspoon whole cloves
1 (3-pound) chicken, cut into serving pieces
1/4 cup freshly squeezed lemon juice
4 cups water
1 onion, minced
2 cloves garlic, minced
2 tablespoons dried bird chiles, or to taste
Salt, to taste
4 cups chicken stock
1/4 cup Pepper Soup Spice Mixture
2 tablespoons minced dried smoked shrimp
2 tablespoons chopped fresh mint
Mint sprigs
for garnish

Instructions:
Mix all the ingredients together in a bowl. Place them in a spice mill and pulse until they are pulverized. Spoon the peppersoup spice mixture into a clean glass jar and cover tightly. While the peppersoup spice mixture will keep virtually indefinitely, the spices will lose their bite over time, so it is better to make a small batch at first and then increase the amount made as you use it more often. (Makes about 1/2 cup.)
Wash the chicken pieces, rub them with lemon juice, and place them in a large stockpot with the water, onion, garlic, and minced chiles. Salt to taste and bring to a boil over high heat. Lower the heat to medium and simmer for 30 minutes. Add the chicken stock and 1/4 cup Peppersoup Spice Mixture and continue to cook for an additional 30 minutes, or until the chicken is well cooked. Stir in the shrimp and mint and continue to cook for an additional 10 minutes. Serve hot in soup bowls, garnished with a few sprigs of fresh mint.
Shaved Mushroom, Celery, and Sesame Salad

Ingredients:
2 stalks celery, ends trimmed
5 ounces cremini or button mushrooms (about 8), ends trimmed
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons white wine vinegar
Kosher salt
2 tablespoons well-stirred tahini
1 tablespoon olive oil
Handful whole parsley leaves
Flaky salt
Freshly ground black pepper

Instructions:
To de-string the celery, make a small cut into the outer base end of the celery stalk, no more than ⅛-inch deep, and pull along the length of the stalk. If it’s a wide stalk, repeat, working around the outer edge, until no more strings are released. Using a mandoline, cut the celery and mushrooms into paper-thin shavings. In a large bowl, combine the celery and mushrooms and toss with the lemon juice, vinegar, and ½ teaspoon kosher salt and let stand for 5 minutes.
Meanwhile, stir together the tahini and about 2 tablespoons water in a small bowl until smooth. Don’t fret if it looks dry and lumpy; just keep stirring. The consistency should be about that of whipped cream cheese; adjust as needed by adding a bit more water or a bit more tahini. Season with a pinch of kosher salt, then using the back of a spoon, smear the mixture over your serving platter or bowl or divide it among 4 salad plates.
Add the olive oil and parsley to the mushrooms and gently toss to combine, then pile on top of the tahini. Sprinkle with a few pinches of flaky salt and a few grinds of black pepper.
Serve immediately, making sure to scrape up the tahini smear along with the mushroom-celery salad. Eat within an hour or so, as the mushrooms start releasing liquid as the salad sits.
Tartiflette

Ingredients:
1kg (about 2 lbs.) Maris Piper potatoes, peeled and cut into slices about 1.5cm thick
2 tablespoons sunflower oil
1 large Spanish onion, thinly sliced
250g (about 2 cups) pancetta, sliced into strips
4 garlic cloves, chopped
100ml (about ½ cup) dry white wine
1 bay leaf
200ml (about 1 cup) heavy cream
"450g (about 1 lb.) Reblochon cheese
cut into ½ cm (about ¼ in.)-thick slices
dont remove the rind"

Instructions:
Cook the sliced potatoes in a large pan of boiling salted water for 10-12 minutes, until just tender but not breaking up. Drain and set aside.
Meanwhile, heat the oil in a large, ovenproof frying pan (or an ovenproof dish), then add the onion and cook for 8-10 minutes until translucent. Add the pancetta and cook for another 5 minutes, then stir in the garlic. Continue on the heat, stirring occasionally, until the bacon is cooked through and the onions turn lightly golden.
Drain off any excess fat. Raise the heat, then pour the white wine into the pan and add the bay leaf. Cook for a couple of minutes, stirring to deglaze the pan, until the wine has reduced by about a third. Add the cream and simmer until that has reduced by about a third too. Remove the pan from the heat and add the potatoes, stirring carefully to coat them with the creamy mixture - it doesn't matter if they start to break up a little. Remove the bay leaf and season the mixture to taste.
Nestle about two-thirds of the chunks of cheese in among the potatoes and onions, then scatter the rest over the top. Transfer the pan to the oven and bake for about 15 minutes at 180°C/Gas Mark 4, until golden brown and bubbling.
Leave to settle for a few minutes, then serve with a salad of vinaigrette-dressed Little Gems and a few cornichons to cut through the creaminess of the Reblochon.
Enjoy with a Burgundian oaked Chardonnay such as St Véran.
Broiled Goat Cheese Toasts With Marinated Greens

