Lemongrass rice 1 knob of ginger julienned 1 or 2 whole stalks of lemongrass, stems quartered or crushed, leaves removed. (lemongrass mostly for aromatics) 1 cinnamon stick (whole) 2 star anise (whole) 3 cloves (whole) Tablespoon of unsalted butter 2 cups rice, washed, preferably short grain like jasmine.

Toast everything in hot butter to release the aroma (DO NOT BROWN BUTTER) before adding rice and water. Salt to taste Remove all spices from rice (except for ginger) to avoid unpleasant bites

Shallot soup 1 shallot (sliced paper thin) 2 spring onion (green and white separated, all thinly sliced) Chicken bouillon to taste (we used one teaspoon) 1 teaspoon neutral oil

Sautee the white onion and shallots in hot oil until wilted (only wilted, not fried). Add 2.5 cups of water, chicken bouillon, and green onion. Bring to a boil.

Fried egg Fry that egg homie (add a bit white pepper to bring it home)

Lemongrass rice 1 knob of ginger julienned 1 or 2 whole stalks of lemongrass, stems quartered or crushed, leaves removed. (lemongrass mostly for aromatics) 1 cinnamon stick (whole) 2 star anise (whole) 3 cloves (whole) Tablespoon of unsalted butter 2 cups rice, washed, preferably short grain like jasmine.

Toast everything in hot butter to release the aroma (DO NOT BROWN BUTTER) before adding rice and water. Salt to taste Remove all spices from rice (except for ginger) to avoid unpleasant bites

Shallot soup 1 shallot (sliced paper thin) 2 spring onion (green and white separated, all thinly sliced) Chicken bouillon to taste (we used one teaspoon) 1 teaspoon neutral oil

Sautee the white onion and shallots in hot oil until wilted (only wilted, not fried). Add 2.5 cups of water, chicken bouillon, and green onion. Bring to a boil.

Fried egg Fry that egg homie (add a bit white pepper to bring it home)