Ingredients:
2 bunches (about 1 ½ pounds) leafy greens: Swiss chard, kale, mature spinach, beet greens, or a combination of any of the above, washed
2 tablespoons olive oil, divided
1 clove garlic, minced
Pinch red pepper flakes, or to taste
Salt
Fresh lemon juice
12 slices of baguette about ¾ inch thick, or other bread cut into 10 bite-size pieces
Olive oil
½ cup soft goat cheese
1 cup Marinated Greens, at room temperature
Zest of 1 lemon
Flaky salt
Freshly ground black pepper

Instructions:
Trim off and discard the tough stems from the greens. Heat 1 tablespoon of the olive oil in a wide skillet or saucepan over medium-low heat. Add the garlic and red pepper flakes and stir for about 1 minute, until fragrant. Pile in the greens, in batches if necessary, and add a splash of water (you can also cover with a lid to compress them). Add a big pinch of salt and gently cook, stirring with tongs, until wilted and tender. Cooking times will vary depending on type of green, so watch and taste as you go. If cooking a combination of different greens, cook each type separately. Add a splash of water to the pan if it dries out.
Transfer to a colander to drain and cool until safe to handle. Gently squeeze out excess liquid using your hands or a spatula or wooden spoon, pressing against the side of the colander. Coarsely chop the greens, then transfer them to a medium bowl and toss with the remaining 1 tablespoon olive oil and a few drops of lemon juice. Taste and add more lemon juice, red pepper flakes, or salt as needed. Store in an airtight container in the refrigerator; allow to come to room temperature before serving.
Preheat the broiler to high.
Arrange the toasts on a baking sheet and brush both sides with olive oil. Transfer to the broiler and broil for 2 to 4 minutes, until lightly golden on the top. Flip the toasts. Smear each slice with about 2 teaspoons goat cheese, drizzle with a bit of olive oil, and return to the broiler. Broil, watching carefully, for just a minute or two, to heat through and lightly brown. Transfer to a serving platter and divide the greens on top. Zest the lemon over everything, sprinkle with a bit of flaky salt and black pepper, add a drizzle of olive oil, and serve while the toasts are still warm.
Silken Tofu With Soy-Sauced Tomatoes

Ingredients:
1 cup (½ pint) cherry tomatoes, halved
1 tablespoon soy sauce
1 teaspoon olive oil
Freshly ground black pepper
1 block silken tofu, about 12 ounces, chilled
Toasted sesame oil
Thinly sliced scallions (optional)
Thinly sliced basil (optional)

Instructions:
In a small saucepan or skillet, combine the tomatoes, soy sauce, olive oil, and many grinds of black pepper. Place over low heat and cook for 5 to 7 minutes, just until the tomatoes start to soften and juices collect in the pan.
Carefully cut the tofu into 2 wide slabs (or 4 smaller ones) and place on plates or in shallow bowls. Divide the warm tomatoes on top. Add a judicious drizzle of toasted sesame oil, then sprinkle with scallions and basil, if using. Serve immediately.
Market Suya (Nigerian Skewers)

Ingredients:
3 tablespoons cayenne pepper, 1 ½ tablespoons roasted peanuts, ground into a ﬁne powder, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ tablespoon ground ginger, 2 teaspoons kosher salt, 2 Maggi bouillon cubes, crushed, 1 pound jumbo shrimp, peeled and deveined, 1 pound Wagyu rib eye beef, thinly sliced into strips, 1 pound boneless chicken thighs, cut into 2-inch pieces, 2 medium vine-ripened tomatoes, stemmed, 1 tablespoon olive oil, Kosher salt, 2 tablespoons canola oil, 1 medium white onion, thinly sliced, 1 cup heavy cream

Instructions:
In a small bowl, combine all the spice blend ingredients until incorporated.
In three separate bowls, place the shrimp, beef, and chicken. Divide the spice blend equally among the bowls and mix well to coat the meats. Cover each bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour.
Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes with the olive oil and salt. Transfer to the oven and roast for 15 minutes, then remove and let cool.
In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Add the tomatoes and cook until they have fully broken down, 10 minutes. Stir in the cream and bring to a light simmer. Cook, stirring occasionally, until the cream has reduced and become thick. Transfer to a blender and purée until smooth. Season with salt and set aside.
Light a grill or place a grill pan over medium-high heat. Skewer the shrimp, rib eye, and chicken on soaked 12-inch bamboo skewers. Grill, turning occasionally, until cooked through, 2 to 3 minutes for the shrimp, 2 to 3 minutes for the rib eye, and 6 to 8 minutes for the chicken. Serve alongside the roasted tomato soubise.
Egusi Stew

Ingredients:
4 cups diced small onions, 2 tablespoons minced garlic, 2 whole tomatoes, chopped, 2 tablespoons minced ginger, 1 teaspoon minced Scotch bonnet pepper, 1 cup red palm oil, 2 cups ground egusi seeds, 1 teaspoon crayfish powder, 3 Maggi cubes, 1/4 teaspoon dried iru powder, 2 quarts chicken stock, 1 pound goat shoulder, cubed, Kosher salt, 2 tablespoons canola oil, 2 cups pumpkin leaf or spinach, strained dry

Instructions:
In a large saucepan, over medium heat, sweat the onion, garlic, tomatoes, ginger, and Scotch bonnet pepper in the palm oil until vegetables are translucent, about 10 minutes. Add the egusi seeds and toast in oil for 10 minutes. Add crayfish powder, Maggi, iru, and chicken stock and simmer for 30 minutes
Meanwhile, in a separate pan, over high heat, season the goat meat with salt and sear in canola oil until browned on all sides, about 7 minutes. Add the goat meat to the egusi mixture and simmer together for about an hour, or until the meat is tender. Add the pumpkin leaves during the last 20 minutes of cooking. The sauce should be thick and most of the liquid should have simmered off.
Season to taste with salt. Swerve with fufu or pounded yam.
Casino Cocktail

Ingredients:
1 ½ oz. London Dry gin, ½ oz. fresh lemon juice, ½ oz. maraschino liqueur, 2 dashes orange bitters, Garnish: Luxardo cherry

Instructions:
Add all ingredients to a cocktail shaker and shake until well chilled. Strain into a Nick and Nora glass and add cherry.
Chinese Broccoli With Soy Paste

Ingredients:
1 lb. Chinese broccoli or broccolini, trimmed, cut in thirds crosswise
¼ cup soy paste (such as Yu Ding Xing)

Instructions:
Set a steamer basket in a large pot filled with 1" water, cover pot, and bring water to a boil. Add broccoli to steamer basket, cover pot, and steam broccoli until crisp-tender, about 5 minutes.
Meanwhile, whisk soy paste and 2 Tbsp. water in a large bowl.
Arrange broccoli on a platter and drizzle sauce over.
Spinach and Egg Dumplings

Ingredients:
3 ounces spinach (ideally Chinese water spinach; about 2 cups packed)
8 large eggs
2½ tablespoons skim milk
1½ teaspoons kosher salt
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 teaspoon oyster sauce
1 teaspoon freshly ground black pepper
24 Boiled Dumpling Wrappers

Instructions:
Bring a medium pot of water to a boil over high heat. Add the spinach and cook for 30 seconds, until it turns a vivid green, then, using a slotted spoon, transfer it to a bowl of ice water. Chill thoroughly and drain. Wrap the spinach in a clean cheesecloth or tea towel to wring out excess moisture, then roughly chop it and set it aside.
In a small bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt and set aside. In a medium nonstick skillet, heat the vegetable oil over medium-low heat until a few drops of water added to the pan sizzle and evaporate. Pour in the egg mixture and cook, stirring occasionally, for 4 minutes, just until the eggs form fluffy curds but have not fully set; they should still be slightly runny. Remove from the heat and let cool in a medium bowl.
Use your hands to gently fold the eggs, sesame oil, oyster sauce, remaining 1¼ teaspoons of salt, and pepper together until fully combined. Gently fold in the spinach and mix until fully incorporated.
Bring a large pot of water to a boil. Meanwhile, make the dumplings. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
Fold the dumpling into the round yuan bao shape: Cradle the wrapper in your hands and fold the edge closest to you over the filling. Lightly squeeze the dumpling to push out any air bubbles. Clasp one end of the dumpling between your thumb and index finger to pinch it shut; repeat on the other side of the dumpling. Cradle the dumpling in your palms, clasping the sealed edge between your thumbs and index fingers, and squeeze it shut while pushing inward, making sure to squeeze out any air bubbles. The dumpling's belly should form a teardrop shape between your thumbs, which will create the yuan bao shape. Inspect the dumpling for any fissures that could rupture during cooking and pinch them shut. Repeat with the rest of the wrappers.
Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 1 minute, then reduce the heat again to medium and cook for 2 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.
Soy-Braised Chicken Wings

Ingredients:
2 (3-inch) pieces ginger, scrubbed, thinly sliced, divided
½ cup dark soy sauce, divided
2 tsp. Five-Spice Powder, divided
20–24 chicken wing pieces (about 2½ lb.)
3 Tbsp. vegetable or sunflower oil
1 shallot, thinly sliced
3 scallions, roots trimmed, halved crosswise
5 garlic cloves, smashed
1 red finger or Fresno chile, halved lengthwise
3 oz. Chinese rock or lump sugar or ¼ cup raw sugar
3 whole star anise
2 pieces dried licorice root (optional)
1 (4-inch-long) cassia or cinnamon stick
¼ tsp. freshly ground white pepper (optional)
¼ tsp. Sichuan peppercorns
½ cup low-sodium soy sauce
¼ cup unseasoned rice wine
Thickly sliced cucumbers (for serving; optional)

Instructions:
Mix half of ginger, ¼ cup dark soy sauce, and 1 tsp. Five-Spice Powder in a medium bowl. Add wings; toss to coat. Cover and chill at least 1 hour and up to 8 hours.
Heat oil in a wok or large deep-sided skillet over medium-high. Add shallot, scallions, garlic, chile, and remaining ginger and cook, stirring, until fragrant, about 2 minutes. Add rock sugar, star anise, licorice root (if using), cassia, white pepper (if using), Sichuan peppercorns, and remaining 1 tsp. Five-Spice Powder and stir to combine. Pour in low-sodium soy sauce, remaining ¼ cup dark soy sauce, and 1 cup water. Bring to a boil, then reduce heat to medium-low.
Lift chicken wings out of marinade; discard marinade. Add wings to wok and pour wine over. Stir gently, then bring to a simmer. Cover and cook over medium-low 15 minutes. Gently stir, then cover again and continue cooking until chicken is cooked through and a deep brown color, about 15 minutes longer. Using a spider or slotted spoon, transfer wings to a plate.
Pour liquid in wok through a fine-mesh sieve into a small bowl; discard solids. Return strained liquid to wok and bring to a simmer over medium-high. Cook until sauce thickly coats a spoon, 10–12 minutes. Return chicken wings to sauce and toss to coat. Using a spider or slotted spoon, transfer to a platter. Serve with cucumbers if using.
Scallion-Oil Noodles

Ingredients:
10 scallions, ¾ cup grapeseed or vegetable oil, 1 lb. fresh Shanghai or lo mein noodles or dried lo mein noodles, ½ cup soy paste, 2 Tbsp. soy sauce

Instructions:
Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.
Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20–30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.
Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.
Cook noodles in a large pot of boiling water according to manufacturer’s directions, adding 1 Tbsp. reserved scallion oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup scallion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.
Transfer noodles to a bowl or platter and top with three-fourths of crispy scallions. Serve with remaining scallions in a small bowl alongside.
Do Ahead: Scallions can be fried 1 day ahead. Keep scallion oil chilled; store scallions between layers of paper towels in an airtight container at room temperature.
Crispy Taiwanese Pork Cutlets

Ingredients:
4 (½"-thick) boneless pork loin chops (about 1 lb.)
⅓ cup soy sauce
⅓ cup unseasoned rice vinegar
2 Tbsp. soy paste
2 tsp. granulated sugar
½ tsp. freshly ground black pepper
¼ tsp. freshly ground white pepper (optional)
¼ tsp. ground cinnamon
¼ tsp. Five-Spice Powder
1½ cups Chinese sweet potato starch
Vegetable oil (about 3 cups; for frying)
Gochugaru (fine Korean red pepper powder; for serving; optional)
A deep-fry thermometer

Instructions:
Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef’s knife to pound meat, moving knife back and forth across the surface, to ⅛"–¼" thick. The surface will be jagged and textured.
Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.
Turf Mix

Ingredients:
3 cups Chex rice cereal (about 3.5 oz.)
2 cups wasabi peas (about 6 oz.)
1 (3.5-oz.) bag Dang sticky-rice chips
1 (3.3-oz.) bag baked snap pea crisps
1 (3.1-oz.) bag Dang coconut chips
1/2 cup (1 stick) unsalted butter, melted
2 (0.18-oz.) packages SeaSnax, torn into quarters
1 Tbsp. plus 2 tsp. garlic powder
1 Tbsp. finely grated lime zest (from about 2 1/2 limes)
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. sugar
1/4 cup dried dill
plus more for serving

Instructions:
Preheat oven to 325°F. Toss rice cereal, wasabi peas, rice chips, snap pea crisps, and coconut chips in a large bowl. Drizzle butter over and toss gently to coat. Transfer to a parchment-lined rimmed baking sheet and bake until lightly golden brown and warmed through, 8–10 minutes.
Meanwhile, wipe out bowl and set aside. Pulse SeaSnax, garlic powder, lime zest, cayenne, salt, sugar, and 1/4 cup dill in a spice grinder or mini food processor, shaking or scraping down sides as needed, until finely ground.
As soon as snack mix comes out of the oven, transfer in 3 batches to reserved bowl, sprinkling each batch after adding to bowl with about one-third of dill-seaweed mixture. Gently toss with your hands (it should still be warm at this point, but cool enough to touch) until thoroughly coated. Let cool completely. Top with more dill to serve.
Do Ahead: Turf mix can be made 5 days ahead. Let cool, then store in an airtight container at room temperature.